Incredible depth of flavour. Nutty, shimmering warming deliciousness. Tonnes of caramel and dried fruit on the attack with fine sweetness and acidity followed by the most wonderful, minute+ long finish of christmas spice, roasted nuts and good times. One of those wines where the unwashed glass from the night before fills the whole kitchen with a delicious aroma. Superb
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FTLOP 18th Anniversary; 11/17/2023-11/19/2023 (Seattle, Washington): Bottled in 2019. Amber-orange color with a yellow rim. It has aromas of caramel, orange spices, and a hint of cinnamon. With noticeable acidity from the entry to the mid-palate, it unfolds a sweet flavor profile, featuring dried nuts and dried orange peel. The very long finish introduces a touch of cinnamon and additional acidity.
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Does not stand out in any way. I have had better Cohleitas from Kopke. Finished the bottle after almost a month, but no progress. If you want to have a port to drink now, I would recommend a tawny before this.
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2022 Port Harvest Tour; 9/22/2022-10/2/2022 (Porto, Portugal): Amber-orange in color. This wine has aromas of roasted almonds, dried apricots, and salted caramel. The entry introduces a touch of bitterness, followed by firm tannins and sweet notes of honey and toffee. While displaying a slightly sharp acidity, which peaks on the mid-palate, it tails off towards the finish, resolving into a really lovely wine. This is not the best showing of this wine but even so, it is a beauty to drink.
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2022 Port Harvest Tour; 9/22/2022-10/2/2022 (Porto, Portugal): Bottled in 2022, this Colheita Port is a dark amber-brown color with slight yellow on the edges. The nose is characterized by tobacco leaf, light chocolate, rich caramel, and a touch of salinity. The wine delivers a rich, intense mouthfeel with orange spices and brilliant acidity, achieving a fantastic balance. It ends with a very long, well-structured finish.
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Sammamish Christmas Tasting (Sammamish, Washington): Bottled in 2019. There is buttered popcorn on the nose and a ton of acidity on the palate. This wine appears to be suffering from some slight bottle stink.
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Pre-Tour - 2021 FTLOP Harvest Tour; 9/20/2021-9/25/2021 (Porto, Portugal): Bottled in 2019. An intense brown-yellow in color. Nose of dried fruit, mahogany, lime, and an old dusty library. Intense mouthfeel but the palate is smooth and well-balanced, giving this wine an elegant feel. Vanilla and dried fig on the long finish.
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Kopke Virtual Tasting (Virtual): Bottled 2021. Amber-orange in color with tinges of green on the rim. Tobacco leaves, teak, and herbal notes on the nose. Extremely smooth, rich flavor profile with well-concentrated flavors of citrus, caramel, and vanilla. A little bit of spirit on the long, lingering finish.
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Tasted in a head-to-head comparison with Krohn 1966 Colheita. This bottling (from 2015) had a more reserved nose at first, which did start to open up as the wine warmed...and got some air. The nose on this one developed a slight rancio aspect. This was a wild child compared to the Krohn. Right away on the first sip you got a shock of electric acid...a real lift to the wine. It seemed younger than the Krohn - more exciting on the palate. The black cherry fruit here was more intense, and the nuttiness was gorgeous. There was some espresso on this one, and in comparison to the Krohn this one had less of the smooth caramel. This one also featured lovely baking spices - delightful! Perhaps not as integrated as the Krohn, but very much a wine that seems alive in the mouth. Same vintage, but shows as a younger wine. Love it...just a shade more than the Krohn!
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Colheita & Madeira Tasting (Sammamish, Washington): Bottled in 2015. Clear, amber-orange in color. Cinnamon powder, maple syrup, caramel, and loads of vanilla on the nose. Very smooth flavor profile with rich notes of orange spice and honey. Very long finish with a great balance of acidity and flavor.
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Colheita Port from Portugal: Touriga Nacional, Touriga Franca and Tinta Roriz. Aged in oak barrels. Bottled in 2020. 20,5 % alcohol.
Tasted day one and two. Drank on day 7.
The color can best be described as caramel.
Aromas of walnuts and caramel. Flavors walnut, caramel, honey and pineapple.
A nice balance between acidity and sweetness. Full body.
Nice long finish.
Overall:
Was intrigued to taste this, first wine from the 1960s for me.
Day one: First thought, after smelling and tasting, was that this is really similar to a walnut liqueur but with fruit and acidity. Not impressed.
Day two: More fruit and acidity, still a clear taste of walnut but less pronounced and don’t bother me at all. A pretty pleasant experience.
Day seven: More integrated flavors but it feels like it’s passed it’s peak. Less fruit and acidity. Alcohol can be noticed. Strong similarity to a walnut liqueur, again.
Rating: Hard to rate this wine. Undoubtedly a quality product and all respect to the age, but I can’t say it was a big experience. 90/100.
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Tasted at the Decanter Masterclass, Rare Museum Wines from Portuguese Icons, presented by "The Wine Detective" Sarah Ahmed. Founded in 1638, this comes from the world's oldest port house. The port is from a single vintage and bottled on demand. The style is wood aged tawny. Light orangey/rusty colour. This port shows a lovely woodiness, it's complex with just the right amount of oxidisation. Great depth, honeyed, nutty, well balanced, elegant. Long finish. A privilege to taste. For me, this was the best wine of the masterclass.
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I drank this with friends to celebrate a new job after 6 months of unemployment. This 1966 port was bottled in 2016 and purchased in 2019.
I've never had anything as old or as good as this. Incredible layers of flavor: muted fig, butterscotch, hints of cinnamon, creme brulee, walnuts. I have my empty glass from last night on my desk as I write, and I continue to pick it up and take long whiffs. A special wine for a special occasion.
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The Los Angeles Tasting (Los Angeles, CA): Bottled in 2019. Clear, orange-amber in color. Creamsicle and some mahogany notes on the nose. Bright acidity with some orange peel on the palate. Very long finish.
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2019 FTLOP Harvest Tour; 9/19/2019-9/28/2019 (Portugal): Bottled in 2019. Amber-brown in color with yellow edges. Mocha and mahogany on the nose. Full-bodied with some fig, caramel, and orange spice. Fantastic mouthfeel with great balance on the finish.
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Holiday dinner at the French Embassy, Washington D.C. (French Embassy): I did not take careful notes by this time, but had brought another bottle of this to a special birthday dinner at Domaine de Chevalier in Léognan a couple of years ago. It was much appreciated as a fine old Tawny, vintaged of course, with dried fig, toffee and baked orange like fruit with subtle sweet pecan pie aspects. I really enjoyed this as smooth and even bright, as bright an over 50 year old Port can be!
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The finale for LPDH2. Gorgeous as always,brown sugar, brulee, toffee, candied apricots and figs. Killer Colheita that never disappoints or fails to impress.
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Tasted at "Four Decades of Port Wine" at Prowein. A guided tasting with Bento Amaral, Head of IVDP Certification Services and Axel Probst, port and Douro expert, offered me a very rare opportunity to dive into the remarkable world of multi-dimensional port wines. Do you remember where you were in 1966? I surely don’t, but this wine was an absolute blast from the past, displaying a rich bouquet of honey, roasted almonds, butterscotch and caramelized coffee, following through to a packed and succulent palate with splashes of dried fruit (plum, fig) and baking spices. Super bright acidity for such an old vintage with just a tiny, tiny hint of tannins. The finish lasts and lasts and lasts...Colheitas are better known as single-year tawny ports, meaning that they have been aged in casks for a long time before being bottled (this one was bottled in 1999). They are instantly enjoyable upon release and need no further aging.
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A private dinner with friends (at home): Bottled 1991, so 25 years on oak and 27 years in bottle. Level into neck, good cork. Very pale tawny colour; lots of salty concentration (especially on the nose) but relatively little charm or fragrance; delicately sweet palate with some candied fruit; salty finish with notes of caramel and coffee, very good length. Quite a powerhouse, but very uncompromising in style, like some Oloroso sherries can be. Commands respect rather than love. Double decanting softens it a bit.
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1966 birthday vertical at Domaine de Chevalier (Domaine de Chevalier - actually on 2 December 2016): While not as deep as a veritable vintage port, the Kopke Colheita 1966 proved delicious, having been aged in large old oak casks up to 2014, when it was bottled. “Mirabelle and quince jelly,” Jean-Claude Berrouet remarked. “So fresh and smooth and it did not taste its age,” Francis Anson said. And a fine match to the mignardises for the end game.
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Amber color in the glass with some brownish twinges, clear looking throughout. Nose of creme brûlée, sorghum and roasted almonds. Flavors of caramel, licorice and a dash of molasses. Medium acidity, full bodied. Drink now.
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2016 Port Harvest Tour; 9/18/2016-9/25/2016 (Portugal): Amber orange in color. Cigar box and orange spice on the nose. Unctuous orange peel and intense vanilla, caramel and mocha notes on the palate. Orange spice on the very long finish.
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Kopke Masterclass with winemaker Carla Tiago (Old Trafford): The immediate impression on the nose is wood. Old, polished oak furniture. Oak furniture that's been polished since Jacobean times. Also some pruney fruit. Really quite heady, and it's struggle to drag myself away from sniffing it to taste it. But then, it's a lovely, integrated palate. Quite caramelly (in a good way) with dried fruits, vanilla and some wintery spice, especially on the finish. Just feels a bit simpler on the palate than maybe it should.
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At Monopole: concentrated, elegant, lovely pumpkin spice, anise, baking spice, almond, pecan, etc.; amazingly balanced and complex. This was beautiful and is holding up very well. This a Port for the ages.
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C.N. Kopke was founded in 1638 by a German family of the same name and is the oldest of the Port export houses. This masterclass was organized as part of their 375th year celebrations.
Mid amber, darker than both the 1983 and the 1974. Compelling nose featuring caramel notes and walnuts with a dried fig element. Perfect balance of sweetness and acidity. A very long, penetrating finish.
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A solid Colheita that always impresses. The nose has nutty, dried fruit scents with just a little VA. The palate is lush and smooth with a small amount of tannin. Good long complex finish with coffee, citrus peel, and more dried fruit.
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Port at Roy's: Brownish tawny color. The nose is complex with butterscotch, caramel, pecan, wood, cinnamon, and clove. THe palate is lush, sweet, spicy and a little bit hot. A madeira-like nose with some VA and a long finish.
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A spectacular Colheita. The nose smells like Christmas! Lovely scents of baking spices, dried fruits, and nuts. Medium to full weight on the palate with good balance. Didn't notice the alcohol much this time.
Update: I've been slowly drinking this bottle for 11 days now and I'm just finishing up the last glass. Still drinking very nice. The nose has closed up a little but not much. Still great palate weight and a very long finish. Alcohol is well integrated. The dried fruit components have taken a back seat to the nutty and spice aromas. A touch of rancio and leaves which is interesting has also emerged. I did not decant this bottle. Just opened and poured a small glass each time I wanted a taste. I'd say it was best on day 3 or 4 but this last glass is still really good.
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Colheita, Douro Red, and Dinner (Seattle, WA): Dark carmelized sugar color. The nose is caramel and sweet with praline's and walnut. Medium weight elegant mouth feel. Some nice acidity with noticeable heat on the finish.
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Bottled 1999. Excellent Colheita, has the slenderness of its vintage and a classic complexion, outstanding aromatic intensity (nuts, cinnamon, raisins), good weight and superb length.
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12/15/2023 - Weinberg Falls wrote: 95 Points
Incredible depth of flavour. Nutty, shimmering warming deliciousness. Tonnes of caramel and dried fruit on the attack with fine sweetness and acidity followed by the most wonderful, minute+ long finish of christmas spice, roasted nuts and good times. One of those wines where the unwashed glass from the night before fills the whole kitchen with a delicious aroma. Superb
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11/19/2023 - theportguy wrote: 93 Points
FTLOP 18th Anniversary; 11/17/2023-11/19/2023 (Seattle, Washington): Bottled in 2019. Amber-orange color with a yellow rim. It has aromas of caramel, orange spices, and a hint of cinnamon. With noticeable acidity from the entry to the mid-palate, it unfolds a sweet flavor profile, featuring dried nuts and dried orange peel. The very long finish introduces a touch of cinnamon and additional acidity.
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11/9/2023 - mheflin Likes this wine:
Serve between 12 and 14c
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11/9/2023 - mheflin Likes this wine:
Serve between 12 and 14 c
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6/18/2023 - Sundbyberg wrote: 91 Points
Does not stand out in any way. I have had better Cohleitas from Kopke. Finished the bottle after almost a month, but no progress. If you want to have a port to drink now, I would recommend a tawny before this.
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11/20/2022 - theportguy wrote: 94 Points
FTLOP 17th Anniversary; 11/18/2022-11/20/2022 (Seattle, Washington): Bottled in 2022. Nice ruby-brown in color. Chocolate, light spice, and a touch of resin on the fresh nose. Light strawberry and bright acidity on the palate. Noticeable tannins on the long finish.
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9/30/2022 - theportguy wrote: 92 Points
2022 Port Harvest Tour; 9/22/2022-10/2/2022 (Porto, Portugal): Amber-orange in color. This wine has aromas of roasted almonds, dried apricots, and salted caramel. The entry introduces a touch of bitterness, followed by firm tannins and sweet notes of honey and toffee. While displaying a slightly sharp acidity, which peaks on the mid-palate, it tails off towards the finish, resolving into a really lovely wine. This is not the best showing of this wine but even so, it is a beauty to drink.
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9/24/2022 - theportguy wrote: 94 Points
2022 Port Harvest Tour; 9/22/2022-10/2/2022 (Porto, Portugal): Bottled in 2022, this Colheita Port is a dark amber-brown color with slight yellow on the edges. The nose is characterized by tobacco leaf, light chocolate, rich caramel, and a touch of salinity. The wine delivers a rich, intense mouthfeel with orange spices and brilliant acidity, achieving a fantastic balance. It ends with a very long, well-structured finish.
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7/3/2022 - JerM wrote:
(cellardoor w ZM, DY) Complex inky squid nose, “dirty” nose, dried figs, honey, citrus florals, sharp marmalade. Richly complex, again without heaviness. Long minty finish.
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6/21/2022 - mdefreitas wrote: 95 Points
Bottled on 2020 and the freshness shows. Figs, caramel an citrus peel. Fresh, crisp and long. Superb tawny.
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4/19/2022 - theportguy wrote: 94 Points
Certified Port Educator (CPE) Course; 4/18/2022-4/24/2022 (Porto, Portugal): Bottled in 2022. Beautiful orange in color with a little green around the edges. It has a very powerful nose of old wood and burnt sugar. Rich, intense flavor profile with great complexity, rich caramel, and spice notes.
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12/31/2021 - Quaffable Likes this wine: 89 Points
More like a tawny than a vintage port. A little sweet for my taste, but went with the chocolate dessert pretty well.
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12/11/2021 - theportguy wrote: 90 Points
Sammamish Christmas Tasting (Sammamish, Washington): Bottled in 2019. There is buttered popcorn on the nose and a ton of acidity on the palate. This wine appears to be suffering from some slight bottle stink.
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10/29/2021 - ppandian wrote: 93 Points
Attitash, NH with Chinnu and Ashith.
Light red along the edges, firm structure, burnt orange peel, sharp, lean and excellent!
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9/22/2021 - theportguy wrote: 94 Points
Pre-Tour - 2021 FTLOP Harvest Tour; 9/20/2021-9/25/2021 (Porto, Portugal): Bottled in 2019. An intense brown-yellow in color. Nose of dried fruit, mahogany, lime, and an old dusty library. Intense mouthfeel but the palate is smooth and well-balanced, giving this wine an elegant feel. Vanilla and dried fig on the long finish.
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8/16/2021 - theportguy wrote: 94 Points
Kopke Virtual Tasting (Virtual): Bottled 2021. Amber-orange in color with tinges of green on the rim. Tobacco leaves, teak, and herbal notes on the nose. Extremely smooth, rich flavor profile with well-concentrated flavors of citrus, caramel, and vanilla. A little bit of spirit on the long, lingering finish.
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7/7/2021 - ovenmitt wrote:
No formal notes, drank at the end of a long night with many other bottles…. Most excellent and drinking very well. Maybe a WOTN
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4/30/2021 - Blair Curtis wrote: 95 Points
Tasted in a head-to-head comparison with Krohn 1966 Colheita. This bottling (from 2015) had a more reserved nose at first, which did start to open up as the wine warmed...and got some air. The nose on this one developed a slight rancio aspect. This was a wild child compared to the Krohn. Right away on the first sip you got a shock of electric acid...a real lift to the wine. It seemed younger than the Krohn - more exciting on the palate. The black cherry fruit here was more intense, and the nuttiness was gorgeous. There was some espresso on this one, and in comparison to the Krohn this one had less of the smooth caramel. This one also featured lovely baking spices - delightful! Perhaps not as integrated as the Krohn, but very much a wine that seems alive in the mouth. Same vintage, but shows as a younger wine. Love it...just a shade more than the Krohn!
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3/21/2021 - theportguy wrote: 95 Points
Colheita & Madeira Tasting (Sammamish, Washington): Bottled in 2015. Clear, amber-orange in color. Cinnamon powder, maple syrup, caramel, and loads of vanilla on the nose. Very smooth flavor profile with rich notes of orange spice and honey. Very long finish with a great balance of acidity and flavor.
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10/30/2020 - Thegreen1985 wrote: 90 Points
Colheita Port from Portugal: Touriga Nacional, Touriga Franca and Tinta Roriz. Aged in oak barrels. Bottled in 2020. 20,5 % alcohol.
Tasted day one and two. Drank on day 7.
The color can best be described as caramel.
Aromas of walnuts and caramel. Flavors walnut, caramel, honey and pineapple.
A nice balance between acidity and sweetness. Full body.
Nice long finish.
Overall:
Was intrigued to taste this, first wine from the 1960s for me.
Day one: First thought, after smelling and tasting, was that this is really similar to a walnut liqueur but with fruit and acidity. Not impressed.
Day two: More fruit and acidity, still a clear taste of walnut but less pronounced and don’t bother me at all. A pretty pleasant experience.
Day seven: More integrated flavors but it feels like it’s passed it’s peak. Less fruit and acidity. Alcohol can be noticed. Strong similarity to a walnut liqueur, again.
Rating: Hard to rate this wine. Undoubtedly a quality product and all respect to the age, but I can’t say it was a big experience. 90/100.
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2/29/2020 - Keith Cooper Likes this wine: 96 Points
Tasted at the Decanter Masterclass, Rare Museum Wines from Portuguese Icons, presented by "The Wine Detective" Sarah Ahmed. Founded in 1638, this comes from the world's oldest port house. The port is from a single vintage and bottled on demand. The style is wood aged tawny. Light orangey/rusty colour. This port shows a lovely woodiness, it's complex with just the right amount of oxidisation. Great depth, honeyed, nutty, well balanced, elegant. Long finish. A privilege to taste. For me, this was the best wine of the masterclass.
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2/8/2020 - mike_easter Likes this wine: 97 Points
I drank this with friends to celebrate a new job after 6 months of unemployment. This 1966 port was bottled in 2016 and purchased in 2019.
I've never had anything as old or as good as this. Incredible layers of flavor: muted fig, butterscotch, hints of cinnamon, creme brulee, walnuts. I have my empty glass from last night on my desk as I write, and I continue to pick it up and take long whiffs. A special wine for a special occasion.
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1/11/2020 - theportguy wrote: 92 Points
The Los Angeles Tasting (Los Angeles, CA): Bottled in 2019. Clear, orange-amber in color. Creamsicle and some mahogany notes on the nose. Bright acidity with some orange peel on the palate. Very long finish.
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9/22/2019 - theportguy wrote: 95 Points
2019 FTLOP Harvest Tour; 9/19/2019-9/28/2019 (Portugal): Bottled in 2019. Amber-brown in color with yellow edges. Mocha and mahogany on the nose. Full-bodied with some fig, caramel, and orange spice. Fantastic mouthfeel with great balance on the finish.
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3/9/2019 - VoteferPedro Likes this wine:
warmtawny flavor w complex evolving finish
delicious
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1/11/2019 - PanosKakaviatos Likes this wine: 94 Points
Holiday dinner at the French Embassy, Washington D.C. (French Embassy): I did not take careful notes by this time, but had brought another bottle of this to a special birthday dinner at Domaine de Chevalier in Léognan a couple of years ago. It was much appreciated as a fine old Tawny, vintaged of course, with dried fig, toffee and baked orange like fruit with subtle sweet pecan pie aspects. I really enjoyed this as smooth and even bright, as bright an over 50 year old Port can be!
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9/2/2018 - Burgundy Mitch wrote: 96 Points
The finale for LPDH2. Gorgeous as always,brown sugar, brulee, toffee, candied apricots and figs. Killer Colheita that never disappoints or fails to impress.
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8/28/2018 - grapenomad wrote: 98 Points
Tasted at "Four Decades of Port Wine" at Prowein. A guided tasting with Bento Amaral, Head of IVDP Certification Services and Axel Probst, port and Douro expert, offered me a very rare opportunity to dive into the remarkable world of multi-dimensional port wines. Do you remember where you were in 1966? I surely don’t, but this wine was an absolute blast from the past, displaying a rich bouquet of honey, roasted almonds, butterscotch and caramelized coffee, following through to a packed and succulent palate with splashes of dried fruit (plum, fig) and baking spices. Super bright acidity for such an old vintage with just a tiny, tiny hint of tannins. The finish lasts and lasts and lasts...Colheitas are better known as single-year tawny ports, meaning that they have been aged in casks for a long time before being bottled (this one was bottled in 1999). They are instantly enjoyable upon release and need no further aging.
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8/17/2018 - Xavier Auerbach wrote: 90 Points
A private dinner with friends (at home): Bottled 1991, so 25 years on oak and 27 years in bottle. Level into neck, good cork. Very pale tawny colour; lots of salty concentration (especially on the nose) but relatively little charm or fragrance; delicately sweet palate with some candied fruit; salty finish with notes of caramel and coffee, very good length. Quite a powerhouse, but very uncompromising in style, like some Oloroso sherries can be. Commands respect rather than love. Double decanting softens it a bit.
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10/11/2017 - jlgnml Likes this wine: 98 Points
Drank over a week and this was fantastic. It's a buy.
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1/3/2017 - PanosKakaviatos Likes this wine: 93 Points
1966 birthday vertical at Domaine de Chevalier (Domaine de Chevalier - actually on 2 December 2016): While not as deep as a veritable vintage port, the Kopke Colheita 1966 proved delicious, having been aged in large old oak casks up to 2014, when it was bottled. “Mirabelle and quince jelly,” Jean-Claude Berrouet remarked. “So fresh and smooth and it did not taste its age,” Francis Anson said. And a fine match to the mignardises for the end game.
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12/31/2016 - wineismylife wrote: 92 Points
WIML92
Tasted non blind.
Amber color in the glass with some brownish twinges, clear looking throughout. Nose of creme brûlée, sorghum and roasted almonds. Flavors of caramel, licorice and a dash of molasses. Medium acidity, full bodied. Drink now.
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10/6/2016 - Ben Christiansen wrote:
After 49 years in the barrel. Structured and dry and utterly profound.
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9/23/2016 - theportguy wrote: 94 Points
2016 Port Harvest Tour; 9/18/2016-9/25/2016 (Portugal): Amber orange in color. Cigar box and orange spice on the nose. Unctuous orange peel and intense vanilla, caramel and mocha notes on the palate. Orange spice on the very long finish.
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7/23/2016 - theportguy wrote: 93 Points
FTLOP 11th Anniversary; 7/22/2016-7/24/2016 (Sammamish, Washington): Amber orange with great clarity. Caramel and orange on the palate. Great acidity. Some woody notes and a touch of bitterness on the finish.
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9/23/2015 - Ben Christiansen wrote:
Wow, way rancio on the nose. Like old barrel. Palate is kinda hot.
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9/29/2014 - Ben Christiansen wrote:
Just opened. Fresh, intensely aromatic, lean and very fresh. Many years in barrel here.
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2/24/2014 - andrewstevenson.com wrote: 92 Points
Kopke Masterclass with winemaker Carla Tiago (Old Trafford): The immediate impression on the nose is wood. Old, polished oak furniture. Oak furniture that's been polished since Jacobean times. Also some pruney fruit. Really quite heady, and it's struggle to drag myself away from sniffing it to taste it. But then, it's a lovely, integrated palate. Quite caramelly (in a good way) with dried fruits, vanilla and some wintery spice, especially on the finish. Just feels a bit simpler on the palate than maybe it should.
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11/23/2013 - peternelson wrote: 93 Points
At Monopole: concentrated, elegant, lovely pumpkin spice, anise, baking spice, almond, pecan, etc.; amazingly balanced and complex. This was beautiful and is holding up very well. This a Port for the ages.
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10/25/2013 - Umay Ceviker wrote: 95 Points
C.N. Kopke was founded in 1638 by a German family of the same name and is the oldest of the Port export houses. This masterclass was organized as part of their 375th year celebrations.
Mid amber, darker than both the 1983 and the 1974. Compelling nose featuring caramel notes and walnuts with a dried fig element. Perfect balance of sweetness and acidity. A very long, penetrating finish.
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12/28/2010 - stiang wrote: 90 Points
Dette er bra - men jeg blir ikke kjempeimponert. Dempet sødme, bra lengde, nokså kompleks - nøttete. Litt mye alkhol som demper eleganse, kanskje?
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1/30/2009 - kris.h wrote: 94 Points
A solid Colheita that always impresses. The nose has nutty, dried fruit scents with just a little VA. The palate is lush and smooth with a small amount of tannin. Good long complex finish with coffee, citrus peel, and more dried fruit.
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12/26/2008 - kris.h wrote:
Port at Roy's: Brownish tawny color. The nose is complex with butterscotch, caramel, pecan, wood, cinnamon, and clove. THe palate is lush, sweet, spicy and a little bit hot. A madeira-like nose with some VA and a long finish.
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12/25/2007 - kris.h wrote: 94 Points
A spectacular Colheita. The nose smells like Christmas! Lovely scents of baking spices, dried fruits, and nuts. Medium to full weight on the palate with good balance. Didn't notice the alcohol much this time.
Update: I've been slowly drinking this bottle for 11 days now and I'm just finishing up the last glass. Still drinking very nice. The nose has closed up a little but not much. Still great palate weight and a very long finish. Alcohol is well integrated. The dried fruit components have taken a back seat to the nutty and spice aromas. A touch of rancio and leaves which is interesting has also emerged. I did not decant this bottle. Just opened and poured a small glass each time I wanted a taste. I'd say it was best on day 3 or 4 but this last glass is still really good.
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4/29/2007 - kris.h wrote: 92 Points
Colheita, Douro Red, and Dinner (Seattle, WA): Dark carmelized sugar color. The nose is caramel and sweet with praline's and walnut. Medium weight elegant mouth feel. Some nice acidity with noticeable heat on the finish.
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12/2/2004 - Xavier Auerbach wrote: 94 Points
Bottled 2001. Intense, raisins and nuts, Bual-like acidity, great character, beautiful.
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1/31/2003 - Xavier Auerbach wrote: 94 Points
Bottled 1999. Perfect style, intense, Verdelho-like, tangy acidity, long.
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2/15/2000 - Xavier Auerbach wrote: 94 Points
Bottled 1999. Excellent Colheita, has the slenderness of its vintage and a classic complexion, outstanding aromatic intensity (nuts, cinnamon, raisins), good weight and superb length.
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