blandys
 
Blandy’s Colheita Sercial 2002
Sercial 2002
Sercial 2008
Sercial 2009
Sercial 2010
Verdelho 2000
Verdelho 2008
Verdelho 2009
Verdelho 2010
Bual 2003
Bual 2008
Bual 2010
Malmsey 1999
Malmsey 2004
Malmsey 2007
Malmsey 2010

The 2002 harvest was defined by the pruning date as those who pruned earlier suffered a reduction in volume of approximately 30%, compared to those who pruned in late March. Overall the production of the Sercial was of very low volume, particularly from our growers on the north, but the warm weather and low humidity ensured that the fruit grown high in the mountains on the south of the island benefitted from perfect conditions, enabling the farmers to leave the fruit on the vine for longer, allowing 
for further development.

Blandy’s Colheita Sercial 2002 was aged in seasoned American oak casks in the traditional “canteiro” system. In the process the wine is gently heated by warm air in the lofts of the company’s south facing lodge in Funchal. Over the years the casks are transferred from the top floor to the middle floor and eventually to the ground floor where it is cooler. The wine then underwent racking and fining before the blend was assembled and bottled.

Clear, golden color with topaz reflections. Complex and intense notes of honey, nutmeg and toasted wood aromas. On the palate, well balanced and dry with a long, spicy  finish and a lingering freshness.

Reviews

Wine Enthusiast
5/31/2017
Points:
94

Sercial produces the driest style of Madeira. This is certainly a dry wine that gets its richness from concentration and the wood aging. It has spice and old-wood taste as well as wonderfully perfumed spirits and candied lemon. 

Wine Spectator
6/14/2017
Points:
92

Racy, with a dry edge thanks to an almond husk accent that runs alongside the singed orange peel, salted caramel and sandalwood notes. Light ginger and green tea hints thread the finish, which stays on the dry side.

Wine & Spirits
9/30/2017
Points:
91

Smoky top notes of piquillo pepper rise off this wine’s firm base. It’s rich in texture for a sercial, with a talc-like aspect to the structure that integrates into the wine as it opens with air, smoothing into notes of butterscotch and lasting, persistent acidity. Pour this with a fall parsnip soup and seared scallops.