Niepoort has been an independent family business since 1842.

The Niepoort lodges are located in the historical center of Vila Nova de Gaia; a magical place where Portwines are aged in old casks, bottles or demijohns.

[ Catalog ]

NiePOoRTland twins: Ruby Dum and Tawny Dee. Identical siblings born in DOURO.

With time, Ruby Dum retains its youthful, strong character, dominated by red cherries and plums with great freshness from ageing in large wooden vats in the cool cellars of Vila Nova de Gaia.

With time, Tawny Dee acquires great wisdom and subtleness through ageing in small old oak casks exhibiting discrete characters of dried stone fruits.

[ RubyDum | TawnyDee ]

Júnior Tinto and Sénior Tawny are considered by Dirk Niepoort a starting point into port wines.

The Junior Tinto undergoes an early filling, and spends the rest of its time in the bottle, where it is protected against outside influences. Through this process, youth, dark colour, freshness and dark fruit aromas and flavours are optimally maintained.

The Senior Tawny spends most of its time ageing in barrels. Through the pores of the wood, contact with air is soft and light, which results in a slow oxidation process over the years. This is an elegant port with a subtle expression – a light colour and a range of flavours and aromas that are based on red fruit tones.

[ Junior | Senior ]

Max and Moritz are two naughty boys from Wilhelm Busch stories. The two brothers are the perfect tool to explain the Niepoort world of Port Wine. Max, fresh and fruity and Moritz, smooth and elegant, are The Two Niepoort Fabulous Ports. Moritz spends most of its time ageing in barrels. Through a slow oxidation process over 7 years, is an elegant port with a subtle expression, light colour and a range of flavours and aromas that are based on red fruit tones. Moritz is one of the tawnies in the tawny range of Ports: Tawny, Tawny with indication of age and Colheita.

[ MaxRuby | MoritzTawny ]

At Niepoort we believe that the colour of the port should be inspired by the "ruby stone".

Niepoort Ruby is fresh, young and fruity. An expressive port with great character. Ruby keeps well for several years, although the wine will not improve with age. No decanting is necessary since the wine contains no sediment.

[ Ruby ]

Niepoort Ruby Reserve aims to be an accessible and easy drinking wine, while at the same time, retaining a high level of quality. A modern youthful style, resulting from a careful selection of very special wines aged for 3 to 4 years.

[ RubyReserve ]

Late Bottled Vintage port is from a single year. The wine ages 4-6 years in old oak casks (opposed to Vintage that ages 2-3). LBV fills the gap between the rubies and the vintage ports since a Ruby Port should be drunk quite young and a great Vintage Port may need 15 to 20 years to really open up and show its splendour. This led to the idea in the 1960s to age the wine 4 to 6 years in large casks before bottling it, thereby producing a wine with the style of a Vintage Port with its deep colour and concentration of fruit but with a more mature character caused by the longer ageing in wood.

Late botted vintage is the perfect port to accompany chocolate desserts, specially if dark/bitter chocolate is used!

Niepoort produced: …1996, 1997, 1998, 1999, 2000,2001,2003, 2004 and 2005.

[ 1975 | 1999 | 2000 | 2001 | 2003 | 2004 | 2005 | 2007 ]

Vintage Port must be bottled within two or three years of the harvest date..

The magic of Vintage port is different in every phase: as a young wine it captures the youthful fruit characters, then after 20 years or more the effects of the slow bottle age integration are revealed and finally after many decades the spirit dominates the wine. Vintage Port is amazing in all the three phases.Maturation in the bottle is more reductive than cask ageing and the wine that results has a fruitiness and power which develops in the traditional ageing vessel, the classic, thick, black port bottle. Serve at the end of a meal with cheese, especially blue cheese which goes really well. Please note that Vintage Port needs to be decanted..

[ 1983 | 1987 | 1992 | 2000 | 2003 | 2005 | 2007 ]

The Pisca vineyard has for many years formed part of the Niepoort Vintage Lot; in 2007 one very small parcel of Pisca was set aside and contrary to the current practice of ageing in large wooden vats it was aged in pipes,thus replicating the legendary Niepoort 1970 Vintage which was all aged in pipes. Furthermore, the handling of the wine prior to bottling in a less reductive way attempts to return to the days when Vintage ports were shipped in pipe to northern Europe and then bottled at the end of the second year or even in the third year following the harvest, in contrast to the current practice of bottling after a year and a half. Once again, at Niepoort, we believe that in a world of uniformity we have managed to produce a Vintage port with a difference, with a return to some of the small technical details from a bygone era…

[ 2007 | 2008 ]

Niepoort created a second style of vintage port: “Secundum Vintage”. The Secundum’s intention is the creation of an approachable Vintage that offers immediate satisfaction yet keeping the balance to age for decades. If we compare the Niepoorts Vintage Port with classic music then Secundum would be like Mozart, young, charming, creative and tangible and the Vintage like Bach: intense, profound, complex and less accessible.

[ 1999 | 2000 | 2003 ]

This Crusted Port very much complements the already well renowned Vintage and Late Bottled Vintage in the Niepoort range. Traditionally, Crusted Port, is selected from wines of Vintage quality, from two or three harvests, which undergo no fining or filtration prior to bottling and are only released three years after bottling.

[ 2007 ]

To produce a portwine with a fine and balanced flavour, Niepoort Tawny ages in oak casks for 3,5 years. Freshness, lightness and balance are the key elements of this wine. A Port easy to drink on any occasion. Tawny has a shiny bright colour and soft and sweet tannins.

Tawny Port keeps well for several years, although the wine will not improve with age. It contains no sediment and does not neet to be decanted.

[ Tawny ]

Tawnies with an age indication such as "20 years" are blended from different wines averaging 20 years. The prolonged ageing in small wooden casks confers the characteristic Tawny colour. The principle features of an aged tawny are the complexity of aromas, the freshness and a persistent bouquet and refinement.

After dinner, old tawny is a good match with cheeses and especially chocolate based desserts. It can also be drunk as an aperitif, serve at room temperature or lightly chilled. Niepoort produces 10, 20 and 30 years old Tawny. The skilful ageing and blending of the different tawny ports is the art of master blender José Nogueira.

[ 10 | 20 | 30 ]

This beautifully almost apothecary’s bottle along with its appealing name – DRINK ME – matches perfectly with the subtle, mellow and refined content.

The prolonged ageing in small wooden casks confers the characteristic tawny colour. The principle features of an aged tawny are the complexity of aromas, the freshness and refined persistent bouquet.

[ Drink Me Tawny ]

Colheitas are dated tawnies aged in small casks. The minimum age requirement is 7 years, but the tradition at Niepoort is to age several more years in the before bottling. The wine takes on a Tawny hue. Wood and nutty tones are evident on the palate due to the wine’s slow ageing in old casks.

After the meal Colheita combines well with Crème caramel, and especially with deserts that contain dried fruits or nuts. As a starter the combination with foie gras is impressive.

Note that Colheita Port does not need decanting.

Niepoort produced: 1934, 1976, 1979, 1980, 1984, 1984, 1986, 1988, 1991, 1994, 1995, 1998 and 2001.

[ 1976 | 1978 | 1980 | 1983 | 1986 | 1987 | 1988 | 1991 | 1994 | 1995 | 1998 | 2001 ]

White port is made from white grapes: Malvasia, Viosinho and Gouveio. The juice is fermented as a white wine until the fermentation is stopped by the addition of pure grape brandy. After spending one year in large wood vats the wine is transferred to Pipes (550 liter oak barrels). It is then aged in wood until at least 3 years before bottling.

[ White ]

Niepoort Dry White is made in the tradicional style with long skin maceration. The final blend includes different wines aged in oak casks with an average of 3,5 years.

Dry White is lovely if served chilled as an aperitif or as a long drink with Tonic Water, ice and a twist of lemon.

[ DryWhite ]

An individual and distinct White Port, made for the first time by Niepoort as a result of the exceptional quality of a few parcels of old white ports. Presents a classic style due to the long oxidative ageing process and the extended skin maceration. Serve chilled as an aperitif, alternatively appreciate it with dessert or on its own at the end of a meal.

[ 10 ]

The so-called “garrafeira” is a specialty of Niepoort house. These ports from a single harvest age for decades, not in wood but in special glass containers "demijons" (7 to 11 litre glass balloons in the form of old apothecaries’ bottles). The Demijon bottles are from the 18th century, and ageing in these special bottles adds a unique character to the garrafeira portwine.

The Niepoorts’ garrafeira cellar is secluded from the bustle of the town, filled with tranquility and tradition, and inspires respect for the longevity of the wines


Very old wine brandy aged for decades in oak casks at Niepoort wine cellars.