This is a wine-drinking experience unlike any other, so don’t miss out!
Bartholomew Broadbent is a Madeira wizard and legend: After reintroducing this fortified nectar to the United States in 1989 and forming a special relationship with Justino’s—one of only eight registered wineries on the ancient volcanic island—Bartholomew made “Broadbent” Madeira the cornerstone of his import company. Today’s vintage bottling was originally conceived some 23 years ago when Bartholomew tasted every 650-liter cask of 1997 Verdelho in Justino’s cellars and deemed Cask “078” to be a true standout. Broadbent’s patience has paid off handsomely, and we were thrilled to obtain a precious few bottles to share with you today. We guarantee this is one of the most intense, long-lasting sips of wine you’ll ever have. Madeira is famously shelf-stable, so you can revisit it over several weeks, even months, in order to savor it on the most intimate occasions.
Madeira has quite a history in the U.S. The wines, originally fortified with grape spirit to withstand the rigors of shipping, fared better than the still wines of France on the long trips across the Atlantic to the British colonies. In the second half of the 18th century, Madeira gatherings were widespread up and down the East Coast. Legendary presidents, including George Washington, oenophile Thomas Jefferson have ushered in special occasions with Madeira. In its way, Madeira is as “American” as Napa Valley Cabernet, Kentucky Bourbon, or Samuel Adams Lager. And thanks to Bartholomew it has begun to reclaim its place in the American wine lover’s imagination.
Why You'll Love It:
- Madeira is famously shelf-stable, so once opened, you can revisit it over several weeks, even months, in order to savor it on the most intimate occasions.
- Many people assume that fortified wine is cloyingly sweet, but this Verdelho says otherwise.
-The sugar is barely perceptible, wrapped in a flurry of savoriness: Dried apricots, golden raisins, bergamot oil, citrus zest, underbrush, toffee, crushed shells, sandalwood, sage, sea salt, and exotic spices
-Deep, rich texture that finishes with a burst of acidity and saline minerals.
How To Serve It:
-Unlike Vintage Port, Madeira does not require decanting and is generally a very unfussy wine, especially given its world-class complexity.
-We recommend serving at cellar temperature, around 60 degrees, but you can store it anyhow you like, since it is virtually indestructible.
-Pour into an all-purpose stem, or a dessert stem if you have them, it is a deep gold hue with hints of orange and brown.
-A simple plate of almonds and aged cheeses is a perfect pairing, but it also makes a terrific and surprising companion to main courses like cataplana, a traditional Portuguese fish stew.
