COLOUR . Open topaz, limpid with golden nuance.
AROMA . Very characteristic bouquet, rich of spices, vanilla-like sweets, dried fruits and dried leaf infusions.
MOUTH . Sweet on the attack, then very balanced with freshness, smooth and dense, with a long aftertaste of dried fruits and some
spice.

COLOUR . Open topaz, limpid with golden nuance.
AROMA . Very characteristic bouquet, rich of spices, vanilla-like sweets, dried fruits and dried leaf infusions.
MOUTH . Sweet on the attack, then very balanced with freshness, smooth and dense, with a long aftertaste of dried fruits and some
spice.

COLOUR . Dark mahogany with golden reflections, clean.
AROMA . Very characteristic, typical, and exuberant with balsamic notes and exotic spices, iodized notes, old rum, and toasted
woods.
MOUTH . Very fresh, concentrated, medium dry with a very long aftertaste, leaving pungent notes of spices, resinous woods like
cedar or cigar box

Amber colour with green reflexes, crystalline and bright. On the nose have an exuberant caracteristic bouquet, notes of exotic wood, toasted confectionery with candied fruits, spices and smoked notes. Sweet, smoth and dense, good concentration with excellent freshness, long aftertaste of brandy, spices and honey.

Blandy’s Frasqueira is fined and does not require decanting. It has been bottled when ready for drinking and will keep for several months after opening.

Grape Variety: Malmsey
Category: Vintage/Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Rich
Harvest Year: 1981
Bottled: 2019
Winemaker: Francisco Albuquerque

Alcohol: 21%
Total Acidity: 9 g/l
Volumetric Mass: 1026 g/l
Volatile Acidity: 1,38 g/L
Residual Sugar: 110 g/l
pH: 3,48

Bright cristaline topaz color with greenish highlights. Bouquet very characteristic ethereal and exuberant, notes of spices are very evident, citrus chutney, citrus fruit cyrstallized, notes of roasted oak. In the mouth it`s dry, fresh and citric, a long volatile aftertaste with strong notes of exotic woods, spices and old brandy.

Blandy’s Colheita is fined and does not require decanting. It has been bottled when ready for drinking and will keep for several months after opening.

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Dry
Harvest Year: 1980
Bottled: 2019
Winemaker: Francisco Albuquerque

Alcohol: 21%
Total Acidity: 10 g/l
Residual Sugar: 55 g/l
Baumé: 1,1
Volatile Acidity: 1,3 g/l
Volumetric Mass: 1004 g/l
pH: 3,30

Clear, rich auburn colour with scents of orange zest and citrus on the nose. A medium sweet harmony of dried fruits, honeycomb and spices persists in balance with deeper tones of earth and wood-smoke. A magnificent complex with a long, elegant and fresh finish.

This wine should be stored upright in a dark room with a constant temperature, ideally no higher than 16ºC. As Madeira wine does not oxidise once bottled, we recommend opening at least 2 days before drinking. Decanting will help remove any deposit that may have built up in the bottle over time. The wine should be enjoyed at a temperature no higher than 17ºC.

Grape Variety: Terrantez
Category: Vintage/Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1980
Bottled: 2016
Winemaker: Francisco Albuquerque

Alcohol: 21,4%
Total Acidity: 9,58 g/l
Volatile Acidity: 0,90 g/l
Residual Sugar: 83 g/l
Baumé: 3
pH: 3,39

“Features an aroma of toffee, with fresh and powerful flavors of dried apricot, mango and roasted pineapple. Smoky notes emerge midpalate, accented by hints of underbrush on the finish. Drink now through 2030. –KM”

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed not higher than 17ºC.

Grape Variety: Verdelho
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Dry
Harvest Year: 1979
Bottled: 2015
Winemaker: Francisco Albuquerque

Alcohol: 21%
Total Acidity: 8,92 g/l
Residual Sugar: 80,19 g/l
Baumée: 2,5

Colour . Mahogany with golden-green hue
Aroma . Very characteristic bouquet, exuberant aroma with notes of exotic spice, camphor, varnishes, cedar, tobacco leaf.
Mouth . Also very characteristic with a sweet attack, becoming very ethereal giving the sensation of spicy and dry, leaving a
very long, fresh and dry aftertaste with spicy notes such as curry, saffron and burnt resinous woods.

HARVEST YEAR . 1978.

Blandy’s Terrantez 1977 was aged for 38 years in seasoned American oak casks and as with all the family’s vintages, this wine started its ageing process in the warm high attic floors of the lodge in the centre of Funchal. Over the 38 years, the wine passed down from the warmer top floor of the Blandy’s Wine Lodges, the “Sotão de Amendoa” where it spent the first 7 years, to the second floor for 10 years and finally to the cooler first for the remaining 21 years.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed not higher than 17ºC.

Grape Variety: Terrantez
Category: Vintage/Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1977
Bottled: 2015
Winemaker: Francisco Albuquerque

Alcohol: 21%
Total Acidity: 8,85 g/l
Residual Sugar: 80,2 g/l
Baumé: 3,5

COLOUR . Dark amber with golden reflections.
AROMA . Very complex and characteristic bouquet. Lush with notes of toasted wood, dried fruit, vanilla-like sweet spices, saffron,
ripe fruit chutney, dried leaves, and tea.
MOUTH . Very rich, smooth, and balanced, medium sweet, with a very long finish leaving notes of chutney and resinous woods such
as cedar.

Clear and bright coppery brown colour with golden nuances and greenish reflections.
On the nose it´s very characteristic, exuberant and very ethereal, full of balsamic notes, spices and dry fruits.
On the palate it´s very powerful, fresh and concentrated with a long aftertaste and retronasal full of balsamic notes, exotic woods and old rum.

Decanting will help remove any deposit that may have occurred in bottle over time.

Stored upright in a dark, fresh and dry room with constant temperature, ideally no higher than 16ºC.

Grape Variety: Verdelho
Ageing: “Vintage / Frasqueira”
Ageing: Canteiro
Cask: American Oak
Style: Medium Dry
Harvest Year: 1976
Bottled: 2020
Winemaker: Francisco Albuquerque

Alcohol: 21%
Volatile Acidity: 1,26 g/L
Total Acidity: 10,25g/l
Residual Sugar: 86 g/l
pH: 3.56
Baumé: 2,6
Volumetric Mass: 1014 g/l

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 1 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC.
It has been bottled ready for drinking and will keep for several months after opening.

Blandy’s Terrantez 1976 was aged for 21 years in seasoned American oak casks. A relatively young wine considering that the majority of the family’s vintages have more than 30 years in cask, though the decision was made to bottle this wine shortly after the 20 year minimum legal period as it was felt that the wine had achieved the perfect balance of acidity and concentration.

Grape Variety: Terrantez
Category: Vintage/Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1976
Bottled: 1997
Winemaker: Francisco Albuquerque

Alcohol: 20%
Total Acidity: 9,30 g/l
Residual Sugar: 90 g/l
Baumé: 3,2

Sercial has a late ripening and is resistant to oidium and mildium. The grape produces wines that rarely achieve more than 11% alcohol before fortification, and which are remarkably fresh, and present intense and vibrant aromas. In Madeira, Sercial is always used to produce dry wines.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.
A wine that should be enjoyed not higher than 17ºC.

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Dry
Harvest Year: 1975
Bottled: 2015
Winemaker: Francisco Albuquerque

Alcohol: 21%
Total Acidity: 8,43 g/l
Residual Sugar: 53,4 g/l
Baumé: 1,1

Colour . Coppery amber with greenish golden nuance, crystalline bright.
Aroma . Bouquet very characteristic, intense, with notes of sweet spices, vanilla, dried fruits, candied fruits like apricot and exotic woods.
Mouth . Very rich, semi-sweet, balanced but concentrated, smooth, with a very long finish with notes of candied fruit macerated in brandy, spices, resinous woods like cedar.

HARVEST YEAR: 1972

Mid-deep amber in hue with an olive green glint on the rim; fine, lifted slightly smoky, savoury – aperitif nose; dry (but not austere – 59 g/l residual sugar) with rapier-like power and intensity, a streak of acidity leading to a mouthwateringly fresh greengage finish yielding to a touch of savoury complexity. Very pure expression of Sercial with a freshness that belies nearly 50 years in cask. 19.5 – Richard Mayson

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC.Decanting will help remove any deposit that may have occurred in bottle over time. Best served at 16ºC

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Dry
Harvest Year: 1968
Bottled: 2017
Winemaker: Francisco Albuquerque

ALCHOOL: 21%
TOTAL ACIDITY: 1.2 g/l
RESIDUAL SUGAR: 93.5 g/l
BAUMÉE: 3.3

We recommend that this wine be stored in a cool and dry place, at a constant temperature (ideally up to 16ºC), away from light and in a vertical position. Once bottled, and after a few years of ageing in bottle, the wines can create a natural deposit, so we recommend their decanting. Having been bottled after stabilization, we recommend keeping it at a temperature below 16ºC, for a better tasting.

Grape Variety: Bual
Category: Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1957
Bottled: 2017
Winemaker: Francisco Albuquerque

Alcohol: 19%
Total Acidity: 6 g/l
Volumetric Mass: 1002
Residual Sugar: 50 g/l
Baumé: 0,9

The wine was aged in American oak barrels for a total of 25 years and started its ageing program in our Sotão de Amendoa (the Almond Attic, on the 4th floor) in our lodges in the centre of town, where it remained until 1991. It was then placed on the 2nd floor for 2 years before spending the remaining 20 years on the 1st floor of the lodges.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

Grape Variety: Malmsey
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Sweet
Harvest Year: 1988
Bottled: 2013 (1589 bottles)
Winemaker: Francisco Albuquerque

Alcohol: 21 %
Total Acidity: 9.53 g/l (tartaric acid)
Residual Sugar: 123 g/l
Baumé: 4,8

Clear, amber colour with golden highlights. Characteristic Madeira bouquet with notes of wood, dried fruits and toffee. Smooth, full-bodied and sweet, with a long warm aftertaste with notes of oak.

Blandy’s Vintage Malmsey 1985 is a single harvest Madeira. This wine was aged for 24 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler. The wine was regularly racked and when it reached the desired stage of maturity it was bottled. Only 1,420 bottles of this wine were released.

Grape Variety: Malmsey
Category: Vintage/Frasqueira
Ageing: Canteiro
Cask: American oak
Bottled: 2009
Winemaker: Francisco Albuquerque

Alcohol by Volume: 20%
Volatile Acidity: 1.08 g/l
Total Acidity: 8.47 g/l
pH: 3.51
Baumé (20ºC): 4.70
Reducing Sugar: 117.9 g/l
Extract Content (excluding sugar): 29.4 g/l

The Blandy’s are unique in being the only family of all the original founders of the Madeira wine trade to still own and manage their own original wine company, maintaining a tradition that goes back to 1811.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine and will keep for several months after opening. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

Grape Variety: Verdelho
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Dry
Harvest Year: 1984
Bottled: 2010 (1000 bottles)
Winemaker: Francisco Albuquerque

Alcohol: 20%
Total Acidity: 10.05 g/l
Residual Sugar: 77.25 g/l
Baumé: 2.4

Blandy’s Bual 1980 was aged for 29 years in seasoned American oak casks and as with all the family’s vintages, this wine started its ageing process in the warm high attic floors of the lodge in the centre of Funchal. Temperatures up on these high, south-facing floors can easily reach 37ºC (98 ºF) where the angel’s share is at its highest.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine and will keep for several months after opening. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

Grape Variety: Bual
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1980
Bottled: 2009 (1000 bottles)
Winemaker: Francisco Albuquerque

Alcohol: 20%
Total Acidity: 8.03 g/l
Residual Sugar: 96.87 g/l
Baumé: 3.8

Blandy’s Verdelho 1984 was aged for 26 years in seasoned American oak casks and as with all the family’s vintages, this wine started its ageing process in the warm high attic floors of the lodge in the centre of Funchal. Temperatures up on these high, south-facing floors can easily reach 37ºC (98 ºF) where the angel’s share is at its highest.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine and will keep for several months after opening. Decanting will help remove any deposit that may have occurred in bottle over time.
A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

AGEEING: ‘Canteiro’
GRAPE: Verdelho
STYLE: Medium Dry
CATEGORY: Vintage
HARVEST YEAR: 1977
CASK: American Oak
NUMBER OF BOTTLES: 2000
BOTTLED: 2004
ENOLOGY: Francisco Albuquerque

Alcohol: 20%
Total Acidity: 10.05 g/l
Residual Sugar: 77.25 g/l
Baumé: 2.4

Topaz colour with golden highlights. Characteristic and complex Madeira bouquet, with notes of toffee, wood, vanilla, spices and dried fruits. Full bodied, smooth and medium sweet. Long warm aftertaste with spicy overtones.

Blandy’s Vintage Bual 1977 is a single harvest Madeira. This wine was aged for 32 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler.

Grape Variety: Bual
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Rich
Harvest Year: 1977
Winemaker: Francisco Albuquerque

Alcohol by Volume: 20%
Volatile Acidity: 1.08 g/l
pH: 3.44
Baumé (20ºC): 4.9

Colour: Mahogany with golden-green hue
Aroma: Very characteristic bouquet, exuberant aroma with notes of exotic spice, camphor, varnishes, cedar, tobacco leaf.
Mouth: Also very characteristic with a sweet attack, becoming very ethereal giving the sensation of spicy and dry, leaving a very long, fresh and dry aftertaste with spicy notes such as curry, saffron and burnt resinous woods.

HARVEST YEAR: 1978

Dark mohogany color with golden refletions. A characteristic aroma of madeira wine, having prenaunced notes of exotic woods, dried and crystallized fruits and spices. On the mouth its full boddied, smooth, sweet releasing notes of dark chocolate, spices and tabaco, and has a long aftertaste with notes of fruitcake, molasses and spices.

The wine was aged for 41 years in old American oak casks at Quinta das Maravilhas in Funchal. “We bought the stock of wine after being presented with samples that far exceeded our expectations in terms of quality, freshness and complexity.”

Grape Variety: Malmsey
Category: Vintage/Frasqueira
Ageing: Canteiro
Cask: American oak
Style: Rich
Harvest Year: 1977
Bottled: 2018
Winemaker: Francisco Albuquerque

Alcohol: 19%
Total Acidity: 8,5 g/L
Residual Sugar: 125 g/L
Volatile Acidity: 1,2 g/L
Volumetric Mass: 1035 g/L

Clear, topaz colour with golden green highlights. Exuberant, complex and characteristic Madeira bouquet, with dried fruits, wood and spices. A very long and fresh finish revealing a perfect balance between richness and sweetness with persistent spices.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 1 day before enjoying this wine and will keep for several months after opening. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

AGEING: ‘Canteiro’
GRAPE: Terrantez
STYLE: Medium Rich
CATEGORY: Vintage
HARVEST YEAR: 1975
CASK: American Oak
NUMBER OF BOTTLES: 2000 (75cl)
DATE OF BOTTLING: 2004
WINEMAKER: Francisco Albuquerque

ALCHOOL: 20%
TOTAL ACIDITY: 9.30 g/l
RESIDUAL SUGAR: 90 g/l
BAUMÉE: 2.8

Topaz colour with golden reflections. Intense and complex characteristic bouquet of Madeira, with dried fruits, wood and spices. Dry and fresh, with a long and warm aftertaste.

A Brighter Future for a Wine With a Past. Madeira is capable of achieving an astonishing old age. A vintage Madeira must age at least 20 years in cask before it can be sold.

Frank J. Prial, January 2007

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Harvest Year: 1974
Bottled: 2004
Winemaker: Francisco Albuquerque

Alcohol by Volume: 20.5%
Total Acidity: 10.0 g/l (tartaric acid)
pH: 3.40
Baumé (20ºC): 0.8
Reducing Sugar: 45.3 g/l
Volatile Acidity: 1.20 g/l

Blandy’s Vintage Verdelho 1973 as a crystalline bright colour with ambar golden highlights. Exuberant and intense aroma where we can also find highlight aromas of dried fruit, balsamic, exotic wood and spices. The palate is concentrated, medium dry, very round, with a long extraordinary aftertaste.

Blandy’s Vintage Verdelho 1973 should be served at 18ºC. Being a 41 years old wine we might find some traces of sediments in the bottle after some years. Store in an upright position, away from direct light and in a dry area.

AGEING: “Canteiro”
GRAPE: Verdelho
STYLE: Medium Dry
CATEGORY: Vintage
HARVEST YEAR: 1973
CASK: American Oak
NUMBER OF BOTTLES: 985 (75 cl)
BOTTLED: 2014
WINEMAKER: Francisco Albuquerque

ALCHOOL: 21% vol (20ºC)
pH: 3,36
RESIDUAL SUGAR: 80,0 g/l
BAUMÉ: 2.4

Colour: Coppery amber with golden-greenish nuance, brilliant crystalline.
Aroma: Very characteristic Bouquet, intense, with notes of sweet spices, vanilla, dried fruits, candied apricots and exotic woods.
Mouth: Very rich, medium sweet, balanced but concentrated, smooth, with a very long finish with notes of candied fruit macerated in brandy, spices, resinous woods such as cedar.

HARVEST YEAR: 1972

Clear, topaz colour with golden green highlights. Intense and complex characteristic bouquet of Madeira with notes of wood and dried fruits. Smooth and medium sweet, with a long warm aftertaste with notes of oak.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.

AGEEING: ‘Canteiro’
GRAPE: Bual
STYLE: Medium Rich
CATEGORY: Vintage
HARVEST: 1971
CASK: American Oak
NUMBER OF BOTTLES: 2329
BOTTLED: 2004
ENOLOGY: Francisco Albuquerque

Alcohol by Volume: 20,5%
Total Acidity: 1.03 g/l
Baumé (20ºC): 3,4

Blandy’s Vintage Bual 1969 as a crystalline bright colour with golden highlights, Mahogany colour with a greenish hue. Exuberant and intense aroma. Balsamic notes, spices and nuts. We can also find highlight aromas of candied fruit, vanilla and walnut shell. The palate is concentrated, medium sweet, very round, with a long aftertaste leaving notes of spices, dried fruits and exotic woods. Is a single harvest Madeira

Blandy’s Vintage Bual 1969 should be served at 18ºC. Being a 43 years old wine we might find some traces of sediments in the bottle after some years. Store in an upright position, away from direct light and in a dry area.

AGEEING: ‘Canteiro’
GRAPE: Bual
STYLE: Medium sweet
CATEGORY: Vintage
HARVEST YEAR: 1969
CASK: American oak
NUMBER OF BOTTLES 75 cL: 1542
DATE OF BOTTLED: November 2012
ENOLOGY: Francisco Albuquerque

ALCHOOL: 21,0 %
TOTAL ACIDITY: 9,7 g/l (tartaric acid)
DENSITY: 1020
RESIDUAL SUGAR: 94,0 g/l
BAUMÉE: 3,3

Blandy’s Verdelho 1968 was aged for 41 years in seasoned American oak casks and as with all the family’s vintages, this wine started its ageing process in the warm high attic floors of the lodge in the centre of Funchal. Temperatures up on these high, south-facing floors can easily reach 37ºC (98 ºF) where the angel’s share is at its highest.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine and will keep for several months after opening. Decanting will help remove any deposit that may have occurred in bottle over time. A wine that should be enjoyed in the good company of friends, served not higher than 17ºC. It has been bottled ready for drinking and will keep for several months after opening.

Grape Variety: Verdelho
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Style: Medium Dry
Harvest Year: 1968
Bottled: 2009 (1200 bottles)
Winemaker: Francisco Albuquerque

Alcohol: 20.4%
Total Acidity: 9.37 g/l (tartaric acid)
Residual Sugar: 98.41 g/l
Baumé: 3.5

Clear, golden brown colour with golden green tinges at the rim. Intense and complex characteristic bouquet of Madeira with notes of toffee, wood, vanilla and chocolate. Full-bodied and medium sweet, with mellow fruit that provides a long and warm aftertaste.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.

AGEEING: ‘Canteiro’
GRAPE: Bual
STYLE: Medium Rich
CATEGORY: Vintage
HARVEST YEAR: 1968
CASK: American Oak
NUMBER OF BOTTLES: 4.107
DATE OF BOTTLED: 2004
ENOLOGY: Francisco Albuquerque

ALCHOOL: 21,0 %
TOTAL ACIDITY: 9,7 g/l (tartaric acid)
DENSITY: 1020
RESIDUAL SUGAR: 94,0 g/l
BAUMÉE: 3,3

Topaz colour with golden reflections. Intense and complex characteristic bouquet of Madeira, with dried fruits, wood and orange peel. Dry and fresh with a long and warm aftertaste.

Blandy’s Vintage Sercial 1966 is a single harvest Madeira. This wine was aged for 38 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler.

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Harvest Year: 1966
Bottled: 2004
Winemaker: Francisco Albuquerque

Alcohol by Volume: 20%
Total Acidity: 10 g/l (tartaric acid)
pH: 3.3
Baumé (20ºC): 0.8
Reducing Sugar: 45.0 g/l

Blandy’s Bual 1966 was aged for 49 years in seasoned American oak casks and as with all the family’s vintages, this wine started its ageing process in the warm high attic floors of the lodge in the centre of Funchal. Over the 49 years, the wine passed down from the warmer top floor of the Blandy’s Wine Lodges, the “Sotão de Amendoa” where it spent the first 10 years, to the second floor for 20 years and finally to the cooler first for the remaining 19 years.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.

Grape Variety: Bual
Category: Vintage / Frasqueira
Ageing: Canteiro
Cask: American Oak
Style: Medium Rich
Harvest Year: 1966
Bottled: 2015
Winemaker: Francisco Albuquerque

Alcohol: 20%
Total Acidity: 8.82 g/l
Residual Sugar: 115.16 g/l
Baumé: 4.5

Clear, golden brown colour with golden green reflections. Intense and complex characteristic bouquet of Madeira with notes of coffee, dried fruits, vanilla and dark chocolate. Full-bodied and medium sweet, with mellow fruit that provides a long and spicy aftertaste.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.

AGEEING: ‘Canteiro’
GRAPE: Bual
STYLE: Medium Rich
CATEGORY: Vintage
CASK: American Oak
NUMBER OF BOTTLES: 2613
BOTTLED: 2004
ENOLOGY: Francisco Albuquerque

ALCHOOL: 21%
TOTAL ACIDITY: 1.2 g/l
BAUMÉ: 3.5

Mid-amber/mahogany; rich, lifted, with a slightly offputting whiff of cream cheese on the nose; dried figs and apricots, with good richness and texture, offset by gentle acidity. Very approachable and easy to drink.
Richard Mayson, Fine Wine, February 2008

Deep dark brown colour with golden highlights. Characteristic and complex bouquet of Madeira with spices, toffee and vanilla and notes of dried fruits and nuts. Medium sweet and smooth, full bodied on the palate. Perfect balance between richness and acidity. A very long and persistent finish with orange peel, coffee and spices.

AGEEING: ‘Canteiro’
GRAPE: Bual
CATEGORY: Vintage
CASK: American Oak
BOTTLED: 2004

Alcohol by Volume: 20%
Total Acidity: 8.2 g/l (tartaric acid)
pH: 3.35
Baumé (20ºC): 3.5
Reducing Sugar: 93.5 g/l
Volatile Acidity: 1.10 g/l

Lacking some complexity and sweetness on the nose. Burnt toffee and singed leather. The palate is very spicy and alcoholic, rather untamed with notes of orange zest and quince on the finish. Some volatility beginning to show through. Drink now.

18 points (0-25), Neil Martins, wine-journal.com, October 2005

Deep dark brown colour with golden reflections. Characteristic and complex bouquet of Madeira with spices, toffee and vanilla and notes of tropical fruit. Smooth, medium sweet and full bodied on the palate. Perfect balance between richness and acidity. A very long and persistent finish with orange peel, coffee and spices.

AGEEING: ‘Canteiro’
GRAPE: Bual
CATEGORY: Vintage
CASK: American Oak
BOTTLED: 2002

Alcohol by Volume: 20%
Volatile Acidity: 1.02 g/l
pH: 3.41
Baumé (20ºC): 3.0

Colour: clear, golden-bronze colour, with a greenish-tinted golden edge on the rim. Nose: Intense and complex characteristic bouquet of Madeira with notes of dried fruits, wood, toffee and spices. Palate: medium-rich, soft and full-bodied, revealing a perfect balance between richness and acidity. A very oaky long finish with persistent toffee notes.

This wine should be stored upright in a dark room with constant temperature, ideally no higher than 16ºC. As the wine is completely stabilized, it is recommended to pull the cork at least 2 day before enjoying this wine. Decanting will help remove any deposit that may have occurred in bottle over time.

AGEEING: ‘Canteiro’
GRAPE: Bual
STYLE: Medium Rich
CATEGORY: Vintage
HARVEST YEAR: 1948
CASK: American Oak
NUMBER OF BOTTLES: 1.667
BOTTLED: 2004
ENOLOGY: Francisco Albuquerque

ALCHOOL: 20%
TOTAL ACIDITY: 1.1
BAUMÉE: 3.5

Dark topaz colour with golden reflections. Intense and exuberant characteristic bouquet of Madeira, with dried fruits, wood and spices. Dry and fresh, with a long and warm aftertaste.

Blandy’s Vintage Sercial 1910 is a single harvest Madeira. This wine was aged for 74 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler.

Grape Variety: Sercial
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Bottling Year: 1984
Harvest Year: 1910
Winemaker: Francisco Albuquerque

Alcohol by Volume: 20.9%
Total Acidity: 8.2 g/l (tartaric acid)
pH: 3.23
Baumé (20ºC): 0.5
Reducing Sugar: 45.0 g/l
Volatile Acidity: 1.22 g/

Clear topaz colour with golden nuance. Characteristic, complex bouquet with notes of phenolic flavours wood some spices and dry fruits. Medium dry, fresh bodied, concentrade, long aftertaste with notes of resin and spices.

Bottled in 1988, the Blandy’s Verdelho Solera 1870 was aged for 118 years in seasoned American oak casks in the traditional ‘Canteiro’ system in Blandy’s wine lodges in Funchal.

Grape Variety: Verdelho
Category: Vintage / Frasqueira
Ageing: “Canteiro”
Cask: American Oak
Harvest Year: 1870
Bottled: 1988
Winemaker: Francisco Albuquerque

Alcohol by Volume: 21%
Total Acidity: 9.00 g/l
Volatile Acidity: 1.08 g/l
Baumé: 2.8
pH: 3.45
Residual Sugar: 90,20 g/l