The vineyards for the Redoma White are all at an altitude of between 400 and 800 meters, this provides the necessary cooler growing conditions (particularly at night) and longer ripening times. all of these vineyards have vines which are over 60 years old and three of them have vines which are over 100 years old. The main grape variety is rabigato, though there is a high portion of Codega and while some other varieties are used there is no malvazia fina.
- Vinification
2004 was a hot year in the Douro but rain in august ensured that good grapes were produced, which gave a concentrated must with high sugar and high acidity. A very meticulous selection was undertaken before pressing, where not only were the rotten grapes removed but also all the overripe grapes. the must was left to settle and was then transferred to small oak casks for a low temperature fermentation.
The wine then remained in the casks on its lees for 8 months until bottling. The Reservea comprises specially selected casks, containing the most concentrated, fresh and complex wine.
- Tasting Notes
Redoma White is barrel fermented and aged using 90% new French oak. In order to preserve the acidity and tautness, the wine does not undergo any malolactic fermentation. The aim is to produce a balanced wine with freshness and elegance and The wine's natural acidity is the key element to achieve this.
The nose is big, toasty, nutty and concentrated, in a extremely Burgundian style (this wine would be a great ringer for a 1er Cru white Burgundy in a blind tasting).
The palate has a lovely smooth, full texture, with a raft of white fruit flavours and mineral overtones.
There is good crisp acidity and lots of finesse, with a long, beautifully delineated finish.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Schist
Vineyards
- Serveral vineyards
Average Vine Age
- Over 60 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Viosinho, Arinto
Vines per HA
- 5500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 400-700
Harvest Period
- 3rd week of September
Harvest Method
- Hand picked
Fermentation
- French Oak Casks
Bottled
- May 2005
Ageing
- 8 month in French Oak Casks
Dry Extract
- 24
Alcohol (%)
- 13.6
Total Acidity (g/dm3)
- 5.8
Volatile Acidity (g/dm3)
- 0.6
Free SO2 at Bottling (mg/dm3)
- 30
Production
- 5000 bottles + 150 Magnums
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
The Redoma Reserva is an elegant and fresh wine, with a good natural acidity. The vineyards for this wine are all at an altitude of between 400 and 800 meters, this provides the necessary cooler growing conditions (particularly at night) and longer ripening times. All of these vineyards have vines which are over 60 years old and three of them have vines which are over 100 years old. The main grape variety is Rabigato, though there is a high portion of Codega and while some other varieties are used there is no Malvasia Fina.
- Vinification
The grapes were rigorously selected, subsequently destemming and pressing without maceration. After natural is decanting process for after the natural decanting process at low temperature, during 16 to 24 hours, fermentation is done in French oak barrels. The wine stays in barrel for 8 to 9 months with the lees, without malolactic fermentation, to maintain the natural freshness.
- Tasting Notes
The nose is fruity and concentrated, citric with tropical fruits notes, fine mineral and toasty character. The palate has a lovely smooth, full texture, with a raft of white fruit flavours and mineral overtones.
Crisp acidity and lots of finesse, with a long, beautifully delineated finish.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Schist
Vineyards
- Serveral old vineyards
Average Vine Age
- 60 years, and more than 100 years
Grape Varieties
- Codega, Rabigato, Viozinho, Donzelinho, Arinto e outras
Vines per HA
- 6000
Pruning Method
- Double Guyot and Royat
Alt. from Sea Level
- 700 | 800m
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- whitout malolactic
Fermentation
- French Oak Casks
Bottled
- June 2007
Ageing
- 8 month in French Oak Casks(228l)
Dry Extract
- 20.3
Alcohol (%)
- 13.5
Total Acidity (g/dm3)
- 5.01
Volatile Acidity (g/dm3)
- 0.57
Free SO2 at Bottling (mg/dm3)
- 32
Production
- 6200 bottles
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
Redoma Reserva comes from very old vineyards with more than 80 years of age, planted at 600 m altitude. The best barrels are selected after the ageing, searching for the more mineral and complex wine, not necessarily the most expressive but always with the biggest ageing potential. Redoma Reserva is always what we consider to be the best expression possible of old vineyards planted in schistous soils from the Douro.
- Vinification
2007 was a fantastic year for Douro wines, after a rainy spring that substantially increased disease incidence in the vineyards but helped to maintain a good amount of water in the soil, an unusually fresh August in the Douro valley led to a slow and balanced maturation process. Harvest was carried out in the first half of September with good weather, cool night temperatures and no rain.
After a first selection of grapes done in the vineyard, a very meticulous selection was undertaken before destemming and gentle pressing. The must obtain was left to settle and then transferred to small oak 228 lts casks of French oak, for natural fermentation. The wine aged in casks on its lees without stirring, for 9 months and without malolactic fermentation. The vinification process is the same as that used for Redoma White, where you search to intervene as little as possible.
- Tasting Notes
Discrete and austere Redoma Reserve is not an obvious wine, mineral aroma with citric and white flowers aroma and light spicy character. Very elegant with great complexity, the generous concentration, of the very old vineyards are balanced with a crisp acidity and mineral overtones, very long and persistent with great ageing potential.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Schist
Vineyards
- Serveral vineyards
Average Vine Age
- Over 80 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Viosinho, Arinto and others
Vines per HA
- 6500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 400-750
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- None
Fermentation
- French oak casks
Bottled
- June 2008
Ageing
- 9 month in French Oak Casks (228l)
Dry Extract
- 20.6
Residual Sugar (g/dm3)
- 3
Alcohol (%)
- 13.44
Total Acidity (g/dm3)
- 5.3
Volatile Acidity (g/dm3)
- 0.53
Free SO2 at Bottling (mg/dm3)
- 33
Production
- 7000 bottles
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
The vineyards for the Redoma White are all planted between 400 and 800 meters altitude, this provides the necessary cooler growing conditions (particularly at night) and longer ripening periods. Coming from very old vineyards with more than 80 years old, Redoma Reserve always have more complexity and depth, small portion granite soils contribute for special mineral flavors and enhances the freshness of the wine.
- Vinification
2008 was a fresh year in Douro wines, good amount of water in the soil, an unusual fresh nights during August and September in the Douro valley led to a slow and longer maturation process.
Harvest was done with good weather, during middle September.
After a first selection of grapes done in the vineyard, a very meticulous selection was undertaken before destemming and gentle pressing. The must obtain was left to settle and then transferred to small oak 228 lts casks of French oak, for natural fermentation. The wine aged in casks on is lees without steering, for 9 months without malolactic fermentation.
- Tasting Notes
Extremely fresh and elegant, very mineral with great complexity, with citric aromas and apricots and white peaches notes, elegant and subtle smoke character.
The palate has crisp acidity and great intensity with full texture, with a raft of white fruit flavors and mineral overtones, very persistent with very good ageing potential.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Schist
Vineyards
- Several vineyards
Average Vine Age
- Over 60 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Viosinho, Arinto and others
Vines per HA
- 6500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 400-750
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- None
Fermentation
- French oak casks
Bottled
- June 2008
Ageing
- 9 month in French Oak Casks (228 L)
Dry Extract
- 18.5
Residual Sugar (g/dm3)
- 2.4
Alcohol (%)
- 12.83
Total Acidity (g/dm3)
- 5.42
Volatile Acidity (g/dm3)
- 0.46
Free SO2 at Bottling (mg/dm3)
- 30
Production
- 9800 bottles
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
Redoma Reserva comes from very old vineyards with more than 80 years old, planted above 600 m of altitude. For Redoma Reserva, the aim is to reach more complexity and deepness, but also more lightness and elegance. Small portions of granite soil contribute for the special mineral flavor and enhances the freshness of the wine.
- Vinification
2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold
weather, unusual in the Douro Valley, was leading us to a long maturation season. But incredible high
temperatures from 12th of August onwards, resulted in a very fast maturation process all over the region
without any shrivel berry. Harvest started earlier, in the beginning of September.
After a first selection of the grapes in the vineyard, a very meticulous selection was undertaken before
destemming and gentle pressing, without any maceration. The must obtained was left to settle at low
temperature and then transferred to small 228l casks of French oak, for natural fermentation. The wine
aged in casks, on lees without stirring, for 9 months without malolactic fermentation.
- Tasting Notes
Extremely fresh and mineral, with great complexity. Citric aromas, apricots and white peaches notes are
present with an elegant and subtle smoke character.
The palate has crisp acidity and great intensity. Full texture, with a raft of white fruit flavors and mineral
overtones. Very persistent with high ageing potential.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Schist
Vineyards
- Several vineyards
Average Vine Age
- Over 60 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Viosinho, Arinto and others
Vines per HA
- 6500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 400–750
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- None
Fermentation
- French oak casks
Bottled
- June 2010
Ageing
- 9 months in French Oak Casks (228 L)
Dry Extract
- 17
Residual Sugar (g/dm3)
- 2
Alcohol (%)
- 13.5
Total Acidity (g/dm3)
- 4.98
Volatile Acidity (g/dm3)
- 0.48
Free SO2 at Bottling (mg/dm3)
- 19
Production
- 10 200 bottles
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
This was the first white wine produced by Niepoort. The aim, since the launch of the first Redoma Reserva, has been to express the character of the old vineyards planted in high altitude in mica slate soils, the low yields of the vineyards with more than 80 years old and the mineral character of the soils. The result is a wine with a fantastic ageing potential where the freshness is the key element.
- Vinification
2010 was uncommonly wet during winter and early spring, with heavy rains during these months. As a consequence the yields were high and we had to deal with a strong disease pressure on the vineyard.
The maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation process.
After being sorted, the grapes were pressed during the night without maceration and decanted during 24 hours at low temperature. The wine fermented and aged in French oak barrels in the presence of fine lees for nine months, until bottling. The malolactic fermentation did not occur.
- Tasting Notes
Although 2010 was not an easy harvest, all the white wines show a great character, with fantastic mineral notes. Redoma Reserva, has intense citric and white flowers aromas with fresh mineral notes and great complexity. The palate is firm and elegant showing, stone fruit flavors and mineral notes combined with a subtle smoke character. Very persistent, with a great ageing potential.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Mica Schist and granite
Vineyards
- Several vineyards
Average Vine Age
- Over 80 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Arinto and others
Vines per HA
- 6500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 600
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- None
Fermentation
- French oak casks
Bottled
- June 2011
Ageing
- 9 months in French Oak Casks (228 L)
Dry Extract
- 17.7
Residual Sugar (g/dm3)
- 2.1
Alcohol (%)
- 13.5
Total Acidity (g/dm3)
- 4.86
Volatile Acidity (g/dm3)
- 0.46
Free SO2 at Bottling (mg/dm3)
- 24
Production
- 13 050 bottles
Food Suggestions
- Oven backed fish, dishes with white meat. Vegetarian suggestions: Pasta or noodle, dishes with cheese.
Every year we choose the best barrels to bottle Redoma Reserva, although we taste all the wines without knowing there provenance, are consistently the same vineyards producing the ones we consider the best wines.
For us the best wines are those that can express the sense of place, of the mica slate soil, of the high altitude slopes of the Douro valley, the mineral character, the nerve, the intensity and complexity are the characteristics we search. Redoma Reserve is the elegant expression of Douro whites.
- Vinification
Vineyard burst was uncommonly early in 2011, all the cycle was anticipated and harvest started earlier than ever before, nevertheless higher planted vineyards went slower than others, and when harvest was done all wines presented good quantity of malic acid, very important for the freshness in palate of the white wines where malolactic fermentation is not done.
Grapes were harvest during the day and transporter to the winery in a cooling truck, after sorting, grapes were pressed quickly during the night without any maceration, and decanted during 24 hours at low temperature. The wine fermented and aged in French oak barrel in the presence of the fine lees until bottling. No malolactic was done.
- Tasting Notes
Redoma reserva 2011 shows very intense fruit notes dominated by the citric character, mineral and very elegant have a great potential to age, in the palate is very deep with complex fruit flavors, strong mineral character and great acidity as a support of the concentration, only a slight smoky character shows the barrels fermentation. The wine has great elegance and an immense ageing potential.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A.
Region
- Douro
Soil Type
- Mica Schist and granite
Vineyards
- Serveral vineyards
Average Vine Age
- Over 80 years
Grape Varieties
- Rabigato, Codega, Donzelinho, Arinto and others
Vines per HA
- 6500
Pruning Method
- Guyot and Royat
Alt. from Sea Level
- 600-750
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- None
Fermentation
- French oak casks
Bottled
- June 2012
Ageing
- 10 month in French Oak Casks(228l)
Dry Extract
- 16.7
Residual Sugar (g/dm3)
- 2
Alcohol (%)
- 13
Total Acidity (g/dm3)
- 4.4
Volatile Acidity (g/dm3)
- 0.5
Free SO2 at Bottling (mg/dm3)
- 14
Production
- 12.300 bottles