2002 Kopke Colheita White Porto, PortugalABOUT THIS WINE Hand picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration, enhanced by constant churning during fermentation. This takes place in stainless steel vats at a controlled temperature (between 28 30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified wine. Made by blending wines of different

000 cases annually of Cabernet Sauvignon

Packed with fruit

Aurélien owns 5

especially calcium

Grapes from Viña Tondonia are always used in making our highest quality wines

The winery itself is a remarkable structure

and cover cropping to enhance soil vitality

CA) – A distinctive white with notes of stone fruit and a touch of minerality

Aging takes places in old foudres until bottling in the summer following harvest

The new winery lies in the heart of Chablis

His winemaking career began in his dorm room at Oregon State University

In her early years everything was done with smoke and mirrors