Winemaker Notes
This wine should be stored up right 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.
Professional Ratings
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Wine Spectator
The aromas and flavors of hazelnut, butterscotch, white chocolate and egg cream are lush and seductive. The elegant finish echoes with citrus and spice notes, along with plenty of dried tropical accents. Drink now through 2050.
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Decanter
This was bottled in 2015, with 130g/L residual sugar. It's as fresh as a daisy, with gorgeous salty sweetness, coffee and candied fruit notes. Full-bodied, it's perfect for the season – pour a glass and settle before the fire with a good book. Or enjoy with a slice of Christmas cake.
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Robert Parker's Wine Advocate
Bottled in 2015, Blandy's 1999 Colheita Malmsey is showing well, opening in the glass with aromas of mocha, toasted pecans, candied dates and muscovado sugar. On the palate, it's full-bodied, sweet and fleshy, with ripe acids and a long, discreetly oak-inflected finish. This is a nicely integrated Malmsey.
A steep, volcanic island in the Atlantic Ocean that rises to over 6,000 feet at its highest point, Madeira actually sits closer to Morocco than Portugal, the country to which it belongs.
Today the vineyards of the island cover tiny step-like terraces called poios, carved from the basalt bedrock. Aptly named Madeira, this fortified wine comes in two main styles. Blended Madeira is mostly inexpensive wine but there are a few remarkable aged styles. Single varietal Madeira (made from Sercial, Verdelho, Boal or Malmsey), is usually the highest quality and has the potential to improve in the bottle for decades.