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Leacock's Rainwater Madeira
John Leacock sailed to Madeira from the United Kingdom (after the death of his father) in 1741 and at the age of 15 became the youngest apprentice at the firm of Madeira merchants, Catanach and Murdoch staying until his contract expired on 11 March 1749. During his apprenticeship he had been in constant contact with an old school friend, John Patient, residing at that time in Charles Town, South Carolina who suggested that they themselves should commence trading. Leacock agreed and this marks the birth of the now world famous company.
In 1925, the wine industry was going through tough times and so both Leacock's and Blandy's amalgamated their interests and joined the Madeira Wine Association (now the Madeira Wine Company). The origins of the Madeira Wine Company started in 1913 when two companies, Welsh & Cunha and Henriques & Camara, joined forces to form the Madeira Wine Association Lda. Through the lean years that followed more companies joined to ensure their survival by reducing costs and pooling production whilst maintaining commercial independence.
The origins of the Madeira Wine Company started in 1913 when two companies, Welsh & Cunha and Henriques & Camara, joined forces to form the Madeira Wine Association Lda. Through the lean years that followed more companies joined to ensure their survival by reducing costs and pooling production whilst maintaining commercial independence.
Leacock's today is one of the four main brands in the company together with Blandy's, Cossart Gordon and Miles, and whose main markets include the United States of America, the Scandinavian countries, and the United Kingdom.
Having recently been completely re-packaged with a new and modern label, Leacock's is set to continue its prominent positioning in the world market.By the reign of the English King, Charles II, demand for Madeira was firmly established along the North American seaboard. Indeed the wine played such an important part in the American way of life that it was used to toast the Declaration of Independence (July 4th 1776) and the Inauguration of George Washington (first President of the United States -1789) who, it was said, "drank a pint of Madeira at dinner daily."
Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.
Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.
A fortified wine named after the solitary island from which it comes, Madeira’s home is a steep, volcanic island in the middle of the Atlantic Ocean that rises to over 6,000 feet at its highest point. As is the case with many wine styles of the world, Madeira was born more or less out of a mistake.
During the 1600 and 1700s, the island of Madeira was an important pit stop for sea treks to the Americas and the East Indies. Shippers would load up on Madeira wine on their way across the Atlantic. Given Madeira’s likelihood to spoil on the journey, they added a little brandy to help preserve it. During the subsequent heating and cooling, as the casks made their way across the sea, deepened and improved the wines’ flavors.
Today there are two main types of Madeira. Blended Madeira is mostly inexpensive wine but there are a few remarkable aged styles. Single varietal Madeira, made as both non-vintage or single vintage wines, is usually the highest quality Madeira and has the longest aging potential.
Four different grape varieties are used.
Sercial shows lemony, spice and herbal notes with a stony mineral character and make great aperitif wines.
Verdelho is smoky and dry and pairs with a variety of foods.
Boal is complex with flavors of roasted coffee, caramel, cocoa and dates.
Malmsey is the sweetest and fruitiest with roasted nut and chocolate notes.