Roy Hersh (91points)
"The '63 showed a distinct maple syrup hue but was very cloudy in our glasses, which did not bother me a bit, as I have enjoyed other fine bottles of Madeira with a similar appearance. The nose was somewhat straightforward and dominated by the essence of beef bouillon and also offered up some roasted coffee and a gentle dose of VA. It provided a medium body weight with a smooth, unctuous texture that was quite pleasant to roll around in my mouth, supported by tangy acidity that enveloped my salivary glands. I enjoyed the burnt caramel and butterscotch nuance with a backdrop of citrus on the finish that was persistent and lip smacking."