Broadbent Madeira Boal 1998 Single Cask No. 117 (500Ml)
About the wine:
"In the glass, a deep amber core reveals itself and expands into fulvous hues on the rim, followed by heady and intoxicating notes of apricot, honey, burnt sugar, bourbon, fruitcake, marmalade, citrus zest, toffee, crushed rock, and brittle. The opulent, full-bodied palate boasts broad, silky smooth layers of lush dried fruits, sea spray, and tangy spices that hit with a pleasing, always-balanced sweetness. After 23 years of flawless integration between sugar, fruit, and minerality, this has evolved into a spectacularly singular wine. If enjoying a glass now, keep the drinking temperature around 55 degrees, and feel free to stow the remainder of your bottle in the fridge, corked tight, for consumption over the coming months.
A Portuguese island 400 miles off the coast of Morocco, Madeira is a wild and extremely remote paradise that is home to a number of indigenous grapes. Four, however, are considered to produce the finest wines: Sercial, Verdelho, Bual (Boal), and Malmsey (Malvasia). Boal generally produces a dark-hued, richly textured, and semi-sweet wine with pronounced acidity.
The Boal grapes for this wine, sourced from the western and southern stretches of the island, are a result of Broadbent’s long-term relationships with several growers. In 1998, each cluster was de-stemmed, crushed, and gently pressed before a spontaneous fermentation in stainless steel tanks. The fermentation was halted before completion by adding a neutral grape spirit (brandy) which raised the alcohol level to 19% and preserved the remaining natural sugars. After fermentation, the fortified wine was transferred into 650-liter American oak casks and the naturally oxidative canteiro process began. By utilizing the indirect warmth of the sun, the fortified wine became gently “maderized” over the course of 21 years. It was finally bottled with a small amount of sulfur on May 23, 2019. This specific cask, #117, resulted in just over 1,000 bottles (500mL) of wine."