Blandy's Colheita Madeira Bual, 2003 NearyNógs Chocolate 100 points

100 points

a slight bitterness develops as after-taste

harmoniously fine-tuned over the years of careful evolution in oak

The French oak also complements the aromatic profile with elegant and well-integrated notes of hazelnut and vanilla

Blandy's Colheita Madeira Bual, 2003 NearyNógs Chocolate 100 pointsBright golden color with golden green tonality, characteristic bouquet of wood with exotic woods, dried fruit, dates, vanilla, cocoa and roasted oak. Sweet and full bodied with long and fresh caramel and vanilla finish. Blandy's Bual Colheita 2003 is a superb accompaniment to desserts, especially fruit cakes, apple crumble or pecan pie and hard paste cheeses.