Kopke Colheita Port 2011 White
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 Varieties50%, Malvasia Fina, 30% Viosinho, 10% Rabigato, 10% Gouveio
Wine MakerCarlos Alves
- Alcohol 19,5%
- pH 3,38
- Total Acidity 4,10g/dm3
- Reducing Sugars 127.00g/dm3
Crafting wine experiences
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. 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 Know 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 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 golden in colour, it shows a discreet bouquet, with notes of dried flowers, honeycomb and some spices. The palate shows an engaging and intense wine, with flavours of apricots in syrup and notes of dried fruit, walnut, fig and almond. A young white Colheita, with enormous potential. A fresh and delicate finish.
Chill to a temperature of between 8 and 10ºC and serve with savoury nibbles such as dried fruit, apricots stuffed with walnuts or smoked salmon. If sweet is your thing, try it with vanilla ice cream or orange tart.
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