Cockburn's
Summary
Cockburn's is a historic Portuguese port house established in 1815, now owned by Symington Family Estates, producing traditional port wines from 100 hectares of predominantly south-facing vineyards at Quinta dos Canais in the Douro Superior region, where schist soils and old vines contribute to concentrated wines. Their balanced approach combines traditional methods like foot treading in granite lagares for premium vintages with careful aging protocols in their Vila Nova de Gaia cellars, maintaining a portfolio focused exclusively on Portuguese varieties across ruby, tawny, and vintage expressions.
Heritage & Leadership
Cockburn's Port was established in 1815 by Robert Cockburn, a Scottish soldier who had served under Wellington during the Peninsular War. After returning to Portugal, he founded the port house in Vila Nova de Gaia. Throughout the 19th century, the company developed under the leadership of the Cockburn and Smithes families, with Henry Smithes joining as a partner in 1830, followed by the Cobb and Teage families. The firm operated as an independent family business until 1962 when it was acquired by Harveys of Bristol, and subsequently changed hands several times, including ownership by Allied Domecq and later Beam Global.
A significant turning point came in 2010 when the Symington Family Estates, a leading port producer with deep roots in the Douro Valley dating back to 1882, acquired Cockburn's. This acquisition brought Cockburn's back into family ownership. Today, the company operates under the leadership of the Symington family, with Paul Symington serving as chairman until his retirement in 2018, when his cousin Rupert Symington assumed the role of CEO. The day-to-day operations involve multiple family members across different aspects of the business, maintaining the tradition of family involvement that has characterized Cockburn's throughout much of its history.
Vineyards & Wines
Cockburn's primary vineyard holding is Quinta dos Canais, a 271-hectare estate in the Douro Superior region, of which 100 hectares are planted with vines. This estate, acquired by Cockburn's in 1989, serves as the backbone of their port production. The vineyard is situated at elevations ranging from 110 to 345 meters above sea level, featuring predominantly south-facing slopes that maximize sun exposure in this hot, dry region.
The soils at Quinta dos Canais consist primarily of schist, the characteristic rocky soil of the Douro that forces vines to develop deep root systems. The vineyard is planted with traditional Portuguese varieties, including Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão. Many of these vines are over 30 years old, with some parcels containing vines aged 80+ years.
Cockburn's is particularly known for its Special Reserve Port, introduced in 1969, which created the premium Reserve category in the port industry. Their portfolio also includes Fine Ruby, Fine Tawny, 10 and 20 Year Old Tawny Ports, Late Bottled Vintage (LBV), and Vintage Ports in exceptional years. The Quinta dos Canais vineyard also contributes to single-quinta vintage ports in years when a general vintage is not declared.
Philosophy & Practice
Cockburn's winemaking philosophy centers on a meticulous approach to both viticulture and vinification. In the vineyard, they practice traditional Douro viticulture adapted to modern standards, including vertical planting that allows for better mechanization while preserving the benefits of the region's steep terraced landscapes. The company employs sustainable farming practices across its vineyards, focusing on water conservation in the arid Douro climate.
For their port production, Cockburn's maintains both traditional and modern methods. Some ports still undergo foot treading in granite lagares (traditional treading tanks), particularly for their premium vintage ports. For other styles, they utilize modern robotic treaders that simulate the gentle pressure of human feet. Fermentation is halted through the addition of grape spirit at the precise moment to achieve the desired sweetness level for each port style.
Aging protocols vary by product: Ruby ports age in large oak vats for 3-5 years to maintain their fruit-forward character, while tawny ports mature in smaller 550-liter oak casks to promote oxidative aging. Their Special Reserve undergoes 4-5 years of aging before bottling. For vintage ports, Cockburn's follows the traditional approach of two years in wood before bottling, then extended bottle aging. The company maintains extensive cellars in Vila Nova de Gaia for the maturation process, where the moderate temperature and humidity create ideal conditions for port aging.