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Blandy's Madeira Colheita Malmsey Single Harvest (500ML) 1999

Madeira from Portugal
  • WS94
  • RP92
    20% ABV
    • WS93
    • W&S90
    • RP90
    • WS93
    • W&S93
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      20% ABV

      Winemaker Notes

      Blandy’s Malmsey 1999 was aged for 16 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 16 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 5 years, to the second floor for 7 years and finally to the cooler first for the remaining 4 years. The art of finding the right balance between concentration and the freshness of the wine lies in the winemaker’sdecision when to transfer the wine to the lower cooler north facing floors of the lodge.

      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.

      Critical Acclaim

      All Vintages
      WS 94
      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.
      RP 92
      Robert Parker's Wine Advocate
      The 1999 Colheita Malmsey, bottled in 2015, has quite a contained bouquet for a Malmsey, scents of undergrowth, pine, sandalwood and touches of wild mint in the background. This is quite a cerebral bouquet. The palate is very well balanced, smooth and sensual in the mouth with dried orange peel, cardamom, Indian spices, fig and cloves. There is lovely weight in the mouth here and it neatly avoids any blowsiness towards the delineated and sustained finish that is endowed with just the right amount of nuttiness and oxidation. This comes highly recommended, especially for those hidebound by the belief that Madeira must be born in the 19th century to be great.
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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 intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

      While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

      The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

      Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

      The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

      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.

      WWH148278_1999 Item# 348535