Madeira is enjoying a well-earned renaissance, as a new wave of wine writers, sommeliers, and bartenders rediscover its singular charms. Madeira is, in many ways, a bit of a miracle. Grown on steep, terraced vineyards in a humid subtropical climate, often across tiny, labour-intensive plots, it is a category defined as much by adversity as by precision. Yet it’s precisely these conditions, combined with a deliberately oxidative and heated élevage, that give Madeira its unmistakable character. Compared to Portugal’s other iconic fortified wine, Port wine, Madeira offers a strikingly different experience. It’s generally lighter, fresher, and more lifted, with a real sense of wonder. The best bottles are beautifully complex, balancing bright acidity with intense, layered aromas. Here in Australia, fortified wines tend to be seen as something for colder weather—but Madeira breaks that mould. It’s best enjoyed the way it is back home: lightly chilled (around 12–16°C) and at the table, where it really comes into its own. The selection below offers a clear view across the house style of Henriques & Henriques, moving from the more immediate charm of the 10 Year Olds through to the added depth and complexity of the 15 and 20 Year Old expressions, each shaped by varietal character and extended ageing.