Kopke Colheita Port 1934 Tawny
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%
- pH 3,75
- Total Acidity 5,90 g/dm3
- Reducing Sugars 147 g/dm3
Crafting wine experiences
TASTE HISTORY WITH THE OLDEST PORT WINE HOUSE
Every wine tells a 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. To assure its full quality and flavour, it should be stored in bottle for as little time as
possible, and should be drunk preferably between 2 to 6 months.
- VINIFICATION AND AGEING FIND MORE ABOUT THE PROCESS
- TASTING NOTES THE WINE DNA
- RECOMMENDATIONS HOW TO SERVE IT
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 fortifed 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.
Deep mahogany in colour, with olive green hues. Exuberant nose, with aromas of molasses and coffee wrapped in notes of hazelnut, black pepper, dried tobacco leaves and a hint of cedar resin. On the palate it keeps engaging, layer upon layer, revealing notes of wood and spices well-matched with notes of caramel. With a perfect balance between crisp acidity and sweeter flavours, its finish is enduring.
This Colheita is such a complete and engaging wine that we recommend enjoying it on its own. Serve slightly cool, at a temperature between 14 and 16°C, to make the most of its expressiveness.
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