In a nutshell: Deep amber coloured Madeira that's mouthwateringly tangy and has well developed aromatics. (Half Bottle)
The lowdown: Made predominantly from Tinta Negra Mole grapes the fermenting juice is fortified before undergoing a maturation process unique to Madeira - the Estufa system. During a period of around 3 months the wine is gradually heated to over 40°C before being allowed to cool. After this it's aged for three years in oak before bottling. It has has a really generous and complex body that retains plenty of elegance. There are notes of apricot jam, dried fruits, figs and honey but with an excellent acidity it's nicely clean in the mouth.
When to drink: Great with desserts, it's also an ideal after dinner drink and also works well with smoked meats and strong cheeses.
Based in the island's capital Funchal, Pereira d'Oliveira is one of the great old Madeira houses and dates back to 1820 when it was founded by Joao Pereira d'Oilvera. Today it is run by fifth generation descendents Anibal, Luis and Felipe d'Oliveira.
They are one of the few houses to survive from the pre-phylloxera period and have mainited a stock of old and rare wines dating well back into the 1800s. These are left to mature slowly in 600 litre pipes and are bottled to order when required.
With two centuries of accumulated experience of wine making their aim is to produce wines of exceptional balance that characterised by aromatic complexity while remaining fresh and well textured.