1966 Kopke Colheita

[Eric Menchen]

This starts with a chemical aroma, almost medicinal. Then there is some brown sugar and caramel. A little thin in the body to start, with subtle flavors like dried strawberry and rose, along with orange and lemon citrus. The sugars are building, and there are some perfumy floral aromas later. This ended up as my wine of the day, just edging out the 1957 Kopke Colheita. 96 points. Carla Tiago indicated that this could have 5-10% white grapes in the mix.