Kopke, 1999

Colheita Port
Kopke Presentation Box
***95 Points- Gold Medal- Decanter Wine Awards***

Description and Reviews:
Complex and with many layers, beginning with a nose of fragrant foraging scents, herbs and earth, then a palate which delivers iodine, milk chocolate and leather. Soft and silky.

Review:
Bright red-brown colour. Presents a complex bouquet of fruity aromas, standing-out the red fruits. In the taste it is elegant, well structured and with an excellent aromatic intensity. The freshness is in perfect harmony with the delicious fruity flavours, which are extended through the persistent and seductive finish.

Colheita, or single harvest ports, are aged in the barrel. Contrast this with vintage ports which are aged in the bottle and only have a short drinking window after opening. Colheita ports have had air working on them through the cask during all the years of aging, giving them a open-life of a month or longer. Lighter and more delicate than vintage ports, the colheita ports are immediately understandable and enjoyable to the novice port drinker and an on-going pleasure to the experienced.

Kopke Port is the oldest port house. Established in 1638 by Nicolau Kopke and his son Cristiano, who came to Portugal as representatives of the Hanseatic League, the House has been run through the generations by several representatives of the Kopke family, obtaining an excellent reputation for its wines.


Colheita Port Storage and Serving Advice:
Colheita Port should be stored in a cool and dry place, sheltered from light and temperature fluctuations, and the bottle should remain in an upright position. If stored correctly, Colheita Ports will keep for decades in the bottle. Over time, it is natural that a little sediment will form at the bottom of a bottle of colheita Port wine. Once opened colheita Port should be stored in a fridge and should be consumed within 3 months. Colheita Ports do not require decanting and are best served at a temperature between 14 and 16°C.



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