Colheita 2002

Krohn

Colheita 2002

Region: Portugal / Douro Valley Porto
Grapes: Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz, Tinta Barroca

Sourced in the traditional way, from the highest-quality individual growers in the Douro Valley, where the varying altitude and aspect of the vineyards creates the potential for a complex wine of great character. Fermentation is halted by the addition of grape spirits before all the residual sugar has been fermented, creating a sweet, fortified wine. Single Harvest Tawny is a blend of ports from a single year which age to maturity in seasoned oak casks.

91 Points

Blue Lifestyle

2002 vintage
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harvest note

The 2001 - 2002 Viticultural year was one of the driest years on record. During the winter almost no rain fell. Besides the dry winter, the temperature was extremely cold, with the Pinhão river at Cruzeiro completely freezing over at Christmas. Just when we were waiting for the last ripening of the grapes to occur in early September, between the 15th and 22nd, we received 4.3 Inches of rain across the Douro. If it had not been for the perfect health of the grapes this season, the effect would have been much more damaging. The vintage started on our Quintas on September 23rd, and clear hot weather resulted in very good Ports being made during the two weeks until the rains returned at the beginning of October.

tasting note

Ripened fruit, caramel, mocha and raisins. The taste is an explosion of plums, nuts, spices and vanilla, with a nice sweet finish. Long and full.

food pairing

Almonds, walnuts, berry fruit, dark chocolate or blue veined cheeses.

technical data

GRAPES: Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz, Tinta Barroca
APPELLATION: Douro
PH: 3.41
ACIDITY: 4.23 g/l
ABV: 20%
RESIDUAL SUGAR: 102 g/l

points of distinction

  • Blend of tawny port from a single year's harvest
  • Sourced from high quality growers
  • about the grape +
Sq_fns_panascal Sq_fns_dguimaraens

“My team and I strive to bring the very best performance out of our vineyards by careful nurturing of the vines, combined with the very best winemaking techniques available.”

– David Guimaraens, Winemaker

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