Winemaker Notes
Professional Ratings
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Decanter
Top notes of rose petals, jasmine and cherry blossom lead the fragrant, alluring nose. An earthy note of cherry leaves plays in the background. Focused and long on the palate, with piercing zestiness and razor-sharp acidity carrying the fresh walnut, ripe pear and apple flavors, around a core of apricot peel. Juicy undercurrent of lemonade and orange juice. Long tail of apple peel, basil and nutty honey.
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Robert Parker's Wine Advocate
Sercial usually is the driest wine, and the NV Sercial 10 Year Old, which mixed grapes from the south at 600 meters in altitude and from the north at sea level, has only 55 grams of sugar, compared with the up to 125 grams of other varieties in the 10-year-old category. This has a bright and pale color. There's aromatic complexity, higher pitched, nutty and nuanced. It's quite sharp and has a low pH of 3.35. This is real Sercial. It's sweet but balanced.
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James Suckling
A dry and angular sercial with sea breeze and subtle hazelnuts on the nose. The palate is lovely and angular, with lots of freshness, dry fruit and a nervy, saline finish.
A steep, volcanic island in the Atlantic Ocean that rises to over 6,000 feet at its highest point, Madeira actually sits closer to Morocco than Portugal, the country to which it belongs.
Today the vineyards of the island cover tiny step-like terraces called poios, carved from the basalt bedrock. Aptly named Madeira, this fortified wine comes in two main styles. Blended Madeira is mostly inexpensive wine but there are a few remarkable aged styles. Single varietal Madeira (made from Sercial, Verdelho, Boal or Malmsey), is usually the highest quality and has the potential to improve in the bottle for decades.