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Flat front label of wine

Sandeman Rainwater Madeira

Madeira from Portugal
      19% ABV
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        19% ABV

        Winemaker Notes

        Sandeman Rainwater Madeira is made in the traditional manner on the Atlantic island of Madeira, The rich soil and volcanic subsoil give this wine a unique character which is enhanced by the winemaking and ageing in "estufas". It is light in body but full in flavour, well balanced and a good accompaniment to many classic dishes such as soups and pates. It is also an essential ingredient in classic cuisine.

        Medium light amber colour with pronounced golden highlights. Clean nutty aromas, light complexity and very agreeable. Brilliant wine - a good quality young Madeira in evolution. Medium flavour, nutty and slighty complex, with a good clean finish.

        The character of Sandeman Rainwater Madeira make it a perfect match for many appetisers,such as soups, bisques, foie gras or pate. It is also a respected ingredient in classic high quality cuisine and adds a unique touch of flavour to any dish.

        Once open Sandeman Rainwater Madeira can remain fresh for up to 4 - 8 weeks.

        Critical Acclaim

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        Sandeman

        Sandeman

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        Sandeman, Portugal
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        The House of Sandeman was founded in London in 1790 by George Sandeman, a determined young Scotsman. From a modest start two hundred years ago as a wine merchant in the City of London, to today's impressive lodges in Oporto and bodegas in Jerez, and the world's best known brand of Port and Sherry, there has been a continuous commitment to quality. The growth of Sandeman Port and Sherries over two centuries has been based on a balance of tradition and innovation, respecting heritage but always seeking improvement. In 1980, Sandeman became part of Seagram; today, as the seventh generation of the family and Chairman of the old firm, George Sandeman continues the Sandeman commitment to the quality of Sandeman Ports and Sherries, and to the future.

        Portugal

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        Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

        While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

        The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

        Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

        The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

        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. The subsequent heating and cooling of the casks, as they 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.

        SWS72459_0 Item# 1583