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Kopke Colheita White Port 2003

  • 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.

Kopke Colheita White Port 2003

Technical Details

  • Alcohol 20.00%
  • pH 3.47
  • Total Acidity 4.04g/dm3
  • Reducing Sugars 136.00g/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.

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.

  • VINIFICATION Get ot know more about the process
  • TASTING NOTES The Wine DNA
  • RECOMMENDATIONS The best scenario to enjoy
  • Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned with their skins on, at temperatures between 16-18ºC, to produce a white wine with colour and structure that can sustain a prolonged ageing in oak. The fermentation is halted by adding grape brandy, creating the 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.

  • Intense golden-yellow colour. On the nose, it is discreet and delicate, laden with notes of dried fruit, cherries in syrup and subtle molasses. Vivid and rich in the mouth, it shows excellent structure and assertive vigour. Its elegance lingers into an unctuous and distinct finish.

  • Enjoy it with an almond, lemon and poppy seed cake, or milk and hazelnut chocolate nocciolato with basil ice cream. Wonderful just on its own, after a meal. 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. Best served at a temperature between 8 and 10°C.

Awards & Honors

  • Jancis Robinsons
    Jancis Robinson's scores 2015 - 16 pts
  • Robert Parker
    Robert Parker 2016 - 91 pts
  • Wine Enthusiast
    Wine Enthusiast 2016 - 89 pts
  • kopke-award_by Buro
    Wine & Spirits l Year Best Port List - 92 pts

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Kopke Colheita Port 1958