Once Americas favorite wines, Madeira was poured at almost every event that one would see Champagne poured at now. This Portuguese fortified wine is made on the Islands of Maderia, off the north coast of Africa. Fortified with spirits made from grape musts to prevent it from spoiling on long voyages, it was discovered that the heat from being at sail for extended periods of time dramatically changed the juice into something extraordinary. Winemakers eventually began to recreate the process in the cellars calling it canteiro, and thus the true Madeira process was born. This "Historic" series of Madeira is an homage to Colonial Americas early love of fortified wine. The Charleston Sercial, made with the Sercial grape, is the driest wine in the series and uses the same traditional canteiro ageing process developed hundreds of years ago where the juice is left in many different sized barrels with grape spirits for years with no temperature regulation just like it would have at sea. This is blend of younger 20-year-old, and older 60-100-year-old Sercial, all of which has been left in barrel until bottling. Complex, nuanced, and impeccably balanced. Chaleston Serical is not just an after-dinner drink, as many famous chefs have proven in recent years including Mario Batali, Wolfgang Puck, and Grant Achatz, it can most certainly be paired with main courses where it jives impressively with gamier meats as well as cured meats and saltier cheeses. Another beautiful thing about Madeira is that it will last for years even after opening and is virtually indestructible. When compared to other Madeiras that can reach the thousand dollar mark this Sercial is an incredible bargain. No need for cellaring, leave it in a cabinet and pour a glass when the moment is right of one of the oldest styles of wine still made today.