Kopke Colheita 1941 Porto / 20% / 0.75l
- Colheita grade means that the grapes come from only one vintage. Maceration on the skins brings out all the best qualities, while continuous whisking during fermentation at a controlled temperature enhances flavors and aromas.
Product description
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 features, 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 a light, amber color. On the nose it is very smooth and harmonious, but also full and decisive. It captivates with aromas of hazelnuts and vanilla, lined with notes of wood. On the palate it is very concentrated, expressive and coherent, gracefully developing towards nutty notes with a delicate accent of dried fruit. The finish is long and very persistent.
It tastes best served at a temperature of 12-14 degrees. Perfect to enjoy it drunk alone, but in culinary combinations it will be interesting with desserts based on caramel and chocolate, additions of dried fruit will also be welcome. It will also present itself well with medium-aromatic cheeses.