![]() The international list of gold, bronze, and silver medalists is here. Haak 2005 Madeira Jacquez (Texas) Rating and Review Wine Enthusiast Wine Enthusiast This has intense, precise aromas of brown sugar, toasted almonds, dark caramel and vanilla. There were a bazillion bronze and silver medalists from our great state. I waded through the 24-page list and picked out the gold medal winners from Texas. The competition attracted 3,600 entries and awards were presented to 2,601 wines. He sends the winners of the 2015 TEXSOM International Wine Awards sponsored by Texas Monthly. Today, the Haak Madeira is produced from Haak’s signature Blanc du Bois grape, grown locally at the Haak vineyard.I’m over the James Beard Foundation awards snub, and moving on the good news from James Tidwell of TEXSOM. This marked acidity is a direct result of its location: an archipelago, just off. It’s sold as either Dry, Medium Dry, Medium Sweet or Sweet, all of which are marked by their high levels of acidity. Proving that Texas could indeed produce premium world-class wines, Raymond became known for his Texas Madeira. Put simply, Madeira is a fortified wine, aged under heat, and produced in the demarcated region of Madeira from approximately 5 distinct grapes. But what was even more surprising was the fact that the Haak Madeira scored only one point below a 59-year-old D’Oliveira Sercial - a wine that had received a 93 by Wine Spectator magazine.įor this young, three-year-old Madeira, this was truly remarkable. Raymond entered it into a blind tasting of world-class Madeiras, where his Haak Madeira beat out a classic Charleston Sercial Historic Series Madeira, a blended wine 10 to 50 years old. ![]() ![]() A warm reception brought this new wine into the spotlight. The first Haak Madeira was released to the public on November 5, 2006. After taking notes and studying Madeira methods, Raymond came back to Texas, where he built an authentic estufa, or temperature controlled cellar, to capture the results he was looking for. He traveled to the island of Madeira, Portugal to see first-hand how the island’s namesake wine was born. Haak 2004 Madeira Jacquez (Texas) Made from the Jacquez grape, this fortified wine has a layered nose, featuring notes of dried blueberry, baking spice, baguette and toasted almond. To really understand the subtle elegance of this wine, Raymond Haak spent two years researching its complexities. Inspired, Raymond set off to make a Texas Madeira and the results would be astounding.Ĭheck out this wonderful YouTube video on the History of Madeira by clicking here. A master of wine noted that the Haak Port reminded him of a classic Madeira. Knowing he was on to something, Raymond attended a wine symposium in 2004. With the opening of Haak Vineyards & Winery in 2000, the Haak Port wine was introduced and became an instant hit! The entire offering was sold out within two weeks, and customers called in asking for more. Founder Raymond Haak began making Port wine in 1969, but it wouldn’t be until 2000 when he saw his passion become a success. Soon, methods were created to replicate the long, hot ship voyages and the “estufagem” (or “oven”) process was developed. The full palate brings a dried fig tone, with sharp. Wondering why the wine tasted so much better after months on a ship than it did when it left the island, the shipping companies found that the heat process helped “age” the Madeira, giving it a more desirable flavor. Haak 2013 Madeira Blanc du Bois (Texas) This fortified wine made from Blanc du Bois recalls roasted mixed nuts and dried leaves on the nose. Stored in the belly of ships during long overseas voyages, the wine underwent excessive heat and constant movement. Like most great discoveries, Madeira’s origin came about in a somewhat accidental fashion.
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