2021 Technical Specifications
Alcohol 20.0%
Residual Sugar 100 g/L
pH 3.3
Total Acidity 6.2 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 33% Touriga Nacional; 67% grapes from old vines
Classification Vintage Port
Region Porto
Soil Greywacke and schist, Interspersed with granite in some places
Orientation Rows Traditionally Planted Across The Slope On Horizontal Terraces; Newer Vines Planted Vertically Up The Slope (“Vinha Ao Alto”)
Sites Quinta de São Luiz
Fermentation Vessels Lagares (vats)
Production Details Hand-picked grapes were destemmed and crushed, then carefully macerated with constant churning during fermentation in lagares at 28–30°C until the desired Baumé degree; grape brandy was then added for fortification. The wine was bottled between two and three years after harvest. Vineyard elevation is 110–135 metres, and recommended serving temperature is 16–18°C.
Tasting Notes Deep and full-bodied with violet nuances; spice, ripe red fruit, balsamic and resin aromas; intense tannins, acid-fruit notes, refreshing acidity and a dense, long, balanced finish
Food Pairing Red meat or game; blue or soft cheeses such as Serra da Estrela
Sources: kopke1638.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 20.0%
Residual Sugar 100 g/L
pH 3.3
Total Acidity 6.2 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 60% grapes from old vines; 40% Touriga Nacional
Classification Vintage Port
Region Porto
Soil Schist-sandstone (greywacke), Interspersed with granite in some places
Orientation Rows Traditionally Planted Across The Slope On Horizontal Terraces; Newer Vines Planted Vertically Up The Slope (“Vinha Ao Alto”)
Sites Quinta de São Luiz
Fermentation Vessels Vats
Production Details Grapes were hand-harvested, destemmed and crushed, then carefully macerated with continuous churning during fermentation in vats at 28–30°C until the desired Baumé degree; grape brandy was then added for fortification. The wine was bottled between the second and third year after harvest. Vineyard elevation is 110–135 metres, and recommended serving temperature is 16–18°C.
Tasting Notes Deep dark colour with violet hues; floral, menthol, blueberry and smoky aromas; assertive acidity, intense tannins, delicate fresh fruit and a long, compelling finish
Food Pairing Red meat or game; blue or soft cheese such as Serra da Estrela; also suitable alone or with a cigar
Sources: kopke1638.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 20.0%
Residual Sugar 109 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties 50% Touriga Nacional; 50% grapes from old vines
Classification Single Quinta Vintage Port
Region Porto
Soil Pre-ordovician greywacke schist with some inclusions from the surrounding granitic geological formation
Orientation Rows Traditionally Planted Across The Slope On Horizontal Terraces; Newer Vines Planted Vertically Up The Slope (“Vinha Ao Alto”)
Sites Quinta de São Luiz
Fermentation Vessels Lagares
Production Details Hand-picked grapes were destemmed and crushed, then carefully macerated with continuous remontage during fermentation in lagares at 28–30°C until the desired Baumé degree; wine spirit was then added for fortification. The wine was bottled between the second and third year after harvest. Vineyard elevation is 110–135 metres, and recommended serving temperature is 16–18°C.
Tasting Notes Concentrated deep colour; fresh, exuberant layered ripe-black-fruit aromas; structured and balanced with firm tannins, crisp acidity, fresh-fruit layers and an intense, persistent finish
Food Pairing Red meat or game; blue or soft cheeses such as Serra da Estrela; also suitable alone or with a cigar
2015 Technical Specifications
Alcohol 20.0%
Residual Sugar 102 g/L
pH 3.67
Total Acidity 5.03 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 50% Touriga Nacional; 50% grapes from vineyards more than 50 years old
Classification Single Quinta Vintage Port
Region Porto
Soil Pre-ordovician greywacke schist with inclusions from a surrounding granitic geological formation
Orientation Vines Planted On Horizontal Terraces And, More Recently, Vertically Along The Steepest Slope Lines (“Vinha Ao Alto”)
Sites Quinta de São Luiz
Fermentation Vessels Vats
Production Details Hand-picked grapes were destemmed and crushed, then carefully macerated with continuous pumping during fermentation in vats at 28–30°C until the desired Baumé degree; grape brandy was then added for fortification. The wine was bottled between the second and third year after harvest. Vineyard elevation reaches up to 600 metres, and recommended serving temperature is 12–14°C.
Tasting Notes Deep intense colour; exuberant and complex aromas of very ripe black wild berries, balsamic notes and black pepper; refined and intense palate with firm tannins, striking acidity, ripe black fruit and a long, powerful finish
Sources: kopke1638.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1276251 | — | — | wine-searcher.com ↗ |