Product details
Blandy’s Vintage Verdelho 1977 underwent fermentation off the skins with natural yeast. After 5 days, fortification with vinic alcohol took place, arresting fermentation at the desired degree of sweetness. Blandy’s Vintage Verdelho 1977 is a single harvest Madeira. This wine was aged for 27 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.
Grape Varieties:
Verdelho
Tasting Notes:
Clear, topaz colour with golden green highlights. Intense and complex characteristic bouquet of Madeira with notes of wood and dried fruits. Full bodied, medium dry, fresh with a long warm aftertaste with notes of oak.
Store and Serve Advices:
This wine should be stored upright in a dark room with a constant temperature, ideally no higher than 16ºC. As Madeira wine does not oxidise once bottled, we recommend opening at least 2 days before drinking. Decanting will help remove any deposit that may have built up in the bottle over time. The wine should be enjoyed at a temperature no higher than 17ºC.
Food Pairing:
Excellent as digestive, Christmas pudding, foie-gras, chocolate, crystallized fruits and cheese.
Allergens:
Contains sulphites.
Reviews and Awards:
. 90 points in Tom Cannavan.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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