Kopke Colheita Port 2003

Every wine tells a story. Kopke colheita port 2003 however, tells a unique story. To taste a wine is to taste history and, in the case of this 2003 Colheita, it means remembering a remarkable event like the sequencing of 99% of the human genome, with an accuracy of 99.99%.

• Deep red colour with a tawny-coloured rim
• Complex bouquet of dried fruit, with prevailing notes of spice
• Sophisticated and delicate on the palate
• Good structure, well-balanced acidity and pleasant unctuousness
• A long and enduring finish

Served chilled, it reveals all its finesse 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, creme brulee and medium-strength cheeses. Best served at a temperature between 12 and 14°C.

Picking the grapes by hand at the optimum time, destemming, crushing and converting 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 at a temperature between 28-30°C until it reaches the right degree of sweetness.

At this point, grape brandy is added to create the final fortified 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. Bottling takes place according to the demands of the market.