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Kopke Colheita White Port 2008

  • 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 White Port 2008

Technical Details

  • Alcohol 19.50%
  • pH 3.29
  • Total Acidity 3.94g/dm3
  • Reducing Sugars 142.00g/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.

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
  • 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.

  • With a golden colour, this wine reveals delicate honeyed aromas, with hints of candied orange peel, vanilla and dried apricot. A charming wine in the mouth, blending refined aromas of fruit and cask ageing, making this an enticing and intense wine. An elegant and seductive finish, with refreshing acidity that lingers.

  • 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. 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. Best served at a temperature between 8 and 10°C.

Awards & Honors

  • International Wine Challenge Gold Winner 500x250
    International Wine Challenge 2018 - Gold
  • Decanter World Wine Awards Platinum 500x250
    Decanter World Wine Awards 2018 - Platinum l 91 pts
  • Concourse Mondial de Bruxelles Silver 500x250
    Concours Mondial Bruxelles 2018 - Silver Medal

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Kopke Colheita Port 2001