Topaz colour with golden reflections. Characteristic bouquet of Madeira with dried fruits, honey cake & oak. Sweet & full bodied. Long & luxurious aftertaste with notes of toffee. Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22°C; fortification with grape brandy after Approx. 48 hours, arresting fermentation at the desired degree of sweetness. Maturation: Blandys Colheita Malmsey 1992 was aged in seasoned American oak casks in the traditional Canteiro system, whereby the wine is gently heated by warm air in the lofts of the companys south-facing lodge in Funchal. Over the years the casks are transferred from the top floor to the middle floor & eventually to the ground floor where it is cooler. The wine is regularly racked during the ageing process & is finally bottled when the desired balance of maturity is reached. Specification: Alcohol by

Volume: 19% Total Acidity: 7.5 g/l (tartaric acid) p H: 3.42 Baume (20°C): 4.3 Reducing Sugar: 115.16 g/l Volatile Acidity: 0.66 g/l Serving & Cellarage: Blandys Colheita is fined & does not require decanting. It has been bottled when ready for drinking & will keep for several months after opening. It is a superb accompaniment to dried fruit, butter biscuits, praline, milk chocolate & honey cake.

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This is the richest style of Madeira, full bidied, rich & soft textured. It is a splendid after-dinner drink. ...

A deep, luscious, medium rich Madeira; tangy with crisp fruit, excellent with dessert & cheeses. Vineyards: Various quality vineyards grown at between 200m & 400m on the north of the island near Sao Vicente. Vinification: Blandy's Duke of Cumberland underwent fermentation on the skins with natural yeast at between 24 degrees C
- 26 degrees C in temperature controlled stainless steel tanks. After Approx. 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Maturation: Blandy's Duke of Cumberland was transferred to 'estufa' tanks where the wine underwent a cyclic heating & cooling process between 45 degrees C & 50 degrees C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks & then underwent racking & fining before the blend was assembled & bottled. Specification: Alcohol: 19% ABV p H: 3.4 Residual Sugar: 91.9 g/l Total Acidity: 6 g/l tartaric acid. Serving & Cellarage: Blandy's Duke of Cumberland is fined & does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, milk chocolate or custard puddings & soft cheeses. It has been bottled when ready for drinking & will keep for several months after opening.
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A light, delicate Madeira with clean fresh nutty flavours. Its dryness makes it an excellent aperitif wine. Vineyards: Quality vineyards grown at about 600m on the south of the island in Camara de Lobos. Vinification: Blandy's Duke of Sussex underwent fermentation off the skins with natural yeast at between 24 degrees C
- 26 degrees C in temperature controlled stainless steel tanks. After Approx. 5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Maturation: Blandy's Duke of Sussex was transferred to 'estufa' tanks where the wine underwent a cyclic heating & cooling process between 45 degrees C & 50 degrees C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks & then underwent racking & fining before the blend was assembled & bottled. Specification: Alcohol: Alcohol: 19% ABV p H: 3.34 Residual Sugar: 50 g/l Total Acidity: 6 g/l tartaric acid. Serving & Cellarage: Blandy's Duke of Sussex is fined & does not require decanting. It is excellent as an aperitif but is also exceedingly good with creamy starters, fish dishes & Indian cuisine. It has been bottled when ready for drinking & will keep for several months after opening.
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Clear, dark golden brown with green tinges at the rim. Complex & intense nose revealing a bouquet of wood, dried fruits, toffee & spices. Sweet, fresh & smooth with length, full bodied with lingering, smoky characteristics & extremely well balanced acidity. Serve lightly chilled in Summer. Vineyards: Various quality vineyards including Sao Jorge at altitudes between 150-200m. Vinification: Blandy's 10 year old Rich Malmsey underwent fermentation off the skins with natural yeast at temperatures between 18 degrees C
- 21 degrees C in temperature controlled stainless steel tanks. After Approx. 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Maturation: Blandy's 10 Year Old Malmsey was aged for 10 years in seasoned American oak casks in the traditional ' Canteiro' system, whereby the casks of this wine are gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors & eventually to the ground floor where it is cooler. During this totally natural ageing, the wine underwent regular racking before finally being bottled. Specification: Alcohol: 19% ABV p H: 3.6 Residual Sugar: 119.6 g/l Total Acidity: 6.68 g/l tartaric acid. Serving & Cellarage: Blandy's 10 year old Malmsey is fined & does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings & cheeses. It has been bottled when ready for drinking & will keep for several months after opening.
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Amber colour with golden green reflections. Characteristic bouquet of Madeira with dried fruits, tea, toffee & spices. Rich & full bodied with notes of vanilla, honey & chocolate. Sweet & smooth on the palate, with a long & fresh aftertaste. ...

Pale, bright topaz colour with a golden tinge, fresh with dry fruit, wood & citrus flavours with a fresh & nutty persistent finish. Vineyards: Various quality vineyards including at Jardim da Serra on the south of the island at an altitude of 500 m. Vinification: Blandy's 10 year old Dry Sercial underwent fermentation off the skins with natural yeast at temperatures between 18 degrees C
- 21 degrees C in temperature controlled stainless steel tanks. After Approx. 5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Maturation: Blandy's 10 Y ear Old Sercial was aged for 10 years in seasoned American oak casks in the traditional ' Canteiro' system, whereby the casks of this wine are gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors & eventually to the ground floor where it is cooler. During this totally natural ageing, the wine underwent regular racking before finally being bottled. Specification: Alcohol: Alcohol: 19% ABV p H: 3.35 Residual Sugar: 49.6 g/l Total Acidity: 6.23 g/l tartaric acid. Serving & Cellarage: Blandy's 10 year old Sercial is fined & does not require decanting. It is excellent as an aperitif but is also exceedingly good with flambees, dried fruits & spicy cheeses. It has been bottled when ready for drinking & will keep for several months after opening.
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Clear & bright topaz colour, with a golden hue right up to the rim. Fresh & fragrant bouquet of dried fruits & spice with luxurious ...

Colour: Amber with gilded reflections. Nose: Finely timbered, marked by the dry fruits, evoke spices (grooves) &
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Colour: Copper amber. Nose: Consistent, delicate. Cereals, spices (pepper, groove), & citrus fruits (orange).
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