Rating:
91
Wine Spectator
Redolent of toffee, this light, spicy style offers succulent flavors of dried fig, pear tart and baked apple. Cinnamon and white chocolate notes chime in on the fresh, juicy finish, accompanied by hints of sage. Drink now. 50 cases imported.
Product Description:
Kopke's path as a winegrower is entwined with the history of its location. The Douro was destined to become the chosen stage for this marriage between the will of man and nature took place. The purchase of a farm in the Douro, in 1781, marks the transition from a wine buying company to a major producer. Port Wine gradually become the focus of the company and soon represents its main business. Nicolau Kopkë & Co. is an example for innovation, producing and shipping its wines within the same company. In 1828 Cristiano Nicolau Kopkë, great-great-grandson of the company's founder Nicolau Kopkë and grandson of Cristiano Kopke, sided with the Liberal Party during the civil war, thus linking the company and the family to the cause. This dedication to the concept of social progress will be shared by all the family's successive generations. He was graced with the title of Baron of Vilar in 1836 and, ten years later, his nephew Joaquim Augusto Kopke was made Baron of Massarelos. Two centuries after the arrival of the family in Portugal, their commitment to the development of the country had been rewarded. The company changed its name to C. N. Kopke in 1841, remaining as such to this day. In the centuries to come, Kopke will endeavour to honour its legacy, that was built with passion throughout generations.
TASTE HISTORY WITH THE OLDEST PORT WINE
HOUSE
Every wine tells a story. Kopke's Colheitas, however, tell a unique story. To taste a wine is to
taste history and, in the case of this 1974 Colheita, it means remembering a remarkable event
like the Portuguese Revolution of 25 April 1974.
VINIFICATION
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 aromas, 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.
TASTING NOTES
A deep amber colour with orange hues. A complex and elegant nose, with hints of walnut and
hazelnut set against a mellow background. On the palate, it is voluminous and well structured,
yet elegant and balanced. The concentrated flavours give the wine a particular depth, accentuating its enduring finish.
RECOMMENDATIONS
Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts
made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly,
tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between
12 and 14°C.