Blandy's 5-year-old Sercial Madeira /19%/ 0.75l

The origins of the brand date back to 1808, when John Blandy came to Madeira, initially due to poor health, as confirmed by a letter of introduction written in London and sent to three wine merchants also from that city, who settled in Madeira. In 1811, together with his brothers Thomas and George, he founded a shipping company dealing primarily with wine trade, thus creating the foundations of the family business and the entire history of wine from Madeira. Very rapid development soon enabled the export of wines to Europe, as far as Russia, and also to North America. Over the years, John Blandy bought small properties on the island, creating the now known The Blandy's Wine Lodge - one of the oldest wineries on the island, which, apart from its historical heritage, create very unique wines.

The owners’ instinct to run the business has allowed them to survive all the plagues and turmoil of history, with a primary goal: to leave the company for future generations in a stronger state than when we received it. Over the years, Blandy’s decided to join the Madeira Wine Company in 1925, a group of wine producers from Madeira, to maximize exports while reducing costs. Then, in 1989, they contacted the Symington family (port producers since the 19th century) to continue expanding into global markets. In 2000, the company introduced its first vintage wine (Colheita) from Madeira, and then introduced younger wines to meet market expectations.

Wine made from 100% Sercial grapes, hand-picked, then destemmed, lightly pressed and macerated on the skins. Then comes the fermentation without skins at a controlled temperature, which is stopped by adding high-proof wine alcohol when the sweetness level is right. It matures in American oak barrels in the traditional Canteiro system, where the barrels are initially aged in warmer warehouses and gradually transported to cooler rooms. On the nose it is full of harmonious aromas of dried fruit, a bit of raisins and nuts. Well balanced on the palate, with a hint of toffee emerging. The finish is long, with a lingering pleasant acidity and a hint of honey.

It is best served at a temperature of 14-16 degrees as a dessert wine. It is worth following this rule to get to know the full bouquet combined with finesse and harmony, which this wine undoubtedly offers. In culinary combinations, it will work well with chocolate-based desserts, with the addition of dried fruit, nuts or almonds.