Kopke Gift Pack!

C.N. Kopke

The oldest Port wine house

20 Year Tawny Gift Pack for the holidays!!!

In 1636 German diplomat Nicolau Kopkë travelled with his son, Cristiano, from Hamburg to Portugal, representing the Hanseatic League. Two years later, he founded Nicolau Kopkë & Co., a shipping company which would eventually become universally recognised as the first Port House in the industry’s history. In 1781 they bought a farm in the Douro, making the transition from shipper to major producer and gradually making Port Wine their main business focus.

In 1828 C. N. Kopkë, great-great-grandson of Nicolau, sided the company with the Liberal Party during Portugal’s civil war. Following the war, he was awarded the title of Baron of Vilar and a decade later his nephew the title Baron of Massarelos. In 1841 the company’s name was changed to C. N. Kopke and remains such to this day. Almost a century later, in 1940, the House was awarded official recognition as the oldest in the world. Kopke have an excellent reputation backed by many gold medals, particularly for their Tawny (barrel-aged) Ports. Befitting their status as the oldest Port House, their bottles are easily recognisable by their traditional and hand-stencilled style.

Kopke 20 Years Old Tawny Port

(gift set includes one 750ml bottle with two cálices)

A delicate orange-green colour. Its splendid nose is a complex marriage of dried fruit, spice and notes of fine wood. On the palate, its flavours are rich and concentrated, with a long and velvety finish.

Happy Thanksgiving!

Happy Thanksgiving from all of us at The Wine Brothers! Have a wonderful day of food, wine and family! 🦃

New sake from Zev Rovine

Miyoshino Jōzō

Nara, Japan

Hanatomoe Mizumoto

The Mizumoto is made using a technique called Bodai-moto, a starter method created by combining raw polished rice, a small amount of cooked rice and water and incubated for anywhere from three - ten days. During this time lactic bacteria falls into the mixture and the liquid becomes sour water. After this time frame the raw rice is taken away and steamed before being returning to the sour water. Then an addition of koji rice is added. Then fermentation by natural yeast takes just two weeks.

Hanatomoe Tarumaru

"Tarumaru" is a way of crafting cedar casks that involves splitting logs along the annual ring and shaving them, and then bundling the resulting planks in a circle. It originates from the Edo period as well and is credited with generating demand for Nara sake in Edo (now Tokyo). Kawakami casks were filled with local sake, then exported to eager buyers in the capital city.

Hanatomoe Tarumaru is inspired by this historic local tradition and is made in a way that isn't too different from 200+ years ago. Junmai sake made from a wild yamahai fermentation starter, with deep savory and ricey flavors, spends 7 days in cedar casks to absorb the cedar's spicy, forested flavors. Expect powerful pepper, juniper, lemon zest and herbal notes on a dry but umami-rich background. I love taruzake with smoked salmon, pepperoni pizza, cured meats, or anywhere I can imagine a hefty crack of freshly ground black pepper improving things.

Hanatomoe Usunigori

Usunigori means lightly cloudy, as small parts of the brewing mass have been retained. This fruity ginjo sake carries a lot of weight in its umami-rich and acidic aroma and taste, with creamy, ricey notes. Yamahai slow-brewed, unpasteurized, unfiltered, undiluted. Miyoshino Jozo is one of Japan's most innovative breweries. Their aim is to support the local environment by using 100% natural yeasts. Especially the Hanatomoe series of this pure sake brewery presents a unique combination of umami-driven acidity and fruitiness.