Vinification: Cossart Gordon Rainwater underwent fermentation off the skins with natural yeast at between 24°C - 26°C 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 Rainwater 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.
Serving & Cellarage: Cossart Gordon Rainwater is fined and does not require decanting. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Topaz colour with golden reflections. Characteristic bouquet of Madeira, with dried fruits, orange peel and notes of wood. Fresh flavours in balance with a firm citrus backbone and a long finish.
Plataforma 3, Pavilhão T, ZFI da Madeira 9200-047 Caniçal, Madeira, Portugal.