Product Overview
Winery's Notes
"Every wine tells a story. Kopke’s Colheitas, however, tell a unique story. To taste a wine is to taste history and, in the case of this 1966 Colheita, it means remembering a remarkable event such as the launching of The Beatles’ 7th album, Revolver, which is considered by the Rock and Roll Hall of Fame one of the Definitive 200 Albums. This same year saw the inauguration of the bridge over the Tagus that links Lisbon with Portugal’s south region, Ponte 25 de Abril.
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted 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 (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. 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. It is then bottled and sold according to the demands of the market.
An intense brown colour, with a brick-coloured rim that shows its longevity. On the nose, it shows appealing aromas of dried fruit and marked notes of smoke. Silky and delicate on the palate, with remarkable structure and elegance. The flavours of plum, dried fig and vanilla are well-balanced, giving the wine a unique and distinct style. A singularly persistent finish."
Bottling Date: 2025
Residual Sugar: 147 g/L
Winemaker: Carlos Alves
96 Points - Wine Advocate
"The 1966 Colheita Tawny Port was bottled in 2015 with 126.3 grams per liter of residual sugar, and comes with a bar top cork (as is typical here). As we start getting seriously old in the lineup from Sogevinus this issue, this shows what you get with increasing age: the superb concentration of flavor, the long, intense finishes and the complex medley of flavors that old Tawnies deliver effortlessly. That, to me, is what makes them worth the extra bucks. If some of the youngsters lean more to caramel, this adds more molasses with a touch of Brandy in the background. The concentrated flavors linger more or less endlessly, driven into the palate by the wine's power and acidity. You can smell and taste this for a long time. The graceful mid-palate is deceptively friendly at first. It sure does grip the palate at the end, though, finishing with juicy bursts of fruit and sugar. Over several days, it acquired a bit more harmony and shed a touch of aggression. The alcohol, speaking relatively, is not as well integrated here as with the 1965, also reviewed, but that is relative. I tended to like this just slightly better anyway for its complexity and concentration on several fronts. The freshness on the 1965 is quite enticing, though. It tastes younger. It depends on what you want: that old-wine complexity and depth or a livelier feel. They both have plenty of power on the finish. You can't go wrong, really." -MS, 3/3/16
95 Points - Wine Enthusiast
"Bottled in 2015, this wine from a great Port vintage is dark in color and so concentrated. It is powered by intense acidity from the wood aging as much as any residual fruit. Spice, dried fruits and a perfect balance give this great wine elegance and surprising freshness. Drink now." -RV, 4/1/16
94 Points - Wine Spectator
"A light amber color, with zesty, fresh flavors of dried citrus, ginger and glazed apricot which lengthen out midpalate. White pepper and plenty of spice details show on the finish. Drink now. 200 cases imported." -KM, 8/31/16
