Kopke 20 Years Old Tawny Port


Kopke, a house specialising in aged tawny and aged white ports, is the oldest established port producer, in existence since 1638.

There are special places in the world. Kopke found one of them. Quinta de São Luiz is located on the left bank of the river Douro, near Pinhão, in the parish of Tabuaço. It is an imposing estate, considered one of the most emblematic of the Douro region. The Quinta has gone through two major changes: on the one hand, the construction of the Bagaúste dam, with the consequent rise of the water level and the loss of vineyard land; on the other, the enlargement of the total area with the acquisition of several other properties in the area. The estate is made up of 125 hectares, 90 of which are planted with vines. The main grape varieties grown here are Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cão. There are also small plots of Tinta Barroca and Souzão. The vines are classified as A, the highest grade in the Demarcated Region of the Douro.

Irresistible with a starter of foie gras with aubergine and walnuts. A great choice for an endless array of desserts, such as toffee brownies, chocolate and pistachio pavé, or crostini of walnuts with chèvre. When teh weather picks up or the height of the Summer, serving this Port slightly chilly is a must.


Tasting Notes from Pinto Wines

Colour Opaque and deep ebony colour
Nose Splendid nose is a complex marriage of dried fruit, spice and notes of fine wood
Palate A full-mouth and involving sensation with very rich and juicy flavours of wild fruits. Full bodied and tight showing good acidity, fresh tannins as well as a long and intense finish

Fact Sheet

Size 75 cl
Grape Variety  25% Touriga Nacional, 25% Tinta Roriz, 20% Touriga Franca, 30% Others
Alcohol % 20%
Style Full-bodied Port
Estate/Producer Kopke/ Pedro Sá
Country Portugal
Region Douro
Vintage 2020
Vinification Hand-harvest, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas of the pellicles, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase grape brandy is added (benefit), originating a fortified wine. A wine from a single harvest, bottled between the fourth and sixth year after the harvest
Closure Natural cork
Cellaring/Ageing Potential Great Potential to age if stored in the right conditions


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