1931-1935 Château Mossé

1931 Château Mossé
Amber, rich, intense, nuts, dried fruits, raisins, fresh acidity, intense, rich, nuanced, rounded, layered, long. 94

1932 Château Mossé
Amber. Lighter, nuanced, apricots, raisins, not as intense nose. Marzipan. Fresh acidity, elegant, nuanced, not as powerfull but lovely balance, some will fault it for it,  lovely. 92

1933 Château Mossé
Amber, light red hue. Intense, fruity, raisins, detailed, fuller nose. Fresh acidity, lively, playful, richer, fruitier, detailed, elegant, little bit less nuanced, long. 93

1935 Château Mossé
Amber. Rich, some alcohol, dried fruits and nuts on the nose. Fresh acidity, fruity if leaner, apricots, raisins, some sultanas, lighter finish, long. 92

Madeira of the week 3: 1932 D'Oliveiras Verdelho

1932 D'Oliveiras Verdelho;
Deep amber, orange rim. A touch of VA obsures this one a bit, caramel, nuts and spices. Fresh acidity, quite rich, fuller body than some Verdelho's, long finish. 88

Alex Lidell states in his Madeira book that: Verdelho in Madeira is different from Verdelho Branco or Gouveio, the variety of Verdelho found on the mainland Portugal, but is the same variety found on the Azores. Verdelho was the commonest variety until Phyloxera, at which time it was estimated to two- thirds of the island's vineyards, but now has the smallest production of the classical varieties (Bastardo, Terrantez and Moscatel is rarer by the way). It was not regarded as anything other than a good variety until early this century, when it was elevated to classical status.

Verdelho now grows mainly on the north side of the island, where it is more suited to the harsher climatic conditions. Must has marked acidity, and normally a potential alcohol of 10-12% Verdelho is often reffered to as medium rich, and the driest after Sercial. One producer, Artur de Barros e Sousa normally make a drier Terrantez, but this grape is normally similar or slightly sweeter, at least on the palate, than Verdelho.

I have not been able to find any other tasting note on this 1932 Verdelho, from any sources.

Andalucia-Malaga 1928-1933

1928-1933 Andalucia-Malaga;

Actually the second time I try one of these, brownish with orange rim, chocolate and coffee, more deep and intense than the last (more nuanced) bottle, good acidity, somewhat rough texture, this one feels to be on the way down, the last still holding out, but this has a longer finish. Think light and not as acidic Madeira in style. 85

Old Malaga

Andalucia Malaga 1928-1933;
Dark brown, thin gold-green rim, lots of sediments. Oxidized, nuts, raisins, fat, citrus and orange peel. Good acidity, very mature, still going strong, cooked fruit, a bit short length and not too complex pulls down. 82