Description
The Cossart Gordon & Co. Bual Centenary Solera Madeira 1845 is an exceptional and historic wine from one of Madeira's most prestigious producers. Founded in 1745, Cossart Gordon is renowned for its high-quality Madeira, and this Bual Solera is a true treasure, blending the craftsmanship of Madeira winemaking with the longevity and complexity for which the style is famed.
Understanding the Solera Madeira System
Solera Process: This wine was created using the solera method, where a portion of the original 1845 vintage was blended over time with younger wines while retaining a fraction of the original vintage in every bottling. The result is a wine of extraordinary depth and complexity, capturing the essence of the 1845 base year while maintaining consistency through careful blending.
Bual Style: Made from the Bual (or Boal) grape, this Madeira is a medium-sweet style, offering richness balanced by vibrant acidity.
Tasting Profile of the Cossart Gordon Bual Centenary Solera 1845
Appearance: Deep mahogany with golden highlights and green-tinged edges, a hallmark of well-aged Madeira.
Aromas: A mesmerizing bouquet of dried fruits (figs, dates, raisins), candied citrus peel, caramel, and toffee, intertwined with roasted nuts, coffee, and complex oxidative notes. Subtle hints of spice (clove, cinnamon) and an earthy, saline minerality add to its elegance.
Palate: Full-bodied and opulent, with a velvety texture. Flavors of toffee, dried fruits, orange marmalade, and nuts dominate, supported by vibrant acidity that keeps the wine lively despite its age. The finish is extraordinarily long, with lingering notes of caramelized sugar, spice, and a touch of smoky oak.
Aging Potential: Madeira is one of the longest-lived wines, and this solera bottling remains in excellent condition due to its natural acidity and fortification. Properly stored bottles will retain their integrity indefinitely.
Food Pairing Suggestions
Desserts: Pair with nutty desserts like almond tart, pecan pie, or chocolate cake with orange zest.
Cheese: Blue cheeses (like Stilton or Roquefort) or aged hard cheeses such as Parmesan or Manchego.
Other Pairings: Enjoy alongside roasted nuts, dried figs, or simply savor it as a contemplative after-dinner drink.
Serving Tips
Decanting: Madeira rarely requires decanting, but if sediment is present, carefully decant before serving.
Temperature: Serve slightly cool, at around 15–18°C (59–65°F), to enhance its aromas and balance.
The Cossart Gordon Bual Centenary Solera 1845 is a wine of extraordinary history and complexity. It represents the pinnacle of Madeira winemaking, offering an experience that is as much about savoring a world-class wine as it is about connecting to the rich traditions and history of the island. Perfect for marking life’s most special moments, it is a timeless treasure for collectors and connoisseurs alike.
Condition
Good level and label see photo