Vineyards and winemaking
Duke of Clarence is a rich, sweet Madeira made from Tinta Negra, the island's versatile red grape. Vineyard altitude, exposure and local humidity can give the variety markedly different expressions; for this bottling, the fruit is selected to produce the fullest and most generous of Blandy's three-year-old styles.
The fortified wine is matured through the estufagem method, using stainless-steel tanks warmed by external water jackets, before further ageing in wooden vats. Controlled heating and gradual maturation create Madeira's characteristic stability and concentrate its caramelised fruit, nut and spice flavours.
Tasting notes
Appearance
Clear golden-brown with warm amber highlights.
Nose
Raisins, candied orange and date are layered with burnt sugar, walnut and a gentle suggestion of sweet spice.
Palate
Rich and softly textured, with flavours of molasses, dried fruit and caramel balanced by the bright acidity that keeps good Madeira lively. Nutty and lightly smoky notes add depth, leading to a long finish of orange peel and toffee.
Food pairing
Serve lightly cool with sticky toffee pudding, Christmas cake, dark chocolate torte, or blue cheese and walnuts. It is equally satisfying in a small glass after dinner and, once opened, will remain fresh for considerably longer than a conventional table wine.
Background story
The Blandy family has been part of Madeira's wine history since John Blandy arrived on the island in 1808. Through generations of family stewardship, the house has become closely associated with the island's distinctive fortified wines and the long maturation traditions that define them.
Duke of Clarence offers an accessible introduction to the rich side of Madeira. Its combination of sweetness, concentration and bracing acidity makes it notably versatile, while the estufagem process gives the wine the resilient character for which Madeira has long been prized.
