28 -January -Jan -2011

Duke of Sussex

  • Duke of Sussex

GRAPE VARIETIES
Tinta Negra Mole.

 

VINEYARDS
Quality vineyards grown at about 600m on the south of the island in Camara de Lobos.

 

VINIFICATION
Blandy's Duke of Sussex underwent fermentation off the skins with natural yeast at between 24°C - 26°C C in temperature controlled stainless steel tanks. After approximately 5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.

 

MATURATION
Blandy's Duke of Sussex was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.

 

SPECIFICATION
Alcohol: 19% ABV pH: 3.34 Residual Sugar: 50 g/l Total Acidity: 6 g/l tartaric acid

 

SERVING & CELLARAGE
Blandy's Duke of Sussex is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with creamy starters, fish dishes and Indian cuisine. It has been bottled when ready for drinking and will keep for several months after opening.

 

AWARDS
Gold Medal – International Wine Challenge 1998

 

PRESS COMMENTS
"This is fresh stuff, with a warm toasty character, apricot and marmalade flavours and a touch of gentle acidity. The finish is delicate and refreshing, and bursting with tangy, sweet lime." Wine Magazine, October 1998.

 

TASTING NOTES
A light, delicate Madeira with clean fresh nutty flavours. Its dryness makes it an excellent aperitif wine.

28 -January -Jan -2011

Rainwater

  • Rainwater

GRAPE VARIETIES
Tinta Negra Mole.

 

VINEYARDS
Various quality vineyards grown at between 300m and 400m on the north of the island near Sa?o Vicente. The vines are planted on terraced slopes with volcanic soil made up of dark clay and grit (Terra Grossa)and heavy clayey earth that does not drain water and cracks when dry (Massapez).

 

VINIFICATION
Blandy's Rainwater underwent fermentation off the skins with natural yeast at between 24°C - 26°C C in temperature controlled stainless steel tanks. After approximately 4 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.

 

MATURATION
Blandy's Rainwater was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.

 

SPECIFICATION
Alcohol: 18% ABV pH: 3.35 Residual Sugar: 78 g/l Total Acidity: 6 g/l tartaric acid

 

SERVING & CELLARAGE
Blandy's Rainwater is fined and does not require decanting. It has been bottled when ready for drinking and will keep for several months after opening.

 

PRESS COMMENTS
“Nutty aromas and a light flavour, but firm acidity and medium length”. Lynn Farmer, The Wine News.

 

TASTING NOTES
Rainwater is a medium dry pale Madeira that is delicious taken chilled before meals but also goes well with dessert. It’s elegant and refined bouquet has made it a universal favourite.

28 -January -Jan -2011

Duke of Cumberland

GRAPE VARIETIES
Tinta Negra Mole.

 

VINEYARDS
Various quality vineyards grown at between 200m and 400m on the north of the island near São Vicente.

 

VINIFICATION
Blandy's Duke of Cumberland underwent fermentation on the skins with natural yeast at between 24°C - 26°C C in temperature controlled stainless steel tanks. After approximately 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.

 

MATURATION
Blandy's Duke of Cumberland was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.

 

SPECIFICATION
Alcohol: 19% ABV pH: 3.4 Residual Sugar: 91.9 g/l Total Acidity: 6 g/l tartaric acid

 

SERVING & CELLARAGE
Blandy's Duke of Cumberland is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, milk chocolate or custard puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.

 

TASTING NOTES
A deep, luscious, medium rich Madeira; tangy with crisp fruit, excellent with dessert and cheeses.

28 -January -Jan -2011

Duke of Clarence

  • Duke of Clarence

GRAPE VARIETIES
Tinta Negra Mole.

 

VINEYARDS
Various quality vineyards grown at about 200m on the north of the island near Sa?o Vicente and on the south in Camara de Lobos.

 

VINIFICATION
Blandy's Duke of Clarence underwent fermentation on the skins with natural yeast at between 24°C - 26°C in temperature controlled stainless steel tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.

 

MATURATION
Blandy's Duke of Clarence was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.

 

SPECIFICATION
Alcohol: 19% ABV pH: 3.41 Residual Sugar: 123 g/l Total Acidity: 5.85 g/l tartaric acid

 

SERVING & CELLARAGE
Blandy's Duke of Clarence is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.

 

AWARDS
Silver Medal, IWC 2003 Bronze Medal, IWSC 2003

 

PRESS COMMENTS
“This tasty, well-priced, pudding all-rounder is softly sweet with nuances of honey and raisin flavours. A great buy ...”. The Sunday Express
Julie Arkell Dec 99
“I love Madeira, and Blandy’s is one of the best-value operators on the island. Duke of Clarence is toffeed, ripe and nutty, with ample sweetness on the mid-palate, and a clean, tart finish. It is the all-round cake specialist – working superbly with ginger, chocolate and coffee.”
Matthew Jukes, Daily Mail, November 2003

 

TASTING NOTES
Deep golden brown colour with honey and raisins on the nose, rich full bodied and soft textured; a great after dinner drink.

29 -December -Dec -2010

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