Michael Broadbent is considered the world's most experienced taster of Madeira. He went to the island to select the best wines for the Broadbent Madeiras. This resulted in a collaboration with Justino Henriques, the most important producer of classical Madeira. Produced only from the finest grapes grown on the island, Broadbent Madeira's are made in strict accordance with the traditional methods.
Bartholomew’s love for Portuguese wines stems from their eminent drinkability, restrained alcohol levels and the balance which makes them versatile enough to pair with all kinds of everyday dining. Bartholomew worked on building the market for at least 10 major Port brands, so it was only natural that his next step would be to develop his own. He was looking to make wines which were friendly on the palate, yet with enough quality to please the discriminating connoisseur, at an affordable price. Thirty years in the making, after recruiting one of Portugal’s most respected and accomplished winemakers, his full range of Ports is now released, offering timeless elegance and classic pedigree.
Producing some of the country’s most dignified and mineral-driven red wines, Dão is positioned in north central Portugal where granite mountains surround and shelter the region from any Atlantic maritime influence. Summers are long and warm; winters see abundant rainfall.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.