Colheita must be aged for a minimum of seven years in a cask, but it can be aged for much longer. Some Colheitas from the nineteenth century still live in casks in Portugal. It’s important to remember that Vintage Port is aged in the bottle.
Like Vintage Port, Colheitas has declared vintages that have earned approval from the IVDP (Institute of Douro and Porto Wine).
While less Colheita is produced than Vintage Port, Colheita is often less expensive than its Vintage Port siblings. In our view, Colheitas represent some of the most significant values in the Port world.
Colheita is meant to be consumed when bottled (although it will last for years in the bottle if stored well) as the producer has already done the aging in a cask. These are wines to be sourced with a targeted date to open and share, not to lay down in your cellar.
Colheitas do not require decanting, and once opened, they can be kept upright with the cork or stopper in place for several weeks. Colheitas offers the perfect balance of Port sweetness with a rich, nutty, dried-fruit character, along with complex secondary flavors and aromas developed through cask aging.
Enjoying Port
Port is typically served after the meal. Port is about 50% stronger than your typical white and red wine, so smaller servings are recommended. A three-ounce pour is standard—serve in a dessert wine glass, a white wine glass, or even a sparkling wine flute (stemless flutes are a great choice). Port is also an excellent addition to cocktails.
Colheitas can be served with a wide range of foods or enjoyed on its own with nothing more than a glass. The mature, complex flavors with great natural acidity make Colheitas a perfect pairing with pan-seared foie gras, a wide range of cheeses, fruit-based desserts, and chocolate.
If you would like to learn more about Port, we suggest reading our Fortified Wine Primer to gain a better understanding of Port and other Fortified Wines. For more context may we suggest Be A Beverage Expert.