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K&L Staff Recommendations
A wonderfully spicy and sweet nose leads to a delicious palate: very rich, less nutty than their Sercial, and with brighter acidity than their relatively sweeter Malmsey. Theres's vibrant acidity in this new, Justinho's produced Madeira. This would be a real treat served cool after dinner, either with a cheese plate, cookies, or other dessert as long as its not too rich or sweet.
93 points Wine Enthusiast: "*Editors' Choice* The sweetest and richest in the Historic series, the New York Malmsey unfolds slowly in the glass, gradually revealing layers of depth and flavor. Coffee, toffee and date notes emerge, followed by earthy, almost truffley flavors. Powerful and assertive on the long finish." (11/2006)92 points Stephen Tanzer's International Wine Cellar: "Medium amber. Powerfully scented bouquet combines cherry compote, cola, molasses, pipe tobacco and brown sugar. Lush and expansive in the mouth, offering sweet pit fruit and orange marmalade flavors and a deeper note of espresso. Clings tenaciously on the ...Read More »
These are the most affordable, representative examples of classic Madeira available. A collaboration between the importer and Barbeito's Ricardo Diogo Vasconcelos Freitas, the idea behind these bottlings is to capture some of the magic of vintage Madeira: the beautiful aromas, intensity of flavor and, most importantly, the acidity. Given the fact that 1.5 to 3 ounces is a sufficient pour, and that once opened, these simply will not go bad, these are among the best deals we have in the store for those looking for a truly unique addition to add to the cel... Read More »
Cossart Gordon, founded in 1759, is a Bual specialist, only bottling Madeiras from this noble grape variety known for producing slightly spicy and medium sweet styles of Madeira. This example shows lovely candied fruits and a rich buttery toffee quality, with refreshing acidity and even some saline notes as well. Great value. (Joe Manekin, K&L Spanish & Portuguese wine buyer)
93 points Stephen Tanzer's International Wine Cellar: "Medium amber with a green rim. Aromas of burnt orange, tobacco, toffee and herbs, with a hint of potpourri adding an exotic component. Broader and deeper than the Charleston, offering sappy orange marmalade, chestnut honey and toffee flavors underscored by tangy acidity. Shows a sweet, nutty quality on the smoky, gently spicy finish. I like this wine's heft and thrust." (6/2011) K&L Notes: These are the most affordable, representative examples of classic Madeira available. A collaboration between the importer and Barbeito's Ricardo Diogo Vasconcelos Freitas, the ... Read More »
93 points Wine Enthusiast: "*Editors' Choice* Slightly richer than the Charleston Sercial, the Boston Bual boasts knockout aromas of toasted nut oil, orange peel and hints of dark honey or maple syrup. Despite the extra weight and sweetness, it's not cloying at all the finish is mouthwatering and long." (11/2006)92 points Stephen Tanzer's International Wine Cellar: "Light, bright amber. Deep aromas of cherry pit, candied orange, toffee and molasses, lifted by a note of dried rose. Chewy in texture, with dry-edged nut and burnt orange flavors, a touch of molasses sugar and good back-end grip. Quite sweet but the wine's acidity adds f ...Read More »
91 points Robert Parker's Wine Advocate: "The 1989 Malvasia needs coaxing to eke out the aromas, but they soon muster courage and offer attractive scents of melted candle wax, quince, walnut oil and tangy marmalade. The palate is well-balanced with very crisp acidity that cuts through this Madeira with ease. There are delightful hazelnut and dried honey notes towards the finish, which shows more composure than the 1990 Malvasia. This is well-worth seeking out." (8/2012) K&L Notes: Having spent 22 years in cask, this beautiful Malvasia was recently bottled and currently shows every bit of that tense interplay... Read More »
Aromas of old wood and candied, roasted nuts lead to a very bright, energetic palate. Flavors of candied orange, toffee and buttered pecans are perfectly balanced by lively acidity. Though this is fortified wine and we have it listed as a "dessert wine," it really would be best served as either an aperitif, served slightly chilled, or paired with the right dish - seared scallops work quite well, as would any richer, cream and/or cheese based dish.