Barbeito Barbeito Madeira Meio Seco Lot 2, Portugal, Madeira

Tawny color. Aromas of caramel, figs and candied walnuts. Medium-bodied, youthful fruit in the mouth. Complex and persistent on the palate. Should get even better with another 6-12 months now that it has been opened.

1920 vintage

drank over five months. just lovely

1901 vintage

Marking this flawed since it was heavily marred by VA, smelling almost exclusively of acetone, and served from a coravin, which is a pretty bizarre choice for Madeira specifically. The wine had some modest charms on the palate, notable acidity, medium sweetness, and enough caramel, raisin, and medicinal character to almost overcome the VA, but only almost. Very light color for a Frasqueira of that age as well. Kind of a weird experience.

1994 vintage

From glass. Rather softened - but certainly living! - toffee and orange marmalade, with a deep roasted nutty core. Still a gentle acidic pulse. Still delicious. Stunning glass of wine.

1863 vintage

Served by the glass. Pure complexity on the nose. Notes of sugarcane, figs or also sweet spices. Orange blossom too. On the palate the dryness of the sercial offers notes of almonds on the middle palate and an aftertaste of rancio wine. A very special if not a great bottle. After this glass, I can barely keep my hands off my 1992 Barbeito Verdelho. Servido por copas. Pura complejidad en nariz. Notas de caña de azúcar, higos o también especias …

1978 vintage

Smells like peanut butter. So good.

1978 vintage

Duplicate entry

1863 vintage

Lovely Madeira made from single varietal of Verdelho, aged in old FR oak, 1030 bottles filled in 2019. Medium golden colour. Pronounced aroma of dried figs, prunes, caramel, toast, chocolate. Palate is sweet and delicately fresh with well balanced and integrated high acidity, silky texture, intense flavours of dried fruits, vanilla, chocolate, toffee, hints of coffee, everlasting finish.

1995 vintage

Frasqueira, bottled 2019. Was this unfiltered, it seems slightly cloudy. Very easy and relaxed drinking, with extraordinary high acidity that renders it quite sharp still. I am a total Madeira novice but I really enjoyed this one. At Barbeito on Madeira.

1995 vintage

Glorious, yet again. Caramel, chestnut, raisin with all the depth you could hope for; totally enveloping. There's nothing quite like that sweet caress of very old Madeira. mid-high 90s

1863 vintage

This wine was had during our NY's Eve. It was part of our Postprandial. We had some dark chocolate bark with assorted nuts and dried fruits in it. It however in my opinion was shown up by the 1962 Fonseca Setúbal Superior. No shame in that for sure. Perfect way to end the evening.

1920 vintage

Opened in memory of my father, born this day 100 years ago. This is my second and last bottle, the first opened with my father in 2008. While it is a lovely wine, it will never be as great as my old man was! What is there really to say about these old Madeiras? Certainly, it had some VA, notes of iodine and balsamico, and bracing acidity with a long, long finish. I look forward to sharing tastes with my …

1920 vintage

Amazing persistence for an 1863! Raisin, plum, prune, caramel, toffee. Still lots of body.

1863 vintage

So interesting when a wine that is older than some of your grandparents turns out to be much too young. At this point I don't think it was quite ready for drinking. Alcohol was more pronounced. There was a certain sharpness to it. Some sweet (brown sugar), but hard to get to that from the alcohol. I'd say keep it sleeping but it's possible that this really needs more like 40 more years which is quite a lot. Not as …

1920 vintage

The best showing of this wine for me was on the last pour from the bottle, over a month after opening. The complexity is very high. Notes of black tea, citrus zest, walnuts, raspberry, caramel, and varnish. The flavor to density ratio is extremely high. I don't know if it's a change in attitude or a change in the wine with time, but I really enjoy this now.

1978 vintage

I'm used to drinking d'Oliveira madeiras. My impressions of this Barbeito, on several tastings, is that it's less instantly likeable but more complex and interesting than d'Oliveira sercials. Varnish, tea, and nuts with a tangy raspberry core. Some of the flavors are reminiscent of amontillado -- but this is way more fruity than amontillado. Just sweet enough to pass as an after-dinner wine, but don't try to pair it with anything sweet. A good pairing would be hard cheeses and …

1978 vintage

Madeira Seminar and Guided Tasting (Cream Wine Company - Chicago IL) : Tasting, brief note. Bottled in the past few years. Lots of dried figs and nuts. Moderate sweetness, bright acidity. Very elegant and well balanced. Moderate weight, very good length. Fermentation was stopped to retain sweetness.

1978 vintage

Finishing off the bottle I opened 10 months ago. It has gotten even better. Still lighter style, elegant and smooth, but added flavors of chocolate and coffee now. Medium sweet, so not overbearing. Still love it.

1901 vintage

Full of fruit. Complex. Some sweetness. Good acidity

2005 vintage

A private lunch (Restaurant The Clove Club *, London, UK) : Bottled 2016. A nice and rich style of Verdelho, with notes of apricot and barley sugar, spices and nuts, gently sweet, juicy and lively, with ripe but tangy acidity, good length. An elegant and stylish wine.

1981 vintage

Very good, but not as precise as my last bottle from 2011. A nice, lean crisp and chiseled wine with citrus, old wood, tea, and hints of volatile acidity. Not as much energy, however, as I remember this having. This was bottled in 2002.

1978 vintage

Tawny gold color. Lifted, lighter style, but with wonderful flavors. It sneaks up on you. Very smooth and elegant. Walnuts, honey, orange peel. Pretty instead of massive, which is quite nice.

1901 vintage

4,5/5 Knall syre, deilig og elegant. Valnøtt, litt aceton

1981 vintage

Anniversary dinner at Pappas Brothers. Aged by the traditional "Canteiro" method since February 1979. Medium (+) golden brown. The nose is clean and complex, with hazelnut, caramel and sea salt. The palate is off-dry (+), with medium (+) acidity and a rich, creamy mouth-feel. The finish is long, with flavors of dried fruits, baked pastries, and butterscotch. It is very well balanced and elegant. Quite a treat.

1978 vintage

I very rarely drink Madeira so difficult for me to assess.

2000 vintage

Decanted for 48 hours prior to consumption. Huge nose, with liquid honey, citrus, and sorghum on the first taste. Floated rather than enveloped the tongue. Subsequent hints of almond, apricot and vanilla. This was a group tasting, and all parties found it to be a rare treat. The wine looks Light brown colored. The legs are Slow. It smells like Orange, and Apricot. It tastes like Orange, and Apricot. The body is Light/Medium. The wine has Satin-like texture. The wine …

1863 vintage

The Matriarch of Madeira, A Tribute to Dona Manuela Barbeito (Bar Boulud, NYC) : While the 1892 Bual was plump and filled with dried fruit flavors, this had a bit leaner profile: tanned leather, cognac, and tea leaf. A different, more svelte expression of Bual, but equally delicious.

1863 vintage

The Matriarch of Madeira, A Tribute to Dona Manuela Barbeito (Bar Boulud, NYC) : Relatively dry for a Malvasia but this absolutely shimmered on the palate and reminded me a bit of the 30 Year Old Malvasia in both its ability to translate sweetness in subtle ways and its filigree structure. So much impact in a high toned, delicate and refined package. This was deceptively deep, layered and powerful; with ridiculous length, this became my wine of the night.

1887 vintage

The Matriarch of Madeira, A Tribute to Dona Manuela Barbeito (Bar Boulud, NYC) : My notes mentioned that this was bottled in 1904 and later moved to demijohn, meaning this did not see much time in cask at all. This was bone dry, lip puckering and very detailed. Some bitter nut skin notes with dried flowers and citrus pith. Although quite dry, this never came across as too severe. An electric wine that I found astonishingly refreshing.

1902 vintage

This was bottled in 2003. Decanted three days in advance, but it really didn't need it, as this was great from the get go. Superb concentration, electric acidity and phenomenal length. There are some deep dark flavors, like caramel, dried figs, cocoa... but also lifted notes of citrus zest to keep this lively. A bit on the sweeter side, but expertly balanced.

1863 vintage

Madeira @ Bistro Cacao (A Malvasia Affair) (Washington D.C.) : This showed so much better than my last taste back in 1999. Assertive and fragrant with a caramel, toffee and lime zest nose. Weighty on the palate, but still fresh and uplifting. Some volatile acidity, but not off-putting. Fantastic cling on the palate with a lengthy, zippy, juicy, orange peel finish. Wonderful acids on this outstanding bottle.

1920 vintage

RWC Barbeito Dinner with Ricardo de Freitas (Piperade Restaurant, San Francisco, California) : Medium brown red color with ruby lights; mature, VA, walnut, light coffee nose; tasty, silky textured, mature, walnut, smoky, nutmeat, tart orange, peat palate with soaring acidity; very long finish 93+ points (bottled March 2010)

1863 vintage

Medium sweet with what I hoped would be a touch more acidity. Big nose of iodine and varnish. Oozes complexity.

1920 vintage

Åpnet i julen. Mørkebrun, nesten svart på farge. Gir ikke så mye på duft. Det er primært alkoholen man kjenner sammen med litt kaffe. Men på smak er den enorm. Kraftig smak og mandarin og kaffe sammen med en fantastisk syrestruktur og smaken sitter i flere minutter. Herlig. Flasken står korket i kjelleren og vil bli tømt sakte men sikkert gjennom vinteren.

1863 vintage

Dark brown color. Complex forward aromas of raisins, chocolate and spice. Rich flavors of chocolate, fig and tart citus. Viscous mouth feel with good acid backbone. Lip-smacking lingering finish that lasted for minutes. Everyone really enjoyed this one.

1920 vintage

I just opened this bottle last week, and planned to leave it open for another month or so before I began to drink it seriously, but it keeps calling my name. This wine is nicely balanced, and very soft and smooth. No harsh edges at all. It smells of Oudh, which is probably the best compliment I could ever give. Honey, aromatic woods, leather and citrus, but all so well pulled together that one flavor doesn't take precedence. Much finer …

1863 vintage

Medium brown, green on edge. Open now for 3 months, getting coconut on the nose, and coconut, tobacco and chocolate flavors. Other flavors I can't identify which just make this more complex and pleasing. Wonderful Madeira. After 6 months opened: very elegant Madeira. Acids are very fine and smooth. Salt, blond tobacco, apricots, fig and light honey flavors. Still getting the coconut nose, but milder and mixed with more of the tobacco. Tasted this side by side with the 1922 …

1920 vintage

Different bottle. This nose has a strange petrol coffee funk that I haven't smelled in other madeiras. Very strong and was not my fave. Serious greyhound acidity in the finish. I can't believe I'm saying this, but this wine needs more air time and actually tastes young and green. Toasted almonds, chestnut honey cake, sweet orange marmalade.

1920 vintage

This is a bad boy bual. Nose was like dark Turkish coffee, with this earthy green twig thing going on. Coffee, rich with toasty candied dark walnut toffee cake, soaked in some brandy and more coffee fudge. Incredible intensity in flavor, with gorgeous lighter toffee, valencia orange marmalade, a little lemon curd, candied almonds, coffee, that was very rich but not overbearing, thanks to the bracing acidity. The flavors stayed with me – great length and finish a mile down …

1920 vintage

12/27/10 lovely

1920 vintage

The cork was pretty soaked but intact on popping.Mineral and fragrant nose.Rather sweet and light bodied,showing fruit that reminded of bitter orange and some rancio ond mineral notes.Gentle acidity.Quite sweet for a verdelho.I do prefer drier madeiras but this was beautiful.

1981 vintage

Nutty nose with lots of acid. Brutally acidic on the palate with lots of nuts and orange peel. Huge structure and barely sweet. Like a drill. Monolithic. Jesus. Really true. Nose - 5/6, Palate - 5/6, Finish - 5/6, Je Ne Sais Quoi - 2/2 = 17/20.

1920 vintage

Barbeito Madeiras: The 65th Anniversary Celebration (The Modern, NYC) : Sourced from the Favilla Viera family from vineyards in Sao Martinho. Perceptible sweetness yet relatively dry for a Malvasia. Chestnuts, walnuts, caramel and fruitcake. I last tasted this wine in 1999, as an earlier bottling. One would think that the extra years in cask for this newer bottling would sweeten this wine through evaporation. But if my memory serves, this seems more dry, nervy and edgy than the previous bottling; …

1920 vintage

Barbeito Madeiras: The 65th Anniversary Celebration (The Modern, NYC) : A Barbeito family reserve wine. Here we have some torrefaction flavors: caramel, cocoa powder, coffee, molasses – yet there is an uplifting citrus streak that keeps this electric. This exhibits a strong influence of oak aging (via its concentration, not oak flavors), yet this is harmonious and balanced. Stubborn palate adhesion. Fantastic.

1863 vintage

Barbeito family reserve wine. Dark Mahogany, red-brown. Very sharp nut and orange peel on the nose. Great smell - bitter but compelling. Old school. Huge on the palate - very nutty. Again, great balance. Finish seems a touch short. Nose - 5/6, Palate - 5/6, Finish - 4/6, Je Ne Sais Quoi - 2/2 = 16/20.

1863 vintage

Noble nose: complex with nut, vanilla, peat, almost whiskey-like. A step up in elegance. Very dry and elegant on the palate -nutty with high acid and a touch of citrus. Not as nice as the nose. Finish is similar to palate: dry and nutty. Nose - 5.5/6, Palate - 4/6, Finish - 4/6, Je Ne Sais Quoi - 1/2 = 14.5/20.

1978 vintage

Barbeito Madeiras: The 65th Anniversary Celebration (The Modern, NYC) : A fantastic nose that just screamed of freshly zested citrus fruits. The palate offered up dried fruits, vanilla, crème brulee, hazelnuts and slight volatile acidity. The finish was shockingly dry – Sahara desert dry. While not for everyone, I adored this wine‟s complexity, precision, energy and focus. The finish was long and mouth puckering. My kind of Sercial. Yum.

1978 vintage

Sweet and more carmel than the sercials that I have just been drinking. Finishes a touch hot and not nearly as complex.

2001 vintage

My 5th bottle of this wine is very similar to the 3/19/09 bottle.

1863 vintage

My first madeira, and quite stunning. Opened about 30 hours before serving. Beautiful, deep brown color, like honeyed coffee. Huge nose of fig, prunes coffee and resin. Remarkable fruit on the palate after nearly 150 years. I found there to be sufficient acidity as well. Absurdly long and wonderful finish. Will keep revisiting this over the next several weeks to see how it evolves.

1863 vintage

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Barbeito Barbeito Madeira Meio Seco Lot 2, Portugal, Madeira

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