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Bid on this bottle of Leacock ''Solera 1872'' Madeira. John Leacock sailed to Madeira from the United Kingdom (after the death of his father) in 1741 and at the age of 15, became the youngest apprentice at the firm of Madeira merchants (Catanach and Murdoch), and stayed until his contract expired on 11 March 1749. During his apprenticeship, he had been in constant contact with an old school friend, John Patient, residing at that time in Charles Town, South Carolina, who suggested that they themselves should commence trading. Leacock agreed and this marks the birth of the now world famous company.

Bid on this 2-bottle lot of 1898 Henriques & Henriques Boal Madeira - (92CT) Medium-bodied with lively, high natural acidity balancing rich notes of caramel, dried fruits, crème brûlée, and a long, mellow finish. Dense and woody; a wood character that comes from extended aging in cask. Full-bodied, dry, and acidic midpalate that leads into a terrific tingling acidic finish with a flavor of orange rind. A lot of volatile acidity upon opening the bottle, which went away after being opened two months.

Bid on this bottle of Henriques & Henriques "Inauguration Wine" Madeira (bottled April 2008) (97RP). Wine Advocate: "There are just 168 bottles of the spellbinding non-vintage H&H Inauguration Wine that was bottled in April 2008. It is deep amber in color. The nose is potent, rocketing from the glass with dried honey, burnt treacle, cumin, cardamom and white pepper that are brilliantly defined. The palate is very powerful with a penetrating bravura of an entrance that includes shaved ginger, white pepper, orange peel and honey. There is immense weight in the mouth along with layer upon layer of viscous marmalade and lemongrass notes that dovetail into orange peel, mango, dried quince and ginger towards the finish. This is an assertive, demonstrative, compelling Madeira wine. (NM)" (08/2012)

Bid on this bottle of 1922 D'Oliveira Boal Madeira Reserva (96JG, 93WS). John Gilman: "The 1922 Boal from d’Oliveira was bottled in 1999 and is an absolutely fabulous glass of Madeira. The brilliant nose soars from the glass in a refined and powerful blend of baked peaches, fresh figs, Cuban cigars, savory elements of fresh rosemary and celery seed, a nice touch of caramelized banana, sweet nutty tones and a bit of bergamot. On the palate the wine is deep, full-bdoied, complex and absolutely bottomless at the core, with brisk acids, laser-like focus, seamless balance and simply stunning length and grip on the complex and hauntingly profound finish. A great, great wine." (01/2014)

Dense and rich with a wide spectrum of baked apricot, caramelized orange and dried date character. And behind this is a huge structure with great acidity that keeps it very straight on the expansive yet energetic palate. Stunning length and nutty complexity at super-long finish. Drink or hold. (SP)

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. *Editors' Choice* (JC)

This smells like apricot tarte tatin with notes of toasted nuts and caramelized bananas. Very crisp and concentrated this has tremendous energy in spite of the intense maturation character, the touch of sweetness pushed way into the background. Super-long finish that’s both rich and refreshing. Drink or hold. (SP)

The NV Rainwater Medium Dry is an attractive wine, displaying aromas of fresh walnuts, dates and orange peel. On the palate, it's full-bodied, satiny textured and delicately sweet, with succulent acids, excellent definition and an elegantly middle-weight, drinkable profile that's true to the category. (WK)

The workhorse grape of Madeira has been transformed into a deliciously mature wood-aged wine. Spice and dried fruits are lifted by Madeira's typical acidity in this wine that is ready to drink. (RV)

Bid on this bottle of 1863 Barbeito Boal Madeira (94JG, 94RP). Wine Advocate: "The 1863 Bual has a clear, deep amber color. The nose is perfumed and fragrant with notes of toffee apple, white chocolate, orange blossom, rosewater and a touch of peppermint. It unfurls beautifully in the glass. The palate is medium-bodied and very harmonious. It is just a little withdrawn on the entry, as if drawing you in, then fans out wonderfully with notes of mandarin, nutmeg, cumin and dried apricot; a tang of ginger surfacing right on the finish, which is just a little clipped by age. This is a straight down the line, life-affirming 19th century Bual. (NM)" (08/2012)

I really like the Rare Wine Company’s Charleston Sercial bottling, which is one of my favorites in their fine historic Madeira bottling series. This wine only has one percent residual sugar, which with Madeira’s inherent tangy acids, comes across as quite dry, but beautifully buffered. The bouquet is a first class blend of white cherries, oranges, a touch of nutskin, fresh nutmeg, smoky overtones and a lovely base of soil. On the palate the wine is deep, full-bodied, pure and beautifully transparent, with a superb core, racy acids and stunning tension and purity on the superbly focused and very long finish. This is really a terrific bottle!

This has the compelling richness of a honeypot and luscious golden plums, even as some of its flavors tug in a savory direction, from umeboshi plum to deep, woodsy mushrooms. The wine’s fullness washes over the entire palate, then acidity zips it up, leaving the kind of clarity that’s interesting to pair with a Japanese mountain-root-and-mushroom stew.