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Kopke Colheita Port 1941

  • 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

Kopke Colheita Port 1941

Technical Details

  • Alcohol 20.0%
  • pH 3.56
  • Total Acidity 5.80g/dm3
  • Reducing Sugars 145.00g/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 1941 Colheita, it means remembering a remarkable event like the birth of the American songwriter, singer, painter, actor and writer Bob Dylan.

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.

  • Pale amber in colour, it shows a rich and polished nose, with notes of hazelnut and vanilla and hints of wood. Concentrated and smooth on the palate, it is very expressive and consistent. Long and enduring 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

  • World Port Awards_500x250
    The World Best Port 2017
  • IWSC gold oustanding
    International Wine & Spirits Competition 2017 - Gold Outstanding
  • TEXSOM International Wine Awards Gold_500x250
    TEXSOM 2016 - Gold
  • IWSC gold_by Buro
    International Wine & Spirits Competition 2016 - Gold
  • International Challenge 2016 Gold & Trophy
    International Wine Challenge 2016 - Gold & Trphy Red Colheita
  • Decanter World Wine Awards Platinum 500x250
    Decanter World Wine Awards 2017 - Platinum
  • Concourse Mondial Bruxelles Grand Gold Medal_by Buro
    Concours Mondial de Bruxelles 2016 - Grand Gold
  • Decanter_Gold Award_
    Decanter World Wine Awards 2015 - Gold Medal
  • IW Challenge Gold
    International Wine Challenge 2015 - Gold Medal
  • Wine Spectator 500x250
    Wine Spectator 2016 - 93 pts
  • Wine Enthusiast
    Wine Enthusiast 2016 - 93 pts
  • Robert Parker
    Robert Parket 2016 - 97 pts
  • Jancis Robinsons
    Jancis Robinson 2015 - 18 pts

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