Country: Portugal Region: Douro Grapes: Traditional Port blend (Touriga Nacional, Touriga Franca, Tinta Roriz) Winemaker: Carlos Alves Vintage: 1966
Ratings Robert Parker: 96 pts Wine Enthusiast: 95 pts Wine Spectator: 94 pts Wine & Spirits: 2016 Year Best Port List, 93 pts
Established in 1638, Kopke is the oldest Port house. Kopke Colheita Port Wines are globally renowned for their extraordinary award-winning quality. Made from a single harvest, they are aged in wood for as long as possible and are only bottled upon commission.
Winemaker notes: An intense brown colour, with a brick-coloured rim that shows its longevity. On the nose, it shows appealing aromas of dried fruit and marked notes of smoke. Silky and delicate on the palate, with remarkable structure and elegance. The flavours of plum, dried fig and vanilla are well-balanced, giving the wine a unique and distinct style. A singularly persistent finish.
Serving suggestions: Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.
Vinification: Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made from one single harvest. A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market.
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The wine should be stored in a cool and dry place, sheltered from light and temperature fluctuations, and the bottle should remain in an upright position. Over time, it is natural that sediment will form at the bottom of a bottle of Port wine. To assure its full quality and flavour, it should be stored in bottle for as little time as possible, and should be drunk soon once opened.