Few wines can claim to have helped shape a nation. Madeira is one of them.

Born on the volcanic island of Madeira, these extraordinary, fortified wines became indispensable to the Age of Exploration. Their naturally high acidity, fortification, and extensive oxidative aging made them virtually indestructible, capable of surviving months at sea while gaining remarkable complexity. It is no surprise they became the preferred wine of the American colonies.

Thanks to favorable trade agreements between Portugal and Britain, Madeira flowed into colonial ports duty-free throughout the eighteenth century. Regional tastes soon emerged: richer styles found favor in Boston and New York, while drier expressions were destined for Charleston and Savannah. Madeira became woven into the fabric of the early American Revolution, from the protests surrounding John Hancock's seized ship Liberty in 1768 to the toast that celebrated the signing of the Declaration of Independence. It accompanied George Washington during the Revolutionary War and later marked the ratification of the Louisiana Purchase under Thomas Jefferson.

To commemorate America's 250th anniversary, Cossart Gordon—one of Madeira's oldest and most revered houses—has released an extraordinary 1976 Vintage Sercial, matured in cask for nearly fifty years before being bottled last November exclusively for the United States. Produced in extremely limited quantities, it is both a remarkable collector's wine and a living testament to this shared history.

1976 Cossart Gordon, Sercial, Vintage Madeira

Brilliant golden topaz in the glass, the wine opens with an intensely complex bouquet of citrus marmalade, polished wood, warm spice, and noble oxidative notes. The palate is astonishingly vibrant, driven by electric acidity that carries layers of candied citrus, smoked dried fruits, exotic spices, and roasted nuts. The finish is extraordinarily long and refined, lingering with notes of aged brandy, tobacco leaf, and saline freshness—a testament to nearly five decades of patient maturation.

To mark this historic release, we are also pleased to offer a selection of additional rare vintage Madeiras from the cellars of Cossart Gordon.

Cellaring & Service

Madeira is matured at the lodge until the producer considers it ready for release. Once bottled, it is ready to enjoy immediately and, once opened, will remain fresh for many months without noticeable deterioration. Store bottles upright in a cool place; the wine's naturally high acidity can damage the cork during prolonged horizontal storage.