Blandys Duke of Clarence Rich Madeira

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Winemaking:

Blandy's Duke of Clarence underwent fermentation on the skins with natural yeast at between 24°C - 26°C in temperature controlled stainless steel tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Blandy's Duke of Clarence was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.

Grape Varieties:

Tinta Negra Mole

Tasting Notes:

Deep golden brown color with honey and raisins on the nose, rich full bodied and soft textured; a great after dinner drink.

Store and Serve Advices:

As an aperitif serve at a temperature of 10ºC; as a dessert wine serve at 16ºC.

Food Pairing:

Blandy's Duke of Clarence is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.

Reviews and Awards:

. 86 points in CellarTracker;

. 86 points in Wine Enthusiast Magazine;

. Silver medal Decanter World Wine Awards 2013;

. Bronze medal International Wine & Spirit Competition 2013;

. Silver medal International Wine Challenge 2013;

. Commended Decanter World Wine Awards 2012;

. Commended International Wine Challenge 2009;

. Bronze medal International Wine & Spirit Competition 2008;

. Commended International Wine Challenge 2008;

. Commended Decanter World Wine Awards 2007.