Madeira, a stunning volcanic archipelago located 400 miles west of Morocco and 500 miles from Portugal, has a rich history that dates back to the 1420s when it became a key stopover for explorers like Christopher Columbus. The island was especially attractive for its fresh water and supplies, and its fertile land inspired early settlers to cultivate crops, leading to a burgeoning wine industry.
Discovered by Portuguese captains under the influence of Henry the Navigator in 1419, Madeira’s existence was documented in a Medici atlas as early as 1351. The name Madeira itself comes from the Portuguese word for timber, reflecting the island’s early role in trade and agriculture, particularly in sugarcane cultivation. This burgeoning industry led to significant deforestation and the establishment of extensive irrigation systems, known as levadas.
Over centuries, Madeira’s wine became a symbol of high society, famously toasted during the American Declaration of Independence and referenced in Shakespeare’s works. At its peak in the 19th century, the island boasted approximately 5,000 hectares of vineyards, a number that has since dwindled to about 440 hectares today. Only eight main wineries remain, including renowned names like Blandy’s, Justino’s, and Henriques & Henriques.
The transformation of Madeira wines began with the accidental discovery that wines improved in quality after enduring long sea voyages under extreme temperatures. This led to the intentional shipping of Madeira wines to other countries, enhancing the maderization process — a unique aging method involving heat exposure that creates complex flavors. Today, all Madeira wines are matured on the island, either through the traditional canteiro method or the quicker estufagem technique.
Despite facing challenges from grape diseases like oidium and phylloxera and the impact of two world wars, Madeira wine has seen a resurgence, especially in the UK market. Factors driving its growth include increasing interest in premium wines and expanding availability for culinary use in cocktails and fine dining. Tiago Freitas, President of IVBAM, anticipates ongoing growth attributed to Madeira’s heritage and versatility.
Madeira wine is primarily made from noble grape varieties, including Sercial, Verdelho, Boal, and Malvasia, though Tinta Negra, added to the noble category in 2015, accounts for 88% of production. Each grape variety contributes to the wine’s flavor profile and sweetness levels, which can range from extra dry to sweet.
The classifications of Madeira wines include:
- Colheita: Single vintage wines aged in cask for at least five years.
- Frasqueira: Single variety and vintage wines aged for a minimum of 20 years.
- Vinho de Canteiro: Wines that undergo barrel aging, benefiting from Madeira’s climate.
- Vinho de Estufagem: Wines heated for quick maturation.
With a growing reputation for high-quality wines, Madeira is well-positioned for future growth as wine enthusiasts continue to explore its unique character and rich heritage.