Martijn

9.4

Yes!! Nutty and nice toffee sweets! This is interesting Madeira! Not the acidity that Bual has. Great glass. — 3 years ago

Shengli Hu

8.9

Briny, nutty, dried ginger/apricot. Round and creamy on the palate. Bitter nuttiness on the finish. Medium finish. Fresh tangerine and nectarine. Canteiro method. 13 years in American oak. — 6 years ago

James Forsyth

9.0

A hearty sausage and mash led, English dinner with siblings at atmospheric aged wine bar near London bridge included a Magnum of Champagne served in tiny chilled silver tankards and failed attempts to order 1980s Cos d'Estournel (the fine and rate wine list hasn't been updated for years and none of the interesting wines were on the cellar).

Dinner concluded with this modern styled Madeira. Caramel, walnuts and raisins. Very accessible. Very delicious. Not a patch on the more distinguished, older Madeiras but a good entry level option and a fun way to end the evening. — 7 years ago

Ron Siegel

9.5

The after party! — 7 years ago

Anthony Lombardi

9.3

Enjoyed since Thanksgiving. Acidity never relented with orange zest, light caramel & black tea notes. We now have no Madeira in the house. Something I will remedy & not let happen again. — 8 years ago

Andrew Schirmer

9.1

Nice midrange bual. Nutty, not too sweet. Would pair well with savory foods. — 10 years ago

with Alsu

David Weaver

9.5

Medium brown in color and you can tell from the legs it has significant viscosity. Dried figs, cinnamon, nutmeg, clove, ginger, buttered brown sugar, orange marmalade, toasted walnut, banana, and a hint of alcohol on the nose. Heavy sweetness, golden raisin, golden delicious apple, burnt caramel and a touch of coffee on the palate. Thick luscious mouthfeel but the amount of sugar in this means that isn’t a surprise in the least, luckily there is a nice acidity that pushes back the sweetness to keep it from being overwhelming. Hoisin sauce, nuttiness, and once the sweetness has faded enough a hint of a tannic bite on the finish. — 5 years ago

Michael Meyer

9.0

Lacking a touch of richness that I’d expect from a vintage Boal/Bual — 6 years ago

James Forsyth

9.2

The 1954 Bual from Henriques & Henriques was one of the weaker ones of the night. Mahogany and fairly dark. Very floral on the nose. Dried apricots on the palate. Mid length finish. Not especially complex. Enjoyable by any standards, but fell short here. — 7 years ago

Colleen Wherthey Dunn

9.4

Decadent and rich, almost syrupy. Lush with raisin, date, walnut, toffee. Beautifully balanced, soft and luscious. Finish is long, with fruit and honey dominating. — 7 years ago

Yarrow Beydoun

9.5

Oxidized, caramel, creamy, almond butter — 9 years ago

Bob Yoon

9.3

I need to drink more Madeira. — 9 years ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.6

Insanely good mead (I can't believe I just typed that). Aged in barrels for 2 years. Much more like Bual Maderia or slightly sweet Oloroso than mead. Very well done. — 10 years ago

Lyle Fass

Founder Fass Selections

9.7

Wow. Caramel, spice. Acidity. — 5 years ago

Shengli Hu

9.1

Pale brown, medium intensity on the nose. ACETONE, Xmas pudding, tons of baking spice - nutmeg, powder ginger, clove. Walnut skins. High acid, medium sweet, fortified high alcohol, medium+ body. Medium+ finish. — 6 years ago

Gregory Fulchiero

9.1

Fascinating - mulling spice, fig, prune, orange peel, and burnt rubber. On day 1 reminiscent to a 20 year tawny port, but on day 2 this is drinking almost identically to Bual Madeira with a sweet tarry finish. — 7 years ago

with Guy

James Forsyth

8.9

The Madeira that had the lowest number on the label was the 1845 Solera from Cossart. The last top up was apparently 1953, so this really wasn't nearly as old on average as some of the others. Dark brown with copper edges. Soapy on the nose. Quite short but attractive orange peel and spices. It might not be the oldest of the bunch, but it is rather past it. — 7 years ago

Paul Woolls

8.9

15 year medium sweet. 10% bual, 90% tinto negra. Enjoyable entry level Madeira. — 8 years ago

Doctor No

9.8

1878 Christopher&Co Bual - why? To celebrate buying a new house and my finishing the last credentialing hurdle I will face for the next ten years with my wife's favorite wine.
And how is it? A tawny, darkened marmalade color with a lovely oxidized nose of burnt orange, hazelnut and dried figs. Noticeable but slight volatile acidity.On the palate it is rich without heaviness with a good streak of acidity that balances out the sugar in the vein of a good Beerenauslese. The finish is clean and strongly evocative of fresh roasted coffee and toffee. — 9 years ago

Heidi McLain

9.0

Rich and balanced with a beautiful amber color. #madeira #bual #portugal #portugal #henriquesandhenriques — 10 years ago