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Kopke Colheita White Port 2005

  • 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 greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature.

  • HeightUp to 600 meters.

  • Grape VarietiesTraditional Douro grape varieties (Malvasia Fina 50%, Gouveio 15%, Rabigato 15%, Viosinho 15% and Arinto 5%).

  • Wine MakerCarlos Alves

Kopke Colheita White Port 2005

Technical Details

  • Alcohol 20.00%
  • pH 3.38
  • Total Acidity 4.7g/dm3
  • Reducing Sugars 122.00g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638


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 2005 Colheita it means remembering a remarkable eventlike the creation of YouTube, the largest video-sharing website in the world.

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
  • 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.

  • Intense straw yellow color. Delicate and surprising aroma where it reveals notes of dried fruits with light woody notes involved in small floral suggestions. In the mouth it surprises with its excellent acidity that combines perfectly with sweeter flavors and some spice. Irresistible aftertaste.

  • 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.

Awards & Honors

  • FTLOP 2015 | Roy Hersh - 91 pts

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Kopke Colheita White Port 2004