Kopke Colheita 1966 Porto / 20.5% / 0.75l

The origins of the brand date back to 1636, when Nicolau Kopkë settled in Portugal as Consul General of the Hansa. Two years later, the first bottles of wine hit the market. The next important step was the purchase of an estate in 1781 and the beginning of its own production, without relying on supplies from external winegrowers as before. Over the years, port became the main focus of the company and emphasis was placed on the development of this category of wine. An important moment came in 1828, when during the civil war, the great-grandson of the founder, Cristiano Nicolau Kopkë, sided with the Liberal Party, thus uniting the family and the company, establishing values ​​that accompany it to this day.

In 1922, the company took over Quinta de São Luiz and moved all of its DOC Douro wine production there. To this day, Kopke wines enjoy unwavering recognition around the world, because despite many innovations introduced in production over the decades, the company still relies on its heritage and tradition. It is worth adding that Kopke is the oldest port house.

The grapes used for production were hand-picked, destemmed and gently pressed. The Colheita class means that the grapes come from only one vintage.   Maceration on the skins allows to extract all the best qualities, and the continuous beating during fermentation at a controlled temperature enhances the flavors and aromas. It is aged in oak barrels for no less than 7 years. It has an intense, brown color, with a brick rim already appearing in the glass, which is a sign of age. On the nose it is quite serious, complex and elegant, with quite characteristic aromas of dried fruit and notes of smoke. On the palate it is silky and smooth, the flavors of plum and dried fig are well combined with notes of vanilla. The finish is long and persistent, with a continuing integration of flavors.

It tastes best served at a temperature of 12-14 degrees. Thanks to its gentle cooling, you can feel all its finesse and elegance, also in the company of desserts based on caramel and dried fruit, with a bit of spice. It will also be suitable for cheeses of medium intensity.