Should I buy a glass of 1922 D'Oliveira Boal for $60?

Mark_B · January 31, 2015, 1:51am

I will be dining at Autre Monde tonight and couldn’t help but notice they have it on their list for $60 a pop. Any takers at that price? Thanks!

Beau_Carufel · January 31, 2015, 2:03am

Yes. 1922. Madeira. Yes.

mike_pobega · January 31, 2015, 2:14am

Not knowing anything about the wine, I am going to say ‘Of course you should!’
You go through this thing called life once…if you are lucky.

On another front, Mark B for Prez!!!

Scott_Brunson · January 31, 2015, 2:17am

DRINX!!

Joe_B · January 31, 2015, 2:20am

$55

Tops

DougS · January 31, 2015, 2:48am

You’re now asking about old Madeira by the glass… how long after you went to Bern’s… twice??

Corey_N · January 31, 2015, 2:59am

Seriously how can you call yourself “drinx” and ask that question?

Yes, yes, a thousand times, yes.

Travis_D · January 31, 2015, 2:59am

Do it.

Scott_Watkins · January 31, 2015, 3:14am

I think Drinx might really be Ray Walker…he’s playin us

Mark_B · January 31, 2015, 3:44am

Ha, you guys crack me up.

Anyways, I just got back from a moderately disappointing meal. The food was great (if not a tad undersized on the portions), but the wine was MIA. When I asked about the '22, they unfortunately told me it was drunk through last year. Apparently, their website needs updating.

Todd_A_Christensen · January 31, 2015, 3:48am

So goes down this thread to the same sound one hears when their third PacMan gets eated by a bad guy ghost… (the “eated” being a nod to the LOL cats…)

Michael_Martin · January 31, 2015, 3:48am

Bait and switch.

J_a_y_H_a_c_k · January 31, 2015, 3:49am

Yes. I have had this wine twice. It is my mother’s birth year wine. We drank one bottle for her 85th Birthday and one for her 90th. The first time we had about 14 people to share it and the second time we had about 25 and used it for the Havdalah service we conducted at the begining of her 90th birthday party. I still have an ounce or two in the bottom of each bottle. It is an astoundingly good. My son regularly asks me if I have another bottle. It is better than the 1875 Barbeito Malvasia that I opened for my 60th.

These are my TNs. My points scores were on the low side because at that time I was trying to single handedly recenter the rating range. Compared to other wines I have had, these were some of the best.

1922 D’Oliveiras Madeira Boal Reserva - Portugal, Madeira (6/2/2012)
My second foray with this wine. We had a bottle of it in 2007 for my mother’s 85th birthday, and we had another one for her 90th. Last time, I decanted based upon the recommendation of the D’Oliveiras family and gave it only about 2 hours of air. I decided it was not enough, so this time I followed Roy Hersh’s recommendation from 2007 and decanted it at about 5 hours in advance, poured it back into the bottle from the decanter about 2 hours before we drank it, and then poured 28 glasses of it for all the adults at the party and drank it as the opening taste for the Havdalah service we conducted at the restaurant before dinner. This is definitely a wine that should be savored carefully, and thus belongs either on its own or at the beginning rather than the end of the meal. The nose is explosively nutty and sweet with some vanilla. Although there is acid present, this one - probably because of the longer decant - was less sharp on the palate with no bitterness from the acidity. Sweet without being sugary or syrupy, with lots of roasted nuts, orange peel and lemon. Color was translucent but dark brown. Superb balance. My wife is not a sweet wine drinker, but she really enjoyed this, as did many others, who begged me for more. Alas, there were no “seconds” since I saved only the last ounce for myself to bring home and try in a few days. I have one ounce left from the bottle I opened in 2007, and I will drink them side by side to see what 5 years of air will do to a Madeira. With luck, I will need, and be able to find, another bottle of this in 10 years. (95 pts.)
1922 D’Oliveiras Madeira Boal Reserva - Portugal, Madeira (6/2/2007)
After sorting through recommendations as to how to prepare from Roy Hersh, Francois Audouze, Francois Mauss and Louis D’Oliveira directly from the winery, we settled on a decant two hours prior to drinking. In retrospect, I think those who suggested longer decaqnts were probably right - the alcohol level was a bot too high and more time to blow off might have been nbetter.

Aroma - The sommelier poured 13 glasses in a room next to the private room in the basement of Bottega del Vino. The aroma was so strong that I could easily smell the intense sweet nutty nose in the next room within 30 seconds after he started pouring. I am not a Madeira expert - far from it having had maybe one good glass of madeira in my life, so I can’t give you comments on a relative basis, but the aroma was clearly on of the mroe intense wine experience I have ever had. I agreed, with the sommerlier, however, that the ethyl alcohol aroma was very strong. HIs comment was that he was sure that the 19-21% on the bottle was too low, and I woudl not be surprised. The obvious alcohol was the only drawback tot he entire experience.

On the palate - Sugared pecans, walnuts, chocolate and some totally unexpected citrus acid bite. I do not know if the citrus is normal, but I could taste something like it on the sides of my tongue. The wine was medium sweet - nothing like a vintage port in sweetness. No need for insulin but the sugar was there in the background without taking over the wine with cloyness. Very very long finish. I could still taste it minutes after swallowing. This is a wine to savor very slowly. My mother really liked it. (94 pts.)

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Merrill_Lindquist · January 31, 2015, 3:51am

Ok, I am late to this party, but if you have to ask the question here…

Why would you not have taken a shot at $60/taste? I don’t get it.

Merrill_Lindquist · January 31, 2015, 3:53am

Either it was disappointing or it was not. Which?

Mark_B · January 31, 2015, 3:59am

Disappointing. I would’ve bought a glass had they had it.

Craig_G · January 31, 2015, 4:16am

BTW, the proper response to that is, “so was I, and I’m not doing too bad this year either!”

Todd_A_Christensen · January 31, 2015, 4:19am

Nice!

Brad_B_a_l_l_i_n_g_e_r · January 31, 2015, 2:31pm

You know, I couldn’t bring myself to go to bed last night until I knew whether or not Mark would part with his $60 in this fashion. So thanks for letting us all know.

Slept like a baby.

Loren_Sonkin · January 31, 2015, 2:49pm

Had the Reserva twice last year (not sure that there is any real difference). I agree with Jay above. do it. Here are my notes:

1922 D’Oliveiras Madeira Boal Reserva - Portugal, Madeira (7/19/2014)
Chablis, Dom. Laurent, Suduiraut, Madeira (John V.'s): John had this already opened, so he brought it out. Brown in color. The nose is great with orange peel, toffee, coffee and chocolate covered raisins. Slightly sweet. Orange peels, oranges, milk chocolate on the palate. Very smooth. Long finish. Gorgeous. (95 pts.)
1922 D’Oliveiras Madeira Boal Reserva - Portugal, Madeira (1/25/2014)
2002 Oregon Pinot Retro + Port/Madeira (JV’s): So John went into the kitchen and brought out a bottle of this that was about 60% consumed. He said it had been opened for 6 to 9 months, which, of course, is no problem for an older Madeira. The cork was stuck, so Charlie attempted to get the cork out, but it broke off even with the rim. John said he would be right back (we assumed he was getting a cork screw), but no, he came back with another partially consumed bottle of the same wine. We eventually got both bottles opened and had a nice taste.

The wines is brown in color, more golden at the rim. There are some green specks in it. The nose is toffee, coffee and oranges. On the palate, this is smooth, complex and easy to sip. Delicious. A real treat to think my father was 11 and my mother 1 when this wine was grown. (94 pts.)

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