Radford Dale Range Tech Sheets

Total Page:16

File Type:pdf, Size:1020Kb

Radford Dale Range Tech Sheets Winery: The Winery of Good Hope Wine: Radford Dale Thirst Clairette Blanche Chenin Blanc Verdelho Vintage: 2015 Appellation: Stellenbosch Winemaker/Winegrower: Team effort Harvest Notes: The Chenin Blanc comes from Bush vines grown high up on an East facing slope with sandy, crunchy, decomposed granite soils. In this vineyard, there is no irrigation and the canopies are small so the fruit is exposed to the direct sunlight. The skins of the grapes are therefore phenolically ripe which add texture to this blend. Clairette Blanche comes from old vines of unknown age. They are planted on gravelly, decomposed granite soils with almost no clay. The vines have a sprawling growth pattern trained on low, single wire trellising. The grapes are picked early to retain natural freshness for the blend. The Verdelho comes from trellised vines with a more upright canopy on gravel and Koffieklip soil. Cellar & Blending Notes: Both the Chenin Blanc and Clairette Blanche were macerated on the skins to add depth and texture 4 days each prior to fermentation. Just as fermentation started spontaneously, the skins and juice were separated into old, neutral French oak barrels. We whole bunch pressed the Verdelho in an old traditional wooden basket press to obtain all natural acidity. Typically, Verdelho adds a high degree of acidity to a blend such as this. Tasting Notes: Thirst Clairette Blanche Chenin Blanc Verdelho is an unusual blend that explores how saltiness and acidity can enhance the overall freshness of a wine. Extended skin maceration before fermentation has added complexity. It has distinct minerality with lashings of green and stone fruits. Elegant but quirky. Aging & Drinking Suggestions: Serve chilled. Drink now but will keep for 1-2 years. Technical Notes: Soil decomposed granite soils Acidity 6.61g/l pH 3.41 Residual Sugars 2.64g/l ABV 11.5 Barrel Maturation 3 months Production (bottles) 5280.
Recommended publications
  • A Note About Ratings. Although Many Magazines, Web Sites, and Commercial Retailers Rate Wines, the Most Influential Are Probably
    Great Red Wines - $20 or Less Compiled by Rick Brusca Vers. July 2015 Name Year RCBs Comments Price Rating (usually Total Wine, sometimes BevMo, CostCo or TJs) A note about ratings. Although many magazines, web sites, and commercial retailers rate wines, the most influential are probably three magazines: The Wine Enthusiast, Wine Spectator, and The Wine Advocate. The Wine Enthusiast magazine reviews over 1000 wines for each issue; not all are published, but all are available at their web site. Wine Spectator review 400-1000 wines per issue. Both use a traditional 100-point scale, and both use panels of professional wine tasters (commonly in blind tastings). The Wine Advocate, launched by wine critic Robert M. Parker in 1978, also reviews many wines in each issue. The magazine’s success allowed Parker to quit practicing law in 1984 and devote himself full time to wine. In 2012, a majority stake in The Wine Advocate was sold to investors from Singapore, with a plan to go from print+online, to fully on-line; however, this has not happened and the print magazine still exists. The role of Editor-in-Chief went from Parker to Lisa Perotti-Brown, and a second editorial office opened in Singapore. Following lead critic Antonio Galloni’s departure from The Wine Advocate in 2013, three new core critics were recruited, Jeb Dunnuck, Monica Larner and Luis Guitérrez. Others also review wines, by specific regions, for the magazine, but Parker continues to do the reviews for northern California (e.g., Napa-Sonoma) and Bordeaux. Robert Parker’s influence in the global wine business has been so powerful that some wineries have been accused of making wines tailored strictly to his tastes.
    [Show full text]
  • White by the Glass White Bottles Red by the Glass
    White by the glass Red by the glass Prosecco DOC Villa Sandi “Il Fresco,” Brut, Italy 9/32 Pinot Noir Edna Valley, Central Coast, California 2014 10/36 Pinot Grigio Cortenova, Italy 2015 8/28 Italian Blend Masi, “Modello,” Rosso delle Venezie, Italy 2015 8/28 Sauvignon Blanc Sea Pearl, Marlborough, New Zealand 2016 9/32 California Blend Guarachi “Black Ink” 9/32 Chardonnay Talbott Kali Hart, Monterey, California 2015 11/40 (Syrah, Merlot, Malbec, Zinfandel), California 2014 Rhone Blend La Chasse Prestige, Côtes du Rhône, France 2015 9/32 Cabernet Sauvignon Hahn, Central Coast, California 2015 12/44 (Grenache Blanc, Bourboulenc, Clairette Blanche, Roussanne) Rhone Blend La Chasse, Prestige, Côtes du Rhône, France 2015 9/32 Moscato Corvo, Italy 2016 7/24 (Grenache, Syrah, Cinsault, Mourvedre) Rosé Moulin De Gassac , Guillhem, Hérault, France 2016 7/24 Malbec Balbo, Mendoza, Argentina 2016 9/32 White Bottles Riesling Helfrich, Alsace, France 2015 41 Brut Luc Belaire, Champagne NV 60 California Blend Vinum Cellars “White Elephant” 42 (Chenin Blanc, Viognier, Roussanne), California 2013 Brut Piper-Heidsick, Champagne, France NV 85 California Blend Orin Swift “Mannequin” 58 Brut Barone Pizzini, “Animante”, Franciacorta, Italy NV 69 (Chardonnay, Viognier, Grenache Blanc, Marsanne, Muscat, Roussane), California 2014 Sauvignon Blanc Domaine Michel Thomas & Fils, Sancerre, France 2015 42 Chardonnay Chablis 1er Cru, Burgundy, France 2015 60 Sauvignon Blanc Bosco del Merlo, Italy 2016 36 Chardonnay Albert Bichot, Pouilly-Fuissé, Burgundy, France 2015 48 Pinot Bianco Kettmeir, Südtirol-Alto Adige, Italy 2015 39 Chardonnay Talbott “Logan,” Sleepy Hollow Vineyard, 48 Santa Lucia Highlands, California 2014 Pinot Gris Four Graces, Willamette Valley, Oregon 2015 38 Chardonnay Lange Estate, Willamette Valley, Oregon 2015 54 Gewürztraminer St.
    [Show full text]
  • Grape and Wine Production in the Four Corners Region
    Grape and Wine Production in the Four Corners Region Item Type text; Book Authors Mielke, Eugene A.; Dutt, Gordon R.; Hughes, Sam K.; Wolfe, Wade H.; Loeffler, Gregory J.; Gomez, Ricardo; Bryant, M. Douglas; Watson, John; Schick, Seth H. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 03/10/2021 23:02:35 Link to Item http://hdl.handle.net/10150/602124 Technical Bulletin 239 University of Arizona Agricultural Experiment Station CORN% Eot S:;:, 9FC/ONAL COOS Grape and Wine Production in the Four Corners Region This is a report of research performed with financial assistance from the Four Corners Regional Commission Grape and Wine Production in the Four Corners Region UNIVERSITY OF ARIZONA TECHNICAL BULLETIN 239 REGIONAL PUBLICATION Eugene A. Mielke Gordon R. Dutt Sam K. Hughes Wade H. Wolfe University of Arizona Agricultural Experiment Station Gregory J. Loeffler Colorado State University Agricultural Experiment Station Ricardo Gomez M. Douglas Bryant John Watson New Mexico State University Seth,H, Schick Schick International, Inc. Salt Lake City, Utah CONTENTS Chapter Page INTRODUCTION 2 1 CLIMATE 3 Climatic Regions 4 Climatic Characterization of the Region 6 2 SOILS 24 Factors Affecting Soil Formation 25 Delineation of Grape- Growing Areas 28 Site Selection 31 3 VINEYARD ESTABLISHMENT 34 Land Preparation 35 Laying Out the Vineyard 35 Planting Stock 37 Propagation 38 4 TRAINING NEW VINEYARDS 41 Training 42 Pruning 46 Pruning Systems
    [Show full text]
  • SUCCOTASH Prime Dessert
    PRIME PRIME SWEETS SWEETS CHOCOLATE BOURBON PECAN PIE $9 CHOCOLATE BOURBON PECAN PIE $9 Orange Whipped Cream, Flowers Orange Whipped Cream, Flowers CHOCOLATE GANACHE “WAFFLE” $10 CHOCOLATE GANACHE “WAFFLE” $10 Bananas, Old Bay Marshmallow Fluff, Ginger Snap Crumbs Bananas, Old Bay Marshmallow Fluff, Ginger Snap Crumbs YUZU CHEESECAKE $9 YUZU CHEESECAKE $9 Blackberries, Miso Caramel, Peanut Crunch Blackberries, Miso Caramel, Peanut Crunch MINT JULEP ICE CREAM $7 MINT JULEP ICE CREAM $7 Smoked Sugar, Bourbon Syrup, Tea Cookie Smoked Sugar, Bourbon Syrup, Tea Cookie HUMMINGBIRD CAKE $13 HUMMINGBIRD CAKE $13 COCKTAIL COCKTAIL COFFEE & CIGARETTES $22 COFFEE & CIGARETTES $22 SUCCOTASH-Maker’s Mark Private Select Bourbon, St. George Coffee Liqueur, SUCCOTASH-Maker’s Mark Private Select Bourbon, St. George Coffee Liqueur, Carpano Antica, Amaro, Havana&Hide Bitters Carpano Antica, Amaro, Havana&Hide Bitters BOURBON BOURBON ANGEL’S ENVY $16 ANGEL’S ENVY $16 COLONEL E.H. TAYLOR SMALL BATCH $20 COLONEL E.H. TAYLOR SMALL BATCH $20 ELMER T. LEE $32 ELMER T. LEE $32 GEORGE T. STAGG $90 GEORGE T. STAGG $90 HIGH WIRE MADEIRA FINISH $18 HIGH WIRE MADEIRA FINISH $18 W.L. WELLER SPECIAL RESERVE $20 W.L. WELLER SPECIAL RESERVE $20 WOODFORD RESERVE DOUBLE OAKED $16 WOODFORD RESERVE DOUBLE OAKED $16 Vegan Vegetarian Gluten-Free Vegan Vegetarian Gluten-Free *Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness. *Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness. Please, no more than four credit cards per table.
    [Show full text]
  • Protecting South Australia from the Phylloxera Threat
    The Phylloxera Fight Protecting South Australia from the phylloxera threat Wally Boehm Winetitles Adelaide 1996 in association with The Phylloxera and Grape Industry Board of South Australia First published in 1996 by Winetitles PO Box 1140 Marleston SA 5033 A USTR A LI A in association with The Phylloxera and Grape Industry Board of South Australia 25 Grenfell Street, Adelaide South Australia 5000 © Copyright 1996 Wally Boehm and The Phylloxera and Grape Industry Board of South Australia All rights reserved. No part of this publication may be copied or reproduced by any means without the written permission of the publisher. National Library of Australia Cataloguing-in-Publication Boehm, E.W. (Ernest Walter). The phylloxera fight: protecting South Australia from the phylloxera threat. Includes index. ISBN 1 875130 21 7 1. Phylloxera – South Australia. 2. Grapes – Diseases and pests – South Australia. 3. Grapes – Diseases and pests – Control – South Australia. I. South Australia. Phylloxera and Grape Industry Board. II. Title 634.82752099423 Design and typesetting Michael Deves Printed and bound by Hyde Park Press CONTENTS CHAPTER 1 The Dread of Phylloxera 1 CHAPTER 2 Phylloxera in Australia 13 CHAPTER 3 Phylloxera Legislation 34 CHAPTER 4 Rootstocks and Virus 45 CHAPTER 5 Nurseries and New Varieties 53 CHAPTER 6 Biotypes 58 CHAPTER 7 Vine Introduction Procedure 62 APPENDIX 1 The Phylloxera and Grape Industry Act 1994 71 APPENDIX 2 Vine Variety Introductions to South Australia 75 INDEX 90 Record of Board Membership Chairmen District 2 O.B. SEPPELT 1926–1933 O.B. Seppelt 1926–1933 Keith Leon RAINSFORD 1933–1944 Friedrich William Gursansky 1933–1955 Frederick Walter KAY 1944–1947 O.S.
    [Show full text]
  • Wine-List.Pdf
    “If one glass of wine is good for you, just imagine what a WHOLE BOTTLE could do!” Wine Director Casper Rice CORKAGE POLICY We allow two 750ml bottles max per table of any wine not represented on our wine list Monday-Thursday at a service of $50 per bottle. Table of Contents Wines by the Glass..................................................................................................................3 Off the Beaten Path.................................................................................................................4 Dry Sherries by the Glass for Tapas....................................................................................... 5 Cocktails...................................................................................................................................6 Half Bottles.............................................................................................................................. 8 Large Format............................................................................................................................9 Sparkling Wines.....................................................................................................................10 White Wines From the Isles and Castilla y Leon................................................................ 11 White Wines from Galicia and Txacoli............................................................................... 12 White Wines from La Rioja and Catalonia.........................................................................13
    [Show full text]
  • To the Gold Coast for Gold
    TO THE GOLD COAST FOR GOLD A PERSONAL NARRATIVE VOL. I. BY RICHARD F. BURTON PREFACE. The following extract from 'Wanderings in West Africa,' a book which I wrote in 1862 and published (anonymously) in 1863, will best explain the reasons which lately sent me to Western Africa:— In several countries, for instance, Dinkira, Tueful, Wásá (Wassaw), and especially Akim, the hill-region lying north of Accra, the people are still active in digging gold. The pits, varying from two to three feet in diameter, and from twelve to fifty deep (eighty feet is the extreme), are often so near the roads that loss of life has been the result. 'Shoring up' being little known, the miners are not unfrequently buried alive. The stuff is drawn up by ropes in clay pots, or calabashes, and thus a workman at the bottom widens the pit to a pyriform shape; tunnelling, however, is unknown. The excavated earth is carried down to be washed. Besides sinking these holes, they pan in the beds of rivers, and in places collect quartz, which is roughly pounded. They (the natives) often refuse to dig deeper than the chin, for fear of the earth 'caving in;' and, quartz-crushing and the use of quicksilver being unknown, they will not wash unless the gold 'show colour' to the naked eye. As we advance northwards from the Gold Coast the yield becomes richer…. It is becoming evident that Africa will one day equal half-a-dozen Californias…. Will our grandsons believe in these times … that this Ophir—that this California, where every river is a Tmolus and a Pactolus, every hillock is a gold-field—does not contain a cradle, a puddling-machine, a quartz-crusher, a pound of mercury? That half the washings are wasted because quicksilver is unknown? That whilst convict labour is attainable, not a company has been formed, not a surveyor has been sent out? I exclaim with Dominie Sampson—'Pro-di-gious!' Western Africa was the first field that supplied the precious metal to mediaeval Europe.
    [Show full text]
  • Classic Cocktails Wines by the Glass S&T Spring
    CLASSIC COCKTAILS S & T S P R I N G COCKTAILS The Last Word: Gin, Green Chartreuse, Luxardo, Lime Orange & Thyme Old Fashioned 15 Maker’s Mark, Orange Thyme Syrup, Peychard Bitters Daiquiri: Rum, Lime, Sugar El Diablo: Aged Tequila, Crème de Cassis, Lime, Ginger Beer Berry Bramble 14 Gin, Grapefruit Oleo Sacccharum, lemon, blackberry Negroni: Gin, Campari, Sweet Vermouth Aviation: Gin, Lemon, Luxardo, Crème de Violette French Martini 14 Vodka, Sweet Berry Wine Reduction, Pineapple Sidecar: Cognac, Lemon, Cointreau Boulevardier: Bourbon, Campari, Sweet Vermouth Butterfly Effect 15 Butterfly pea infused Hendricks, Oleo Saccharum, Verjus Black Manhattan: Knob Creek Rye, Averna, Hopped Grapefruit Bitters Vieux Carré: Rye, Cognac, Sweet Vermouth, Benedictine Bitters Botanical Green Tea 14 Cucumber mint Vodka, Tumeric Ginger Tea, Soda Water, Lemon House of Suntory Highball Cocktail for a Cause Toki Whiskey Highball 11 Japanese spirit mixed with the world’s most 3 Rivers Surf liner 14 effervescent sparkling water Appleton Rum, Cointreau, pineapple, almond orgeat, peychard bitters, lime WINES BY THE GLASS Sparkling Domaine Ste Michelle | Brut, WA 12 Red Ruffino | Prosecco, ITALY 17 Block Nine | Pinot Noir, FRANCE 12 Roger Goulart Coral| Brut Rosé, FRANCE 13 The Dreaming Tree | Pinot Noir, CA 14 Mureda Organic | Syrah, SPAIN 13 Rose Benegas Ataliva | Malbec, Mendoza, Argentina 12 Belleruche Cotes Du Rhone | Rosé, FRANCE 11 Robert Mondavi Private Select | Merlot, CA 16 Head to Head | Rosé, CA 13 Bonanza | Cabernet Sauvignon, CA 11 Whispering Angel
    [Show full text]
  • Kalesma Wine List
    Kalesma Wine List By the Glass Sparkling Solicelo, “Moscato d’asti“ Frizzante 8€ Muscat A Petit Grains & Moscato Bianco Sperone, “Moscato Spumante” Rose 8€ Moscato Rosato Prosecco, “Bianca Vigna“ Extra Dry, Conegliano, Valdobbiadene 9€ Glera Champagne Gosset “Extra Brut” NV 25€ Chardonnay, Pinot Noir, Pinot Meunier White Daskalaki Estate, “Sera”, Crete PGI 9€ Plyto, Sauvignon Blanc Pavlidis Estate, “Emphasis”, Macedonia PGI 10€ Assyrtiko Sur lie Semeli Estate “Thea “Mantinia PDO 11€ Moschofilero Domaine Ostertag “Les Jardins” Alsace AOC 12€ Riesling Villa Maria Estate, New Zealand, Marlborough 12€ Sauvignon Blanc Pouilly-Fume “Tradition” Serge Dagueneau- Loire France 13€ Sauvignon Blanc Tokaji Dry “Mandolas”, Oremus, Hungary 15€ Furmint Dry Hatzidakis Winery, “Familia”, Santorini, Thira PDO 17€ Assyrtiko Unoaked Kalesma Mykonos Aleomandra / Agios Ioannis, 84600 Mykonos, Greece [email protected] ● +30 6983918726 / +30 22890 77222 www.kalesmamykonos.com Rose Domaine Skouras, “Peplo”, PDO Peloponnese 11€ Syrah Sur lie, Acacia aged Agiorgitiko, Amphora aged Mavrophilero Château Miraval, Miraval Studio, AOC Côtes de Provence 13€ Cinsault, Grenache, Rolle, Tibouren Château Val Joanis, “Tradition Rose”, AOP Luberon 14€ Syrah, Grenache Red Domaine Karydas, “Naoussa”, PDO Naoussa, Greece 12€ Oaked Xinomavro Pavlidis Estate, “Emphasis”, PGI Drama, Greece 14€ Oak aged Syrah Parparousis Estate, “Nemea Reserve”, PDO Nemea, Greece 15€ Oak aged Agiorgitiko Dessert Hatzidakis Winery, Vinsanto 16 years old, PDO Santorini 20€ Oak aged Assyrtiko,
    [Show full text]
  • Châteauneuf Du Pape Privilège
    he 13 T hâteauneuf Cdu Pape grape varieties In Châteauneuf-du-Pape, the wines are traditional- Châteauneuf du Pape ly produced from thirteen grape varieties, each one bringing its indivudual cha- Privilège racteristics to the blend colour, build, fragrance, VINEYARDS & TERROIR : This wine comes from the freshness or longevity : Gre- Domaine’s oldest vines (70 years on average), planted nache (Noir, Gris, Blanc), with Châteauneuf du Pape’s 13 grape varieties with Syrah, Mourvèdre, Cinsault, a yield of around 15 hl/ha. Harvesting is carried out Clairette (Blanche, Rose), by hand with bunches placed in 15 kg crates. The grapes Vaccarèse, Bourboulenc, are then individually sorted before going into vat. Roussanne, Counoise, Muscardin, Picpoul (Blanc, GRAPE VARIETIES : The 13 Châteauneuf du Pape grape varieties : Gris, Noir), Picardan, and Grenache, Syrah, Mourvèdre, Cinsault, Clairette and Bourboulenc, Terret Noir. Vaccarèse, Muscardin… PRODUCTION a fermentation period of around 30 days, with pumping over, rack-and-return and punching down operations, the wines go into either 228 l or 600 barrels (new or previously used for one vintage), depending on the plots they hail from, to be aged for a period of 12-18 months, depending on the vin- tage. The wines are then aged for several years in bottles before being released for sale. TASTING NOTES : Strong ruby red hue with a power- black olives and garrigue srubland. Concentrated on the palate, with nice polished tannins and exceptional length packed with spice and black fruit. SERVING & FOOD PAIRINGS : Served between 17-18 °C, this wine can be decanted one hour before serving to allow it to continue opening out in the glass over the course of the meal.
    [Show full text]
  • B COMMISSION REGULATION (EC) No 753/2002 Of
    2002R0753 — EN — 01.04.2007 — 009.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B COMMISSION REGULATION (EC) No 753/2002 of 29 April 2002 laying down certain rules for applying Council Regulation (EC) No 1493/1999 as regards the description, designation, presentation and protection of certain wine sector products (OJ L 118, 4.5.2002, p. 1) Amended by: Official Journal No page date ►M1 Commission Regulation (EC) No 2086/2002 of 25 November 2002 L 321 8 26.11.2002 ►M2 Commission Regulation (EC) No 1205/2003 of 4 July 2003 L 168 13 5.7.2003 ►M3 Commission Regulation (EC) No 316/2004 of 20 February 2004 L 55 16 24.2.2004 ►M4 Commission Regulation (EC) No 908/2004 of 29 April 2004 L 163 56 30.4.2004 ►M5 Commission Regulation (EC) No 1429/2004 of 9 August 2004 L 263 11 10.8.2004 ►M6 Commission Regulation (EC) No 1991/2004 of 19 November 2004 L 344 9 20.11.2004 ►M7 Commission Regulation (EC) No 1512/2005 of 15 September 2005 L 241 15 17.9.2005 ►M8 Commission Regulation (EC) No 261/2006 of 15 February 2006 L 46 18 16.2.2006 ►M9 Commission Regulation (EC) No 1507/2006 of 11 October 2006 L 280 9 12.10.2006 ►M10 Commission Regulation (EC) No 1951/2006 of 21 December 2006 L 367 46 22.12.2006 ►M11 Commission Regulation (EC) No 2016/2006 of 19 December 2006 L 384 38 29.12.2006 ►M12 Commission Regulation (EC) No 382/2007 of 4 April 2007 L 95 12 5.4.2007 Amended by: ►A1 Act concerning the conditions of accession of the Czech Republic, the L 236 33 23.9.2003 Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded Corrected by: ►C1 Corrigendum, OJ L 272, 23.10.2003, p.
    [Show full text]
  • Jancis Robinson
    The Great Island Madeira Tasting 5 May 2010 by Jancis Robinson These pictures show just part of the archive of sales ledgers bequeathed to the Madeira Wine Company by Noel Cossart, author of one of the most authoritative books on the wine (along with Alex Liddell's more recent work). They date from 1774, 21 years before the oldest wine we tasted was made, and seem to me to illustrate most appropriately the historic nature of this extraordinary drink. The notes below on 43 of the finest madeiras back to 1795 were taken at an extraordinary tasting on the island last week described in The miracle of madeira and What a tasting! The notes are presented in the order the wines were served, which was dictated strictly by age rather than sweetness level. In fact one of the more extraordinary things about these wines was how few of them tasted particularly sweet. Presumably the explanation lies in these wines' exceptionally high levels of acidity. Most of the wines were labelled with the names of the four best-known classic grapes of Madeira - Sercial, Verdelho, Boal and Malvasia - but we also tasted four Terrantez, which demonstrated just how very firm and long-lived wines made from this variety are, and a Bastardo. One of the younger Blandys is planting Terrantez once more. Barbeito made a few hundred litres of Bastardo in 2007 but in 2008 yields were almost non existent. 'I'm learning', said Ricardo Diogo Freitas. 'At the beginning, everything is bad with Bastardo.' My suggested drinking dates are even more speculative than usual in these tasting notes, not least because madeira lasts so many decades, and many of the wines are just so old.
    [Show full text]