1976 Blandy Verdelho Vintage Madeira
€ 415.00
| Producer | Blandy's |
| Region | Madeira |
| Grapes | Verdelho |
| Ageing | At least 20 years in American oak (Frasqueira, canteiro) |
| Alcohol | 21%vol | pH: 3.56 |
| Serving | 18°C, decant to remove sediment Open a few hours in advance, store upright |
| Scores | 93/100 Vinous (Antonio Galloni) |
Balsamic, exotic woods and old rum: a powerful 1976 Verdelho.
Tasting note
Bright, shining copper-brown with golden hues and green glints. The nose is very characteristic, exuberant and ethereal, full of balsamic notes, spice and dried fruit. Very powerful, fresh and concentrated on the palate, with a long finish of balsamic, exotic woods and old rum.
The story
In the 17th century Verdelho was regarded as Madeira’s most representative grape, and some believe it originated there. It gives a must with moderate sugar and noticeable acidity, and a medium-dry Madeira.
This 1976 Verdelho has Frasqueira status and aged by the canteiro process in the cellars of Blandy’s Wine Lodge, in the centre of Funchal. The winemaker first ages the wine in American oak casks in the warm lofts of the lodge, then moves it to the lower, cooler floors on the north side. These decisions create the wine’s balance.
These are Madeira’s finest wines, with almost unlimited ageing potential. A Frasqueira (formerly called vintage Madeira) must spend at least 20 years in cask and two years in bottle before it may be sold. It comes from a single good harvest and a single noble grape, both stated on the label with the harvest and bottling years. After gentle heating it ages for a long time in wooden casks, and once bottled its quality no longer changes. Because they are so rare, these wines are inventoried.
Elsewhere in Portugal, Verdelho is also known as Gouveio. The grape gives a lightly sweet, medium-dry style, is mainly planted in the north at 400-600 m and ripens late. It is the main ingredient of Rainwater.
Madeira spends years ageing in an oxidative environment and moves into a reductive one at bottling. It is therefore best to open the bottle a few hours in advance. After that, air no longer affects the wine: an open bottle keeps almost indefinitely and often tastes even better months later. Always store Madeira upright, as the acidity attacks the cork if the bottle lies down.
Food pairing
An excellent aperitif, but also delicious with soups, poultry (duck, for example) and foie gras.
The producer
The house of Blandy’s dates from 1811 and is still owned by the founding family. In 1925 it joined the Madeira Wine Association to strengthen its position on the world market. The house is led by Chris Blandy, the seventh generation.
Critics & Awards
93/100 Vinous (Antonio Galloni) | Tasted: Sep 2020