DOCSLIB.ORG

Viticulture in Portugal: a Review of Recent Trends and Climate Change Projections

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Viticulture in Portugal: a Review of Recent Trends and Climate Change Projections Volume 51 > Number 2 > 2017 Viticulture in Portugal: A review of recent trends and climate change projections Helder Fraga 11* , Iñaki García de Cortázar Atauri 2, Aureliano C. Malheiro 1, José Moutinho-Pereira 1 and João A. Santos 1 1 Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal 2 French National Institute for Agricultural Research, INRA, US1116 AgroClim, F-84914 Avignon, France This article is published in cooperation with the ClimWine international conference held in Bordeaux 11-13 April 2016. Guest editor: Nathalie Ollat Abstract Aim: The winemaking sector in Portugal is of major socio-economic relevance, significantly contributing to the national exports and sustaining many wine-related activities, including oenotourism. Portuguese viticultural regions present a wide range of edaphoclimatic conditions with remarkable regional specificities, thus contributing to the individuality of their wines. Owing to the strong influence of climate and weather factors on grapevines, climate change may drive significant impacts on Portuguese viticulture. Methods and results: Climatic projections for the next decades in Portugal highlight an overall warming and drying trend of the grapevine growing season, potentially resulting in modifications in phenology, growth, development, yields and eventually wine characteristics and typicity. Furthermore, the current viticultural suitability of each region is projected to undergo significant changes, suggesting a reshaping of the optimal conditions for viticulture throughout the country. In order to sustain high quality levels and affordable yield regularity, cost-effective, appropriate and timely adaptation measures must be implemented by the sector. Conclusion: The most recent scientific studies covering the potential impacts of climate change on Portuguese viticulture are herein presented. Significance and impact of the study: Possible adaptation measures against these threats are also discussed, foreseeing their integration into decision support systems by stakeholders and decision-makers. Keywords: Vitis vinifera , viticulture, wine regions, Portugal, climate change Received : 10 July 2016; Accepted : 18 October 2016 DOI: 10.20870/oeno-one.2016.0.0.1621 OENO One , 2017, 51 , 2, 61-69 *Corresponding author : [email protected] - 61 - ©Université de Bordeaux (Bordeaux, France) Helder Fraga et al. Viticulture and winemaking in Portugal 2. The winemaking regions 1. Socio-economic context Portugal comprises a total of 14 wine regions (mainland Portugal, Azores and Madeira In Portugal, winemaking is historically one of the archipelagos) (Figure 1), which include 31 Protected most relevant socio-economic activities. In the Denominations of Origin. In the north, the Douro context of the overall agricultural sector (e.g. cereals, Demarcated Region, with almost 1.5 Mhl of total vegetables), this industry represents roughly 14% of wine production and 45,000 ha of vineyards, is the t l the total plan ted area and 6% of tsh e total productions oldest and one of the most important wine regions of (INE, 2016). With an average vineyard area of over the country. This region, famous for its Port wine, is 200 thousa nd h ectar es and a ye arly wine producgtiol n responsible for one fourth of all wine produced in of abo ut 6 million hect olitres ( IVV, 2013 ), th e Portugal (IVV, 2013), and its vineyard landscape is a o e national production has shown a slight decrease over also considered World Heritage by the UNESCO the past decade (-2%/yr), which can be mostly since 2001. In the northwest, the most maritime area of Portugal, the Minho wine region produces mostly at tributed to the g radual decrea se in vineyard area ( - th white wines, distinguishable for their typical 1% /yr). N onetheless, P ortu gal is cu rren tly th e 11 th freshness and slightly higher acidity. In the south, the wine pro duce r and the 10 exp orter in the worl d Alentejo wine region, with typical Mediterranean (OIV, 2013), wh ich is a r emarka ble out come takin g into account the size o f the countr y. Approx imatel y climates, has undergone remarkable growth rates over half of th e total annual wine productio n is currentl y the recent decades and is currently the leading region in terms of non-fortified wine production. In general, o ( being e xported. In ab solute ter ms, this cont ribu tes t o from the sparkling wines of the Beira-Atlântico the nati onal exp orts w ith o ver 700 mil lion €/y r, region to the fortified Madeira wine, many other which corresponds to nearly 2% of total national regions in Portugal present unique wines resulting exports. A major factor for this success is the wide from their specific terroirs . The wines of Portugal are recogniti on of Portug uese wines in foreign markets, thereby valuable national brands, increasingly jus t to mention the renowned Port wine. recognised worldwide. 3. The climate and the soils Overall, the wine regions in mainland Portugal r u present Mediterranean-like climatic conditions, with warm dry summers and mild wet autumns-winters. In the northern/coastal areas (i.e. Minho and Beira- Atlântico), the Atlantic influence is strong, resulting in relatively high precipitation totals (>1,000 mm). In general, temperatures are higher in the south (e.g. Alentejo) and lower in the north (e.g. Minho and Trás-os-Montes). In the inner areas, however, summertime low water availability critically limits grapevine development (inner Alentejo and Douro). o h Winter temperatures tend to be milder in the southern regions, such as in Lisboa and Algarve (January mean temperature of 10–12ºC), though late spring frost is common in some northern regions (e.g. Terras do Dão), which may lead to important damages in vineyards. Growing degree-day (GDD (Winkler, 1974); April–October, 1950–2000) climatologies over Portugal (Figure 2a) indicate that the northern regions d h typically show temperate climates, with cool areas at higher elevations and warm/temperate-warm areas at lower elevations, especially in the Douro region. Almost all of the southern part of the country shows a Figur e 1. Wine reg ions in mai nlan d P ortuga l. The warm climate, but with some inner areas already in A zores and Madeira archipelagos are not shown. OENO One , 2017, 51 , 2, 61-69 ©Universi té de Borde aux (B ordeaux, Fr ance) - 62 - g p r d e s e b d 0 the very-war m cl ass. R egard ing d ryness con ditions while sand and clay are less frequent (Fraga et al. , (Dryness Inde x ( Ton ietto and Ca rbon neau, 2004); 2014a). Wi th r espect to ph ysiograp hy, the most April–S epte mber, 1950–20 00), the Atla ntic in fluence mountainous areas are located in inner northern and is noticeable in the nor thern c oastal a rea s, w ith sub - central areas, no rthwards of the Ta gu s Riv er, whil e f humid or eve n hum id c limates (Figure 2b), w here as flatlands prevail i n coa stal and south ern areas . the rest of the cou ntry depic ts mod er ate dryness. 4. The v arietie s a nd practices There are tw o main s oil type s in Portu gal: ca mbisols g Portuguese vineyards preserve a large number of d in the centre-north and lithosols/luvisols in the south autochthonous and international varieties, with over (FAO, 2006 ). Th e most important excep tions are the 300 authoriz ed v arieties. Arago nez or Tin ta-R oriz Douro region i n th e no rth, wi th litho sols, a nd the (also known as Te mpra nill o, red) is t he most pl anted Peninsula-d e-S etubal and Tejo regi ons, w ith podsols. varie ty in P ortug al, followed by Tou riga- Franc a (red), Loam is the predominant soil texture in Portugal, Castelão (red), Fer não-Pires (w hite) a nd Touriga- Nacional (red). T hese varieties a re pres ent in nearly all region s. Othe r varieties are m ore region-sp ecific, such as Al varinho (wh ite) in Minho or B aga (red) in Beira-A tlânti co. A ll thes e varieties p resent un iqu e agrono mic a nd oenol ogical c haracte ristics th at n ultimately resu lt in dis tinct ive wines, either mon o- varietal or blended, though blended wines are more traditional, i ncludin g th e Port w ine. The cor don (unilateral or bilate ral) is th e m ost used training system, th ough pergol a ( in Mi nho) and gobel et (e.g. Trás-os- Mont es) can al so be fo und. Ph eno logic al timings (b udbu rst, flo wering, veraison and matur ation), although varietal-dependent, tend to occur earlier in the southern/warmest part of the country. Budburst occurs from March to April and flow ering in May–Jeu ne, while harvest is typically carried out from late August to early October. Climate change t 1. Climate c hange proje ctions Atmospheric co nditions a re one of the m ost importan t controllin g f acto rs for the gr owth a nd productiv ity of grapevin es (K)el ler, 2010). In fact, r grapevine ph ysio logy and berry com pos ition are highly in flu en ced by air tem pe ratures during the grow th c ycle (Keller , 2 010 ). Fu rth ermore, wi nter chillin g is also ve ry impor tant fo r bu d dorma ncy (Bates et al. , 2002; Fi eld et a l.
Load more

Recommended publications
  • Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24
    Alentejo History Alentejo The 8 sub-regions of DOC the 'Alentejo' PDO 2 6 8 'Alentejano' Grape Red Grape PGI Varieties Varieties 10 13 14 The Alentejo White Grape Viticulture Season Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24 Wine Tourism Alentejo Wine Grapes used in Gastronomy Wines of Alentejo blends 26 28 30 Facts and Guarantee Figures of Origin 33 36 WINES OF ALENTEJO UNIQUE BY NATURE CVRA - COMISSÃO VITIVINÍCOLA REGIONAL ALENTEJANA Copy: Rui Falcão Photographic credits: Nuno Luis, Tiago Caravana, Pedro Moreira and Fabrice Demoulin Graphic design: Duas Folhas With thanks to Essência do Vinho The AlentejoWINE REGION There is something profoundly invigorating and liberating about the Alentejo landscape: its endlessly open countryside, gently undulating plains, wide blue skies and distant horizons. The landscape mingles with the vines and cereal crops – an ever-changing canvas of colour: intensely green towards the end of winter, the colour of straw at the end of spring, and deep ochre during the final months of summer. 1 All over the Alentejo there are archaeological markers suggesting that wine has Historybeen an important part of life up to the present day. Whilst it is not known exactly when wine and viticulture was introduced to the Alentejo, there is plenty of evidence that they were already part of the day-to-day life in the Alentejo by the time the Romans arrived in the south of Portugal. It is thought that the Tartessians, an ancient civilisation based in the south of the Iberian Peninsula and heirs of the Andalusian Megalithic culture, were the first to domesticate vineyards and introduce winemaking principles in the Alentejo.
    [Show full text]
  • Proposition of a Marketing Plan to Export Portuguese Still Wines to France
    PROPOSITION OF A MARKETING PLAN TO EXPORT PORTUGUESE STILL WINES TO FRANCE Robin Nathan JULLIEN Project submitted as partial requirement for the conferral of Master in International Management Supervisor: Prof. António Robalo, ISCTE Business School, Departamento de Marketing, Operações e Gestão Geral September 2015 - Spine - S Robin Nathan JULLIEN Nathan Robin MARKETING PLAN TO EXPORT PORTUGUESE WINE PORTUGUESE EXPORT TO PLAN MARKETING Abstract The purpose of this thesis is to design a marketing plan to promote Portuguese qualitative still wines in France. Portugal is an old and traditional winemaker. The country has started a vast plan of restructuration of its vineyards and wine production toward quality over the last decades. Portuguese wines do have nowadays very interesting price/quality ratios and are grabbing more and more medals at international wine competitions. In the meanwhile, the French consumption of wine is shifting from traditional and local-oriented habits to a more opened and diversified consumption. Despite the success of many foreign wine regions in France, and the strong links existing between France and Portugal, the Portuguese still wines still have not succeeded to reach the French market. The purpose of this thesis is to outline the strengths and the advantages of the Portuguese wine production according to the characteristics of the French wine market, in order to design a marketing plan to promote qualitative still Portuguese wines to the French customers. Keywords Portuguese wine exportation ; French wine market ; French imports of wine ; Wine marketing I Resumo O objetivo desta tese é, desenvolver um plano de marketing de vinhos tranquilos portugueses de qualidade, em França.
    [Show full text]
  • Leacock's Rainwater
    RAINWATER Leacock’s Madeira was established in 1760 and in 1925 formed the original Madeira Wine Association in partnership with Blandy’s Madeira. In 1989, the Symington family, renowned fourth generation Port producers, entered a partnership with Leacock’s in what had then become the Madeira Wine Company, which also represents Blandy’s, Cossart Gordon and Miles. The Blandy's family have continued to run Leacock's in the 21st century. THE WINEMAKING Fermentation off the skins with natural yeast at temperatures between 75°F and 78°F, in temperature controlled stainless steel tanks; fortification with grape brandy after approximately four days, arresting fermentation at the desired degree of sweetness. Leacock’s Rainwater was transferred to ‘estufa’ tanks where the wine underwent a cyclic heating and cooling process between 113°F and 122°F over a period of 3 months. After ‘estufagem’ the wine was aged for three years in American oak casks. The wine then underwent racking and fining before the blend was assembled and bottled. TASTING NOTE Topaz color with golden reflections. Characteristic Madeira bouquet of dried fruits, orange peels and notes of wood. Medium dry at first, followed by an attractive freshness of citrus flavors, with a long, luxurious finish. WINEMAKER STORAGE & SERVING Francisco Albuquerque Leacock’s Rainwater is excellent as an after dinner drink and also very GRAPE VARIETAL good with fruit, chocolate, cakes and Tinta Negra hard cheeses. WINE SPECIFICATION Alcohol: 18% vol Total acidity: 6.0 g/l tartaric acid Residual Sugar: 70 g/l SCORES UPC: 094799040019 90 Points, Wine Spectator, 2005 04.2021 Imported by Premium Port Wines Inc.
    [Show full text]
  • Tutored Wine Tasting
    Tutored Wine Tasting PORT Speaker: Eric LAGRE Sommelier Port is the classic fortified wine from the Douro, the name of which derives from Oporto (Porto), the second largest city in Portugal, whence the wine has been shipped for over 300 years. Remains of stone troughs for the fermentation of foot-trodden grapes dating back to at least the 3 rd and 4 th centuries can be found throughout the Douro Valley, upstream from Oporto. But the denomination “Porto/Port”, however, only appeared during the second half of the 17 th century, coinciding with a boom in viticulture and wine export initiated by English merchants. Port has actually often been described as the archetypal wine of the British, and the reason for that is not difficult to discover: Port was created by the British for the British market. HISTORY The 1386 Treaty of Windsor was the first of a series of treaties to build strong and active links between Portuguese coastal cities and London. By the time of the reign of Henry VII, the English had established businesses and trade associations benefiting from certain diplomatic privileges in the ports of Lisbon, Oporto, and most importantly, as far as the wine trade was concerned, Viana do Castelo, in the Minho, right to the north of the county. Portuguese wines were often traded for woollen goods from England or dried, salted cod from Newfoundland, bacalhau thus becoming a staple of Portuguese cuisine. Since the thin and astringent Vinho Verde of the Minho was not a wine to the liking of the English consumer, English merchants would rely on Portugal only when needed, mostly because it was the easiest option in terms of shipment.
    [Show full text]
  • Portugal's Wine Globalization Waves, 1750-2015
    European Historical Economics Society EHES WORKING PAPERS IN ECONOMIC HISTORY | NO. 113 Portugal’s wine globalization waves, 1750-2015 Pedro Lains Institute of Social Sciences, University of Lisbon MAY 2017 EHES Working Paper | No. 113 |May 2017 Portugal’s wine globalization waves, 1750-2015* Pedro Lains Institute of Social Sciences, University of Lisbon Abstract From 1750 to 2015 we may detect three waves of globalization of wines produced in Portugal, namely, port wine exports for the British market in the 18th century, common wines exports to France in the second half of the 19th century, and finally the growth of exports to European markets from the last decade of the 20th century up to the present times. This chapter explores the fundamentals of such waves looking at trends in output, productivity, domestic and foreign consumption, commercial agreements and economic policies. The first two waves came to halt as conditions in the foreign markets changed, because they did not have a solid domestic base of production and commercialization. The chapter argues that the third wave is of a different kind as it developed from a more solid domestic base of the wine sector that had developed for decades based on domestic consumption. Thus we may conclude that wine globalization is also about changing domestic economic conditions. The process was however long and painful, as the sector had a very irregular performance throughout the 20th century which is however related to the overall backwardness of the Portuguese economy in the European context. JEL classification: N53, N54, O13, Q11, Q17 Keywords: Portugal; Agriculture; Wine; Globalization; Domestic markets; Competitiveness.
    [Show full text]
  • Jancis Robinson
    The Great Island Madeira Tasting 5 May 2010 by Jancis Robinson These pictures show just part of the archive of sales ledgers bequeathed to the Madeira Wine Company by Noel Cossart, author of one of the most authoritative books on the wine (along with Alex Liddell's more recent work). They date from 1774, 21 years before the oldest wine we tasted was made, and seem to me to illustrate most appropriately the historic nature of this extraordinary drink. The notes below on 43 of the finest madeiras back to 1795 were taken at an extraordinary tasting on the island last week described in The miracle of madeira and What a tasting! The notes are presented in the order the wines were served, which was dictated strictly by age rather than sweetness level. In fact one of the more extraordinary things about these wines was how few of them tasted particularly sweet. Presumably the explanation lies in these wines' exceptionally high levels of acidity. Most of the wines were labelled with the names of the four best-known classic grapes of Madeira - Sercial, Verdelho, Boal and Malvasia - but we also tasted four Terrantez, which demonstrated just how very firm and long-lived wines made from this variety are, and a Bastardo. One of the younger Blandys is planting Terrantez once more. Barbeito made a few hundred litres of Bastardo in 2007 but in 2008 yields were almost non existent. 'I'm learning', said Ricardo Diogo Freitas. 'At the beginning, everything is bad with Bastardo.' My suggested drinking dates are even more speculative than usual in these tasting notes, not least because madeira lasts so many decades, and many of the wines are just so old.
    [Show full text]
  • The Name Sangria Comes from Sangre, Portuguese for Blood
    The Name Sangria Comes From Sangre, Portuguese for Blood Across the nation each year on December 20, National Sangria Day is observed by enjoying a well-mixed sangria. Sangria is a beverage made with wine and sweetened with fresh fruit and fruit juices. Other ingredients can include herbs, spices, carbonation, and liquor. The combinations are endless, giving sangria a place at in the cocktail rotation year round. Refreshing and light during hot summer months, bright and sparkling during the winter ones, this fruity punch is quite versatile. Sangria made with white wine is called Sangria Blanca. Use fresh fruit in season for the best flavors. Once mixed, sangria should be chilled and the fruits allowed to marinate a few hours or overnight. Sangria is a wine punch typical of Spain and Portugal, which is also consumed in Argentina and Uruguay. This spiked punch usually mixes in red wine, simple syrup, a few drops of brandy and chopped fruit. The wine can be any inexpensive type that is light, dry and young, but red is preferred. The name sangria comes from sangre, the Portuguese word for blood. Although sangria was originally made with Rioja wine, you can use just about any dry red wine. Other good choices include Beaujolais, Pinot Noir, and Sangiovese. Sangria was introduced to the United States when it was brought to the 1964 world’s fair in New York City by Alberto Heras. Mangria is a version of sangria created by comedian Adam Carolla. The recipe calls for 3 parts red wine, 1 part vodka, and 1 part orange juice.
    [Show full text]
  • The New Wines of Portugal
    The International Wine Review Double Issue Report # 24: The New Wines of Portugal Introduction In this Issue Portugal has made dramatic progress in producing world class red and white table wines Introduction ........................................................ Cover over the past decade. We’ve monitored its The Geography and Wines of Portugal ........................3 progress in red wines in two previous reports. In this, our third report on this country, we traveled Portugal’s Wine History ..............................................4 to Portugal to assess both red and white table The Pioneers of Wine..................................................4 wines throughout all the major wine-producing regions. What Portugal’s Consulting Winemakers ...............................5 we found was an unusually dynamic country producing a very The Vines and Wines of Portugal .................................6 wide array of high quality, distinctive wines not just in the Douro Portugal’s Regions and Their Wines .............................7 but throughout the country from the Minho River in the north to Portuguese Food and Wine Pairing ...........................15 well past the Tagus River in the south. Economics and the Market ........................................17 On our trip five years ago, we found many rich, balanced Tasting Notes and Ratings by Region .........................19 wines, especially in the Douro, but we also encountered some Vinho Verde ....................................................19 rustic wines that were
    [Show full text]
  • Portuguese Vines and Wines: Heritage, Quality Symbol, Tourism Asset
    Ciência Téc. Vitiv. 33(1) 31-46. 2018 PORTUGUESE VINES AND WINES: HERITAGE, QUALITY SYMBOL, TOURISM ASSET A VINHA: UM PATRIMÓNIO, UM SÍMBOLO DE QUALIDADE, UM TRUNFO TURÍSTICO A. Lavrador da Silva1,*, M. João Fernão-Pires2, F. Bianchi-de-Aguiar3 1 Universidade Nova de Lisboa and Universidade de Lisboa, Avenida de Berna, 26-C / 1069-061 Lisboa 2 Instituto da Vinha e do Vinho, I.P. (Portugal), R. Mouzinho da Silveira 5, 1250-165 Lisboa 3 Universidade de Trás-os-Montes e Alto Douro and Honorary President of the OIV, Quinta de Prados5000-801 Vila Real *corresponding author: Tel: +00351 962383275, email: [email protected] (Received 06.08.2017. Accepted 28.02.2018) SUMMARY This paper aims to showcase the value and uniqueness of Portuguese wines and wine regions. It has three independent but related parts. The first part focuses the millenary history of vines in Portugal and stresses their value for the regional and national economy. The second part focuses on the role of brands in the wine regions and wine marketing, highlighting the importance of the landscape in promotion. It is claimed that the use of landmarks can help create an identity image, useful for attracting tourism and wine advertising, being also a major asset for the Portuguese world trade of wines. Landmarks identification and promotional suggestions with landmarks related to Portuguese wine regions are presented. The third part presents a short revision of the panorama of wine tourism in Portugal and stresses the role of landscapes in its promotion. A literary route in the Douro Demarcated Region is presented by way of example.
    [Show full text]
  • Announcing FTLOP's 2015 Tours
    Announcing FTLOP’s 2015 Tours With a decade of experience guiding captivating oeno-tours in Northern Portugal and the island of Madeira, it is time to broaden our horizons. Having developed a loyal following amongst our guests and extraordinary relationships with the Port, Vinho Verde and Madeira trade … in 2015 we will offer new itineraries to explore a variety of wine regions throughout Central Portugal as well. 12 JOIN US FOR A ONCE-IN-A-LIFETIME EXPERIENCE! A brief bio on your two hosts: Mario Ferreira: Mario is from Alcobaça, Portugal and majored in Social Communication and Marketing. From 1998-2004 he worked for the Port wine industry while living in the USA: having spent one year as “Sandeman Port Wine Ambassador” and followed by five years in the marketing department of the Port Wine Institute (IVP/IVDP). In 2005, Mario decided to further explore adventures on the African continent and seek out business opportunities there as well. Nowadays, he spends most of his time traveling throughout a variety of countries in Africa, while consulting for a Spanish-based company (non-wine/beverage related). Also in 2005, Mario partnered with Roy to develop and co-host bespoke Port, Douro and Madeira wine and food explore-vacations that have begun to branch out to other regions of Portugal. Mario remains committed to FTLOP’s oenotourism program and together, he and Roy have brought nearly two dozen groups to visit his country. 13 Roy Hersh: Roy’s experience in food and wine industry management has spanned more than three decades and includes consulting for restaurants, country clubs, casinos, and a variety of wine-related ventures.
    [Show full text]
  • Wine Vine Cultivation Vinification Vine Varieties Types Of
    INDEX Madeira Island Madeira Wine, a secular history “Round Trip” Wine Vine Cultivation Vinification Vine Varieties Types of Madeira Wine Madeira Wine at your table The Wine, Embroidery and Handicraft Institute of Madeira The Wine Sector Control and Regulation Directorate The Vitiviniculture Directorate The Quality Support Directorate The Promotion Services Confraria do Vinho da Madeira Marketing Instituto do Vinho, do Bordado e do Artesanato da Madeira, I.P. 1 MADEIRA, THE ISLAND Madeira is a gift from nature. Its landscape displays a perfect continuum and symbiosis between sea and forest, mountains and valleys. Writing about Madeira is to reveal its roots, its culture and its traditions. It is the absorption of unique knowledge, textures and tastes. It is the Island of flowers, of hot summers and mild winters. The island, a part of Portugal, lies in the Atlantic Ocean and, together with the Island of Porto Santo, the Desertas and the Selvagens Islands, makes up the Archipelago of Madeira. The profoundly rooted viticultural landscape of the island is a stage where a myriad of ever-changing colours, from different hues green to reddish-browns, play their part as the year goes by. The building of terraces, upheld with walls of stone, reminds the observer of staircases which, in some parts of the island, go all the way from sea level to the brim of the mountain forests and resemble gardens imbued in the landscape. Known in the whole world as a par excellence tourist destination, the notoriety of the Island of Madeira is also owed to the wine that bears its name and which, in the most various regions of the globe, gained fame and prestige.
    [Show full text]
  • Blandy's Vintage Malmsey 1977
    1977 VINTAGE MALMSEY THE FAMILY The Blandy’s family is unique for being the only family of all the original founders of the Madeira wine trade to still own and manage their original wine company. The family has played a leading role in the development of Madeira wine since the early nineteenth century. Blandy’s Madeira remains totally dedicated to the traditions, care, and craftsmanship of Madeira Wine for over 200 years. THE WINEMAKING The wine was aged for 41 years in old American oak casks at Quinta das Maravilhas in Funchal. “We bought the stock of wine after being presented with samples that far exceeded our expectations in terms of quality, freshness and complexity. Vintage Malmseys, when aged in the right location, have the ability to develop that natural richness into deep layers of aromas and flavors. The wine, after the years that it spent at the Zino’s family Quinta, benefited from the specific micro climate at that altitude. After we bought the wine, we held it at our winery in Caniçal before finally being bottled in May 2018.” This as the only wine produced and aged at Quinta das Maravilhas as subsequent harvests were sold as grapes to the Madeira Wine Association until the vineyard ceased to be productive. TASTING NOTE Dark mohogany color with golden refletions. A characteristic aroma of madeira wine, having prenaunced notes of exotic woods, dried and crystallized fruits and spices. On the mouth its full boddied, smooth, sweet releasing notes of dark chocolate, spices and tabaco, and has a long aftertaste with notes of fruitcake, molasses and spices.
    [Show full text]