2011 Technical Specifications
Alcohol 19.5%
Residual Sugar 127 g/L
pH 3.38
Total Acidity 4.1 g/L
Calories (estimated) 240 kcal / glass
150ml glass240 kcal
750ml bottle1200 kcal
Grape Varieties 50% Malvasia Fina, 30% Viosinho, 10% Rabigato, 10% Gouveio
Region Porto
Soil Schist-sandstone (greywacke), Interspersed with granite in some places
Fermentation Vessels Stainless-steel vats
Production Details According to the official technical sheet, vines occupy horizontal terraces and newer vertical plantings, at elevations up to 600 m. Grapes undergo skin maceration and churning while fermenting in stainless-steel vats at 16–18°C; fermentation is stopped with grape brandy. The single-harvest wine matures in oak barrels for a variable period of no less than seven years. Recommended serving temperature is 8–10°C.
Tasting Notes Bright golden; dried flowers, honeycomb and spices; apricot in syrup, dried fruit, walnut, fig and almond; fresh and delicate finish
Food Pairing Dried fruit, apricots stuffed with walnuts, smoked salmon, vanilla ice cream or orange tart
2009 Technical Specifications
Alcohol 19.5%
Residual Sugar 117 g/L
pH 3.38
Total Acidity 4.1 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties 50% Malvasia Fina, 15% Gouveio, 15% Rabigato, 15% Viosinho, 5% Arinto
Region Porto
Soil Schist and greywacke of ante-ordovician origin, With some granite-related inclusions
Fermentation Vessels Stainless-steel vats
Production Details Vines are planted on horizontal terraces and, more recently, vertically up the slope; vineyard elevation reaches up to 600 m. Grapes macerate and are churned with their skins during fermentation in stainless-steel vats at 16–18°C. Fermentation is stopped with grape brandy. This single-harvest Colheita matures in oak barrels for a variable period of no less than seven years and is bottled according to market demand. Recommended serving temperature is 8–10°C.
Tasting Notes Golden; fresh and intense, with honey, light exotic notes, vanilla and yellow stone fruit; fruit and wood-ageing aromas on the palate; elegant, seductive finish
Food Pairing Almond, lemon and poppy-seed cake; milk-and-hazelnut chocolate nocciolato with basil ice cream; or served alone after a meal
Sources: kopke1638.com ↗ · Compare this vintage
1940 Technical Specifications
Alcohol 20.0%
Residual Sugar 134 g/L
pH 3.73
Total Acidity 5.06 g/L
Calories (estimated) 245 kcal / glass
150ml glass245 kcal
750ml bottle1225 kcal
Grape Varieties 50% Malvasia Fina, 25% Viosinho, 25% Códega
Region Porto
Soil Schist-sandstone (greywacke), Interspersed with granite in some places
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, then underwent skin maceration and constant churning during fermentation in lagares until the desired Baumé; grape brandy stopped fermentation to produce the fortified wine. This single-harvest wine aged in oak for 80 years. Vines are described on horizontal terraces and newer vertical plantings, at elevations up to 600 m. Recommended serving temperature is 12–14°C.
Tasting Notes Classic wood-aged white-Port hue; citrus, spice, beeswax and smoke; syruped citrus, white plum and hazelnut; fresh palate and long, consistent finish
Food Pairing Hard cheeses, honey-roasted almonds, caramelized seafood and curry
Critics Ratings Wine Advocate, Mark Squires: 98
1935 Technical Specifications
Alcohol 21.5%
pH 3.41
Total Acidity 5.2 g/L
Grape Varieties Traditional Douro grape varieties; individual varieties and proportions not stated
Region Porto
Soil Schist-sandstone (greywacke), Interspersed with granite in some places
Fermentation Vessels Stainless-steel vats
Production Details Vines are described on horizontal terraces and newer vertical plantings, at elevations up to 600 m. Grapes macerate and are churned with their skins during fermentation in stainless-steel vats at 16–18°C; fermentation is stopped with grape brandy. The single-harvest Colheita matures in oak barrels for a variable period of no less than seven years and is bottled according to demand. Recommended serving temperature is 8–10°C. The technical panel also displays a second entry labeled 'Alcohol 81.00 g/dm³'; because the label is internally inconsistent and the linked PDF was not opened within the page budget, no residual-sugar claim is inferred from it.
Tasting Notes Vibrant pale yellow; dried fruit, molasses and spice; intense, full-bodied and velvety; elegant and powerful
Food Pairing Almond, lemon and poppy-seed cake; milk-and-hazelnut chocolate nocciolato with basil ice cream; or served alone after a meal
Critics Ratings Jancis Robinson, 2015: 18
Sources: kopke1638.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1981092 | — | — | wine-searcher.com ↗ |