Overview of the Wine
Michael Broadbent is considered the world's most experienced taster of Madeira. He went to the island to select the best wines for the Broadbent Madeiras. This resulted in a collaboration with Justino Henriques, the most important producer of classical Madeira. Produced only from the finest grapes grown on the island, Broadbent Madeira's are made in strict accordance with the traditional methods.
Bartholomew’s love for Portuguese wines stems from their eminent drinkability, restrained alcohol levels and the balance which makes them versatile enough to pair with all kinds of everyday dining. Bartholomew worked on building the market for at least 10 major Port brands, so it was only natural that his next step would be to develop his own. He was looking to make wines which were friendly on the palate, yet with enough quality to please the discriminating connoisseur, at an affordable price. Thirty years in the making, after recruiting one of Portugal’s most respected and accomplished winemakers, his full range of Ports is now released, offering timeless elegance and classic pedigree.
Madeira Island is situated in the Atlantic Ocean, about 560 miles (900Km) South-West of Lisbon and 375 miles (600Km) West of the North African coast. The soils of the island are Volcanic, with a mix of basalt, trachytes and trachydolerites, tufa, scoria and conglomerates. The geographical position and mountain landscape create a very pleasing climate with average temperatures of 72°F (22°C) in the summer and 61°F (16oC) in the winter. With its mild humidity, the island weather is classified as subtropical with variations in temperature, humidity, and rainfall according to altitude.
Grapes are supplied by several winegrowers from the South and West of Madeira Island, in the areas of Arco da Calheta, Calheta, Campanário and Câmara de Lobos. Vines have an average age of 25 years, and are trained using the espalier system. Grapes are manually harvested in September, according to ripeness.
The grapes are totally destemmed, crushed and pressed. The must obtained was allowed to ferment with wild yeasts at controlled temperature of 61°F (16°C) in stainless tanks. Fermentation is stopped by addition of neutral grape spirit
(96% minimum) in order to keep the desired sweetness. The wine was aged in and old American oak cask 650L in the traditional “Canteiro” system (natural oxidative process).
Grape / Blend
Winemaker's Tasting Notes
The final wine has a deep amber rim and brown bowl. It is thick like black treacle, with very good acidity, intensity and depth. Delicious on the palate, with great weight and soft mouth feel. It h has flavors of Demerara sugar, toffee and
spices. Well balanced with an elegant and long finish.
Product size: 750ml