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 53-58F.