Bual

Grape Varieties: Bual

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.

Specification: Alcohol: 19% ABV pH: 3.5 Residual Sugar: 87 g/l Total Acidity: 6.53 g/l tartaric acid

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