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Fortified Book DELAWARE 2021 LIBRARY PRESELL Order by July 16 for fall arrival

In celebration of adding our first producer to our portfolio, we’ve put together a special pre- sell offering of limited availability . See below for that offering and read further for profiles on the wines and producers.

MADEIRA H.M. Borges

H.M. Borges Dry 15 (0950017NV) 750ml x 12 $400

H.M. Borges Madeira Wine 2005 (095004505) 500ml x 6 $180

H.M. Borges Madeira Wine 1993 (095005793) 750ml x 12 $1,500

*See our price book for full list of fortified wines. 2 LIBRARY PRESELL Order by July 16 for fall arrival

In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers.

1934 1935 1963 1974 1990 2003

PORT Feuerheerd’s

Feuerheerd's Colheita 1934 (101125734) 750ml x 6 $2,800

Feuerheerd's Colheita 1935 (101125735) 93pts Wine Advocate 750ml x 6 $2,800

Feuerheerd's Colheita 1963 (101125763) 95pts Wine Advocate 750ml x 6 $1,100

Feuerheerd's Colheita 1974 (101125774) 750ml x 6 $660

Feuerheerd's Colheita 1990 (101125790) 91pts Wine Advocate 750ml x 6 $360

Feuerheerd's Colheita 2007 (101125707) 750ml x 6 $180

Feuerheerd 2003 750ml x 6 $360

Silver Medal Feuerheerd’s 30 Year Tawny International Wine 750ml x 6 $300 Challenge 2021

*See our price book for full list of fortified wines. 3 LIBRARY PRESELL Order by July 16 for fall arrival

In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers.

SHERRY Bodegas Baron

‘Micaela’ Amontillado 4-5 Years, 375ml 375ml x 12 $80

‘Micaela’ Amontillado 4-5 Years, 750ml 750ml x 6 $66

‘Micaela’ Palo Cortado 25 – 30 Years 750ml x 6 $186

‘Xixarito’ Pedro Ximenez 15 Years 750ml x 6 $130

*See our price book for full list of fortified wines. 4 LIBRARY PRESELL Order by July 16 for fall arrival

In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers.

VIN DOUX NATUREL Terrassous

VINTAGE

1974 750ml x 6 $450

1981 750ml x 6 $360

1992 750ml x 6 $300

1995 750ml x 6 $270

2000 750ml x 6 $240

Hors d’âge 18 ans 750ml x 12 $418

*See our price book for full list of fortified wines. 5 WHAT IS ? A fortified wine is made by adding spirit to a wine which kills the yeast, stopping fermentation. The desired result is a wine which is durable, ageable and often sweet.

“Fortified wines are made by adding grape spirit to a wine either during or after fermentation, depending on whether the desired result is for the wine to be dry or sweet. If a wine is fortified before fermentation is finished, the wine will be sweet, as there will still be sugar left in the wine itself, whereas a wine that is fortified after fermentation will be dry.

The technique of fortification really came about during the Age of Exploration, when voyagers would strengthen their wines in order to withstand long ocean voyages (hence why many fortified wines today tend to be quite ageable). Wine drinkers – mostly the English – grew to love the style, so the process stuck. Whether dry or sweet, fortified wines have one thing in common: notably high alcohol.” –VinePair

6 SOME TYPES OF FORTIFIED WINE

VIN DOUX MADEIRA PORT NATUREL

Regal Producers H.M. Borges Feuerheerd’s Bodegas Baron Terrassous

Location Madeira, , Portugal Jerez, Southern

Muscat Blanc à Petits Grains, d'Alexan- Negra Mole, Touriga Franca, Tinta , drie, , Malvoise du , Bual, Roriz, , Pedro Ximénez, , , Sercial , Moscatel Blanc, Grenache Gris, Gre- nache Noir

Major Various: Schist, Volcanic, Volcanic, Clay Schist Albariza Soil Types Sandstone, Calcareous Clay

Hot, Sunny Climate Damp, Subtropical Warm Continental Mediterranean Mediterranean

Grape spirit for fortifica- Airén grape spirit for tion be 96% ABV and Grape spirit for fortification Grape spirit for fortification fortification is added after is added before fermenta- must be 95% ABV. It is add- must be 77% ABV and is fermentation and must be tion finishes. Wine is heat- ed while there is still a high Vinification added before fermenta- 96% ABV. Sweet wines are ed up to 135°F through est- level of natural sweetness tion finishes when ideal achieved through drying ufagem process for several to retain naturally occur- sugar level is reached or by adding sweet months or through natural ring sugar wine or grape syrup heat for several years Whites and rosés are system for aging all reductively processed and wines. For dry wines, either bottled without further Minimum of 3 years Minimum of 2 years oak biological or oxidative ag- maturation. The reds are Aging aging followed by aging followed by bottle ing (with flor or without) or aged oxidatively in wood aging aging a mix of both for a mini- or tanks. Requirements mum of 2 years vary by region and classifi- cation

Average Alcohol 18 – 20% ABV 16 – 20% ABV 16 – 18% ABV 15 – 18% ABV Content

Typical 49 – 100+ g/L RS 100+ g/L RS 45 – 115 g/L RS 45 – 125 g/l RS Sweetness Level

Typical High Low Low Low Acidity

7 THE ULTIMATE GUIDE TO FORTIFIED WINES

VIN DOUX NATUREL

8 MADEIRA Madeira is a small, remote volcanic island in the Atlantic Ocean about 500 miles from its mother country, Portugal. The first settlers came to the island in 1425 and cleared much of the forested area by burning the vegetation, making the volcanic soil even more fertile. The earliest records of wine from this land date back to 1455 when navigator Alvise de Cadamosto praised the good wines of the island.

Madeira is a difficult place to grow grapes. Nearly all the island’s are planted on steep step-like terraces called poios, carved from the red or grey bedrock. Most vineyards are planted on low trellises to raise the above the ground making the grapes less vulnerable to fungal diseases that thrive in this damp climate.

In the late 1500s, Madeira wines were picked up by merchant ships traveling to Africa and , when the wines were still unfortified. The wines tended to spoil, so in the seventeenth century, started adding to the wine to stabilize and preserve it for shipments. Aged over long months on ships headed to the Americas, the wine became rich and delicious. It became very popular with the founding fathers of the and was said to be drank in celebration after the signing the Declaration of Independence.

Today, Madeira is still made the same way it was 300 years ago, with some advancements in technology. Clear brandy (grape spirit) of 96% is added to the wine before it has finished fermentation. This stops fermentation and leaves a fortified wine which will offer different flavors depending on which grapes were used to make it and how long it is aged.

After the wine is fortified, it is heated to obtain its toffee and characteristics through a process called estufagem. The more modern heating process developed in the 19th century for younger Madeira wines takes the fortified base wine into large tanks and heats the wine through a stainless-steel coil in the middle of a stainless steel tank or a tank jacket to an average of 113 degrees Fahrenheit, 130 degrees Fahrenheit maximum, for three to six months (90 days minimum). The wine’s age is counted from the point at which estufagem has been completed.

The more extensive, traditional and gentler process used to make Madeira wines is called the canteiro process and allows the heating process to happen naturally. Oak casks of the fortified wines are placed in upper floors of the producers’ buildings where they rest under the heat of the island for many years, sometimes twenty or longer. After the heating process is complete, the wine rests for a year or more and continues to age.

Overall, the wines can be aged from three to twenty years after the heating process before bottling. Vintage wines will be aged longer after bottling. Madeira is considered the most ageable of all wines. It can last for centuries and can remain drinkable for months after opening.

Tinta Negra Mole is a red skinned grape and the most planted variety on the island today. The “noble varieties” include Sercial, Verdelho, Bual and Malvasia. Malvasia and Bual are traditionally fermented on their skins while Sercial and Verdelho are separated from the grape skins before fermentation.

Madeiras have high natural acidity making them refreshing and well suited to pair with food. Serve Sercials and Verdelhos cool and Buals and Malmseys at room temperature.

9 Styles of Madeira:

Sercial: The driest style of Madeira. These grapes are grown in the coolest vineyards on the north side of the island at the highest altitudes and make a wine with bright crisp acidity, lemony, herbaceous notes and minerality on the palate. They are tart and astringent when young.

Verdelho: Medium-dry style. The grapes are grown in slightly warmer vineyards, still in the cooler north side of the island, but they ripen more easily than Sercial. The result is a richer, fuller bodied wine with notes of light caramel and good acidity.

Bual: Medium-rich style. The grapes grow in warm vineyards on the south side of the island, producing a sweeter, richer style with notes of caramel and golden raisins. These are darker, raisiny wines which retain acidity with age.

Malmsey: The sweetest style of Madeira. Malvasia grapes are grown in the warmest locations at low altitudes on the south coast of the island, producing wines with richness and fruity, nutty characteristics. Their sweetness is balanced by characteristically high levels of acidity. These wines can last in a cask and bottle for a century or more. Quality Levels:

Three-Year-Old: Made from Tinta Negra Mole grapes and heated in the estufagem process before aging for three years in tanks or casks. Rainwater Madeira falls into this category, a light medium-dry style that was named after a wine which was supposedly diluted by rain during shipment to the U.S.

Five-Year-Old: Heated through estufagem in tanks. are blended, but the youngest component must be aged for at least 5 years in casks. Most are made from Tinta Negra Mole. If Sercial, Verdelho, Bual or Malmsey is listed on the label, the wine must be made with 85% of that variety. Sometimes called Reserve.

Ten-Year-Old: Made from noble grapes Sercial, Verdelho, Bual, or Malvasia and the youngest component must be aged for at least 10 years in casks. Sometimes called Special Reserve.

Fifteen-Year-Old: Made from noble grapes Sercial, Verdelho, Bual, or Malvasia and the youngest component must be aged for at least 15 years in casks. Sometimes called Extra Reserve.

Solera: This sherry-style blended wine using the Solera system started to be made in the 19th century but is no longer allowed to be made in Madeira by EU law. Some old bottlings can still be found.

Frasqueira (Vintage): The highest quality level Madeira. Made from noble grapes Sercial, Verdelho, Bual, or Malvasia. Vintage Madeira are wines from a single year and must be aged at least 20 years in casks after heating followed by an additional two years in bottle. Many vintage Madeira wines spend more time in wood than the legal 20 year minimum. Frasqueira is the official term which means wine from a single year.

Colheita: Meaning “” are from a single harvest bottled after spending at least 5 years aging in casks. They are early bottled Frasqueria/Vintage wines.

10 H.M. Borges

Madeira, Portugal

Fourth generation Madeira producer H.M. Borges was founded in 1877 by Henrique Menezes Borges. The current generation of the family, represented by cousins Helena and Isabel Borges, honor their past and the island itself through the production of Madeira Wine by maintaining high quality standards and continuing to produce Madeira wine following the traditions of their ancestors.

Located in the capitol city , H.M. Borges concentrates its operational activity, from production to aging and bottling, in a building constructed at the end of the 19th century. Operations have been centralized in this building since 1924.

The temperature at their estate warms into the high 80s (+/-86˚F: +/-30˚C) in the summer and is no cooler than 65 degrees Fahrenheit in the winter. The heat and the sun on the building support the canteiro process of heating the wine in oak casks beginning in the upper floors of their three-story building.

The quality of their wines results from the Borges’ family knowledge and their who has 40 years of experience making Madeira wine. The Borges buy fruit from small producers around the island who their family has built relationships with over generations. Their grapes are sourced from varying locations around the island at 100 – 800 meters about sea level, depending on the site. The soils are volcanic and clay and the fruit is hand pruned and hand harvested.

The Borges are one of only eight bottlers left on the island of Madeira. The other producers consist of other families as well as larger international producers. H.M. Borges produces around 200,000 per year and their permanent line of products include 3-, 5-, 10-, and 15-year-old Madeira. They also produce some special bottles and limited blend wines, made with the oldest stocks of the Borges family and in wines from a single year of harvest (Frasqueiras/Garrafeiras: Madeira wines aged for at least 20 years in oak) that express the richness of Madeira wine.

11 PORT is a fortified wine that results from the interruption of the fermentation process by adding brandy, hence keeping the residual sugar of the grape. Port is produced exclusively in the Douro, in the North of Portugal and it can traditionally be divided into three distinct categories: white, tawny and ruby.

WHITE: White Port is made exclusively from white grapes harvested in the Douro and assumes different styles according to its degree of sweetness - the description of dry, medium-dry or sweet, being the last one called Lágrima. It is a young port wine, kept in wood casks where it ages for at least 3 years. It features a pale hay color.

TAWNY: Tawny Ports are red wines that age in wooden casks and show different shades depending on their age. Colors may vary between intense red gradually mellowing to a golden-brown color. With time “in wood,” Tawny’s also increase in aromatic complexity, intensifying the aromas of dried fruits (walnuts and almonds), wood, and chocolate, amongst others. The most common references are Tawny’s with Indication of Age and Colheitas. A Tawny Port always represents a blend of several batches, with different lengths of time in casks, and whose age average (10, 20, 30 and 40 years) stated on the label, grants that lot its special and unique characteristics.

RUBY: Ruby Ports are young, fruity wines with a deep red color and an intense flavor of red fruits, mainly berries. Most Ruby Ports are blends of young wines from multiple vintages. Specialty Ruby Ports include categories LBV (Late Bottle Vintage) and Vintage which are upper quality wines with unique characteristics. Vintage Ports are wines produced with grapes harvested in a single year and bottled two years after the vintage. The juice ages in bottle where it can be kept for several decades, and Vintage Ports are only made in years of outstanding quality. LBV is also a wine from a single harvest, but it is usually produced every year. LBV ages in for much longer than Vintage Port, for 4 – 6 years. It is considered ready to after bottling.

Barao de Vilar – Feuerheerd’s

Porto DOC

Feuerheerd’s was founded in 1815 by the German trader Dietrich Matthias Feuerheerd who established his business in Oporto. In 1926 the company was sold to the Barros family, and Feuerheerd’s became famous over the years for the quality of its wines, especially a few of its Vintage Port. Today, the brand is owned by the van Zeller family, who have been in the port business since the 18th century. Winemaker Alvaro van Zeller gained his start at Quinta do Noval, and the family is dedicated to reviving the long tradition of quality of Feuerheerd’s wines.

12 SHERRY Sherry is only permitted to be produced in Andalucia in Southwest Spain, in the Jerez DO. Jerez is planted exclusively with white grape varieties Palomino, Moscatel, and Pedro Ximenez. 95% of sherry is made from Palomino which is used to make dry . The albariza soil found mostly on the hilltops in Jerez reflects sunlight up to the vines, helping to ripen the grapes. Sherry’s individuality comes from the albariza soil in which the grapes are grown and the solera in which it is made.

All types of sherry go through the solera system for aging. The solera system is a collection of 600-litre oak called butts which are traditionally stacked for the purpose of blending across vintages. The bottom row of barrels contains the oldest vintage. Wines go through solera either under flor or without flor depending on the style.

“Sherry can be categorized as dry vs. sweet and oxidative vs. non-oxidative. Dry, non-oxidative sherry such a Fino and is protected by a layer of yeast called flor, will have fresh but unique flavors such as almond, tart citrus, and saline, and should be drunk young. Dry, oxidative sherry such as takes on a darker brown hue and develops notes of burnt caramel, coffee, and vanilla, making it seem sweet despite its lack of sugar. Then there’s the in-between: dry, semi-oxidative/semi-biological sherry, such as Amontillado and Palo Cortado, which have characteristics of both styles and have potential to age. Finally, the sweet, oxidative styles: Cream, Moscatel, and Pedro Ximénez, all of which have significant sweetness, fig-like flavors and, in PX’s case, can age when made well.” – VinePair

Sherry Flor Credit: Wine Folly Sherry Solara Credit: Wine Folly

13 There are two main types of dry sherry:

1. Biologically aged sherry which matures under a layer of flor: Fino, Manzanilla

2. Oxidatively aged sherry which is aged without flor: Oloroso

The flavor characteristics of the wine after fermentation determine the type of dry sherry that will be made. Lighter wines are selected for biological aging while richer wines are selected for oxidative aging.

To make dry sherry, Palomino grapes are harvested and quickly pressed, followed by fermentation in large steel tanks to produce a neutral base wine. In the initial stages after fermentation, a yeast layer, flor, develops on the top of the biologically aged wines which protects the wine from spoilage and oxidation. About six months after fermentation, the wine is fortified with a neutral grape spirit made from Airén grape at 96% alcohol by volume to 15 – 15.5% ABV.

To fortify the wines oxidatively, the wines are fortified to a higher alcohol strength of 17% ABV at which flor dies, leaving the wines to oxidate.

There are two mixed types of sherry, which develop flor through biological aging but then lose their layer of flor and oxidatively age:

1. Amontillado

2. Palo Cortado

There are two main categories of sweet sherry:

1. Naturally sweet: naturally sweet sherry is made by drying Moscatel or Pedro Ximenez grapes in the sun.

2. Cream sherries: sweetened by blending dry wines with sweet wines or grape syrup.

Once the naturally sweet wines reach the desired must weight, the raisin-like grapes are pressed and fermentation begins. After fermentation, the must is fortified to around 17% ABV.

Cream sherries are wines first aged oxidatively and then sweetened usually with Pedro Ximenez.

14 Styles of Sherry:

Fino: Dry. Has undergone biological aging. Aromas of citrus fruit, almonds and . Some bready notes from flor. Drink young and serve chilled.

Manzanilla: Dry. Has undergone biological aging. Elegant, light style of sherry with salty notes. Manzanilla is made in Sanlúcar de Barrameda which is closer to the coast than Jerez and has cooler temperatures and less temperature variation allowing the flor to grow thicker, protecting the wine. It is thought to lighter bodied than Fino due to the thick layer of flor and saltier due to its proximity to the sea. Drink young and serve chilled.

Amontillado: Dry or medium-dry. Has undergone a period of biological aging followed by a period of oxidative aging. Slightly higher alcohol than fino and rich with nutty flavors.

Oloroso: Usually medium-dry. Has undergone oxidative aging. Nutty flavors and a deep richness from oxidation.

Palo Cortado: Drier Amontillado. A rare style which has aroma characters of Amontillado with richness of Oloroso.

Cream: Sweet with toffee, leather, walnut and dried fruit flavors and aromas.

Pedro Ximenez: Sweet and dense with aromas of dried fruit and coffee. Typically served as a wine or poured over vanilla ice cream.

Moscatel: Sweet. Similar characteristics to Pedro Ximenez but with some dried citrus peel characteristics. Age Indicators of Sherry:

VOS: Vinum Optimum Signatum/Very Old Sherry. This sherry must contain an average age of 20 years or more.

VORS: Vinum Optimum Rare Signatum/Very Old Rare Sherry. This sherry must contain an average age of 30 years or more.

Only Amontillado, Palo Cortado, Oloroso and Pedro Ximenez can qualify for these age indicators.

SHERRY TYPES BY COLOR

Credit: whiskeymuse.com

15 Bodegas Baron

Andalucia, Spain

Manuel Baron Fernandez founded this Sanlucar company in 1895, with the purchase of some old from the almacenista of Anselmo Paz. His descendants can claim a winegrowing history that stretches back even further. Baron’s wife, Dolores Romero Sanchez, came from the Sanlucar family of Romero de la Balsa who has been cultivating vines in Sanlucar since the mid-seventeenth century. The sherry house has only changed hands a few times since the 1600’s, and there are still barrels from that century in use in the solera.

Today, the main portion of the company’s bodegas are clustered together in the upper portion of the town, with some buildings dating back to 1871. The cellars house nearly 10,000 barrels of wine in total, including those original and venerable soleras of Anselmo Paz, which are still in use today. In addition, the company owns 140 hectares of vines divided among three sites, all on prime albariza soil: the Finca Atalaya, Finca Martin Miguel, and Finca El Poedo.

Current owner Enrique Perez’s grandfather purchased the property in the 80’s. Enrique and his uncle felt that the labels and marketing needed some updating, so they changed the look of their entire range by implementing avant-garde wine labels, unlike any others in the sherry region.

The labels are representative of Enrique’s grandfather. The centered elephant is for Enrique’s grandfather because it was his favorite animal. Other highlights within the design are their on Molinillo Street, a winery dog, a bullfighter because Enrique’s grandfather liked bulls, langoustine – the most typical seafood of Sanlucar and his grandfather’s favorite and the beach of Sanlucar with its boats.

The Micaela design is based on a tablecloth from Manila, Philippines. The design is youthful, fresh and unique.

16 VIN DOUX NATUREL Vin doux Naturel (VDN) means naturally sweet wines and have a long history in Languedoc-Roussillon. Similar to Port wines, VDNs are fortified with a neutral grape spirits to stop fermentation before all sugars have been converted to alcohol. This allows the wine to retain naturally occurring sugar. The regions have minimum RIVESALTES sugar requirements which the wines must achieve, and all Vin Doux Naturel must contain at least 15% alcohol by volume.

The whites and roses are reductively processed and bottled without further maturation. The reds are aged oxidatively in wood or tanks for a period of years depending on the regions’ requirements.

Rivesaltes is France’s largest sweet wine producing area and can be made with Grenache Noir, and Grenache Gris. They are distinguishable by color: , Grenat, Ambré and Tuilé.

Rivesaltes Rosé can be made with Grenache Noir, Grenache Blanc, Grenache Gris, Macabeu and Tourbat. They are fresh and fruity..

Rivesaltes Grenat are made with 100% Grenache Noir and are aged for a minimum of seven months.

Rivesaltes Ambré (Amber) are primarily made with Grenache Noir, Grenache Blanc, Grenache Gris, Macabeu and Tourbat. This type of Vin doux Naturel requires a minimum of two and a half years of oxidative aging. The result is a deep-golden yellow color which ages toward orange, then amber and eventually reddish-brown.

Rivesaltes Tuilé are made from 50% Grenache Noir and are aged for two and a half years. They are similar to Banyuls Rouge in their red-berry aromas which can develop into coffee and chocolate over time.

Banyuls AOC is in Southeastern Roussillon outside of Rivesaltes and near the Spanish border. The reds are made predominantly from at least 50% Grenache Noir and 75% Grenache Noir for Grand Cru and go through oxidative aging. The Grand Cru must spend a minimum of 30 months aging in oak. They are sometimes compared to a younger, fruitier style of Port.

17 Vignobles Terrassous

Languedoc-Roussillon, France

Vignobles Terrassous is based in the Aspres hills in the south of the Eastern Mountains. The vines extend to the foothills of Mount Canigou, a snow-covered mountain most of the year. The surrounding hills are adorned with vineyards, groves and scrubland. In the distance, the reflections of the Mediterranean Sea sparkle in the sun.

Made up of plateaus and hills between 150 – 300 meters above sea level, the Terrassous has cool nights and frequent wind. The area has a dry Mediterranean climate (Aspres meaning arid, poor in Catalan) with more than 300 days of sunshine and 100 days of wind per year. Rocky, red clay, limestone and schist are the diverse soils which make up Aspres.

Terrassous is a co-operative based in (and named after) the town of Terrats, within Aspres, established in 1932 and currently comprised of 70 grower members. Since 1932, Aspres winegrowers have worked together to preserve the vines. Each plot benefits from the attention of a winegrower within their family farm.

Of the different styles of wine made by the Terrassous co-operative, Regal carries their Rivesaltes “vin doux naturel,” the French phrase for fortified sweet wines. Vin doux Naturel wines are fortified with a neutral grape spirits to stop fermentation before all sugars have been converted to alcohol. This allows the wine to retain naturally occurring sugar. The regions have minimum sugar requirements which the wines must achieve, and all Vin Doux Naturel must contain at least 15% alcohol by volume.

18 regal_wine regalwineimports regal_wine

REGAL WINE IMPORTS