Made as part of the Duke’s collection honouring the Dukes of England, this Madeira is made with Tinto Negra mole and is the richest of styles. Full bodied yet soft texture, sweet toffee and nutty notes. Clean, tart finish and plenty of sweetness.
The UK’s leading Madeira brand. Duke of Clarence is a 3 year old rich style of madeira produced using Tinta Negra, the islands only red grape variety. Depending on the altitude, humidity, region and solar exposure, the grapes can deliver richer or drier wines. This varietal is diverse enough to be able to represent any one of the 4 styles of Madeira.
Blandy’s make their Madeira to their own specific style, favouring a rich, complex and long wine with a good acidity. A family owned business since starting in 1811, tradition is upheld by using only traditional grapes grown in volcanic soils and a sub-tropical environment.
The Blandy’s are 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. The family has played a leading role in the development of Madeira wine throughout its long history and in the economic development of this remote Atlantic Island and members of the family continue to live on Madeira, maintaining a tradition that goes back to 1811. Blandy’s Madeira remains totally dedicated to the traditions, care, and craftsmanship of Madeira Wine making and has been owned by the same family for 200 years and seven generations.
Various quality vineyards grown at about 200m on the north of the island near São Vicente and on the south in Camara de Lobos.
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.
Made using the ‘Estufagem’ system which at Blandy’s means the wines are heated in stainless steel tanks with externally heated water jackets (as opposed to the internally coil heated concrete vats) to produce a soft, caramel style. They are then matured for a further 2 years in satin wood.
Deep golden brown color with honey and raisins on the nose, rich full bodied and soft textured; a great after dinner drink.