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Kopke Colheita Port Tawny 1965

  • 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 Port Tawny 1965

Technical Details

  • Alcohol 20,00%
  • pH 3,55
  • Total Acidity 6,00 g/dm3
  • Reducing Sugars 144,00 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 1938 Colheita, it means remembering a remarkable event like UNICEF winning the Nobel Peace Prize for its promotion of “fraternity between nations”.

 

The wine should be stored in a cool and dry place, sheltered from light and temperature uctuations, 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.

  • A vivid amber colour. Impressive aromas, with notes of dried fruit and liqueur. Wonderfully balanced, with smoothness and good structure. Seductive and appealing freshness. An elegant and persistent 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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Kopke Colheita Port 1957