Blandy's : Bual Colheita Single Harvest 2010

Characteristics and Tasting Tips for the Bual Colheita Single Harvest 2010 from Blandy's

Tasting

Appearance
This Madeira displays an open topaz colour, clear and shot through with golden highlights, immediately revealing the patient work of the Canteiro system.

Nose
The bouquet is highly characteristic, rich in spicy notes and a sweetness reminiscent of vanilla, set against a backdrop of dried fruits and infusions of dried leaves.

Palate
The attack is soft, then the wine gains in balance thanks to a lovely freshness. The texture, at once supple and dense, culminates in a long finish driven by dried fruits and a hint of spice.

Food and Wine Pairing
Excellent served as a digestif, this Bual Colheita pairs beautifully with butter biscuits, an apple tarte tatin or blue cheeses.

Serving and Cellaring
After a few years in bottle, a natural sediment may form, so it is advisable to decant the Bual Colheita Single Harvest 2010 before serving. Store it away from light, upright, in a cool, dry place at a constant temperature ideally not exceeding 16°C.

Blandy's Bual Colheita 2010, a Rich and Spicy Madeira from the Lands of Madeira

The Estate
Founded in 1811 by John Blandy, the House of Blandy's remains 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 brand perpetuates know-how handed down over seven generations. The company is now led by Carlos Filipe, while the chairmanship of the board remains in the hands of a member of the Blandy family, ensuring the House's family continuity.

The Vineyard
The Bual grapes for this Colheita come from the hillsides of Calheta and Arco e Estreito da Calheta, on the south coast of the Portuguese island of Madeira. The vines are trained on trellises, on volcanic soils combining basalt, trachyte, tufa, scoria and conglomerates. The temperate climate, with oceanic influences, varies
in temperature, humidity and rainfall according to altitude, offering Bual the ideal conditions for its full expression. The hand harvest relies on a quality-driven selection staggered over several weeks, depending on the ripeness of the bunches.

Winemaking and Ageing
Harvested in 2010, this Terras Madeirenses wine was vinified and overseen by oenologist Francisco Albuquerque, who is responsible for both the harvest and the bottling. It was aged using the traditional Canteiro system, in 650-litre cascos at ambient temperature, until bottling in 2023.

Grape Variety
This Madeira wine is made solely from the Bual grape variety.