Kopke 10 Year Old Tawny
- Medium bodied
- Portugal
This is how Christmas Day begins… “An exuberant, delicious taste sensation of nuts, peanut brittle, red fruits with cream and Christmas cake, underpinned with an iodine edge. Soft and silky.”
Profile
This is how Christmas Day ends: “Why, oh whyyyyy, did we only buy a siz-packa-these delishusss Ports?”
Because Kopke are major Port players, with a history dating back to 1638, with some barrels over 100 years old. This fine-looking number has an average age of 10 years, meaning you get the best of both worlds blended together: younguns with pure vibrancy meet ancient, wisdom-inducing old Ports that bring intensity around the edges. So that vibrant fruitiness fills the mid-palate while it stretches out to a long sweet, salty, umami-lined finish.
Perfect for Christmas pudding, every cheese imaginable, or just the end of the night on the good couch. And if there’s any left, I can guarantee you’ll be back for more come Boxing Day.
Reviews
Decanter Magazine
“An exuberant, delicious taste sensation of nuts, peanut brittle, red fruits with cream and Christmas cake, underpinned with an iodine edge. Soft and silky.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Portugal
- Vintage
- NV
- Cellaring
- 2025
- Preservatives
- Sulphites
- Alcohol by Vol.
- 20.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- Touriga Nacional, Touriga Franca, Tinta Roriz
- Serving Temp.
- 17.0°C
Tasting
From the producer
Attractive brown-tawny colour, with amber halo. Elegant and complex, presents spicy aromas, standing-out the dried fruits and the elegant notes of wood and honey. Smooth and round in the taste, shows its complexity upon the essence of intense dried fruit flavours. Excellent finish.
Winemaking
Viticulture
Soils made of granite and schist, steep slopes and a few plateaus, terraces with vines planted in rock.
Crafting
Hand-harvest, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and pellicle aromas, with constant pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé when grape brandy is added to obtain a fortified wine. This matures in oak for variable periods of time in which the age mentioned on the label corresponds to the approximated average of the different wines age on the lot.
Region
Portugal
Like France and Champagne, Portugal is synonymous with port. In fact, only fortified wines produced in Portugal are worth of the official title of 'port' or 'Porto'. In 1756, the Douro Valley was classed as the only area in the whole world that could officially make port, making it the oldest regulated wine in the world. Spain may be a big player in the red game, but don't forget about their Southern neighbour – those mofos know their way around a vino.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Favourite chocolate cake
Ingredients
- 200g dark chocolate, chopped
- 250g butter, chopped
- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1/4 teaspoon bicarbonate of soda
- 1 1/2 cups raw caster sugar
- 1/2 cup cocoa powder
- 3 eggs
- 3/4 cup buttermilk
- Chocolate curls, to decorate (optional)
- Chocolate ganache
- 300g dark chocolate, chopped
- 3/4 cup thickened cream
Directions
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
- Place chocolate and butter in a small saucepan over low heat. Cook, stirring, for 10 minutes. Set aside to cool.
- Place flours, bicarbonate of soda, sugar and sifted cocoa in a large bowl. Stir to combine. Whisk eggs and buttermilk in a jug. Stir buttermilk, then chocolate, into flour mixture. Pour into prepared pan. Bake for 1 hour 20 minutes. Stand cake in pan for 15 minutes. Cool on a wire rack.
- Meanwhile, make chocolate ganache: Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Cover. Refrigerate for 30 minutes.
- Split cake in half. Place base of cake on serving plate. Spread over half the ganache. Sandwich with cake top. Spread top and side of cake with remaining ganache. Top with chocolate curls, if using. Stand until ganache sets slightly. Serve with ice-cream or cream on the side. Delicious!