Kopke Colheita Tawny Port 1940
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 20.0%
- pH 3.53
- Total Acidity 6.81g/dm3
- Reducing Sugars 165.00g/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. To taste a wine is totaste history and, in the case of this 1940 Colheita, it means remembering a remarkable eventlike the Exhibition of the Portuguese World in Lisbon.
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 soon after purchase.
- VINIFICATION Get to 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.
An intense amber colour. The aromas of dried fruit flourish on the nose well-balanced with those of wood, hints of spice and notes of coffee. Engaging and smooth in the mouth, with good body and remarkable elegance. The well-balanced acidity is enticing and defines its delicate finish.
Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spices, 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.
Awards & Honors
Keep scrolling to see the next Port Wine
Touch to see the next bottle