Kopke 'Colheita' Port, Portugal

Experience the rich tradition and history with the Kopke Colheita Port, from Portugal's oldest port house. This exquisite port not only captures a moment in history akin to the monumental achievements of the Human Genome Project but also exemplifies the mastery of port wine production that Kopke is renowned for.

Product Details:

• Grape Varieties: Traditional Douro grape varieties
• Vineyard: Steeply terraced up to 600 meters
• Soil Type: Schist-sandstone (greywacke) with patches of granite
• Vinification: Grapes were handpicked at peak ripeness, destemmed, crushed, and underwent careful maceration to extract color, tannins, and aromas, followed by fermentation in lagares at 28-30°C. Fortification with grape brandy halted fermentation to maintain desired sweetness.
• Aging: Aged in oak barrels for over 7 years, enhancing its complexity and character.
• Alcohol Content: 20%
• pH: 3.55
• Total Acidity: 4.44 g/dm3
• Reducing Sugars: 118.00 g/dm3
• Wine Style: Port
• Storage Recommendations: Store in a cool, dry place, away from light and temperature fluctuations; keep the bottle upright to minimize sediment formation.

Sensory Description:

This port features a deep red color with a tawny rim, indicative of its aged character. The nose reveals a complex bouquet of dried fruits, spices, and a hint of floral notes, leading to a sophisticated and delicate palate. It offers a good structure, balanced acidity, and a pleasant unctuousness, culminating in a long and enduring finish.

Winemaker's Background:

Kopke, established in 1638 by Nicolau Kopke, is the oldest port house in the world, deeply embedded in the history of port wine making in the Douro Valley. Throughout generations, Kopke has been a pioneer in the field, continuously showcasing the excellence of traditional port wine production. The dedication to quality and heritage is evident in every bottle, representing a legacy of passion and craftsmanship.

Serving Recommendations:

Serve chilled between 12 and 14°C to best appreciate its finesse and depth, particularly with desserts such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée, or medium-strength cheeses.

The 2003 Kopke Colheita Port offers more than just a taste of port; it invites connoisseurs to experience a piece of vinicultural history, celebrating centuries of dedicated winemaking and the unique complexities that only time can bestow.