The 2005 Arinto, was fermented in Madeira, in this case, meaning fermented in wood. Labels in the future will simply say “fermented in barrels,” I’m told. Revisiting this wine for a status check, I’m gratified to say that it still seems quite fine now and is aging even better than I thought it could. Still seemingly rich, with a hint of sweet oak, it seems like an unusual Arinto, but the natural acidity does cut through and gives this a certain level of tension. If anything, I liked it slightly better today, with its parts better integrated, than when I first saw it. I’d still be careful on drinking windows, until it proves what it does when it gets there. It is drinking perfectly now and I doubt it will improve, however long it theoretically holds. Drink now-2014. Importer: Tri-Vin Imports, Mt. Vernon, NY; tel. (914) 664-3155