Vineyards: Various quality vineyards grown at about 200m on the north of the island near São Vicente and on the south in Camara de Lobos.
Vinification: Cossart Gordon Good Company 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.
Maturation: Cossart Gordon Good Company 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 3 years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.
Serving & Cellarage: Cossart Gordon Good Company is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Colour and Appearance: Deep, warm amber colour with soft golden tinges.
Nose: characteristic powerful bouquet of Madeira, with dried fruits and notes of toffee. Palate: soft and rich, very full-bodied with lovely warm fruit flavours giving way to a lingering finish of wood and subtle chocolate notes.
Plataforma 3, Pavilhão T, ZFI da Madeira 9200-047 Caniçal, Madeira, Portugal.