He's been named as one of the “fifty most influential people in the wine world" by Decanter Magazine . Bartholomew Broadbent The company he founded was nominated "Importer of the Year for 2005" by Wine Enthusiast . Prior to launching his own firm, he worked for a "Who's Who" list of the world's elite wine establishments with names like Harrod’s, Harvey’s Fine Wine Merchants, and Christie’s in London, the Rothbury Estate and Yalumba Winery in Australia, Hennessy and L’Academie du Vin in France, and Schenley in Canada, gracing his resumé. His work in Canada even resulted in the Canadian press labeling him the "Wayne Gretzky of Wine". He's widely considered to be one of the world’s foremost authorities on Port and Madeira. He's also credited for the growth of North American Port consumption during the mid 1980’s and was responsible for the re-introduction of Madeira to North America in 1989.
Wine is a way of life in Madeira . Wine is made all over the island and it is considered rude not to accept a glass or an invitation to see where it is made. Madeira though often over looked, is one of the three great fortified wines of the world – the other two being Port and Sherry. Like Port, the original Madeira wines were not fortified but only became that way in order that they might better survive long sea transportation. It wasn't until the middle of the eighteenth century when British merchants on the island, began to add distilled spirits, made from sugar cane, to preserve it on its long voyage to the Americas. But at this point, the two wines differ. Unlike Port that enjoys peace and quiet as it matures, Madeira improves the more it is mistreated. This was not always known. It was discovered one day, when a shipment returned unsold after an arduous journey at sea. From that time forth, Madeira has always been heated to achieve its special qualities.
Madeira, named after the island it is made on, is like no other wine in the world. Perhaps no greater dedication has gone into the making of a fine wine, than that which has gone into the making of Madeira. Its success owes a lot to the primitive shipping conditions of the seventeenth century.