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Kopke Colheita Tawny Port 1999

  • 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

Kopke Colheita Tawny Port 1999

Technical Details

  • Alcohol 20,00%
  • pH 3,56
  • Total Acidity 4,60 g/dm3
  • Reducing Sugars 118,00 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

Taste history with
the oldest Port
Wine House.

Every wine tells a story. Kopke’s Colheitas, however, tell a unique story. To taste a wine isto taste history and, in the case of this 1999 Colheita, it means remembering a remarkableevent like the adoption of the Euro as underlying accounting currency in Portugal and 10other EU countries.

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 avour, it should be stored in bottle for as little time as possible, and should be drunk preferably between 2 to 6 months.

  • VINIFICATION Get ot know more about the process
  • RECOMMENDATIONS The best scenario to enjoy
  • The wine-making process includes the halting of fermentation by adding the grape brandy, the blending of dierent 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.

  • Vivid golden-red colour. Complex bouquet of fruity aromas, especially red fruit. In the mouth, it is elegant, well structured and with excellent aromatic intensity. Its freshness is in perfect balance with the delicious fruity avours that persist in a seductive and lengthy finish.

  • Perfect with very sweet desserts, ice cream and chocolate. Best served at a temperature between 14 and 16°C.

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Kopke Colheita Tawny Port 1998