What is the early history of Madeira? (up to 1800s)
- Colonization began in ~1420 by Portugese explorers, followed by wealthy settlers w/enslaved works. They burned forests, installed terraces and irrigation channels for agriculture
1500s: Sugar, wheat and vines initially; but sugar declined
1600-1700s: British merchants arrived, peak sales. They sent wines to N America, West Indies colonies as ballast in ships, where they found wines improved in the journey. (These conditions are what are later replicated in the making process)
1800s: Podery Mildew & Phylloxera destroyed vines
What is the late history of Madeira? 1900s onwards (4 point)
1900s: Prohibition in the US, World Wars, Russian Revolution in some of the largest markets declined sales. They stabilized but tastes had changed.
1979: Instituto do Vinho da Madeira founded to regular production
1986: Portugal joins EU, adding regulations & subsidies to improve quality (continuing into 2000s)
2006: IVBAM founded, supercedes ^
What is the location, size, weather, and soil type of Madeira?
In the Atlantic, 600km off the coast of Morocco. 74000ha total of which 450ha are planted.
Mountainous with a range of microclimates and cooler sites at altitude. Vineyards go up to 800mm near coast.
Warm summers (avg 20-22), Mild winters (16-17C) with ~3000mm rain in the centre
Volcanic soils, high nutrient.
What is the history of varietal plantings in Madeira?
Malvasia and Terrantez were most esteemed; Verdehlo most planted pre-phylloxera
Many American and Hybrid varieties were planted asa result, lowering quality; so EU schemes have helped to replant to Vinifera varieties
What are the 7 recommended varieties for Madeira?
1) Tinta Negra
2) Sercial
3) Verdelho
4) Boal Cachudo
5) Malvasia de Sāo Jorge
6) Malvasia Cândida
7) Terrantez
What are the characteristics of TInta Negra and what style of wine does it make?
- Black variety
- Most widely planted
- High yielding
- Easy to grw
- Variety can be listed on label since 2015, but often just sweetness listed
Style: A variety of sweetness levels
What are the characteristics of Sercial and what style of wine does it make? (9)
- High acidity
- Late ripening, esp in cool sites
- Picked last at min potential alc.
- Resistant to powdery
- Susceptible to botrytis and poor fruit set
- Small plantings
- Used for Extra Dry or Dry styles
- Lightest colour and lightest bodied
- Citrus peel and nuts
What are the characteristics of Verdelho and what style of wine does it make? (6)
- 2nd most planted
- High acid
- Susceptible to downy, powdery, botrytis and coulure
- Medium dry styles
- More body & deeper colour than Sercial
- Candied fruit character
What are the characteristics of Boal and what style of wine does it make?
- Term for a group of white varieties, but Boal Cachudo (aka Malvasia Fina) used in Madeira
- Best in the South Island in warm, low altitude sites
- Susceptible to drought, needs irrigation to do well
- Med Sweet styles
- Fuller, sweeter, and darker than Verdehlo
- Caramel, chocolate, candied nuts
What are the characteristics of Malvasia de São Jorge and what style of wine does it make?
- Falls under Malvasia umbrella of varieties
-Most widely planted Malvasia of the two - High yielding
- Susceptible to botrytis
- Sweet/Rich styles
- Full bodied
- Balanced by high acidity
- Raisins and caramel
- Brown colour
What are the characteristics of Malvasia Cândida and what style of wine does it make? (8)
- Prized for quality
- Highly susceptible to powdery, limiting yields
- Small plantings
- Sweet/Rich styles
- Full-bodied
- Sweetness balanced w/high acidity
- Raisins and caramel
- Brown colour
What are the characteristics of Terrantez and what style of wine does it make?
- Susceptible to powdery & botrytis
- Picked at min. potential alc (9%)
- Very limited plantings
- Med Dry to Med Sweet styles
- High sugar, but delicate
- Citrus peel, caramel, floral
What is the training/trellising, and irrigation system used in Madeira and what is the purpose?
Terraces common in steep areas
Latadas - Pergola system , allows air circulation, and crops underneath for small holdings
or Espaldeira - Cordons, VSP-trained
Levadas - small irrigation channels that carry rainwater from Island centre
Irrigation is also widely practiced
What are the hazards in Madeira and what are their treatments?
- Disease pressure/humidity: Downy, botrytis, phomopsis. Treatment is fungicides, shoot positioning, and leaf removal
- Lack of dormancy
What is the timing, requisites and method of harvest for Madeira?
End of Aug/early Sept
Determined by IVBAM, with min potential alcohol of 9%; Typically picked ~11% or lower
Hand harvesting typical due to slopes
What are the max. and min. yields in Madeira?
Max. varies according to vintage; but high yields of 150hl?ha are not uncommon
Describe the winemaking process for Madeira, from grape arrival to fermentation.
- Member of IVBAM is present to receive fruit/check health/weight/potential alc.
- Fruit is de-stemmed and crushed
- Skin contact varies by producer, but Tinta Negra often has skin contact for sweet styles
- More are starting to use skin contact for whites
- Fermentation typically wild in stainless
- Lasts ~2 days for Sweet; Later for Dry
What is the fortification process for Madeira?
- Sweet styles: fermentation is stopped early, ie. at 2 days, using spirit
- Dry styles: fermentation stopped at ~1 week using spirit
- Neutral 96% grape spirit used, which can be sourced
- Fermented to 17-18%
What are pre-maturation adjustments for Madeira? (3)
- Fining with betonite, gelatin or albumin
- Filtration using diatomaceous earth
- Tasting and classification for style and quality to determine maturation
Describe the quickest maturation process for Madeira, list the requirements (3). What is the typical style?
Wines produced by Estufagem are aged in stanless, temp controlled “Estufas,” heated to 45-50C (50 max.) via water jacket or heated coil.
Often there is some ullage for oxidation. Wine is filtered and rests cooled for 6-12 mon.
- 3 mo. min maturation
- IVBAM member must seal, and break seal
- Cannot be sold until Oct 31at of 2nd year post-Harvest
Wines are less complex and have a baked, stewed quality. The process is often used for 3 & 5 year wines made from Tinta negra.
Describe the more quality-oriented maturation process for Madeira, list the requirements (3). What is the typical style?
The Canteiro process uses oak vessels of ~400-700L in a loft or warehouse heated by the sun to about 25-40C.
Small ullage is common and topping is frequent; but racking is not. ABV raises to 19-20% despite humidity. Young wines may start in higher up
- IVBAM seals and unseals
- Cannot be Sold until 3 years after Jan 1st following harvest.
Higher quality wines, more costly to produce. Browning of colour, tertiary dried fruit, sugar caramelization, apricot, raisin, caramel, chocolate nuts, smokiness.
Describe the extended ageing process for Madeira (post initial maturation)
Producers can apply for an EU subsidy via IVBAM for an additional 5 years of ageing; and again for another 5 years, and so on.
Wines are often aged further in large wood, stainless or demi-johns to limit further evaporation. IVBAM seals and unseals at each 5 year mark.
What are the final adjustments for Madeira? (4)
- Blending common; most are NV, for complexity, consistency, house style
- All adjustments carried out as needing, including fining/filtering
- Caramel can be added (inexpensive to mid); or Carbon fining to strip colour
- RCGM to sweeten optional
What are the labelling term options for Madeira (4)? What is the sweetness scale?
- Variety, sweetness, ageing period, Vintage or NV are all optional
- Extra Dry»_space; Dry»_space; Med. Dry»_space; Med. Sweet/Rich»_space; Sweet/Rich
Even dry styles display a level of sweetness. Plus the scale interpretation varies by producer.
