Cossart Gordon 10-Year-Old Bual is crafted entirely from Bual grapes. The production begins with fermentation off the skins using natural yeast at controlled temperatures of 18-21 °C in stainless steel tanks. After about three days, fermentation is arrested through fortification with grape brandy to preserve the desired level of sweetness. The wine then undergoes ageing in American oak casks following the traditional Canteiro system: starting in the warm lofts of Madeira’s wine lodges, then gradually transferred to cooler middle floors, and finally to ground levels. Prior to bottling, the wine is racked, fined, and assembled to ensure clarity and finesse
On the palate, Cossart Gordon 10-Year-Old Bual Madeira presents a clear amber colour with golden tinges, noticeable legs and a rich bouquet including prunes, almond, vanilla, wood, and toffee. It has a medium-sweet finish and an excellent balance between fruit and acidity. With 19% ABV, about 87 g/L residual sugar and total acidity of 6.53 g/L (tartaric), it’s ideal as an after-dinner drink, especially when paired with milk chocolate, cakes, fruit, or hard cheeses. Bottled ready to enjoy, and will keep well for several months after opening.
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Cossart Gordon 10-Year-Old Bual is crafted entirely from Bual grapes. The production begins with fermentation off the skins using natural yeast at controlled temperatures of 18-21 °C in stainless steel tanks. After about three days, fermentation is arrested through fortification with grape brandy to preserve the desired level of sweetness. The wine then undergoes ageing in American oak casks following the traditional Canteiro system: starting in the warm lofts of Madeira’s wine lodges, then gradually transferred to cooler middle floors, and finally to ground levels. Prior to bottling, the wine is racked, fined, and assembled to ensure clarity and finesse
