Cossart Gordon 10 year old Malmsey underwent fermentation off the skins with natural yeast at between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.Warm chestnut colour with golden highlights. Lifted, complex aroma of dried fruits, toffee and spices. Sweet, concentrated, full in the mouth with layers of mellow fruits, orange-like citrus and spices, and a long delicious finish.