1966 Blandy's Bual Madeira
Elegant, filled with rich buttery and nutty notes to the dried tropical fruit, apricot and baked apple flavors. Creamy midpalate, with a long, sumptuous finish filled with white chocolate, citrus zest and mineral accents, delivering hints of pepper. Drink now through 2040. (KM)
Robert Parker's Wine Advocate
The 1966 Bual was bottled in 2015. Deep amber in colour, it has a harmonious nougat, Chinese tea, walnut and dried fig-scented bouquet that unfolds wonderfully in the glass - so complex and mercurial. The palate is smooth and viscous on the entry, almost candied with dried orange peel, mandarin, walnut and a touch of peach skin. The acidity is beautifully judged here and lends this Bual the tension to counterbalance the richness and density on the finish, so that it almost seems weightless on the effortless finish. Just 708 bottles released of this superb 1966 Bual. (NM)
Wine & Spirits
Generous in its flavors of treacle, orange and olive, this is a rich and smoky after-dinner drink. It tastes of figs and Christmas pudding, its spicy sweetness a match for salted almonds.
Direct from Blandy's! Vintage Madeiras are the pinnacle of expression among these world class wines, combining electric acidity, awesome intensity, balanced spicy sweetness and seemingly endless length on the palate. Bual is perhaps the spiciest grape variety from Madeira, with a hair less sweetness than Malvasia (Malmsey) but more richness and spicy sweetness than either Verdelho, Sercial or Terrantez. This would make a terrific gift, particularly for anyone marking an anniversary or birthday from this tough-to-source vintage. (Joe Manekin, K&L Portuguese Wine Buyer)