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 1970s can still be released today, freshly bottled after decades in wood.

The 1976 Colheita is blended from Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Barroca grown on the Douro’s steep, terraced schist slopes. A warm growing season produced richly concentrated fruit, and nearly fifty years of slow evolution in cask has shaped that richness into a lush, hedonistic old Tawny. Like every Colheita, it is bottled ready to drink and throws little sediment.

Why You'll Love It

• A rich, concentrated old Tawny from a warm Douro vintage, aged for decades in oak.
• Aromas of dark caramel, toasted pecan, and golden raisin, with sweet wood spice.
• A lush, silky mouthfeel that coats the palate without feeling heavy.
• A long, warming finish that rewards slow sipping.
• A memorable birth-year or anniversary bottle for anyone celebrating 1976.

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 bourbon pecan pie, a caramel-drizzled bread pudding, or a wedge of aged Stilton.