Kopke 2003 Colheita Port

Amira Benali - Proper grown-up port

8/10

I'm still pretty new to wine but my dad loves port so I got him this for his birthday. He said it was excellent and we shared a glass — even I could tell it was really well balanced and not harsh at all. Clean tasting with a long finish. He's already hinting about getting another bottle.

Ravi Krishnan - Bit pricey for what it is

7/10

Saw this on a restaurant wine list and the sommelier recommended it so I grabbed a bottle retail. It's smooth and well made but I've had £35 tawnies that I enjoyed just as much honestly. If you're into port and want to try something aged it's decent, just manage your expectations at this price point.

Ryan Mitchell - Great after dinner port

8/10

Had this at a friend's dinner party and immediately went and ordered a bottle. It's got that lovely warmth without being hot or boozy. Poured some for my wife who normally doesn't like port and even she admitted it was good. Will definitely rebuy.

Felix Moreau - Good but maybe overhyped?

7/10

It's nice, don't get me wrong. Clean finish, well balanced, no rough edges. But at £60 I was expecting something that would blow my mind and it was more like a really solid port. I'd probably grab a £30 LBV next time and save the difference.

James Okafor - Special occasion wine that delivered

9/10

Bought this for my parents' anniversary dinner and it was a massive hit. Really smooth for 20% — you don't feel the alcohol at all, it just kind of disappears into everything else. The finish hangs around in a really pleasant way. Worth every penny for a celebration.

Diana Cruz - Finally tried a colheita

8/10

The guy at my local wine shop talked me into this over a regular tawny and I'm glad he did. There's a lot going on — layers of flavour that kept changing as it sat in the glass. Sixty quid is steep but for a 20-year-old port it's actually not bad.

Jackson Wu - Christmas present to myself

9/10

Treated myself to this in December and rationed it out over a few evenings with cheese. Every time I poured a glass I noticed something different — really rewards you for just sitting with it. The nose alone is worth the price of admission. Kopke clearly know what they're doing.