The 1988 Bual, released under the Cossart Gordon label, comes from Calheta with 115g/L residual sugar and 9.04g/L total acidity. This is harmonious and focused on the nose: Clementine, marmalade, candle wax and grilled hazelnuts. There's just the right amount of VA to give it lift. The palate is medium-bodied with a smooth texture. The acidity is such that it completely counterbalances the residual sugar, making it fresh…buoyant even! Elegant and poised on the finish, this Bual comes highly recommended. 1,593 bottles released (plus other formats). Drink: 2024 - 2050 - Neal Martin, vinous.com, August 2024
A peaty, dark, ginger-chocolate nose, slightly lifted by acetone, in the prettiest way. The wine is like one of those beautiful vintage silver forks, weighty in the hand, broad tines, finely etched with curlicues of vines and flowers, worn by age to fit the fingers, a patina of green, copper and gold shadowing the curves and bends. There is apricot, and chocolate. Praline, and quince. It's quicksilver and keening; a haunting that curls your toes; a sough that soothes your soul. It scribbles its words on your throat and soul - Tamlyn Currin, JancisRobinson.com, August 2024
Food-pairing
The 1988 Bual, released under the Cossart Gordon label, comes from Calheta with 115g/L residual sugar and 9.04g/L total acidity. This is harmonious and focused on the nose: Clementine, marmalade, candle wax and grilled hazelnuts. There's just the right amount of VA to give it lift. The palate is medium-bodied with a smooth texture. The acidity is such that it completely counterbalances the residual sugar, making it fresh…buoyant even! Elegant and poised on the finish, this Bual comes highly recommended. 1,593 bottles released (plus other formats). Drink: 2024 - 2050 - Neal Martin, vinous.com, August 2024
A peaty, dark, ginger-chocolate nose, slightly lifted by acetone, in the prettiest way. The wine is like one of those beautiful vintage silver forks, weighty in the hand, broad tines, finely etched with curlicues of vines and flowers, worn by age to fit the fingers, a patina of green, copper and gold shadowing the curves and bends. There is apricot, and chocolate. Praline, and quince. It's quicksilver and keening; a haunting that curls your toes; a sough that soothes your soul. It scribbles its words on your throat and soul - Tamlyn Currin, JancisRobinson.com, August 2024
Food-pairing
Cheese like blue cheeses, Stilton, Gruyere, Manchego, & Emmenthal. Dried fruits. Crême, caramel desserts based on apples, apricots, pecans, cherries, almonds, hazelnuts, dried figs & vanilla ice cream desserts. The excellent companion with a pipe, cigar or aromatic tobacco
Grapes: Boal - Bual
Boal is the Portuguese name, Bual is the English name - synonymous with Bual de Madeira or Boal Cachudo - is found in the south of the island at heights between 100 and 300m and in the north at São Vicente
Manually harvested, with qualitative selection, during several periods according to the state of maturation. In a “canteiro” system, in 650 L casks at room temperature until the month of bottling.
Alcohol content
20%
Store & Serve
Keep a Madeira wine always upright.
The acids of Madeira are so strong that they affect the cork when the bottle is kept lying down
. Serve at 18 ° C
Madeira is a wine that matured in an oxidative environment for several years, and then comes to bottling in a reductive environment. It is therefore useful to open the bottles a few hours in advance. The bottles can then be preserved almost unlimited, as the air is no longer affecting Madeira wines. It is even so that after a few months the wine tastes better than when the bottle is just opened.
Critics & Awards
19,5/20 - Grandes Escolhas Tasted: Oct 2024
95/100 - Wine Enthusiast Tasted: Nov 2024
With long wood aging, this Madeira has developed a dense golden-tan color. Age shines through this floral, aromatic, concentrated medium-sweet wine. It is fascinating, the wood and spirit showing no sign of diminishing the wine's fruit and sugared orange flavor. Drink now.
