1975 Cossart Gordon Terrantez Vintage Madeira medium dry
€ 400.00
| Producer | Cossart Gordon |
| Region | Madeira |
| Grapes | Terrantez |
| Ageing | Frasqueira (canteiro), bottled in 2020 |
| Alcohol | 20%vol | pH: 3.4 | Total acidity: 9.44 g/l | Volatile acidity: 1.14 g/l | Residual sugar: 95 g/l |
| Serving | 18°C, open a few hours in advance Store upright, keeps almost indefinitely once opened |
| Scores | 20/20 Decanter (Richard Mayson) 18,5/20 Jancis Robinson 91/100 Robert Parker |
A 1975 Terrantez that sends critics into raptures: 20/20 from Decanter.
Tasting note
Bright, radiant bronze with golden hues. Very characteristic on the nose, full of exotic woods, roasted dried fruit, nougat and spice. Sweet and concentrated yet fresh on the palate, with a long, warm finish of cane molasses and spice.
The story
Bottled in 2020, the equivalent of just over 1,000 bottles of 75 cl. Most of Madeira’s rare Terrantez vineyards are in Calheta, Câmara de Lobos and Funchal, on the island’s south coast.
This Frasqueira comes from a single harvest and aged in casks using the traditional canteiro method. During ageing the wine is tasted regularly until it reaches the right maturity for bottling.
Madeira spends years ageing in an oxidative environment and moves into a reductive one at bottling. It is therefore best to open the bottle a few hours in advance. After that, air no longer affects the wine: an open bottle keeps almost indefinitely and often tastes even better months later. Always store Madeira upright, as the acidity attacks the cork if the bottle lies down.
Food pairing
Walnut bread with Manchego and Spanish ham such as jamón serrano. Roast duck with a dark chocolate sauce.
Critics & Awards
20/20 Decanter (Richard Mayson)
Copper brown with green glints. A complex bouquet of black pepper, exotic woods, smoky nut husk, resin and rum-soaked dried fruit. Soft and sweet on entry, then explosive, with a long, fresh, spicy, mouth-watering finish.
Copper brown with green glints. A complex bouquet of black pepper, exotic woods, smoky nut husk, resin and rum-soaked dried fruit. Soft and sweet on entry, then explosive, with a long, fresh, spicy, mouth-watering finish.
18,5/20 Jancis Robinson
Savoury, dark and sweet, like spiced nuts in treacle, with sandalwood. An electric, vibrant palate of lime, caper, ginger, turmeric and dried apricot, with extraordinarily fresh acidity.
Savoury, dark and sweet, like spiced nuts in treacle, with sandalwood. An electric, vibrant palate of lime, caper, ginger, turmeric and dried apricot, with extraordinarily fresh acidity.
91/100 Robert Parker’s Wine Advocate
Complex tertiary aromas of spice, beeswax, dried fruit, cognac, toasted pecans and brown sugar. Medium to full-bodied, deep and layered, dry and elegantly austere.
Complex tertiary aromas of spice, beeswax, dried fruit, cognac, toasted pecans and brown sugar. Medium to full-bodied, deep and layered, dry and elegantly austere.