Redoma Reserva BrancoRedoma Reserva Branco

The vineyards for the Redoma White are all at an altitude of between 400 and 800 meters, which 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 that are over 100 years old. The main grape variety is Rabigato, though there is a high portion of Códega 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 the rotten grapes were 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 Reserva comprises specially selected casks, containing the most concentrated, fresh and complex wine.

Tasting Notes

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

Several vineyards

Average Vine Age

Over 60 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho e Arinto

Vines per HA

5500

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak barrels

Bottled

May 2005

Ageing

8 month in French oak casks

Dry Extract

24

Alcohol (%)

13.6

pH

3.19

Total Acidity (g/dm3)

5.8

Volatile Acidity (g/dm3)

0.6

Free SO2 at Bottling (mg/dm3)

30

Production

5.000 bottles and 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, which 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 Códega and while some other varieties are used, there is no Malvasia Fina.

Vinification

The grapes were rigorously selected and subsequently destemmed and pressed without maceration. After the natural decanting process at low temperature, during 16 to 24 hours, fermentation was done in French oak barrels. The wine stayed in barrels 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

Several old vineyards

Average Vine Age

60 and more than 100 years

Grape Varieties

Códega, Rabigato, Viosinho, Donzelinho, Arinto and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

700-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak barrels

Bottled

June 2007

Ageing

8 month in French oak casks (228l)

Dry Extract

20.3

Alcohol (%)

13.5

pH

3.39

Total Acidity (g/dm3)

5.01

Volatile Acidity (g/dm3)

0.57

Free SO2 at Bottling (mg/dm3)

32

Production

6.200 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 600m 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 228l French oak casks, 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 interfere as little as possible.

Tasting Notes

Discrete and austere, Redoma Reserva is not an obvious wine. With mineral aroma, citric and white flowers 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

Several vineyards

Average Vine Age

Over 80 years

Grape Varieties

Rabigato, Códega, 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 barrels

Bottled

June 2008

Ageing

9 month in French oak casks (228l)

Dry Extract

20.6

Residual Sugar (g/dm3)

3

Alcohol (%)

13.44

pH

3.32

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.53

Free SO2 at Bottling (mg/dm3)

33

Production

7.000 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, which 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 enhance the freshness of the wine.

Vinification

2008 was a fresh year in Douro wines, with good amount of water in the soil and unusual fresh nights during August and September in the Douro Valley, which 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 228l French oak casks, 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, Códega, 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 barrels

Bottled

June 2009

Ageing

9 month in French oak casks (228l)

Dry Extract

18.5

Residual Sugar (g/dm3)

2.4

Alcohol (%)

12.83

pH

3.23

Total Acidity (g/dm3)

5.42

Volatile Acidity (g/dm3)

0.46

Free SO2 at Bottling (mg/dm3)

30

Production

9.800 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 600m 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 French oak casks, 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, Códega, 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 barrels

Bottled

June 2010

Ageing

9 months in French oak casks (228l)

Dry Extract

17

Residual Sugar (g/dm3)

2

Alcohol (%)

13.5

pH

3.2

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, Códega, 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 barrels

Bottled

June 2011

Ageing

9 months in French oak casks (228l)

Dry Extract

17.7

Residual Sugar (g/dm3)

2.1

Alcohol (%)

13.5

pH

3.29

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 their 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 transported 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 barrels 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, has 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

Several vineyards

Average Vine Age

Over 80 years

Grape Varieties

Rabigato, Códega, 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 barrels

Bottled

June 2012

Ageing

10 month in French oak casks(228l)

Dry Extract

16.7

Residual Sugar (g/dm3)

2

Alcohol (%)

13

pH

3.3

Total Acidity (g/dm3)

4.4

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

14

Production

12.300 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Reserva 2012 is made with grapes from ancient 80-year old vines, planted at an altitude of 600 metres in mica schist soils. Since its creation in 1995, the main aim of producing this wine has been to express the character of the Douro old vineyards. At the end of the ageing period, the best barrels are chosen, considering their minerality and complexity; it is not necessarily those with the most expressive aromas that are selected, but those which we consider to have the greatest ageing potential.

Vinification

2012 was marked by the lack of rain in the Douro region. As a result, the growing cycle began, on average, 15 days later than in previous years. On the other hand, winter 2012 also recorded very low temperatures, which resulted in good and well balanced growth of the vegetation. The maturation period was not as hot as usual, creating a good balance in the total acidity of the grape musts.

The grapes were harvested at the beginning of September and after careful selection on the sorting table, they were pressed slowly for controlled extraction. Without skin maceration, the must rested for 24 hours, followed by slow alcoholic fermentation in French oak 228 litre barrels. Redoma Reserva aged for 10 months without bâtonnage.

Tasting Notes

Redoma Reserva is clear and has a citrine colour. This wine has an unparalleled elegance and complexity, with mineral overtones, characteristic of the soils from where it comes from and followed by hints of white and citrus fruits. The palate is complex and has depth, with white pulp fruit notes, mineral notes and a great level of acidity that underpins the high concentration arising from the very old vines. Light toasted notes are indicative of fermentation and ageing in barrels. It has 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, Códega, 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 2013

Ageing

10 month in French oak casks (228l)

Dry Extract

18.3

Residual Sugar (g/dm3)

2

Alcohol (%)

13

pH

3.24

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.6

Free SO2 at Bottling (mg/dm3)

14

Production

9.000 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.
Notes