The oldest Port Wine House
Quinta de São Luiz, located in Tabuaço - Adorigo (140km away from Porto/Vila Nova de Gaia), is the
place where a special set of vineyards are nurtured, where the winemaking process occurs, where Kopke
wines are crafted.
São Luiz bears, these days, the end result of several acquisitions of other properties situated in the same area: Quinta da Mesquita (1972), Quinta da Lobata (1974), Quinta da Alegria (1982) and Quinta da Galeira (1987). The property has a total of 125 hectares, 94 of which are carefully tendered vineyards, many very old.
It's a Quinta that embodies centuries of Kopke´s history and passion and is located in Tabuaço on the left bank of the Douro River between Régua and Pinhão, at the heart of the Douro Region.
TASTE HISTORY WITH THE OLDEST PORT WINE HOUSE
If time is marked by special moments, Kopke's history is written in exceptional years. Years
that are worth keeping, so they can be relived and celebrated any time. When we retrieve years
from Kopke's history, we are creating more history: the age on the label of this Kopke Port
wine is the average age of all the wines in the blend.
Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned
with their skins on, at temperatures between 16-18ºC, to produce a white wine full of colour
and structure, able to sustain prolonged ageing in oak. The fermentation is halted by adding
grape brandy, creating the fortified wine. A wine of high quality, made by blending wines of
different harvests to achieve the array of sensory qualities that are typical of these aged white
wines. The wines mature in oak casks for variable periods of time, with the average age of all
the wines in the blend defining the age on the label. The resulting blend expresses the characteristics given by the ageing in wood.
Bright amber-yellow in colour, with a golden rim. On the nose, it shows engaging and complex
aromas of dried fruit, with notes of fig, walnut and toasted almond, delicate hints of candied orange
peel and a touch of spice. In the mouth, it is elegant and well-balanced, revealing character, and firm
yet smooth tannins. A particularly rich and prolonged finish.
Served chilled, it is an elegant aperitif. Wonderful with rich starters, such as foie gras, vol-au-
-vent, scallop gratin or mushroom risotto. Being remarkably fresh despite the age, it is ideal
with a crème brulée, a crispy crepe with custard or a spicy apple crumble. Goes perfectly
with blue cheese, such as Stilton. Equally delicious on its own. Best served at a temperature
between 8 and 10°C.
Total Acidity 4,48 g/dm3
Reducing Sugars 127,00 g/dm3
WINEMAKER: Carlos Alves
AWARDS AND HONORS
Robert Parker - 92 pts (2016)
Wine Spectator - 93 pts (2016)