If you are looking for a one of kind Port Wine, this Kopke Harvest 1965 is perfect for you. Considered 2015 Best Port Wine with a score of 98 points by the highly respected magazine Wine & Spirits, this wine surprises by its aromatic notes of marzipan, honey and roasted nuts it provides a perfect smooth finish.
Coffret Kopke Harvest 1965 has a luxurious case and a unique bottle design, perfect for a memorable gift.
The exquiste bottle of Kopke Harvest 1965 is recommended to remain up-right and it should be stored in a fresh and dry place. It is normal that the Port Wine starts creating some deposit when ageing, which is why it is recommended to decant it before serving.
Kopke Harvest 1965 is perfect to pair with caramel desserts, dried fruits and cheeses.
Croft 2003 Vintage Port
This Port is fragrant and possesses wild black fruit aroma and an exotic touch.
The aroma burst from the glass: blackberry, blueberry, violets, cassis and morning dew, all with a fantastic setting.
It is full-bodied, magnificent and majestic on the mouth, with a better definition and approach than ancient Port wine. Blackberry and blueberry flavours provide a mineral sense that crosses at the finish, with an imperceptible alcohol.
This is a good choice for a Vintage Port and to savour pleasurably on several occasions.Ageing process:
Aged for 24 months in oak casks and then in bottles for several years.
Fonseca Quinta do Panascal 1998 Vintage Port has a fruity flavour and is a very fragrant wine.
Medium-bodied wine, very well structured and that is ready to be savoured.
Book a few bottles in your wine cellar and enjoy its evolution.
Bottled in 2001
Croft 2009 Vintage Port
This Vintage Port was created in 2009, which will be remembered as a year of low yields, due, in part, to the small amount of fruit and the effects of a very dry ripening season.
The ripening season started with relatively cold weather that remained so until July.
However, August was intensely hot.
An early harvest granted wines a good acid balance and avoided over-ripening.