GRAPE VARIETIES: Bual
VINIFICATION
Blandy’s 10 year old Medium Rich Bual underwent fermentation off the skins with natural yeast at temperatures between 18°C – 21°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
Blandys 10 Year Old Bual was aged for 10 years in seasoned American oak casks in the traditional Canteiro system, whereby the casks of this wine are 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. During this totally natural ageing, the wine underwent regular racking before finally being bottled.
SPECIFICATION
Alcohol: 19% ABV
pH: 3.47
Baumé degree (20ºC): 3.4
Volatile Acidity: 0.60 g/l
SERVING & CELLARAGE
Blandy’s 10 year old Bual is fined and does not require decanting. It is a fine accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
AWARDS
Bronze Medal, IWC 2004
PRESS COMMENTS
Rich and intense, with enviable rancio characteristics. Mocha, toffee and dried apricot flavours and scents. Very long. Wine International, October 2004
TASTING NOTES
Colour and Appearance: clear, amber colour with tinges of gold on the rim. Nose: superbly complex. Great intensity, revealing a bouquet of dried fruits such as figs and prunes, with notes of almonds and oak and subtle hints of toffee and vanilla spice. Palate: sumptuous. Medium sweet and very smooth with a superb balance of coffee and fruit flavours with a clean and sharp acidity. Lovely persistent aftertaste
