When a wine has been aged oxidatively in oak barrels since its inception in 1976, it goes without saying that this is a mature wine. That it is at the same time fresh, balanced, and divinely delicious is by no means guaranteed: for that, thanks are due to Kopke, their Chief Blender Carlos Alves, and previous generations of cellar masters.
This wine, now in its mid-40s, offers the enigmatic combination of maturity paired with freshness and vitality: a fine, freshly bottled colheita has a balance that will remain intact for a good handful of years yet.
It is worth appreciating that this is a wine fully matured under optimal conditions and released in a fully developed state, freshly bottled. Unfortunately, this highly cost-intensive practice can today only be experienced from a two-digit number of wine producers worldwide. Combined with a calculated annual evaporation of 1–3%, it is almost a miracle that acquiring this wine requires no more than a firm reach into the pocket.
Kopke Colheita 1976 is a tightly woven, ethereal aromatic bomb, with walnuts, powdered sugar, and dried fruit in the aromatic lead, while rancio, Christmas spices, and citrus peel add layers of complexity. A beautifully cleansing acidity provides both balance and freshness. The finish is – as with all top colheitas – endless.
Serve in a good white wine glass at a temperature of 13–16°C.
