I really love Maderia, it's just perfect for so many things and this is one of my perennial favorites and a bottle I've sold to a lot of customers, their Malmsey which is pretty much equivalent to Tawny port in sweetness, but with a bit of an acid bump in the mid palate which I think helps make it as perfect as it is. To make Madeira, wine is put through a torture test so the other benefit is once you open a bottle it'll stay good pretty much indefinitely, not that it gets a chance in my house. There's just such a deep and intense nuttiness to the wine, it having fully oxidated as part of the winemaking process. There's stewed fruit, bits of crunchy toffee, burnt caramel, a little touch of umami savoriness, and then all those nuts just bolstering the whole thing up. The palate is a little bit fresher due to the acid bump the fruit is more dried, and there's still caramel but also a little bit of salinity on the very finish. This is absolutely fabulous and anyone who appreciates a sweet finish to their meal should give this a look, it's worth your attention.

Here's an absolutely delicious treat and a lovely example of a classic sweet Madeira made from the Malvasia grape. Rich in color and luscious in body with notes of toasted hazelnuts, toffee and dates. This would make an excellent pairing with any nutty dessert.

I had this Madeira at the same tasting that I had the Savannah from the same series and though different from the Savannah, it is just as intriguing. Where the Savannah tends towards the dry side, the New york tends towards the sweet. Where the Savannah is not bone dry, the New York is not super sweeet. It has a nose of candied oranges, coffee and candied bacon. Medium to full bodied. On the palate, toffee, date and hazelnuts. Like the Savannah, it is worth every cent!