This was the oldest wine in the 20th Century Bual Madeira wine dinner that I had already blogged about (also here). This Madeira was aging in barrel for a full century until it was bottled in 2008 (presumably for sale). This is the usual way with Madeira although my 1863 was moved to a glass container at some point when it passed its half century and then bottled from this glass container.
The wine was deep mahogany in colour. The nose was smoky with plenty of vine fruits and acid. It was very smooth on thye palate, retaining the raisiny smoky character, but with additional citrussy acidity for accompaniment. The acid smoky elements persists to provide sterling support as the backbone.
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