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Kopke Colheita Tawny Port 2000

  • 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).
    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 Tawny Port 2000

Technical Details

  • Alcohol 20,00%
  • pH 3,58
  • Total Acidity 4,42 g/dm3
  • Reducing Sugars 116,00 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 is to taste history and, in the case of this 2000 Colheita, it means remembering a remarkable event like the celebration of the 500 years since the arrival of the Portuguese in Brazil.

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

  • 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.

  • Intense brown colour with brick-coloured hues. Rich and concentrated bouquet, laden with dried fruit aromas and a refined note of spice. In the mouth, it is smooth and velvety. It is harmoniously structured and closed. A long and delicate 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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