V. Sattui Madeira

genepod

My favorite Madeira. From their site: "Mostly Zinfandel grapes are used from all over California, and they are usually picked as late as possible, approaching 28 degrees Brix. They are crushed and fermented to 8 to 10 degrees Brix, which means the yeast has metabolized 10 to 12 degrees of sugar before high-proof brandy is added to the fermenting must. The alcohol immediately attains some 18% by volume, and yeast cells which cannot survive any alcohol solution over 16% die and fermentation ceases. This is usually accomplished in four to six days after yeast inoculation. After a few months of rest and clarification of its initial solids, the wine is then ready to enter the V. Sattui solera system, which has been in existence since the turn of the last century, about 120 years ago. The oldest barrels are called the Master Blend, as they contain some of the wine that Vittorio Sattui placed into barrels to begin his solera back in 1886. Today, nearly 2000 barrels comprise this system and they are arranged into five lots, including the Master Blend, the Secondary Lot and the Tertiary Lot which averages, between the fourth and fifth blends, five to thirty years of age, with a small portion of the original 100-year-old wine. It is the oldest wines in the Master Blend that "educate" the younger wines with its Madeira flavors and grace. At the same time, the younger lots eagerly accept and absorb the older wine's "wisdom.” A complexity of caramel, dried plum, honey, maple, vanilla combined with hazelnuts, almonds and chocolate rush to greet the nose which is re-enforced by smooth, silky and balanced sweet sensations on the palate. While it has 18% alcohol, there is no hotness in the finish. It is like the wine's years of waiting and anticipation in barrel and bottle explosively culminate on the palate."

Tasting Tags:

V. Sattui Madeira

napaboy

Tasting Tags: fruit sweet

V. Sattui Madeira

jasonriedy

Wow. Smooth and rich like excellent honey.

Tasting Tags: directfromwinery fruit honey