Product details
Blandy's 5 year old dry Sercial underwent fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 5-6 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Blandy's 5 year old Sercial was aged in American oak casks in the traditional 'Canteiro' system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual 'estufagem' the wine underwent racking and fining before the blend was assembled and bottled.
Grape Varieties:
Sercial
Tasting Notes:
Pale, bright topaz colour with a golden tinge, fresh with dry fruit, wood and citrus flavours with a fresh and nutty persistent finish.
Store and Serve Advices:
As an aperitif serve at a temperature of 10ºC; as a dessert wine serve at 16ºC.
Food Pairing:
Blandy's 5 year old Sercial is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with starters, fish dishes and Indian cuisine. It has been bottled when ready for drinking and will keep for several months after opening.
Allergens:
Contains sulphites.
Reviews and Awards:
. 91 points in Wine Enthusiast Magazine;
. 89 points in Wine Spectator Magazine;
. 88 points in CellarTracker;
. 85 points in Robert Parker;
. Bronze medal, International Wine Challenge 2002.
Disclaimer:
This product does not contain any outer box and it's sold as presented on the pictures. If you have any specific instructions, please contact our customer service team and we will do our best to fulfill your request.
85 points·Blandys 5 years Sercial Dry Madeira
expand_moreThe non-vintage 5-Year-Old Sercial has a light, wax resin and dried honey nose that is missing a little focus. The palate is simple but nicely balanced with a light stem ginger and lemongrass finish. I would like a little more persistency here.