2012 Technical Specifications
Alcohol 20.0%
Residual Sugar 100 g/L
pH 3.5
Total Acidity 4.6 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 25% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz, 25% Tinta Barroca
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. This single-harvest wine matured in oak barrels for a variable period of at least seven years and was bottled according to market demand. The vineyards reach up to 600 m; recommended serving temperature is 14–16°C.
Tasting Notes Red-brown colour; ripe fruit, nuts and spice; full, sweet-fruited palate with nuts and white pepper; fresh, intense finish
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
Sources: kopke1638.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 20.0%
Residual Sugar 120 g/L
pH 3.5
Total Acidity 4.6 g/L
Calories (estimated) 240 kcal / glass
150ml glass240 kcal
750ml bottle1200 kcal
Grape Varieties 25% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz, 25% Tinta Barroca
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. This single-harvest wine matured in oak barrels for a variable period of at least seven years and was bottled according to market demand. Vineyard elevation reaches up to 600 m; recommended serving temperature is 14–16°C.
Tasting Notes Brick colour; caramelized fruit, dried fruit and spice; balanced sweetness and acidity; dried fruit, coffee and delicate spice; velvety and intense
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
Sources: kopke1638.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 20.0%
Residual Sugar 120 g/L
pH 3.51
Total Acidity 3.8 g/L
Calories (estimated) 240 kcal / glass
150ml glass240 kcal
750ml bottle1200 kcal
Grape Varieties Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca; proportions not stated
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. This single-harvest wine matured in oak barrels for a variable period of at least seven years and was bottled according to market demand. Vineyard elevation reaches up to 600 m; recommended serving temperature is 14–16°C.
Tasting Notes Brick and amber colour; walnut, almond, spice, vanilla, lemongrass and mint; honey, smoke and ripe fruit; balanced, long and intense
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
Sources: kopke1638.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 20.0%
Residual Sugar 110 g/L
pH 3.55
Total Acidity 3.7 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca; proportions not stated
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. This single-harvest wine matured in oak barrels for a variable period of at least seven years and was bottled according to market demand. Vineyard elevation reaches up to 600 m; recommended serving temperature is 12–14°C.
Tasting Notes Brown-brick colour; jammy fruit, black plum, liquorice and spice; smooth palate with silky tannins and a dense, refreshing finish
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
Sources: kopke1638.com ↗ · Compare this vintage
1978 Technical Specifications
Alcohol 20.0%
Residual Sugar 144 g/L
pH 3.57
Total Acidity 5.36 g/L
Calories (estimated) 250 kcal / glass
150ml glass250 kcal
750ml bottle1250 kcal
Grape Varieties Traditional Douro grape varieties; individual varieties and proportions not stated
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. This single-harvest wine matured in oak barrels for a variable period of at least seven years and was bottled according to market demand. Vineyard elevation reaches up to 600 m; recommended serving temperature is 12–14°C.
Tasting Notes Brick colour with amber rim; spice and dried fruit; balanced, rich texture; structured, elegant and persistent
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
1941 Technical Specifications
Alcohol 20.0%
Residual Sugar 151 g/L
pH 3.48
Total Acidity 5.92 g/L
Calories (estimated) 255 kcal / glass
150ml glass255 kcal
750ml bottle1275 kcal
Grape Varieties Traditional Douro grape varieties; individual varieties and proportions not stated
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares at 28–30°C, and fortified with grape brandy at the desired Baumé. The single-harvest wine matured in oak barrels for a variable period of at least seven years before bottling to market demand. Vineyard elevation reaches up to 600 m; recommended serving temperature is 14–16°C.
Tasting Notes Pale amber; hazelnut, vanilla and wood; concentrated, smooth and expressive; long finish
Food Pairing Caramel, dried-fruit and spiced desserts; tarte tatin; crème brûlée; medium-strength cheeses
Sources: kopke1638.com ↗ · Compare this vintage
1940 Technical Specifications
Alcohol 20.0%
Residual Sugar 173 g/L
pH 3.44
Total Acidity 7.12 g/L
Calories (estimated) 270 kcal / glass
150ml glass270 kcal
750ml bottle1350 kcal
Grape Varieties 25% Touriga Nacional, 25% Tinta Roriz, 25% Touriga Franca, 25% Tinta Barroca
Region Porto
Soil Schist-sandstone (greywacke), With granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, macerated with continual circulation during fermentation in lagares, and fortified with grape brandy at the desired Baumé. The single-harvest wine was aged in oak for 80 years. Vineyard elevation reaches up to 600 m; recommended serving temperature is 14–16°C.
Tasting Notes Slight greenish hue; dried fruit, wood, coffee and spice; layered palate; long, textured finish
Food Pairing Beef with caramelized onion and peanuts; caramelized pear with cheese ice cream; dried apricots; caramel, nut and spiced desserts
Sources: kopke1638.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1515817 | — | — | wine-searcher.com ↗ |