{"title":"Cossart Gordon","description":null,"products":[{"product_id":"cossart-gordon-bual-5-year-madeira","title":"Cossart Gordon Bual 5 Year Madeira","description":"\u003cp\u003e\u003cstrong\u003eCossart Gordon Bual 5 Year Madeira\u003c\/strong\u003e is a medium-sweet fortified wine from Madeira, Portugal, bottled at 19% ABV in a 750ml format. Produced by Cossart Gordon \u0026amp; Co. — the oldest company in the Madeira wine trade, founded in 1745 — this expression earned 89 points from \u003cem\u003eWine Enthusiast\u003c\/em\u003e and ranks among Vivino's top 3% of all wines worldwide.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 19%  |  Origin: Madeira, Portugal  |  5 Year Old  |  Producer: Cossart Gordon \u0026amp; Co. (est. 1745)\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCossart Gordon \u0026amp; Co. has operated continuously since 1745, making it the longest-standing name in the Madeira trade. The Bual 5 Year is made from the Bual grape (also known as Malvasia Fina), fermented off the skins with natural yeast at 18°C–21°C in temperature-controlled stainless steel tanks. After roughly three days, fermentation is arrested by fortification with grape brandy to preserve the wine's natural residual sweetness. The wine then matures in American oak casks under the traditional Canteiro system — a centuries-old method in which casks rest in the upper lofts of the Funchal lodges, where ambient heat naturally warms the wine, before being gradually moved to cooler lower floors over the aging period. This slow, architectural approach to heating is what gives Madeira its distinctive oxidative character and near-indefinite longevity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The bouquet opens with honeyed dried fruit and vanilla before revealing deeper layers of toffee, roasted nuts, and a delicate hint of coffee. A floral undercurrent of jasmine and a whisper of sea salt add complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is lush and medium-sweet, led by marmalade, crème caramel, and ripe orchard fruit. At mid-palate, a striking line of acidity emerges — orange zest and a saline mineral tension that keeps the sweetness firmly in check. The overall impression is dense yet remarkably fresh and well-balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is smooth, medium in length, with lingering toffee, treacle, and a gentle woody warmth. A subtle bittersweet chocolate note and trace of olive brine persist at the edges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Cossart Gordon Bual\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe lightly chilled at around 14°C–16°C in a small tulip glass to concentrate the aromatics; this is a wine that rewards slow, contemplative sipping. A \u003cstrong\u003eMadeira Cobbler\u003c\/strong\u003e (shaken with orange slices and sugar over crushed ice) highlights the citrus-driven acidity beautifully. A \u003cstrong\u003eBaltimore Eggnog\u003c\/strong\u003e — a classic American recipe calling specifically for Madeira — lets the Bual's caramel sweetness integrate with cream and nutmeg. For a simple aperitif-style serve, try a \u003cstrong\u003eMadeira Spritz\u003c\/strong\u003e topped with tonic water and a twist of orange peel to extend the wine's bright, zesty character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroducing a fortified wine enthusiast to the Madeira category\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dessert courses\u003c\/li\u003e\n\u003cli\u003eGifting to a wine collector who values heritage producers\u003c\/li\u003e\n\u003cli\u003eBuilding a comparative Madeira tasting flight across grape varieties\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Cossart Gordon Bual taste like?\u003c\/strong\u003e It is a medium-sweet Madeira dominated by dried fruit, marmalade, toffee, and vanilla, balanced by a pronounced citrus acidity and mineral salinity that prevent it from becoming cloying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Cossart Gordon Bual compare to Blandy's 5 Year Bual?\u003c\/strong\u003e Both are produced under the Madeira Wine Company umbrella and share the Canteiro aging method, but Cossart Gordon's style is generally considered more fruity and elegant, while Blandy's 5 Year Bual tends toward a richer, heavier profile. The choice often comes down to preference for finesse versus weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cossart Gordon Bual good for sipping neat?\u003c\/strong\u003e Yes — its balance of sweetness, acidity, and aromatic complexity makes it an excellent sipping wine, particularly when served slightly chilled after a meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Cossart Gordon Bual made?\u003c\/strong\u003e It is produced in Funchal, on the island of Madeira, Portugal, by Cossart Gordon \u0026amp; Co., the oldest active firm in the Madeira wine trade, established in 1745.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Cossart Gordon Bual?\u003c\/strong\u003e Crème brûlée and caramel-based desserts mirror its toffee character. Blue cheese such as Stilton provides a savory counterpoint to the sweetness. Walnut cake and dried fruit compotes echo the nutty, fruity aromatics. Foie gras or a rich duck liver pâté also pairs exceptionally well, as the wine's acidity cuts through the fat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Cossart Gordon Bual come in?\u003c\/strong\u003e The standard bottling is a 750ml format, which is the most widely available size for this expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cossart Gordon Bual worth the price?\u003c\/strong\u003e It positions as an accessible, entry-level expression within the aged Madeira category, delivering genuine Canteiro-aged complexity and nearly three centuries of house tradition at a price point that represents strong value for fortified wine of this caliber.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Cossart Gordon Bual?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFew fortified wines carry a provenance as deep as this one — Cossart Gordon has been shipping Madeira since before the American Revolution. The Canteiro aging system used here is the traditional, unhurried alternative to the industrial estufagem method, relying on the natural warmth of Funchal's lodge architecture rather than artificial heating. With 89 points from \u003cem\u003eWine Enthusiast\u003c\/em\u003e and consistent community scores averaging above 88 points, the Bual 5 Year delivers medium-sweet complexity — dried fruit richness counterbalanced by razor-sharp acidity — that outperforms many fortified wines at a similar tier. For anyone exploring Madeira seriously, this bottling from the island's oldest house is a benchmark starting point.\u003c\/p\u003e","brand":"Cossart Gordon","offers":[{"title":"Default Title","offer_id":44837014896809,"sku":"22239","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Cossart-Gordon-Bual-5-Year-Madeira__28433.jpg?v=1730476463"}],"url":"https:\/\/theliquorbarn.com\/collections\/cossart-gordon.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}