Kopke Colheita 2009 Port - Wineseeker
$60.40

Kopke Colheita 2009 Port

Region
  • Portugal
Style
  • Fortified
Varietal
  • Port

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) All Free(**)
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 
(**) Normally $2.50 - free as we all are dealing with the COVID crisis

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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 nal fortied 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
Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well
combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with rm silky tannins merging wonderfully into a dense and refreshing nish.
RECOMMENDATIONS
Served chilled, it reveals all its nesse 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.

Made from: Touriga Nacional, Tinta Roriz, Touriga Franca e Tinta Barroca

 

  • Alcohol 20,00%
  • pH 3,55
  • Total Acidity 3,70 g/dm3
  • Reducing Sugars 110,00 g/dm3
  •  

    Winemaker Notes

    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 nal fortied 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
    Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well
    combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with rm silky tannins merging wonderfully into a dense and refreshing nish.
    RECOMMENDATIONS
    Served chilled, it reveals all its nesse 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.

    Made from: Touriga Nacional, Tinta Roriz, Touriga Franca e Tinta Barroca

     

  • Alcohol 20,00%
  • pH 3,55
  • Total Acidity 3,70 g/dm3
  • Reducing Sugars 110,00 g/dm3
  •