Winemaker Notes
Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to addlayers of flavors and better integrate the sugars and acids. Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course,reduce the negative impacts, if any, that some harvestyears may present.
Professional Ratings
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Wine Spectator
Shows a slightly plump edge to the mix of date, singed hazelnut and toffee flavors before a racy back end takes over, with bracing ginger and green tea notes. Offers a persistent finish.
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Robert Parker's Wine Advocate
The latest release of Broadbent's NV Boal Ten Years Old exhibits aromas of ripe cherries, pecans, orange rind and honey cake. On the palate, it's medium to full-bodied, rich and fleshy, with a generous and enveloping core of fruit, lively acids and a cohesive finish.
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Wilfred Wong of Wine.com
The Broadbent 10 Years Old Boal Madeira is a satisfying fortified wine exhibiting flavors of caramel, toasted nuts, and toffee. This wine should pair well with aged hard cheeses. (Tasted: November 10, 2016, San Francisco, CA)
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.