Blandy's 2007 Malmsey Madeira / 20% / 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.

Blandy's 2007 Malmsey Madeira / 20% / 0.75l

Madeira from a single grape harvest in 2007. It matured for 15 years in American oak barrels, in the traditional “Canteiro” system, where the barrels are gradually moved from rooms with a higher internal temperature to those that are slightly colder. The wine matures until the head winemaker decides on its readiness for release to the market, preceded by a tasting panel, until final acceptance. It has a deep, amber color with golden reflections. It is very complex and rich on the nose, with notes of marmalade and ripe cherries, candied fruit and spices coming to the fore. On the palate it is elegant and harmonious, full but at the same time fresh, well combining fruit flavors with notes of oak and spices. The finish is long, with honey aftertastes and a smoky accent.

It tastes best when served at a temperature of 15-16 degrees, because then it can develop perfectly. In culinary combinations, apart from the obvious desserts of a heavier nature, based on chocolate and dried fruit, it should also be tried with cheeses of medium intensity and a slightly creamy consistency.