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Wine from Madeira
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Madeira is an island in Portugal that is in the Atlantic Ocean. The region has been making Madeira fortified wine since the 15th century and the early days of exploration. The island was a port of call for ships that were heading to the East Indies, or the New World.
Madeira wines were taken on board and added to existing wine barrels in order to improve the quality during the long voyages at sea. The heat in the ship's hold dramatically improved the wine, and made it richer and more complex. This was actually discovered when an unsold shipment of wine came back to Madeira after a round trip and was even better upon its return.
The climate on the islands is oceanic with tropical influences and produces four types of grapes. The average temperature is 66°. The landscape is volcanic and mountainous and is quite difficult to cultivate. Vineyards are planted on red and basaltic bedrock man-made terraces that are called poios. Mechanical harvesting is almost impossible making cultivation costly on the island. Unfortunately, because of tourism, many vineyards have been ripped up to make way for commercial resorts, as the tourist trade is much more lucrative than wine making.
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Carmo Vinhos Madeira Malmsey 10 Yr is richest style of Madeira. With a deep amber color, this intense wine has a complex flavor of walnuts, dried fruits, coffee and caramel. Full body hiding the acidity and a very long finish. An excellent accompaniment to coffee.
Carmo Vinhos Madeira Sercial 10 Yr is the driest style of Madeira, a light bodied wine with a distinctive nutty nose. An excellent apertif. The concentration at this age has produced a very attractive and interesting wine, with a long finish.
Carmo Vinhos Madeira Verdejo 10 Yr an amber medium dry wine with medium body and acidity. Rich aroma and flavor of dried fruits, nuts and caramel, showing a vibrant character, lengthy and well balanced. An excellent aperitif or as an accompaniment to pates.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Freemark Abbey 'Sycamore' Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 4% Petit Verdot, 1% Cabernet Franc.
Located on the southern end of the Rutherford Bench, Sycamore Vineyard’s proximity to the Mayacamas Mountains provides the perfect climate for growing a rich, textured Cabernet. The wine is intense in aromatic complexity, reminiscent of blackberry, pomegranate syrup, black tea, and forest floor. The palate is rich and textured with flavors of forest fruits, dark chocolate, bay leaf, and warm oak spices. The ‘Rutherford dust’ is evident in the tannin structure, giving it textures that are bold but integrated, making it lovely to drink now with the capability to age in the cellar for decades.
Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.
Review:
Even better, the 2019 Cabernet Sauvignon Sycamore Vineyard is jaw-dropping stuff and does everything right. More structured and tannic compared to the Bosche, it has loads of red and black fruits as well as sandalwood, camphor, bay leaf, and bouquet garni-like aromas and flavors. Full-bodied, deep, layered, and concentrated, yet still with this wonderful sense of elegance, it needs 3-5 years of bottle age and will evolve for 20-25 years as well.
-Jeb Dunnuck 97 Points
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