Vineyards: Quality vineyards including Ponta Delgada at altitudes between 150 and 200m.
Vinification: Cossart Gordon 10 year old Verdelho underwent fermentation off the skins with natural yeast at between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 4 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Maturation: Cossart Gordon 10 year old Verdelho was aged in American oak casks in the traditional ‘Canteiro’ system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual ‘estufagem’ the wine underwent racking and fining before the blend was assembled and bottled.
Serving & Cellarage: Cossart Gordon 10 year old Verdelho is fined and does not require decanting. It is excellent as an aperitif, but is also exceedingly good with soups, feathered game and patês. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Clear, topaz colour with a golden nuance. Complex and intense aromas of resin, dried fruits, wood and spice. Medium dry, concentrated and fresh. Steely acidity and a long luxurious finish.
Press Comments:
“Amber tawny colour with a complex nose of orange peel, vanilla and toasty oak. The palate is dense with spices and sweet dried fruit leading to perfectly balanced sweetness.” Wine, November 2001
Vinification: Cossart Gordon 10 year old Malmsey underwent fermentation off the skins with natural yeast at between 18°C - 21°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.
Maturation: Cossart Gordon 10 year old Malmsey was aged in American oak casks in the traditional ‘Canteiro’ system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual ‘estufagem’ the wine underwent racking and fining before the blend was assembled and bottled.
Serving & Cellarage: Cossart Gordon 10 year old Malmsey is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Warm chestnut colour with golden highlights. Lifted, complex aroma of dried fruits, toffee and spices. Sweet, concentrated, full in the mouth with layers of mellow fruits, orange-like citrus and spices, and a long delicious finish.
Vinification: Cossart Gordon 10 year old Bual underwent fermentation off the skins with natural yeast at between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Maturation: Cossart Gordon 10 year old Bual was aged in American oak casks in the traditional ‘Canteiro’ system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual ‘estufagem’ the wine underwent racking and fining before the blend was assembled and bottled.
Serving & Cellarage: Cossart Gordon 10 year old Bual is fined and does not require decanting. It is excellent as an after dinner drink and also very good with fruit, milk chocolate, cakes and hard cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Clear, amber colour with tinges of gold and very strong legs; a bouquet of prunes, almond, vanilla, wood and toffee with a smooth, medium-sweet finish and an excellent balance between the fruit and acidity.
Press Comments:
“Highly focused acidity on the nose and palate, with lovely balance in the mouth and a soft hazelnut quality that is very appealing. More roundness and depth than the 5-year-old wines. Very long finish. A thoroughly attractive wine to match with foie gras before dinner or nuts after”. The Wine News, Lyn Farmer, February/March 2001
Awards:
Silver Medal – International Wine Challenge 2001 & 2003
Contact Information
Plataforma 3, Pavilhão T, ZFI da Madeira 9200-047 Caniçal, Madeira, Portugal.
