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Kopke Colheita Tawny Port 1940

  • 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 Varieties25% Touriga Nacional, 25% Tinta Roriz, 25% Touriga Franca, 25% Tinta Barroca

  • Wine MakerCarlos Alves

Kopke Colheita Tawny Port 1940

Technical Details

  • Alcohol 20.0%
  • pH 3.44
  • Total Acidity 7.12g/dm3
  • Reducing Sugars 173.00g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638


The year is 1940, we are in the Douro valley,in the ancient Quinta de São Luiz. 1940 was a difficult year, but the quality of the berries suggested a long life for the wines of this harvest.Over the next decades and generations,there were many opportunities and sustained pressure to launch this nectar onto the market. The world changed and societies evolved. Despite all this, this wine was kept for 80 long years in a cellar that resisted time. But all good things come to those who wait. That patience, together with the terroir and the mastery of ageing wines in wood has transformed this wine into a unique experience.


Colheita 1940 Tawny

97 pts Wine Advocate, Mark Squires

98 pts Decanter Magazine, Julie Sheppard

19 pts Purple Pages, Jancis Robinson

19 pts Revista de Vinhos, José João Santos

19 pts Revista Grandes Escolhas, João Paulo Martins

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. Once opened, it is recommended to be drunk within 2 - 6 months.

  • VINIFICATION AND AGEING Get to know more about the process
  • PAIRING 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 skin aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) 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. Aged in oak wood for 80 years.

  • With a slightly greenish hue, this wine presents an elegant and remarkable freshness and complex aromas of dried fruit balanced with the aromas of wood and coffee and hints of spice. In the mouth it reveals layers of flavour, ending with a long and textured finish.

  • Best served slightly refreshed and paired with beef, caramelised onion with peanut shavings, caramelised pear combined with a cheese flavoured ice cream, dehydrated apricots and caramel-based desserts, nuts and spices.

Awards & Honors

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Kopke Colheita Tawny Port 1937