Kopke Colheita White Port 2010
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 VarietiesMalvasia Fina, Viosinho, Folgasão, Rabigato, Códega do Larinho.
Wine MakerCarlos Alves
- Alcohol 20.00%
- pH 3.40
- Total Acidity 3.60g/dm3
- Reducing Sugars 122.00g/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 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 orangey-straw colour. Rich and intense on the nose, with notes of fresh tropical fruit, orange blossom and honeycomb enveloped in notes of smoke from its ageing in wood. In the mouth flavours of molasses, tangerine, apricot and raisins stand out, with a spicy edge making the finish balanced and lingering.
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 14 and 16°C.
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