Colheita Wines

Malmsey 2008

New Release: Sim

Grape Varieties: Malmsey

Bottling Year: 2022

Picking Dates: 2008

Vineyards: São Jorge, North coast.

Vinification: Manual, with qualitative selection, during several periods according to the state of maturation.

Specification: Alcohol - 20% Volumetric mass - 1023 g/L Total acidity - 6,95 g/L Volatil Acidity - 0,5 g/L Reducing sugars - 115 g/L pH - 3,38 Bé - 3,7

Serving & Cellarage: Stored upright in a dark, fresh and dry room with constant temperature, ideally no higher than 16oC.Decanting will help remove any deposit that may have occurred in bottle over time.

Tasting Notes: Colour . Coppery gold with golden nuance, brilliant crystalline. Aroma . Characteristic bouquet, with notes of tea and marmalade,candied fruits and dried fruits such as nuts and hazelnuts. Mouth . Soft, sweet, fresh with a long retronasal to fruit cake with honey and brandy.

Bual 2006

New Release: Sim

Grape Varieties: Bual

Bottling Year: 2022

Vineyards: Calheta, Arco and Estreito da Calheta, South coast.

Vinification: Manual, with qualitative selection, during several periods according to the state of maturation. In a “canteiro” system, in 650 L casks at room temperature until the month of bottling.

Tasting Notes: Colour . Amber with golden hue, brilliant crystalline. Aroma . Very characteristic bouquet, intense, with notes of dried fruits and candied fruits, some spice and biscuit notes. Mouth . Medium rich, very balanced, delicate, with a long finish with notes of spices, figs and candied dates macerated in brandy.

Verdelho 2009

New Release: Sim

Grape Varieties: Verdelho

Bottling Year: 2022

Picking Dates: 2009

Vineyards: Santa Porto Moniz and Raposeira, North coast.

Vinification: Manual, with qualitative selection, during several periods according to the state of maturation.

Maturation: In a “canteiro” system, in 650 L casks at room temperature until the month of bottling.

Specification: Alcohol - 20% Volumetric mass - 1007 g/L Total acidity - 7,4 g/L Volatil Acidity - 0,48 g/L Reducing sugars - 62 g/L pH - 3,4 Bé - 1,7

Serving & Cellarage: Stored upright in a dark, fresh and dry room with constant temperature, ideally no higher than 16oC. Decanting will help remove any deposit that may have occurred in bottle over time.

Tasting Notes: Colour . Open topaz with golden nuance, brilliant crystalline. Aroma . Characteristic, intense bouquet, with notes of exotic wood and candied fruits, iodized notes. Mouth . Medium dry, fresh, with salinity, long spicy finish, with hints of brandy and dried fruits.

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

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)

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 2008

Bottling Year: 2020

Product Description: In the 17th century Verdelho was considered the most representative variety in Madeira Island and some even say that may be originated from the island. Verdelho produces a wine must with moderated sugar levels, noticeable acidity and produces a medium- dry style of Madeira wine. This wine, has the category of Colheita. The Ageing – “Canteiro” method. The maturation occurred in the cellars, in which the wine aged in American oak casks in the warm high attic floors of the lodge. The art of finding the right balance between concentration and the freshness of the wine lies in the winemaker’s decision when to transfer the wine to the lower cooler north facing floors of the lodge.

Picking Dates: 2008

Serving & Cellarage: Stored upright in a dark, fresh and dry room with constant temperature, ideally no higher than 16oC. Decanting will help remove any deposit that may have occurred in bottle over time.

Tasting Notes: Golden and crystalline colour. On the nose reveals characteristic flavors with notes of citric fruit, dry fruit like almonds and hazelnut, and spices remining vanilla and saffron. On the palate the first impression it ́s sweet then reveals freshness leaving salty notes, with a long and fresh aftertaste of tropical fruits chutney and aged brandy.

Awards:

Jancis Robinson - 17/20
Richard Mayson - 18
NEAL MARTIN - 95
DESTAQUE - 92 Pontos e top 100 do mundo pela "wine enthusiast”