The history of Madeira wine stretches back to the Age of Exploration, when Madeira was a frequent port of call for ships whose captains would fuel up on wine—fortified to prevent spoilage—for their trans-Atlantic journey. The blazing heat of the sea voyage transformed the flavor of the wines, a metamorphosis reproduced by a process called estufagem during which the wines are heated to as high as 60°C (140°F) and oxidated. Begun in 1996, Broadbent Madeira was inspired by Bartholomew Broadbent’s father, Michael Broadbent, who called Madeira his “desert island wine,” and who played a crucial role in sourcing the wines and establishing the blends.
Broadbent Reserve Madeira
Excellent deep amber color.
Aroma: Dry fruits on the nose. Elegant.
Palate: Rich, soft and balanced, with some complexity. A long and pleasant mellowed finish, with bittersweet chocolate notes.
"Dark in color, and sweet, this is full, rich and satisfying, with burnt caramel and smoke notes. The sweetness is balanced by vibrant acidity, ending on a clean, almost salty tang. Drink now. –BS"-Rated 88, Wine Spectator
It, Now! |
The island of Madeira has an oceanic, tropically-influenced climate and volcanic soil. With high rainfall and an average mean temperature of 19°C (66°F), fungal diseases and
botrytis are constant hazards. To combat these threats, Madeira vineyards are often planted in low trellises known as latada that raise the canopy off the ground. The four major grape varietals of Madeira are Malvasia (or Malmsey), Bual, Verdelho and Sercial. The wine is cultivated in terraced steps of red and basaltic bedrock called poios.