5 Year Old

Bual 5 Year Old
Grape Varieties: Bual
Vineyards: Various quality vineyards at Campanário and Calheta at altitudes between 100 and 300m.
Vinification: Cossart Gordon 5 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 5 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: 3.45 Residual Sugar: 85.0 g/l Total Acidity: 6.5 g/l tartaric acid
Serving & Cellarage: Cossart Gordon 5 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; a bouquet of dried fruit, vanilla, wood and toffee with a smooth, medium-sweet finish and an excellent balance between the fruit and acidity.
Press Comments:

“Medium amber with a restrained aroma of nuts, coffee and chocolate and even a hint of olives as the wine opens up. The flavours amplify these aromas, with the addition of subtle, tangy lime quality to offset the sweetness of the wine.
Lyn Farmer - The Wine News, March 2001

Awards:

Silver medal – IWC 1999
Bronze Medal – IWC 2003

5 Year Old - Malmsey
Grape Varieties: Malmsey
Vineyards: Quality vineyards including Jardim do Mar at altitudes between 150 – 200m
Vinification: Cossart Gordon 5 year old Malmsey underwent fermentation off the skins with natural yeast at between 18°C - 21°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 5 year old Malmsey 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: 110.0 g/l Total Acidity: 6.20 g/l tartaric acid
Serving & Cellarage: Cossart Gordon 5 year old Malmsey is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Dark, golden brown with characteristic Madeira bouquet of raisins, toffee and nuts. Sweet with a rich, full bodied, honeyed and complex finish and beautifully balanced acidity.
Press Comments:

“Seductive orange peel on the nose that continues on the palate with perfect integration of balanced sweetness and nut characters. Lovely persistent finish.”
Wine, November 2000

Awards:

Bronze Medal – IWC 2003
Silver Medal – IWC 2002 & IWC 2000

5 Year Old - Sercial
Grape Varieties: Sercial
Vinification: Cossart Gordon 5 year old dry Sercial underwent fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 5-6 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Maturation: Cossart Gordon 5 year old Sercial 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: 3.35 Residual Sugar: 35.0 g/l Total Acidity: 6.00 g/l tartaric acid
Serving & Cellarage: Cossart Gordon 5 year old Sercial is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with starters, fish dishes and Indian cuisine. 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, wood and notes of orange peel. Dry and fresh, in perfect harmony with a citrus backbone. Long and refreshing aftertaste.
Press Comments:

“Crusted nuts mingle with layers of caramel and dried figs leading to an orange peel finish.”
Wine, November 2001
“Fresh orange and honey nose leads to a slightly smoky palate of golden fruit. The finish is dry with good freshness.”
Wine International, October 2004

Awards:

Bronze Medal – IWC 2004

5 Year Old - Verdelho
Grape Varieties: Verdelho
Vineyards: Various quality vineyards in Ponta Delgada and São Vicente at altitudes of up to 400m.
Vinification: Cossart Gordon 5 year old Verdelho underwent fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 4-5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Maturation: Cossart Gordon 5 year old Verdelho 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: 3.4 Residual Sugar: 70.0 g/l Total Acidity: 6.00 g/l tartaric acid
Serving & Cellarage: Cossart Gordon 5 year old Verdelho is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with soups, feathered game and patês. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Colour and appearance: clear, topaz colour, with golden tones. Nose: a characteristic Madeira aroma, complex and intense, revealing a fresh bouquet of dried fruits, wood and spices. Palate: medium dry with a fresh assertive palate of orange peel, balanced by complex raisiny fruit.

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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