1997 Henriques & Henriques Boal Madeira, Portugal

DUE NOV 2025

This pleasant, semi-sweet wine has notes of caramel, dried fruit and tobacco. Very fresh due to its well-balanced acidity, it has a long and persistent finish that offers the greatest satisfaction.

Henriques & Henriques

20% alc./vol., 92 g/L residual sugar.

The 1997 Henriques & Henriques Boal Madeira is a truly exceptional wine that showcases the incredible aging potential and craftsmanship of one of Portugal's finest Madeira producers. Henriques & Henriques, with its long history of winemaking excellence, has created a wine that perfectly captures the unique characteristics of the island's terroir and the Boal grape variety. Known for its rich, sweet profile and remarkable complexity, Boal is a grape that thrives in the Madeira climate, developing deep, nuanced flavors over time.

The 1997 vintage has been aged using the traditional "estufagem" method, where the wine undergoes gentle heating to simulate the long voyages of the past, which adds complexity and enhances the natural oxidative aging process. This method imparts layers of rich, nutty flavors, while maintaining the wine’s vibrant acidity—a hallmark of Madeira wines that ensures they stay fresh and balanced, even with decades of age.

In the glass, the wine presents a deep amber hue, a visual testament to its age. On the nose, it offers an aromatic bouquet of roasted nuts, caramelized sugar, dried figs, and a touch of honeycomb, all beautifully integrated with a hint of dried citrus peel and a subtle minerality. On the palate, the 1997 Boal is lush and velvety, with flavors of toffee, caramel, and a rich fig and prune character. The wine's sweetness is perfectly balanced by its natural acidity, making it incredibly smooth while still lively. The finish is long, with a lingering warmth and a gentle spice that adds to its complexity and elegance.

This 1997 Boal Madeira is ideal for sipping slowly and savoring its depth, making it perfect for special occasions or as a post-dinner treat. It pairs beautifully with rich foods like pâté, foie gras, and blue cheeses, as well as desserts like crème brûlée, dark chocolate, or caramelized fruit.