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91 pts Tom Cannavan - Medium tawny/gold colour. Seems a bit flabby and displaying too much flat oxidation at first, and a teacake fruitiness only emerges reluctantly. The palate has a biscuity richness and quite a thick texture, with plenty of swe

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  • Region: Madeira
  • Type: Madeira
  • Alcohol: 19%
  • Bottle Size: 750 ml
  • Grape Variety: Verdelho
  • Winemaker: Francisco Albuquerque
  • Year: 1975
Winemaking:
A top vintage Madeira also known as Frasqueira.

Grape Varieties:
Verdelho

Tasting Notes:
Medium tawny/gold colour. Seems a bit flabby and displaying too much flat oxidation at first, and a teacake fruitiness only emerges reluctantly. The palate has a biscuity richness and quite a thick texture, with plenty of sweetness. There's a lot of warmth and a Demerara sugar depth and toffeed sweetness here, but the grapefruity acidity is tangy and precise into the finish.

Store and Serve Advices:
As an aperitif serve at a temperature of 10ºC; as a dessert wine serve at 16ºC.

Food Pairing:
Delicious with desserts. Can be served with fruits, especially pineapple, fruit salad, rich cakes, strong cheeses or chocolate. Also good with coffee as a digestive.

Reviews and Awards:
. 91 points in Tom Cannavan;
. 86 points in Robert Parker;
. Gold medal International Wine Challenge 2012.

Grade 
Robert Parker
2016-07-01

86 points - Cossart Gordon Vintage Verdelho 1975

The 1975 Verdelho is missing a little clarity on the nose, with touches of hot buttered toast, spice and dried orange peel. It appears rustic at the moment. The palate is better with a rounded, viscous entry that is matched by piercing acidity. It is not a particularly complicated Verdelho, but it is harmonious, light on its feet and focused with a light honeyed, resinous finish that exhibits a little distracting volatility. 

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    Cossart Gordon Vintage Verdelho 1975

    Cossart Gordon Vintage Verdelho 1975

    91 pts Tom Cannavan - Medium tawny/gold colour. Seems a bit flabby and displaying too much flat oxidation at first, and a teacake fruitiness only emerges reluctantly. The palate has a biscuity richness and quite a thick texture, with plenty of swe
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