Kopke Colheita Port 2011

€ 37.00

Brick red in colour, this Colheita shows aromas of caramelized fruit, dried fruit and spice from its ageing in barrel. On the palate it is a balanced wine, with a perfect match between acidity and sweetness. Flavours of dried fruit, coffee and delicate notes of spice render the wine velvety and intense.

Food pairing

Delicious with slightly sweetened desserts such as crème brûlée, dried fruits and as an aperitif . Great with a handful of nuts, caramel pecan pie, milk chocolate or old Dutch cheese

Grapes: 25% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz, 25% Tinta Barroca

The 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).

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 aro-mas, 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.

Alcoholcontent

20%vol

pH: 3,5

Store & Serve

Like all tawny port, colheita is best when it is chilled like a white Burgundy (14 ° C) and served in small white wine glasses (Riedel Vinum Riesling for example). Remains enjoyable up to a few months (4 to 6 months) after opening, provided you always close the bottle with the original stopper and store it at a constant temperature of about 12 degrees.

The wine should be stored in a cool and dry place, sheltered from light and temperature uctuations, 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.