Porto Kopke

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“Portuguese houses consistently dominate the tastings of fine tawnies on which they built their reputations.” – James Suckling, European Bureau Chief, Wine Spectator

Porto Kopke is the first & oldest Port House joined to the Sogevinus Group, which ranks fourth among the five largest Port Houses producing 85% of fine Portos. Unique among the top shippers, Sogevinus commands an 80% focus on tawny ports, maintaining stocks of over 100 years.

stencil-21.jpgThe hand stenciled Kopke Port bottles express the traditional artisan quality and nostalgic appeal long associated with the enjoyment of the finest ports.

PORTO KOPKE (Cop-key) – Kopke is the market leader for Colheita single year tawnies, exceeding 25% in volume of the Global Share in this high quality Port. Since 1638, when the German diplomat Cristiano Kopke founded the Douro wine shipping company, Kopke has become universally recognized as the first Port house in Port wine history.

In 2013 Porto Kopke celebrated 375 years of continuous production of fine Porto with grapes from its famous Quinta São Luiz with its many gold-medal winning vintages. However, it wasn’t until 1675 that a shipment from the Douro to Holland was first called “Porto” and in 1678 that the Oporto customs office registered its first shipment of Porto to England. Today it maintains its own special character and independent cellars as the quality “standard bearer” of such other Sogevinus firms as Calem, Burmester, Barros, Hutcheson, Gilbert and Rocha.

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WINEWORTH, as an importer, offers a complete range of Colheitas (single year tawnies), for which it dominates USA sales with a significant market share.  Wineworth ranks #1 with about 45% of all USA Colheita Imports from Portugal, far above any competition, according to the Port Wine Institutes’ latest figures. We maintain a large inventory of Kopke and Rocha Colheitas dating back as far as the exciting 1937 ,  plus most of the current anniversary years from up to 1941 to 2004 for celebrating  decades of 10 to 70 years in 2014(except 1994(sold out) and 1954). Lighter than vintage ports and with broader food affinities, we highly recommend tawny ports year ’round as an aperitif, as a preferred balance to spicy or picant foods, with desserts and even entree pairings. The tawnies keep well for long periods after opening, making them ideal for restaurants or leisurely home consumption. WINEWORTH also carries outstanding white ports, rosé port, fine ruby ports and vintage ports such as the much acclaimed 1985, 1987, 1994, 1997, 2000 and 2003, 2004, 2005, 2007 and 2011.

The Confraria do Vinho do Porto (Portugal’s Port Wine Society) has recognized three key personnel of Wineworth for long and significant service to the Port Wine Trade, knighting them as Confrade and Cavaleiro in ceremonies at the Palacio da Bolsa in Oporto. They have given over 1000 educational seminars on Port Wine throughout the nation during the last two decades. With three recognized port enthusiasts in the firm, Wineworth stands at the forefront of  international recognition for its profound dedication to the promotion of Port Wine in the USA.

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TAWNY PORTS – Aged in wood casks until they are completely mature, tawny ports are a golden color with multi-dimensional layers of aromas and flavors. The domination of ruby Vintage Ports in past years is now challenged by the advantages of the tawnies, especially for restaurants and retail consumers. Where vintage ports have immediate air shock upon opening the bottle wherein they were aged and have a shelf life of only a few hours to a week; tawny ports have had air working on them through the cask during all the years of aging, giving them a shelf life of a month or longer. Lighter and drier than vintage ports, the tawnies are immediately understandable and enjoyable to the novice and an ongoing pleasure to the experienced port drinker.

kopke-vintage-1.jpgVINTAGE/RUBY PORTS - Vintage or “bottle-aged” ports must receive approval of the Port Wine Institute to declare a vintage of recognized quality. Then, the entire vintage must be bottled between the second and third year. Since it improves in the bottle, it maintains its red color and red fruit flavors.It often takes 10 or more years to smooth the tannins and develop to its full potential, although, today,many consumers forego the complexities of aging to enjoy the youthful robustness of the port in its younger years when it is still opaque and jammy.