This Bioma Crusted Port (Bottled 2014) is a further step up (if that’s even possible!) from the Niepoort Crusted Port. Traditionally, Crusted Port is selected from wines of Vintage quality, from two or three harvests, undergoes no fining or filtration, and is released three years after bottling. The origins of the Bioma Crusted (Bottled 2014) place this Port in a different league – the grapes stem from the exceptional Vinha da Pisca vineyard, most of whose vines exceed the age of 80, and which, in a Vintage year, provides the backbone of Niepoort Vintage Ports.
As the name suggests, Crusted Port will throw a natural deposit in the bottle with time, therefore it is important to decant it before serving. The Niepoort Bioma Crusted Port (Bottled 2014) is most appealing in its youth, but will also benefit from several years of bottle ageing, during which it should be stored lying down.
- Vinification
This Port originates predominantly from wines of the 2012 harvest. Grapes were foot-trodden as 100% whole bunches in lagares at our winemaking facility in Vale de Mendiz. In spring, the wine was transferred to a very cool part of the winery at Quinta de Nápoles and racked into pipas (the classic 550L wooden vats). This Bioma Crusted was therefore matured in pipas in the Douro, instead of in the usual large vats in Gaia, as we usually do with the Niepoort Crusted, The wine was bottled in 2014.
- Tasting Notes
Hints of blue on the rim with a predominantly deep red appearance. The aroma is somewhat reserved with subtle primary notes of dark fruit. Its silky palate is accompanied by a very tight structure which harbours some superb dark fruits including blackberries and black plums, leading to a long and powerful but balanced finish. The colour and structure of this wine indicate that this Port will benefit from a long ageing period.
- Technical Information
-
Producer
- Niepoort (Vinhos) S.A
Region
- Douro
Wine Color
- Red
Soil Type
- Schist
Vineyards
- Vinha da Pisca
Average Vine Age
- 80 to 100 years
Grape Varieties
- Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
Vines per HA
- 4000-6000
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- não
Fermentation
- Lagares (wine press tanks)/Foot treading
Bottled
- 2014
Ageing
- 2 / 3 years in pipas
Dry Extract (g/dm3)
- 132.4
Residual Sugar (g/dm3)
- 101
Alcohol (%)
- 19.5
Baumé
- 3.9
pH
- 3.34
Total Acidity (g/dm3)
- 4.44
Volatile Acidity (g/dm3)
- 0.3
Total SO2 (mg/dm3)
- 56
Volumic Mass (g/cm3)
- 1.02
Production
- 10000 Bottles
Allergens
- Sulfite
Food Suggestions
- Perfect with “Queijo da Serra”, Stilton or other blue cheeses. Egg based desserts and “pão de ló” (Portuguese sponge based cake)
Suitable for Vegans & Vegetarians
- yes
Last Updated
- 2023-03-20
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