# Colheita White Port (2008)

- **Producer:** Kopke
- **Colour:** white
- **Type:** fortified
- **Grapes:** Gouveio, Malvasia Fina, Rabigato, Viosinho
- **Region:** Douro, Portugal
- **Style:** Classic
- **Alcohol:** 19.5%
- **Average price:** €50
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** apricot, peach, lemon, orange, grapefruit, mango, pineapple, butter, dried apricot, marmalade, honey, almond, hazelnut, walnut, caramel, toffee

## About this wine

Established in 1638 by Christiano Kopke and his son Nicolau, Kopke is recognized as the oldest active Port wine house in existence. While British-owned shippers became famous for vintage rubies, Portuguese houses like Kopke became the unrivaled masters of wood-aged tawny and white Ports. Aged white Port is a rare and prestigious category. Unlike young, simple white ports used for mixing, a White Colheita undergoes long, slow oxidation in oak. The 2008 vintage shows a unique sensory evolution, presenting a bright golden-amber hue and bridging the gap between fresh, primary stone fruit and old, nutty tertiary complexities.

## Interesting facts

- Established in 1638, Kopke is officially recognized as the oldest active Port wine house in existence.
- Unlike Vintage Ports, Colheita Ports are single-vintage Tawny or White Ports aged in wood for at least seven years before bottling.
- This wine was awarded a stellar 95 points and a Gold Medal at the Decanter World Wine Awards.

## Food pairing

The high sweetness and rich, full-bodied texture of this fortified white Port require dishes with matching weight and richness. Its vibrant acidity cuts through creamy desserts like crème brûlée and buttery pastries, while its oxidative, nutty character beautifully mirrors desserts featuring almonds, hazelnuts, and dried fruits. It also acts as a classic contrast pairing to salty, medium-strength blue cheeses.

## Wine making process

The grapes are hand-harvested at optimal ripeness from steep Douro slopes. Fermentation takes place in stainless steel vats with skin maceration and pumping over at controlled temperatures between 16-18ºC to extract color and structure, ensuring sufficient phenolic compounds to withstand prolonged aging in wood. Fermentation is interrupted by the addition of neutral wine spirit (fortification). The wine is then matured in seasoned oak casks for a minimum of 7 years, though Kopke Colheitas are only bottled upon commercial demand, meaning this wine spent at least 10 to 15 years in wood before bottling.