1964 Vintage Madeira Blandy’s Bual 75cl (Bottled /Engarrafada 2004)

1964 Vintage Madeira Blandy’s Bual 75cl

Engarrafada em 2004

NOTAS DE DEGUSTAÇÃO: Castanho claro e dourado com reflexos verde dourado. Intenso e complexo bouquet característico do Vinho Madeira, com notas de café, frutos secos, baunilha e chocolate preto. Encorpado e meio doce, com fruta suave, que proporciona um acabamento duradouro e picante, no paladar.

COMO SERVIR / ADEGA
Este vinho deve ser guardado de pé, numa sala escura, com temperatura constante, idealmente não superior a 16ºC. Como o vinho está completamente estabilizado, recomenda-se puxar a rolha pelo menos 2 dias antes de apreciar este vinho. A decantação ajudará a remover qualquer depósito que possa ter ocorrido na garrafa ao longo do tempo.

Prémios:
Gold Medal – International Wine & Spirit Competition 2005
Silver Medal – International Wine Challenge 2005
Silver Medal – Decanter Awards 20051964 Vintage Madeira Blandy’s Bual 75cl

Bottled in 2004

VINIFICATION: Blandy’s Vintage Bual 1964 underwent fermentation off the skins with natural yeasts. After 5 to 6 days, fortification with vinic alcohol took place, arresting fermentation at the desired degree of
sweetness.
MATURATION: Blandy’s Vintage Bual 1964 is a single harvest Madeira. This wine was aged for 40 years in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler. The wine was regularly racked and when it reached the desired stage of maturity it was bottled.
TASTING NOTES: Clear, golden brown colour with golden green reflections. Intense and complex characteristic bouquet of Madeira with notes of coffee, dried fruits, vanilla and dark chocolate. Full-bodied and medium sweet, with mellow fruit that provides a long and spicy aftertaste.
SERVING & CELLARAGE: This wine should be stored upright 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.
ACCOLADES
Gold Medal – International Wine & Spirit Competition 2005
Silver Medal – International Wine Challenge 2005
Silver Medal – Decanter Awards 2005