Founded in 1638 by Nicolau Kopke, C.N. Kopke is widely recognized as the oldest Port house still in operation. Its reputation rests above all on Colheita, a single-harvest Tawny Port that ages in seasoned oak casks, known as pipas, for at least seven years and often for many decades before bottling. Kopke holds one of the deepest reserves of old Colheitas in the Douro, which is why vintages from the 1960s can still be released today, freshly bottled after a lifetime in wood.

The 1964 Colheita is blended from the Douro’s classic indigenous grapes, Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Barroca, grown on steep, terraced schist slopes. After fortification, the wine spent well over half a century slowly evolving in cask, transforming from a deep purple young Port into a mahogany wine with a faint green tinge at the rim. Because Colheitas age in wood rather than in bottle, it arrives ready to drink and throws little sediment. This half bottle is a rare chance to taste a piece of Douro history at full maturity.

Why You'll Love It

• A single-vintage Tawny with more than 55 years in oak, from the oldest Port house in existence.
• Deep aromas of dried fig, molasses, and orange marmalade, with tobacco and crushed walnut beneath.
• The palate is dense and layered with dark chocolate and sweet spice, yet vibrant acidity keeps it lively.
• An extraordinarily long finish that lingers for minutes after each sip.
• A memorable birth-year or anniversary bottle for anyone celebrating 1964.

How To Serve It

• Serve slightly cool, between 58 and 62°F.
• No decanting is needed. Colheitas are bottled ready to drink and stay fresh for weeks after opening.
• Pour into small white wine stems or a dedicated Port glass.
• Pair with a dark chocolate walnut torte, a wedge of aged Stilton, or enjoy it on its own after dinner.