Thanks Eric, appreciate the advice and guidance!
Does Madeira age much, or at all, in bottle?
What’s the sweet spot for value in vintage Madeira (if there is such a thing)?
Don’t know if you’d call it aging, but it does change in bottle. But it happens at a glacial rate, takes decades to notice major differences. They become less overtly fruity and more, as I call it, lacy and delicate.
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A humble Madeira compared to those above, but a lovely wine nonetheless.
Rich yet bright on the nose with dried apple, pear jam, orange, caramel, burnt sugar, and some cognac spice. Slightly alcoholic.
Sweet entry, fine, grippy acid, medium dry. Medium + length, good concentration. Pear jam, orange marmalade, light caramel. Lightly nutty finish.
Overall generous with enough acidity to keep it balanced.
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