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Kopke Quinta S. Luiz Vintage 2019

  • 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.

  • Height110-135 metres.

  • Grape Varieties40% Touriga Nacional, 60% Old Vines

  • Wine MakerCarlos Alves

Kopke Quinta S. Luiz Vintage 2019

Technical Details

  • Alcohol 20%
  • pH 3,3
  • Total Acidity 6,2 g/dm3
  • Reducing Sugars 100 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

TASTE HISTORY WITH THE OLDEST PORT WINE HOUSE

This Vintage from Quinta de São Luiz is the result of the combination of a dry and cold winter and a summer (August and September) with a temperature range that benefited the grapes’ good maturation. Lack of rainfall, high temperatures during the day and cold nights were a stark contrast with the extreme summers of the previous years. The harvest began with dry weather and moderate temperatures, which benefited gradual ripening and healthy berries.

The wine should be stored in a fresh, dry and dark place, without temperature variations, and the bottle must remain in a horizontal position. This wine can be kept in bottle for an indefinite period, without any damage to the quality of its properties and character. Once opened, it should be decanted and consumed within 1 to 2 days. The periods here suggested are merely for guidance, not implying the deterioration of the wine but only a slow evolution that can lead to the loss of its original sensorial characteristics. Best served at a temperature between 16 and 18 °C.

  • VINIFICATION AND AGEING Know more about the process
  • TASTING NOTES THE WINE DNA
  • PAIRING SERVICE TEMPERATURE AND PAIRING
  • Harvested by hand at the optimum time, the grapes are then destemmed, crushed and vinifed in accordance to a process of careful maceration to extract their color, tannins and aromas, complemented by permanent churning during fermentation. This process takes place in vats, at a controlled temperature between 28-30°C, until reaching the desired Baume degree. At this stage, grape brandy is added (fortification). This is an exceptional wine, from a single harvest, bottled between the second and third year after the harvest. It is deep-red in colour, complex, full-bodied and with a remarkable ageing potential.

  • Deep dark colour with violet hues. It shows a splendid nose, with oral aromas, menthol and black fruit (blueberries) and notes of smoke. In the mouth it displays assertive acidity, much in the style of Casa Kopke, well combined with intense tannins. Delicate fresh fruit developing into a long and compelling finish, foreseeing great ageing potential.

  • Pair it with a main course of red meat or game. Blue or soft cheese (such as Serra da Estrela) are equally well suited. This unique wine's exceptional quality means it's best enjoyed on its own or with a cigar.

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