Kopke Colheita Tawny Port 1998
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 VarietiesTraditional Douro grape varieties.
Wine MakerCarlos Alves
- Alcohol 20,00%
- pH 3,49
- Total Acidity 5,08 g/dm3
- Reducing Sugars 117,00 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
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.
Bright brown colour with red hues. The aromas of dried fruit are dominant on the nose, yet fresh notes of red fruit (cherry) come delicately to the fore. Elegant and complex on the palate, laden with rich flavours well integrated with the exuberance of spice. Unctuous, delicious and persistent finish.
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.
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