Kopke Colheita Tawny Port 1989
VineThe rows of vines are traditionally planted across the slope in horizontal terraces. More recently vines have been planted up the slope (called “vinha ao alto”, meaning vertically planted).
SoilSchist-sandstone (greywacke), interspersed with granite in some places.
HeightUp to 600 metres.
Grape Varieties25% Touriga Nacional, 25% Tinta Roriz, 25%
Touriga Franca, 25% Tinta Barroca.
Wine MakerCarlos Alves
- Alcohol 20,00%
- pH 3,56
- Total Acidity 4,18 g/dm3
- Reducing Sugars 112,00 g/dm3
Crafting wine experiences
Taste history with
the oldest Port
Every wine tells a story. Kopke’s Colheitas, however, tell a unique story. To taste a wine is totaste history and, in the case of this 1998 Colheita, it means remembering a remarkable eventlike the Nobel Literature Prize awarded to the Portuguese writer José Saramago.
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 after purchase.
- VINIFICATION Get ot know more about the process
- TASTING NOTES The Wine DNA
- RECOMMENDATIONS The best scenario to enjoy
The wine-making process includes the halting of fermentation by adding the grape brandy, the blending of different wines and the ageing of the resulting wine. Fermentation takes place in vats (lagares) at a controlled temperature of 29°C, until the right degree of sweetness (baumé) is achieved, at which point the grape brandy is added. 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.
Intense amber-golden colour. It reveals a bouquet of wonderful complexity and elegance, with dominant aromas of dried fruit and vanilla and enveloping notes of toast. In the mouth, it is dense and voluminous, yet smooth and delicate. It shows great complexity and great balance. A long and impressive finish.
Ideal with walnut and almond cakes. Best served at a temperature between 12 and 14°C.
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