Kopke Colheita White Port 2004
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 20.00%
- pH 3.42
- Total Acidity 4.9g/dm3
- Reducing Sugars 121.00g/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 The best scenario to enjoy
Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned with their skins on, at temperatures between 16-18ºC, to produce a white wine with colour and structure that can sustain a prolonged ageing in oak. The fermentation is halted by adding grape brandy, creating the 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.
It is bright in a straw yellow tone. It displays in its essence notes of almonds, combined with notes of wood and delicious figs. As a whole, it is perfect and surprising in its intensity, revealing sensations of freshness, characteristics of an excellent white. Endless and consistent finish.
Enjoy it with an almond, lemon and poppy seed cake, or milk and hazelnut chocolate nocciolato with basil ice cream. Wonderful just on its own, after a meal. Best served at a temperature between 8 and 10ºC.
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