Blandy's : Bual Colheita Single Harvest 2010

Characteristics and tasting tips for Blandy's Bual Colheita Single Harvest 2010

Tasting

Appearance
This Madeira has a clear, light topaz colour with golden highlights that immediately reveals the patient work of the Canteiro system.

Nose
The bouquet is highly characteristic, rich in spicy notes and a vanilla-like sweetness, over a background of dried fruit and dried-leaf infusions.

Palate
The attack is sweet, then the wine gains balance from a lovely freshness. The texture is both supple and dense and ends in a long finish carried by dried fruit and a hint of spice.

Food and wine pairings
Excellent as a digestif, this Bual Colheita pairs beautifully with butter biscuits, apple tarte Tatin or blue cheeses.

Serving and cellaring
After a few years in bottle, a natural deposit may form, so it is best to decant the Bual Colheita Single Harvest 2010 before serving. Store it upright, away from light, in a cool, dry place at a constant temperature, ideally no higher than 16°C.

Blandy's Bual Colheita 2010, a rich and spicy Madeira born on the island of Madeira

The estate
Founded in 1811 by John Blandy, Blandy's is today the only family among the historic founders of the Madeira wine trade that still owns and runs its own company. Based in Funchal, on the island of Madeira, the house carries on expertise handed down over seven generations. It is now run by Carlos Filipe, while a member of the Blandy family chairs the board of directors, which ensures the house remains in family hands.

The vineyard
The Bual grapes used for this Colheita come from the slopes of Calheta and Arco e Estreito da Calheta, on the south coast of the Portuguese island of Madeira. The vines are trellised and grow on volcanic soils that combine basalt, trachyte, tufa, scoria and conglomerates. The temperate climate has oceanic influences and varies
in temperature, humidity and rainfall with altitude, giving Bual ideal conditions to express itself fully. The grapes are picked by hand, and the harvest is spread over several weeks so that each plot is picked at the right stage of ripeness.

Winemaking and ageing
Harvested in 2010, this Terras Madeirenses wine was made and overseen by winemaker Francisco Albuquerque, who was responsible for every stage from harvest to bottling. It was aged using the traditional Canteiro system in 650-litre cascos at ambient temperature until the month it was bottled in 2023.

Grape variety
This Madeira is made exclusively from Bual.