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