Tinta Negra Mole.
Various quality vineyards grown at about 200m on the north of the island near Sa?o 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.
Alcohol: 19% ABV pH: 3.41 Residual Sugar: 123 g/l Total Acidity: 5.85 g/l tartaric acid
SERVING & CELLARAGE
Blandy's Duke of Clarence is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Silver Medal, IWC 2003 Bronze Medal, IWSC 2003
“This tasty, well-priced, pudding all-rounder is softly sweet with nuances of honey and raisin flavours. A great buy ...”. The Sunday Express
Julie Arkell Dec 99
“I love Madeira, and Blandy’s is one of the best-value operators on the island. Duke of Clarence is toffeed, ripe and nutty, with ample sweetness on the mid-palate, and a clean, tart finish. It is the all-round cake specialist – working superbly with ginger, chocolate and coffee.”
Matthew Jukes, Daily Mail, November 2003
Deep golden brown colour with honey and raisins on the nose, rich full bodied and soft textured; a great after dinner drink.