1976 | Blandy’s | Verdelho (Double Magnum)

Details

White Wine: 1976 | Blandy’s | Verdelho (Double Magnum)

Clear and bright coppery brown color with golden nuances and greenish reflections. On the nose its very characteristic, exuberant and very ethereal, full of balsamic notes, spices and dry fruits.

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Producer: Blandy’s

Ratings: WA | 92 VN | 93

Vintage: 1976

Size: 3L

ABV: 21%

Varietal: Verdelho

Country/Region: Portugal, Madeira

Clear and bright coppery brown color with golden nuances and greenish reflections. On the nose its very characteristic, exuberant and very ethereal, full of balsamic notes, spices and dry fruits. On the palate its very powerful, fresh and concentrated with a long aftertaste and retronasal full of balsamic notes, exotic woods and old rum.

Reviews:

• Wine Advocate: Aged for 44 year in wood, Blandy’s 1976 Verdelho delivers complex aromas of dried peel, clear honey, pine resin, vanilla pod and figs. Medium to full-bodied, elegantly textural and incisive, it’s nicely concentrated, with racy acids, fine depth at the core and a long, bittersweet and saline finish. Fleshing out with extended aeration, this is a fine new release.

• Vinous: The maiden release of the 1976 Verdelho (2020 Bottling) from Blandys is only slightly deeper than the 2008 that I tasted alongside it. Yet as you would expect, the aromatics are very different: molasses, pain d’pices, orange blossom and iodine all vie for attention. As with the 2008, I appreciate the delineation. The palate displays considerable weight and presence, to the point where you might mistake it for a light Bual (the residual sugar here is 86g/L). Notes of Szechuan pepper and black pepper elevate a streamlined, focused finish that lingers long on the aftertaste. This is quite a cerebral Verdelho. Chill this slightly before serving. I can imagine it making a superb aperitif.

Producer Information

John Blandy first set foot on Madeira in 1807. In 1989, the Symington family became partners with the Blandy family and is helping to reinvigorate the Madeira trade. Grapes are grown in volcanic soil and hand harvested due to steeply terraced cliffs. The resulting wines are highly acidic and were found by historical accident to benefit from being heated – a process that would destroy any other wine. Originally, Madeiras were heated by the sun, stored in casks on the decks of boats exploring the world during the 18th century. Today, Madeiras are heated in a process called estufagem, which gives them great concentration and an incredible capacity to age while retaining some of the vibrant acidity unique to these wines. The Blandy family is unique in being the only family of all the original founders of the Madeira wine trade to still own and manage their own original wine company. Throughout its long history on the island, the family has played a leading role in the development of Madeira wine throughout its long history. Members of the family continues to live on Madeira, maintaining a tradition that goes back to 1811; 2 centuries of fine wine production.