Blandy's / About Madeira Wine
Madeira Wine was discovered by pure accident
The heating of the wine during the ageing process is unique. Its origins came about during the era of discoveries in the 15th and 16th centuries when the sailing ships passed by the island to pick up fresh water and supplies, in the form of wine in barrels which were loaded onboard the visiting ships to provide much needed refreshments to the sailors, and to also act as ballast. Legend has it that on one particular round trip to India, the barrels of wine were returned to the producer on the island who discovered that the wine had improved considerably, which was attributed to the heating of the wine by the high tropical temperatures, as the ship had crossed the equator 4 times. For many years, the practice of shipping wines on a round trip became normal, and gave birth to the “vinho da roda” (round trip wines).
For centuries afterwards, shippers continued to send casks of their wines on long voyages, for no other reason than to develop greater character. Today, this ageing is replicated via the Estufagem and Canteiro methods in the wine lodges on the island.
With time, the practice of shipping barrels on a round trip became costly, and following the introduction of steam ships, the journey became much faster, and producers started using the “canteiro system”. As sales grew, and demand increased, producers were challenged to find a faster way of supplying their costumer’s needs, and as a consequence, the “estufagem” system was invented.
Blandy's Processes
and Methods
Different vinification methods are used, according to the different grape varieties.
All white varietals are subject to pelicular maceration in order to gain the maximum dry extract from the grapes.
Tinta Negra Wines used to produce dry and medium dry wines aren’t subject to maceration, whilst medium rich and rich wines use maceration and auto-vinification techniques.
Fortification
& Fermentation
Madeira became fortified over time. Fortification of the wine with brandy was introduced in the mid-18th century and today, the process continues with neutral alcohol at 96% strength. Today, all wines have in between 17,5% and 21% alcohol strength.
Fermentation takes place in temperature controlled stainless steel tanks that are closely monitored and is stopped with the addition of natural grape spirit (96%) when the appropriate amount of natural grape sugar has been converted into natural alcohol.
The rich-style wines are fortified after approximately 24 hours whilst the drier style wines are left to ferment for 7 days before fortification.
Ageing
The heating of the wine during the ageing process is unique to Madeira and contributes much to the magic of the wine
The heating of the wine during the ageing process is unique to Madeira and contributes much to the magic of the wine. It came about during the era of discovery when barrels of wine were loaded on board the visiting ships to provide much needed refreshments to the sailors and to also act as ballast for ships. On one particular occasion, a barrel of wine was returned back untouched to a shipper after a long tour to India. After tasting the wine, the shipper noticed that it had improved remarkably in barrel.
This improvement was attributed to the fact that as the ship had passed the equator four times, the wine was naturally heated by the high tropical temperatures. For many years, the practice of shipping wines on a round trip became normal, and gave birth to the “vinho da roda” (round trip wines). With time, the practice of shipping barrels on a round trip became costly, and following the introduction of steamships, the journey became much faster and producers started using the “canteiro system”.
Madeira wine can be aged in the “Canteiro” or the “Estufagem” methods. The “canteiro” method (in American oak casks in the warm attics of the lodge) is used for wines of a superior quality. The “estufagem” method is a process where the winemaker controls the heating temperature during the ageing process.
Cooperage
Some types of wood enhance the organoleptic characteristics of the wine.
Blandy’s Madeira mainly use American oak, Brazilian satinwood and Chestnut. These types of wood are divided in four groups of barrels:
“Pipas” – capacity 650 litres/171gl
“Toneis” – capacity 700 litres/ 154 gl
“Cubas” – vertical vats
“Barris” – capacity 100 litres/22 gl
Terroir & Vineyards
The Island Terroirs
Madeira Island is rich in diverse terroirs. Discovered in 1419 by the Portuguese captain João Gonçalves Zarco, the island is part of an archipelago that includes two inhabited islands—Madeira and Porto Santo—and two small uninhabited islets, the Desertas and the Selvagens.
As a volcanic island in the middle of the Atlantic Ocean, Madeira’s vineyards are exposed to ocean breezes, and grapes grown at lower altitudes can develop distinctive saline and iodine notes.
The island’s soils are acidic, rich in minerals, iron, and phosphorus, yet low in potassium—factors that contribute to the wine’s signature acidity. In fact, this acidity is one of Madeira wine’s most remarkable characteristics, enabling it to remain fresh even after many years in bottle.
Madeira’s location made it a key strategic port of call, driving the rapid expansion of its wine trade, particularly in countries such as the United States of America. So popular was Madeira wine in the USA that, in the 18th century, it reportedly accounted for over 75% of all wine imported into the country.
The archipelago is situated at 32º 38’ N latitude and 16º 54’ W longitude, approximately 1,100 km off the coast of Portugal and 590 km from Morocco.
The total area of the island is 741 km², with vineyards covering around 490 hectares.
Madeira’s rugged terrain features a mountain range that rises to 1,862 m (6,109 ft) above sea level—the highest peak being Pico Ruivo. This range runs the length of the island, effectively dividing it in two and creating seven distinct microclimates, which play a crucial role in determining vineyard locations.
Irrigation is provided by an ancient system of canals called levadas, which channel water from the mountains down to agricultural plots and eventually to the ocean.
The island’s subtropical and temperate climate, combined with its fertile volcanic soils, provides ideal conditions for cultivating a wide variety of crops.
Vineyards
Due to the geography of the island of Madeira, the vast majority of the vineyards are relatively small in size. Vineyards can be found from sea level up to an altitude of 800 meters, perched in small terraces known as “poios”. So as to maximize the use of land, it was very common in the past to find grapes planted in pergola – or “latada”, as it is commonly known in Madeira – with vegetables planted at ground level. In the latter years, many vineyards have been reconverted to modern espalier conduction, which improves the maturation of the grapes due to increased sun exposure.
The family have had long-standing relationships with the farmers and over the years, agreements have been passed down from generation to generation.
The family currently own 3 vineyards:
On the north of the island, the 5 Ha property Quinta do Bispo growing Sercial, Verdelho and Malvasia de São Jorge and the 2 Ha vineyard at Quinta do Furão, growing Sercial and Verdelho.
On the south of the island, 7th generation member Andrew Blandy owns the Quinta de Santa Luzia property, a small 1 Ha experimental vineyard, growing the 4 noble white varietals, Sercial, Verdelho, Terrantez, Bual and also Tinta Negra.
Planting and Training
The vines are planted in small terraces on the steep slopes around the Island. The traditional way of training the vine – in “pergolas” or trellises (know as “latada” in Portuguese) – is crucial to minimizing the impact of deseases caused by humidity and allows a planting density of 2.500 to 3.000 specimens per hectare. However, there are some areas where the “espalier” way of trainig vines is employed with success, allowing the planting of 4.600 to 5.200 vines per hectare.
Latada
Espaldeira
Climate
Madeira has a mild sub-tropical climate, with warm summer months and temperate winters. Nevertheless, higher up the mountains, temperature and humidity vary dramatically and on occasions, the peaks can become white from snow.
The north side of the island is subject to the north Atlantic winds, and therefore cooler and more humid, whilst the south side is warm and sunny. The climate contributes to a rich and diverse flora where flowers, fruit and vegetables grow in abundance.
How to Choose
Your Madeira Wine
Madeira wine is one of Portugal’s most treasured wines, renowned for its longevity, complexity of flavors, and versatility. Originating from the island of Madeira, this unique wine is the result of a distinctive winemaking and aging process that gives it unparalleled characteristics.
Storing and Serving
Madeira Wine
All Madeira wines should be stored upright, away from direct sunlight and just below room temperature. The majority of wines are all bottled ready to be drunk and will not improve with age.
Vintage Madeira’s will mellow out during the first two years after bottling and they have the fascinating ability to remain in excellent condition for many years, even for centuries. Older vintages should be decanted to remove any deposit that has built up over the years and should be open well in advance before drinking. A general rule is to open the wine one day for every 10 years that the wine has been in bottle.
Once opened, Madeira wine can last for many months if stored in the correct conditions.
When it comes to enjoying Madeira, we suggest that the dry and medium dry styles be served chilled (12°C) and the medium rich and rich styles be served slightly chilled (16°C). The glassware is important. We suggest that all Madeiras should be enjoyed using a typical port glass.
Wine
Acoolades
Although not being our main purpose, the fact that our Madeira wines have been internationally awarded in several competitions and wine magazines is the acknowledgment and recognition of their superior and great quality.
