BLANDY’S MALMSEY COLHEITA 1996
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. Blandy’s Madeira remains totally dedicated to the traditions, care, and craftsmanship of Madeira Wine making and has been owned by the same family for 200 years and seven generations.
THE HARVEST
At Blandy’s, the 1996 harvest began during the last week of August. The year was marked by heavy rainfall until the end of March and long sunny days from April to mid-May. The start of the vintage was accompanied by long sunny days, indicating that it could be a very good year for Malmsey, with the majority being harvested from the São Jorge region on the North East of the island. By mid-September maturation reached the ideal moment, with most of the production reaching the winery in the third week of the month.
VINIFICATION
Blandys Malmsey Colheita 1996 underwent fermentation off the skins with natural yeast at temperatures between 18°C – 21°C in temperature controlled tanks. After approximately 3 to 4 days, fortification with vinic alcohol takes place, arresting fermentation at the desired degree of sweetness.
MATURATION
Blandy’s Colheita Malmsey 1996 was aged for 15 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the wine is gently heated by warm air in the lofts of the company’s south-facing lodge in Funchal. Over the years the casks are transferred from the top floor to the middle floor and eventually to the ground floor where it is cooler. The wine is regularly racked during the ageing process and is finally bottled when the desired balance of maturity is reached.
TASTING NOTES
Amber color with golden green reflections. Characteristic bouquet of Madeira with dried fruits, caramel flavours, honey, chocolate and old brandy. Sweet and full bodied with notes of candied fruits and spices, with a long and fresh finish.
SERVING & CELLARAGE
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.
CONSUMING SUGGESTIONS
It is a superb accompaniment to dried fruit, butter biscuits, praline, dark chocolate and honey cake.
TECHNICAL SPECIFICATIONS
ALCHOOL: 20% vol (20ºC)
TOTAL ACIDITY: 7,75 g/l tartaric acid
RESIDUAL SUGAR: 135 g/l
BAUMÉE: 5.4
WINEMAKER:
Francisco Albuquerque
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