Blandy's Bual 5 ans

This Bual from Blandy's comes from the island of Madeira, in the heart of the Atlantic Ocean, some 900 kilometres from the Portuguese coast and 600 kilometres from Africa. The grapes are mainly harvested on the island's south coast, in Campanário and Calheta, where the vines enjoy generous sunshine. The volcanic soils, made up of basalt, trachyte and tuff, and the temperate oceanic climate, whose temperature and humidity vary with altitude, shape wines of remarkable acidity, able to stand the test of time.

The grapes are destemmed, then macerate on their skins for 24 hours. The must ferments naturally in stainless-steel tanks at 18 to 21 °C, before being fortified with grape spirit after four to five days, at the desired level of sweetness. The wine ages in used American oak casks according to the canteiro system, warmed naturally on the upper floors of the lodges before moving down to cooler levels. A blend with an average age of five years, it then rests a further six months in large vats before bottling.

This wine reveals notes of raisins, caramelised fruit, toasted walnuts, dried fig, vanilla, butterscotch, dry wood and sweet spices. The amber colour with golden glints heralds a warming Madeira. The palate, medium-sweet and balanced, combines richness of fruit with lively acidity, before a supple, spicy finish with a touch of vanilla.

Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.