Cossart Gordon Rainwater Madeira is made from the Tinta Negra Mole grape, fermented off the skins using natural yeasts in stainless steel tanks at controlled temperatures between 24-26°C. Roughly four days into fermentation, it is fortified with grape brandy to halt fermentation once the desired level of sweetness is reached. Following this, the wine undergoes the “estufagem” process — cyclic heating and cooling at 45-50°C over three months — after which it ages for three years in American oak casks, then is racked, fined, and bottled ready to drink.
On the nose, Cossart Gordon Rainwater Madeira offers a warm topaz colour with golden reflections, exuding classic aromas of dried fruit, orange peel, and gentle oak. The palate is fresh and balanced, underpinned by a firm citrus backbone that gives lift and structure. Sweetness (about 55 g/L residual sugar) is well matched by total acidity (6.00 g/L as tartaric acid, pH ≈ 3.4), culminating in a lingering, long finish. This Rainwater style Madeira requires no decanting and remains stable for several months once opened, making it both delightful on release and rewarding for those who savour Madeira’s character over time.
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<p></p><p>The story of Henriques & Henriques, founded by João Gonçalves Henriques, dates back to 1850. After his death in 1912, a partnership was established between his two sons, Francisco Eduardo and Joaquim Henriques, which gave rise to the name Henriques & Henriques .<br />From the earliest times, Henriques & Henriques occupied a prominent place in viticulture and the art of making wine. In 1913 the family interests were constituted in a company of the family that, in 1925, began its activity like exporter of its wines to the detriment of the local supply to other exporters</p>
<p></p><p>John Blandy, the founder of Blandy’s arrived in Madeira in 1808. In 1811 he founded his own business as a wine shipper and general trader, with brothers Thomas and George, and started to set the foundation for the family and the island itself with the production of the most famous and unique wine in the world – Madeira wine</p> <p></p> <p></p> <p></p>
<p></p><p><span>John Blandy, the founder of Blandy’s arrived in Madeira in 1808. I<span>n 1811 he founded his own business as a wine shipper and general trader, with brothers Thomas and George, and started to set the foundation for the family and the island itself with the production of the most famous and unique wine in the world – Madeira wine</span></span></p> <p></p> <p></p>
<p></p><p>H.M.Borges was founded in 1877 by Henrique Menezes Borges, who dedicated his whole life to search for a selection of wines produced in Madeira Island, in order to proceed to their aging. It is currently run by the fourth generation of his family.</p>
<p></p><p>John Blandy, the founder of Blandy’s arrived in Madeira in 1808. In 1811 he founded his own business as a wine shipper and general trader, with brothers Thomas and George, and started to set the foundation for the family and the island itself with the production of the most famous and unique wine in the world – Madeira wine</p> <p></p>
<p></p><p>John Blandy, the founder of Blandy’s arrived in Madeira in 1808. In 1811 he founded his own business as a wine shipper and general trader, with brothers Thomas and George, and started to set the foundation for the family and the island itself with the production of the most famous and unique wine in the world – Madeira wine</p> <p></p>
<p></p><p>The founders of D’Oliveiras were visionaries that saw the true value of Madeira Wine: its ability to improve over time. Therefore they started storing as much Madeira Wine as possible, letting it slowly mature inside the barrels for future generations to be able to enjoy it further. For that reason, D’Oliveiras is the only Madeira Wine company that owns Madeira Wine bottles and Barrels from as far as the 1850’s that can still be commercially purchased.</p>
<p></p><p>The founders of D’Oliveiras were visionaries that saw the true value of Madeira Wine: its ability to improve over time. Therefore they started storing as much Madeira Wine as possible, letting it slowly mature inside the barrels for future generations to be able to enjoy it further. For that reason, D’Oliveiras is the only Madeira Wine company that owns Madeira Wine bottles and Barrels from as far as the 1850’s that can still be commercially purchased.</p>
<p>On the palate, Cossart Gordon Sercial 5 Years Old Madeira shows a topaz colour with golden reflections and a classic Madeira bouquet: dried fruits, wood, and orange peel notes. It is dry and fresh, with a crisp citrus backbone and a long, refreshing aftertaste. With an alcohol content of <strong>19% ABV</strong>, residual sugar of ~<strong>35 g/L</strong>, and a total acidity of <strong>6.00 g/L</strong> (tartaric), it works excellently as an aperitif or paired with starters, white fish, or spicy/Indian cuisine. Bottled ready to drink, and stable for several months after opening.</p>
<p></p><p>The founders of D’Oliveiras were visionaries that saw the true value of Madeira Wine: its ability to improve over time. Therefore they started storing as much Madeira Wine as possible, letting it slowly mature inside the barrels for future generations to be able to enjoy it further. For that reason, D’Oliveiras is the only Madeira Wine company that owns Madeira Wine bottles and Barrels from as far as the 1850’s that can still be commercially purchased.</p>
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Cossart Gordon Rainwater Madeira is made from the Tinta Negra Mole grape, fermented off the skins using natural yeasts in stainless steel tanks at controlled temperatures between 24-26°C. Roughly four days into fermentation, it is fortified with grape brandy to halt fermentation once the desired level of sweetness is reached. Following this, the wine undergoes the “estufagem” process — cyclic heating and cooling at 45-50°C over three months — after which it ages for three years in American oak casks, then is racked, fined, and bottled ready to drink.
