Colheita Wines

Bual 1995

Grape Varieties: Bual
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 2-3 days, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1995 is a Madeira wine produced from a single harvest. Like other Madeiras, the wine undergoes a unique aging process (the ‘canteiro method’); whereby the wine is cask aged in the warm attics of the lodges for many months. This process, known as “natural estufagem” gives Madeira its unique flavour and incredible longevity. After this gentle natural warming, the wine was left to age in cask for 10 years and in a cooler part of the lodge. Alcohol: 19% ABV pH: 3.48 Residual Sugar: 98.41 g/l Total Acidity: 6.53 g/l tartaric acid
Serving & Cellarage: Cossart Gordon Colheita Bual 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: Warm amber colour with golden highlights. Characteristic Madeira nose, revealing a bouquet of dried fruits, fig, prunes, with notes of vanilla and oak. Rich and full, vibrant fruit perfectly balanced by a fresh citrus backbone that ensures a finish that lasts and lasts.
Press Comments:

“A richly layered agglomeration of juicy peaches, soft apricots, candied lemons and walnuts. Freshest lemon zest acidity and a lingering, harmonious finish.”
Wine International, October 2005

Awards:

Gold Medal – IWC 2005
Silver Medal – IWSC 2005
Silver Medal – IWC 2007

Bual 2008

Grape Varieties: Bual
Bottling Year: 2016
Product Description: Cossart Gordon's Colheita 2008 is a single harvest Madeira wine. Like other Madeiras, the wine undergoes a unique aging process (the ‘canteiro’ method); whereby the wine is cask-aged using the natural heat of the island. Over time, the casks are moved from the warmer upper floors of the lodge, to the lower cooler floors where it completes its ageing development. This process gives Madeira its unique flavor and incredible longevity.
Specification: Alcohol by Volume: 19.1% Volatile Acidity: 0.48 g/l Total Acidity: 6.75 g/l (tartaric acid) pH: 3.32 Baumé (20oC): 2.7 Reducing Sugar: 86.3 g/l
Tasting Notes: Clear, topaz colour, with golden highlights. Characteristic and intense Madeira nose, revealing a bouquet of dried fruits (especially figs and prunes) and notes of vanilla and oak. Medium sweet, smooth and full- bodied, balanced perfectly by a very fine acidity. A long aftertaste with toffee flavours.
 50cl
4,000

Verdelho 1997

Grape Varieties: Verdelho
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with vinic alcohol after approximately 4 days, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1997 is a Madeira wine produced from a single harvest. Like other Madeiras, the wine undergoes a unique aging process (the ‘canteiro method’); whereby the wine is cask aged in the warm attics of the lodges for many months. This process gives Madeira its unique flavour and incredible longevity. After this gentle natural warming, the wine was left to age in a cask for 14 years and in a cooler part of the lodge. Alcohol: 20% ABV pH: 3.4 Baumé degree (20oC): 2.5 Volatile Acidity: 0.72 g/l Residual Sugar: 70g/l Total Acidity: 7,80 g/l tartaric acid
Serving & Cellarage: Cossart Gordon Colheita Verdelho 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: Clear, topaz colour, with a golden nuance, fugacious foam, slow teardrop. Characteristic, very fresh, complex, very good intensity, revealing cedar flavours and exotic woods, tropical dried fruits and spices. Medium dry, delicate, concentrated, very fresh with a suberb metallic sensation due to the fixed acids, bodied with a long aftertaste.

Rich Harvest 1999

Grape Varieties: Tinta Negra Mole
Vinification: Cossart Gordon Harvest Rich underwent fermentation on the skins with natural yeast at between 24°C - 26°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.
Specification: Alcohol: 19% ABV pH: 3.48 Residual Sugar: 123.8 g/l Total Acidity: 7.13 g/l tartaric acid
Tasting Notes: Dark amber colour with golden green reflections. Characteristic bouquet of Madeira with dried fruits, toffee, wood and vanilla. Rich and full bodied, with notes of biscuit, honey, chocolate and wood. Smooth and sweet on the palate, with a fresh and long aftertaste.
Awards:

Silver Medal – IWC 2006
Bronze Medal – IWSC 2006

Bual 2005

Grape Varieties: Bual
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape spirit after approximately 2-3 days, arresting fermentation at the desired degree of sweetness. Aged for 9 years in American Oak cask. Only 2,250 bottles of this wine were produced.
Specification: Cossart Gordon's Colheita 2005 is a single harvest wine. Like other Madeiras, the wine undergoes a unique aging process (the ‘canteiro’ method); whereby the wine is cask- aged using the natural heat of the island. Over time, the casks are moved from the warmer upper floors of the lodge, to the lower cooler floors where it completes its ageing development. This process gives Madeira its unique flavor and incredible longevity. Alcohol: 19% ABV pH: 3,35 Residual Sugar: 98,41 g/L Total Acidity: 6,75 g/L tartaric acid
Serving & Cellarage: Cossart Gordon Colheita Bual 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: Clear, topaz colour, with golden highlights. Characteristic and intense bouquet of Madeira with notes of dried fruits (especially figs and prunes), vanilla and oak. Medium sweet, smooth and full-bodied, balanced by a very fine acidity. A long aftertaste with toffee flavours.
Awards:

Francisco Albuquerque, Cossart Gordon’s winemaker, was elected “Wine Maker of the Year” by the International Wine Challenge for three consecutive years (2006, 2007 and 2008)

Contact Information

Plataforma 3, Pavilhão T, ZFI da Madeira
9200-047 Caniçal, Madeira, Portugal.

Phone
(+351) 291 740 100

cossartgordon@madeirawinecompany.com

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