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Blandy's 10 Year Madeira Rich Malmsey (500ML)

Madeira from Portugal
  • WE91
  • WS90
    19% ABV
    All Vintages
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    4.3 6 Ratings
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    4.3 6 Ratings
      19% ABV

      Winemaker Notes

      Blandy's 10 Year Old Malmsey Madeira has intensely concentrated nutty, caramel and honeyed flavors. Although it is a rich, fortified wine, it finishes bright due to Madeira's higher acidity.

      Serving and pairing suggestions
      Blandy's 10 Year Old Malmsey Madeira is bottled ready to drink after an average of at least ten years of cask aging. It has a t-cap closure, which means that you don't need a corkscrew to open it and that it will stay fresh for many months if stored in a cool, dark place or refrigerator. Serve it in a glass with at least a six ounce capacity so that you may appreciate the wine's aromas. It is delicious with nutty desserts like almond cake or pecan pie and anything made with rich chocolate! In warmer months, try it chilled for a refreshing dessert in a glass.

      Critical Acclaim

      All Vintages
      WE 91
      Wine Enthusiast
      Mildly syrupy in texture, this is an intensely sweet Madeira balanced by racy acidity. Rancio and brown sugar aromas lead the way, followed by flavors of caramelized nuts, molasses and burnt citrus peel. Excellent length on the finish, where the crisp acids really shine.
      WS 90
      Wine Spectator
      Richly spiced, with orange pekoe tea notes to the caramelized apple, pear and dried fig flavors. Chocolate and spice accents show on the luscious finish. Drink now through 2025.
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      Blandy's

      Blandy's

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      Blandy's, Portugal
      Image of winery
      John Blandy first set foot on Madeira in 1807. In 1989, the Symington family became partners with the Blandy family and is helping to reinvigorate the Madeira trade. Grapes are grown in volcanic soil and hand harvested due to steeply terraced cliffs. The resulting wines are highly acidic and were found by historical accident to benefit from being heated - a process that would destroy any other wine. Originally, Madeiras were heated by the sun, stored in casks on the decks of boats exploring the world during the 18th century. Today, Madeiras are heated in a process called “estufagem,” which gives them great concentration and an incredible capacity to age while retaining some of the vibrant acidity unique to these wines.

      Portugal

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      Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

      Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

      A fortified wine named after the solitary island from which it comes, Madeira’s home is a steep, volcanic island in the middle of the Atlantic Ocean that rises to over 6,000 feet at its highest point. As is the case with many wine styles of the world, Madeira was born more or less out of a mistake.

      During the 1600 and 1700s, the island of Madeira was an important pit stop for sea treks to the Americas and the East Indies. Shippers would load up on Madeira wine on their way across the Atlantic. Given Madeira’s likelihood to spoil on the journey, they added a little brandy to help preserve it. The subsequent heating and cooling of the casks, as they made their way across the sea, deepened and improved the wines’ flavors.

      Today there are two main types of Madeira. Blended Madeira is mostly inexpensive wine but there are a few remarkable aged styles. Single varietal Madeira, made as both non-vintage or single vintage wines, is usually the highest quality Madeira and has the longest aging potential.

      Four different grape varieties are used.

      Sercial shows lemony, spice and herbal notes with a stony mineral character and make great aperitif wines.

      Verdelho is smoky and dry and pairs with a variety of foods.

      Boal is complex with flavors of roasted coffee, caramel, cocoa and dates.

      Malmsey is the sweetest and fruitiest with roasted nut and chocolate notes.

      WWH128589_0 Item# 134134