PORTO

It has a deep amber colour with golden highlights that reveal its age and the complexity it has accumulated over the years. On the nose, there is an intense combination of dried fruit, such as walnuts and almonds, intertwined with hints of vanilla and spices. The wine's evolution also brings aromas of caramelised figs and a light touch of coffee, providing a rich and enveloping olfactory experience. On the palate, Kopke Tawny Colheita 1985 is smooth and silky, with a good acidity that balances the wine's natural sweetness. Flavours of dried blackberries, caramel and dark chocolate are evident, culminating in a long and complex persistence. This wine is ideal for enjoying after a meal or with a selection of mature cheeses and chocolate-based desserts. An excellent choice for special moments.

With a deep amber colour and mahogany edge, this Port opens with aromas of dried fig, dehydrated apricot, pecan nut, brown sugar caramel, finishing with espresso coffee, toffee and candied orange peel. On the palate it shows a soft texture, medium-to-full body, well-balanced acidity (approx. pH 3.55) and elegant tannins that support the composition. The residual sweetness (~134 g/L)is well-integrated and the finish is persuasive, with lingering notes of heather-honey, toasted nut and old-wood nuance. Best served at 12-14 °C.

It shows a vivid amber with mahogany-gold hues. On the nose there are ripe dried fruits (dried fig, apricot), toasted pecan nut, heather-honey, brown sugar caramel and subtle tertiary aromas of sweet tobacco, vanilla and old wood. On the palate it offers a silky texture, medium-to-full body, refreshing yet well-integrated acidity and tannins that are now rounded but still supportive. The finish is long, persistent, marked by notes of toffee, dark cocoa, macadamia nut and a light echo of brandy. Best served at 12-14 °C.

 With a deep amber colour and slightly brown hue with greenish edges, this Port opens with aromas of dried fig, dehydrated apricot and toasted pecan nut, followed by notes of brown sugar caramel, dark cocoa and a subtle hint of candied orange peel. On the palate it shows a velvety texture, dense body and surprising freshness for its age, with lively acidity balancing the residual sweetness. The tannins are almost fully integrated, leading to a long, persistent finish marked by heather-honey, macadamia nut and echoes of old wood. Best served at 12-14 °C.

Amber with golden hues and a faint green edge, this Port opens with pronounced aromas of toasted almond, hazelnut and dried fig, followed by caramel toffee, dark cocoa and light candied orange peel. On the palate it shows a velvet texture, full body, well-balanced acidity, with surprising freshness for a vintage like this. The tannins are soft yet structured, well-integrated into the ensemble, and the finish is long with persistent notes of honey, pecan nut, sweet tobacco and hints of aged oak. Serve ideally at 12-14 °C.