Porto Tawny Colheita 2015 Quinta da Corte

Port Colheita 2015

A refined single-vintage Tawny from Douro

Quinta da Côrte’s 2015 Colheita Port is an estate Tawny from a single harvest, crafted from old vines on schist soils. Fermented thoughtfully and fortified, it is aged in 500 L oak casks for a long period before bottling.

Aromatic depth and vibrant acidity

Displaying a deep amber colour, it offers complex aromas of dried fruit, toasted nuts, figs and candied orange peel that develop into richer toasted and resinous notes. On the palate, it shows excellent acidity and structure, with a long, elegant and refined finish.

Technical sheet

• Grapes: old-vine estate blend

• Winemaking: temperature-controlled stainless steel fermentation, prolonged maceration

• Ageing: long maturation in large oak casks

• Alcohol: 19.5% vol

• Serving temperature: 12–15 °C

• Cellaring potential: 10–20 years

• Format: 0.75 L

Quinta da Côrte – The schist soul of the Douro

Nestled in the heart of the Douro, on hills shaped by time and human hands, Quinta da Côrte embodies the nobility of Portuguese wine heritage, rooted in a unique schist terroir. This historic estate reflects a long-standing tradition and an artisanal approach to viticulture.

A legacy carved in stone

The estate’s viticultural origins date back to 1814, when early records describe the land’s vocation for vine growing. Among its plots, the legendary Parcel 505 stands out — one of the oldest post-phylloxera vineyards, home to more than 100 mixed varieties, a true genetic treasure of the Douro. Initially devoted to Port wine production, Quinta da Côrte began crafting DOC Douro wines under its own name in 2013, when it joined the Philippe Austruy portfolio. Since then, it has upheld a vision rooted in identity, time, and respect for nature.

Austruy philosophy: wine shaped by place and rhythm

As part of the Vignes Austruy, Quinta da Côrte shares values with estates like Château Malescasse in Haut-Médoc, Commanderie de Peyrassol in Provence, and Tenuta Casenuove in Tuscany. Here, the guiding principle is clear: let the land speak.

Work in the vineyard follows a natural rhythm, free from forced intervention. Each harvest is the result of close observation and a slow, mindful pace. The approach is sustainable and parcel-specific, with all 22 plots cultivated differently and each vine treated individually.

In the cellar: nothing is rushed

The same philosophy continues in the winery: vinifications are never forced. Fermentations are allowed to follow their course naturally, with the sole purpose of expressing the soul of the terroir. Each bottle reflects the vintage, the parcel, and the essence of this timeless land.