Bruce, that sounds like one amazingly aromatic and superbly sumptuous white. Any thoughts on what the residual sugar might have been?
It's a wonder why I buy so few Portuguese table wines. I can't offer an explanation for it ... they are easily found at Vintages, many are made with indigenous varieties and I even taught myself the language many moons ago. For whatever reason, I just haven't been into them. Thanks for the note - hopefully I will get back into the genre.