Tuesday 29 May 2012

The 10 Oldest Fortified Wines I Have Tasted

I´ll admit it - I´m a succer for making lists. And when I saw this example of a list a while back on a merchant site, I started to ponder - what are my oldest wines I have tasted? Some I vividly remember, but it took some going through my note books until I came up with this list.

I cheated somewhat though - the list contains 11 bottles, since I have been fortunate to have had 4 different 1900 wines, the youngest vintage to make the list. :-)
I hope to expand on this list soon...
The next one is the 10 oldest (not fortified) wines - stay tuned!

1795 Terrantez, Barbeito
Tasted with a bunch of assorted wines, among the the 1868 London Brown Sherry below.
A bottomless deep, fascinating, intense nose with notes of drying autumn leaves, banana peel, linoleum, dried apricots and a touch of varnish. Very, very fine.
The taste is fresh as a daisy with gorgeous notes of balsamic vinegar, dried fruit, nuts, tea, cocoa powder and a touch of detergent. Very complex. The finish goes on for ever. Some dry wood notes. Brilliant!
The only thing that concerns me in hindsight is that my bottle doesn´t say Barbeito but Barbeiro in hand texting, se pic below. Is it genuine? Or did the person who texted the bottles had a bad day? Bought at auction in Denmark some 15 years ago, and he auction catalog stated Barbeito as producer - but I think its to late to get back to them now...:-)
Anyone with an explanation, please get in touch! It was a great Madeira no matter what.
96p   (tasted 2003/10)

1815 Marsala Riserva, Woodhouse & Co
Tasted at the end of a tasting dinner along a 1958 Bual, Cossart & Gordon (96p), which blew this oldie away.
The nose is deep but rather light with notes of rosehips, tangerine peel, white peppar and chritsmas spicies. Cool and fine but not that complex. It has some sweetness left on the nose.
The taste has more power with a fiery note and notes of raisins, nuts, dried apricots and varnish. A long, semi dry finish. At the end it turns really dry. Good but I think it wa been better several decades ago...
85p   (tasted 2011/05)

1863 Boal, Luiz Gomes
Tasted at the end of a tasting dinner with 1991 Cabernet wines from California.
The nose just explodes up from the glass with remarkable intensity. There are deep, penetrating aromas of dried fruits, pan roasted nuts, old chocolate, dried flowers, tea, old leather and varnish. Just stunning! Very ethereal and high strunged.
The taste is as intense as the nose and fills the mouth with flavours of nuts, dry licorice, figs, nougat and old leather. the finish is counted in minutes. This is as good as it gets. Gorgeous concentration.
97p   (tasted 2002/09)

1868 London Brown Sherry, Wilson & Valdespino
The nose is warm, sweet and decadent good with notes of yellow raisins, fudge, orange peel, nuts and eggnog! Very intense and with a lovely sweetness. Dark and beautiful. This is stunningly good!
The taste is big, concentrated and yummy with notes of nut- and fruitcake, licorice, fudge, sweet tobacco and old leather. The finish is over two minutes long and ends semi sweet. There is lots of power and intensity in this. Great wine!
97p   (tasted 2003/10)

1870 Malmsey Reserve, Vinhos da Madeira LdaTasted just a few weeks ago and my note is here - http://barolista.blogspot.se/2012/05/tasting-dinner-with-142-year-old.html
98p   (tasted 2012/05)

1872 Ferreira Port
This was tasted just recently at the end of a tasting dinner of Bric dël Fiasc from Scavino, see http://barolista.blogspot.se/2012/02/tasting-dinner-with-12-vintages-of-bric.html
94p   (tasted 2012/02)

1880 Malmsey, Companhia Vinicola da Madeira Lda
A depth deeper tham the Marianer grave, this stunning Maderia offers scents of muscovado sugar, wet earth, dried fruit, assorted nuts, chocolate, orange peels, sugared coffee and old leather, to name a few scents. It has layers upon layers of fruit. Very, very impressive.
The taste is very concentrated, intense and sears through the mouth. The acidity is turned to 11, not 10... The fruit is medium sweet and massive with notes of dried apricots, nuts, chcocolate, orange peel, tea and a touch of varnish. The finish goes on for over two minutes. A breathtaking wine!
98p   (taasted 2002/03)

1900 Colheita, Constantino´s
The nose is warm, comples and just lovely with notes of raisins, figs, nuts and dark chocolate. This is very fresh and lively. Very deep. Some alcoholic warmth also. Lovely!
The taste is is warm and spirity with notes of chocolate, assorted nuts, dried figs and old barrels. The taste has surely been more powerful in the past and is more of a viril old gentleman now. A long, warm finish that cracks ut a bit at the end. But I could spend hours sniffing this - it´s gorgeous!
94p   (tasted 2002/08)

1900 Moscatel de Setubal, J M da Fonseca
This perfect wine has been described here - http://barolista.blogspot.se/2011/12/perfect-ones-part-3.html
100p   (tasted 2000/03)

1900 Old Boal, H. M. Borges
Tasted at the end of a Burgundy dinner with all Corton wines. The nose is wonderfully sweet with notes of pickled ginger, orange peel, tea, old chocolate, sugared coffee and some detergent. Very, very deep and intense. Lovely!
The taste is concentrated, intense and fabolous with all the dried fruit you could imagine alongside some tea, chocolate, nuts and band aid. The finish never ends. The acidity cuts through everything else and makes it fresh as a daisy. Sooo beautiful!
97p   (tasted 2002/26)

1900 da Silva Vintage Port
Tasted at my Old Pommard Dinner - http://barolista.blogspot.se/2012/03/past-glorys-dinner-with-old-pommards.html
90p   (tasted 2009/01)

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