Colheita Wines

Colheita - Bual 1990
Grape Varieties: Bual
Vintage Report: The 1990 harvest was one of very good quality, producing grapes that were largely disease free and of high sugar content. The weather conditions immediately prior to picking were good and the harvest started on the 29th of August in the lower regions of the south of the island. During vinification the musts produced excellent aromas, which promised wines of outstanding quality.
Picking Dates: Grapes were picked by hand between the 20th and the 30th of September.
Vinification: Fermentation in stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 3 days, arresting fermentation at the desired degree of sweetness.
Specification: Alcohol: 19% ABV; pH: 3.37; Baumé degree (20oC): 3.40; Volatile Acidity: 0.84 g/l Cossart Gordon's Colheita 1990 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 caskaged 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 is left to age in cask for varying periods of time and in a cooler part of the lodge. Cossart Gordon's 1990 Colheita has spent 12 years in cask.
Tasting Notes: Clear, brown topaz colour with a golden rim. Warm, complex and intense bouquet of dried fruits, vanilla and oak. Medium sweet Madeira with good concentration and lovely balanced rich mellow fruit and fresh citrus flavours ending with a long toffee finish.
Press Comments:

“Classic and utterly seductive Rancio and caramel aromas. The palate is round and warming, with soft sweet toffee essence and a compelling dry finish.”
Wine International, October 2003

Awards:

Silver Medal – IWC 2003
Silver Medal – IWSC 2003 & 2004

Colheita - Verdelho 1995
Grape Varieties: Verdelho
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 4 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: 3.50 Baumé degree (20oC): 2.3 Volatile Acidity: 0.72 g/l
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: Warm topaz colour with an elegant golden rim. Characteristic Madeira bouquet of dried fruits, oak and spices. Fresh and complex. Excellent “weight” and intensity. Medium dry, delicate but full-bodied, with rich fruit flavours balanced by a clean and sharp acidity that produces a very pleasant zest and freshness.
Press Comments:

“Complex toffee apple and dried fig aromas dance on the honeyed nose. The palate is a delicious mouthful of bright golden apples and green plums with a poignant bittersweet nuance. A well made, richly spiced, dense, minerally Colheita with a long, balanced finished.”
Wine International, October 2005

Awards:

Gold Medal – IWC 2005
Bronze Medal – IWSC 2005
Gold Medal – IWC 2006

Colheita - 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

Colheita - Sercial 1991
Grape Varieties: Sercial
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 5-6 days, arresting fermentation at the desired degree of sweetness. Only 1,500 bottles of this wine were produced.
Specification: Cossart Gordon's Colheita 1991 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 17 years and in a cooler part of the lodge. Alcohol: 21% ABV Baumé degree (20oC): 0.1 Volatile Acidity: 0.67 g/l
Serving & Cellarage: Cossart Gordon Colheita Sercial 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 reflections. Characteristic bouquet of Madeira, with complex and intense notes of dried fruits, spices, oak and citrus aromas. Dry and fresh on the palate with a long and spicy finish.
Press Comments:

 “Medium, deep amber. Attractive floral nose with hints of iodine and caramel. Well figured mouth with roasted almonds and raisin, hint of coffee and touch of resin. Fresh and bracing with great balance of alcohol and acidity. Hints of lemon in long lively finish.”
IWSC, June 2008

Awards:

Silver Medal (Best in Class) – International Wine & Spirit Competition 2008

Colheita - Malmsey 1996
Grape Varieties: Malmsey
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 48 hours, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1996 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 12 years and in a cooler part of the lodge. Alcohol: 20% ABV pH: 3.44 Baumé degree (20oC): 5.2 Volatile Acidity: 0.66 g/l
Serving & Cellarage: Cossart Gordon Colheita Malmsey 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: Deep, dark and golden brown colour. Bouquet of dried fruits, caramel and toffee with notes of wood. Sweet and smooth, with a long and fresh aftertaste and honey flavours.
Press Comments:

“Deep and dark with topaz reflections and pale greenish rim. Nose filled with floral aromatics, spice and rich fruit. Multilayered flavours in luscious mouth. Complexity of fruit cake, marmalade, cinnamon, nutmeg and vanilla. Delightful honey notes. Long, concentrated finish. Of the sweeter style and very mellow and satisfying.”
IWSC, June 2008

Awards:

Gold Medal (Best in Class) – International
Wine & Spirit Competition 2008
Silver Medal – International Wine Challenge 2008

Colheita - Malmsey 2008
Grape Varieties: Malmsey
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 48 hours, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1998 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: 20% ABV pH: 3.42 Baumé degree (20oC): 3.9 Volatile Acidity: 0.67 g/l.
Serving & Cellarage: Cossart Gordon Colheita Malmsey 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 reflections. Characteristic bouquet of Madeira with toffee, dried fruits, wood and spices. Sweet and smooth with a long honeyed aftertaste.
Press Comments:

“Surpassingly rich Demerara sugar, golden syrup, clove bud and tobacco scents. Flavours of toffee, treacle, molasses and sultanas are riven by blinding acidity cutting through the opulent flesh. Very long and fine.”
Wine International, October 2005

Awards:

Madeira Trophy – International Wine Challenge 2005

Colheita - 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)

Colheita - Malmsey 1994
Grape Varieties: Malmsey
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 48 hours, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1994 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 11 years and in a coolers part of the lodge. Alcohol: 19% ABV pH: 3.36 Baumé degree (20oC): 4.8 V olatile Acidity: 0.54 g/l
Serving & Cellarage: Cossart Gordon Colheita Malmsey 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, deep golden-chestnut colour with subtle green hues. A pronounced and characteristic bouquet of dried fruits, oaky vanilla and toffee aromas, with notes of black chocolate. Rich and very smooth with a pleasantly persistent finish of honey and vanilla.
Press Comments:

 “Roast hazelnut, toast and pear blossom rises from the lifted nose. The palate has plenty of rich ripe mandarin orange and Granny Smith apple fruit with lush toffee and raisin notes, the whole supported by a welcome backbone of bitter walnut skin tannin”. 
Wine International, October 2005

Awards:

Gold Medal – IWC 2005
Silver Medal – IWSC 2005
Gold Medal – IWC 20

Colheita - Bual 1997
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 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, 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 11 years and in a cooler part of the lodge. Alcohol: 20% ABV pH: 3.43 Residual Sugar: 102 g/l Total Acidity: 6.70 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.
Press Comments:

“Deep amber with orange tint. Nose packed with toffee, nuts and vanilla. Some caramel, chocolate and coffee notes. Smooth and full in the mouth with lively texture and great balance. A whole array of flavours is released in the mouth that follows what the nose promised with extra complexity from rich fruit cake. Mellow and satisfying yet still has good acidic grip.”
IWSC, June 2008

Awards:

Silver Medal (Best in Class) – International Wine & Spirit Competition 2008
Silver Medal – International Wine Challenge 2008

Colheita - Sercial 1988
Grape Varieties: Sercial
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 5-6 days, arresting fermentation at the desired degree of sweetness. Only 1,480 bottles of this wine were produced.
Maturation: Cossart Gordon's Colheita 1988 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 17 years and in a cooler part of the lodge. Alcohol: 19% ABV Baumé degree (20oC): 0.6 V olatile Acidity: 0.70 g/l
Specification: Cossart Gordon Colheita Sercial 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: Bright and clear, open topaz colour with golden hues. Characteristic Madeira bouquet of excellent and sharp intensity, fresh and complex with notes of dry fruits, oak and spices. Dry, complex and smooth, with fresh citric flavour and notes of fruit, oak and spices. A persistent and pleasant fresh finish. A superb example of an outstanding Sercial.
Press Comments:

“Pale, bright gold. Scents of lemon, lime, sea salt and cheese. Hints of rancio, vanilla and citrus. Big and full in the mouth with fine balance and just the slightest and very attractive caramel. Still some vibrant fruit in long finish.”
The International Wine and Spirit Competition 2005 Silver Medal (Best in Class)

Awards:

Silver Medal – IWSC 2006
Silver Medal – IWC 2006
Bronze Medal – IWC 2003, 2004 & 2005
Silver Medal – IWC 2007

Colheita - 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
Colheita - 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

Colheita - Sercial 1997
Grape Varieties: Sercial
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 5-6 days, arresting fermentation at the desired degree of sweetness. Aged for 13 years in American Oak cask. Only 1,320 bottles of this wine were produced.
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, known as “natural estufagem” gives Madeira its unique flavour and incredible longevity. After this gentle natural warming, the wine is left to age in cask for varying periods of time and in a cooler part of the lodge. Alcohol: 21% ABV pH: 3.18 Residual Sugar: 36,7 g/l Total Acidity: 6.53 g/l tartaric acid.
Serving & Cellarage: Cossart Gordon Colheita Sercial 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 reflections. Characteristic bouquet of Madeira with complex and intense notes of dried fruits, orange peel and spicy aromas. Dry and fresh on the palate with a long and spicy finish.
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)

Colheita - Verdelho 1998
Grape Varieties: Verdelho
Vinification: Fermentation in temperature controlled stainless steel tanks; maceration by pumping over at a controlled temperature of 22oC; fortification with grape brandy after approximately 4 days, arresting fermentation at the desired degree of sweetness.
Specification: Cossart Gordon's Colheita 1998 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: 20% ABV pH: 3.30 Baumé degree (20oC): 2.0 Volatile Acidity: 0.55 g/l
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 golden highlights. Intense and complex bouquet of dried fruits, resin, wood and spices. Full-bodied, fresh and soft with a complex finish and beautifully balanced acidity.
Press Comments:

“Medium amber with golden tints. Nose opens with dried fruits with raisin and apricot to the fore. Big full mouth carries the flavours of the dried fruit with more complexity from sweet spice, cinnamon, vanilla and caramel. Touch of clove and nutmeg. Mellow mouth is not totally dry giving a wonderful roundness to the mouth feel. Fresh acidity in long finish.” IWSC, June 2008

Awards:

Silver Medal (Best in Class) – International Wine & Spirit Competition 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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