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1910 Barbeito Sercial Madeira

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Latest Sale Price

April 16, 2023 - $550

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RATINGS

94The Wine Advocate

...notes of walnut, nutmeg, white pepper and dried quince that demonstrates great clarity. The aromas become increasingly spicy in the glass, but never volatile. The palate is silky smooth, with laser-like acidity that slices through copious layers of dried honey, lemongrass, sour lemon, cumin and a touch of fennel. It has superb weight and presence, almost searing in sharpness towards the finish.

94Wine Spectator

Rich, almost lush bouquet of caramel and green tea with a salt tang. Fills the mouth with a velvety texture and flavors ranging from caramel to walnuts, finishing with a tangy acidity that cleanses and refreshes the palate. Like a ballerina. Great length.

94Vinous / IWC

The harmonious palate is underpinned by a killer line of acidity that reins in honeyed fruit laced with fennel and lemongrass...sense of penetration on the finish that lingers long in the mouth.

18Jancis Robinson

REGION

Portugal, Madeira

Madeira is an island in the Atlantic Ocean 530 miles southwest of Lisbon and 360 miles west of Morocco. Since the 16th century Madeira has also been the name of the island’s most famous product, a fortified wine known for its aging potential. The island is a part of Portugal and has earned Portugal’s highest wine quality ranking, the DOC. Unlike Port and Sherry, two other popular fortified wines, Madeira actually improves with heat and oxidation, one reason why it became popular in the 17th and 18th centuries with Dutch and English shippers on route to India and other Asian ports. By the 18th century Madeira was the most fashionable wine in North America, and the American colonies were buying about a quarter of Madeira’s total annual production. The island of Madeira has a warm maritime climate, but it is challenging to grow grapes on the island’s steep terrain. The red-skinned Tinta Negra Mole grape, is commonly planted as are Malvasia (Malmsey), Sercial, Verdelho, Bual and Terrantez. Madeira is produced in various levels of sweetness and European Union rules since 1986 require that labels specify the age of the wines. To be labelled as a vintage Madeira, the wine must come from a single vintage, a single grape and be aged at least 20 years. The finest Madeiras can be aged for 100 years or more before bottling. In 2002, English wine writer and Madeira connoisseur Michael Broadbent wrote that if stranded on a dessert island, his beverages of choice would be a couple of Madeiras, one from 1862 and one from 1846. “Apart from the glorious, indescribable perfume and taste,” Broadbent wrote, “madeira is one wine which is able to survive the heat and which ben be dipped into at leisure.”