Late Bottled VintageLate Bottled Vintage

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.

Vinification

After a hot summer, this wine was created from low-yielding old vines in the Cima Corgo region of Douro Valley. The grapes were trodden in "lagares" and later aged in large old oak vats in our lodges in Vila Nova de Gaia. The wine was bottled without filtration after only 4 years so as to retain freshness and fruit.

Tasting Notes

Brilliant brick red appearance, with a very expressive aroma of mint, sweet violets along with some firm green notes, characteristic of a mature Vintage Port. On the palate, very active mint and peppery spirit with superb length. A wonderful example of a mature unfiltered LBV, with classic bottle age character.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vale do Pinhão and Ferrão

Average Vine Age

60 and over 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

1979

Ageing

4 years in large old vats

Dry Extract (g/dm3)

120.7

Residual Sugar (g/dm3)

99.6

Alcohol (%)

20

Baumé

3.1

Total Acidity (g/dm3)

3.23

Volatile Acidity (g/dm3)

0.42

Total SO2 (mg/dm3)

22

Volumic Mass (g/cm3)

1.02

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

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.

Vinification

It was created from low-yielding old vines in the Cima Corgo region of Douro Valley. The grapes were trodden in "lagares" and later the Port was matured in large wooden vats and also in barrels at our Lodges in Vila Nova de Gaia. The Niepoort LBV are traditionally bottled 4 years after the harvest. Accordind to Dirk Niepoort, it is best

"to bottle it as soon as we can in order to reveal the fruit and freshness of the LBV in the moment of the tasting".

Tasting Notes

Concentrated aromas of ripe dark fruits, damsons and hints of black pepper. Intense on the palate and full bodied with a long rich after-taste. It can be enjoyed now, but will become more complex with further cellaring until 2015.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

60 and over 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2003

Ageing

4 years in old oak casks

Dry Extract (g/dm3)

130.1

Alcohol (%)

20

Baumé

3.6

pH

3.54

Total Acidity (g/dm3)

4.34

Volatile Acidity (g/dm3)

0.26

Total SO2 (mg/dm3)

74

Volumic Mass (g/cm3)

1.02

Production

60.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

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.

Vinification

Although initially rather overshadowed by 2000; with time some fabulous parcels of wine which were put aside following the harvest, have developed into very elegant and appealing wines from which the 2001 LBV was made. The grapes were trodden in "lagares" and later the Port was matured in large wooden vats and also in old casks at our lodges in Vila Nova de Gaia.

Tasting Notes

Deep red colour with a very vivacious, lively aroma of fresh dark plums, cherries and a hint of chocolate along with a silky aroma, giving the wine great finesse. Fabulous extract on the palate with a tight grainy texture intertwined with fresh dark fruits and a mellow spirity finish. The wine can be enjoyed now, and will become more complex with further cellaring until 2020.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2006

Ageing

Large old vats and small old oak cask

Residual Sugar (g/dm3)

100.2

Alcohol (%)

20

Baumé

3.5

pH

3.55

Total Acidity (g/dm3)

4.55

Volumic Mass (g/cm3)

1.02

Production

65.000 bottles

Allergens

Contém sulfitos

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

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.

Vinification

The grapes for Niepoort 2003 LBV came from selected parcels of vineyards in the Cima Corgo, Douro region. The grapes were trodden in "lagares" and later the Port was matured in large wooden vats at our lodges in Vila Nova de Gaia. At Niepoort the tradition is to bottle the LBV four years after the harvest. According to Dirk Niepoort, it is best «to bottle it as soon as we can in order to reveal the fruit and freshness of the LBV in the moment of the tasting».

Tasting Notes

Deep red colour with a very vivacious, lively aroma of fresh dark plums, cherries and a hint of chocolate along with a silky aroma, giving the wine great finesse. Fabulous extract on the palate with a tight grainy texture intertwined with fresh dark fruits and a mellow spirity finish. The wine can be enjoyed now, and will become more complex with further cellaring until 2025.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2007

Ageing

Large old wooden vats

Dry Extract (g/dm3)

129.5

Residual Sugar (g/dm3)

99.3

Alcohol (%)

20

Baumé

3.6

pH

3.57

Total Acidity (g/dm3)

4.63

Volatile Acidity (g/dm3)

0.28

Total SO2 (mg/dm3)

72

Volumic Mass (g/cm3)

1.02

Production

65.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

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.

Vinification

The grapes for Niepoort 2004 LBV came from selected parcels of vineyards in the Cima Corgo, Douro region. The grapes were trodden in lagares and later the Port was matured in large wooden vats at our lodges in Gaia.

At Niepoort, the tradition is to bottle the LBVs four years after the harvest: Dirk tries «to bottle it as soon as we can in order to reveal the fruit and freshness of the LBV in the moment of the tasting».

Tasting Notes

Deep red colour with a very vivacious, lively aroma of fresh dark plums, cherries and a hint of chocolate along with a silky aroma giving the wine great finesse. Fabulous extract on the palate with a tight grainy texture intertwined with fresh dark fruits and a mellow spirity finish.

The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades.

To fully benefit from its qualities we recommend it be decanted before serving.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2008

Ageing

Large old vats and small old oak cask

Dry Extract (g/dm3)

129.8

Residual Sugar (g/dm3)

99.5

Alcohol (%)

20

Baumé

3.6

pH

3.49

Total Acidity (g/dm3)

4.44

Volatile Acidity (g/dm3)

0.24

Total SO2 (mg/dm3)

105

Volumic Mass (g/cm3)

1.02

Production

65.000 bottles

Allergens

Contém sulfitos

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

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.

Vinification

The grapes for Niepoort 2005 LBV came from selected parcels of vineyards in the Cima Corgo region of Douro Valley. The grapes were trodden in "lagares" and later the Port was matured in large wooden vats at our lodges in Vila nova de Gaia. At Niepoort the tradition is to bottle the LBV four years after the harvest. According to Dirk Niepoort, it is best “to bottle it as soon as we can in order to retain the fruit and freshness of the LBV in the moment of the tasting”.

Tasting Notes

Brilliant red colour with a wonderful aroma of dark fruits and a classy touch of chocolate. On the palate sweet grainy seductive tannins give the wine a superb elegance and interact well with the fruit and fine spirity finish. The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2009

Ageing

Large old wooden vats

Dry Extract (g/dm3)

130.8

Residual Sugar (g/dm3)

111.1

Alcohol (%)

20

Baumé

3.7

pH

3.55

Total Acidity (g/dm3)

4.34

Volatile Acidity (g/dm3)

0.21

Total SO2 (mg/dm3)

80

Volumic Mass (g/cm3)

1.02

Production

Approx. 70.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

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.

Vinification

The grapes for Niepoort 2007 LBV came from selected parcels of vineyards in the Cima Corgo region of Douro Valley.

The grapes were trodden in "lagares" and later the Port was matured in large wooden vats at our lodges in Vila Nova de Gaia.

At Niepoort the tradition is to bottle the LBV four years after the harvest. According to Dirk Niepoort, it is best “to bottle it as soon as we can, in order to retain the fruit and freshness of the LBV in the moment of the tasting”.

Tasting Notes

Brilliant dark red appearance,with refined aromas of dark plums and blackberries. On the palate the fruit is evident along with a superb soft silky texture all held together with a firm structure and good length on the finish. The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2011

Ageing

Large old wooden vats

Dry Extract (g/dm3)

122.5

Residual Sugar (g/dm3)

101.6

Alcohol (%)

20

Baumé

3.2

pH

3.54

Total Acidity (g/dm3)

4.4

Volatile Acidity (g/dm3)

0.23

Total SO2 (mg/dm3)

34

Volumic Mass (g/cm3)

1.02

Production

Approx. 130.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

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.

Vinification

The grapes used on the production of LBV 2008 are from selected parcels of vineyards with low yield in the Cima Corgo region of Douro Valley. Grapes were trodden in stone "lagares" and the wine was then transferred to Vila Nova de Gaia cellars, where it matured in large wooden vats. At Niepoort, the tradition is to bottle the LBV four years after the harvest to retain all the freshness and fruit, characteristic of these wines.

Tasting Notes

Deep ruby colour, with a complex and concentrated aroma of red and black fruits. Notes of pepper and dark chocolate. On the palate it shows great concentration and volume with a firm structure but a superb soft silky texture. The great acidity provides freshness and balance to the wine. Long and pleasant finish. The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2012

Ageing

Large old wooden vats

Dry Extract (g/dm3)

117.6

Residual Sugar (g/dm3)

93

Alcohol (%)

20

Baumé

2.9

pH

3.61

Total Acidity (g/dm3)

4.54

Volatile Acidity (g/dm3)

0.24

Total SO2 (mg/dm3)

39

Volumic Mass (g/cm3)

1.02

Production

Approx. 80.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

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.

Vinification

The grapes used to produce LBV 2009 come from low production vineyards in the Cima Corgo region of Douro Valley. They are foot trodden in granite "lagares" and then the wine is aged in large wooden vats, in the cellars at Vila Nova de Gaia. It is Niepoort's tradition to begin bottling LBV four years after harvesting to maintain the freshness and fruitiness which are characteristic of these wines.

Tasting Notes

A pretty, deep ruby/violet colour, it has a complex aroma where red fruit notes are predominant, reminiscent of cherries and spices, with a peppery touch. A hint of dark chocolate. On the palate, it is greatly concentrated and full-bodied with firm tannins which at the same time are elegant and smooth.  The great acidity provides freshness and balance to the wine. The finish is long and pleasant.

This LBV is ready to be enjoyed and will become more complex by extending ageing for a couple of decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Bottled

2013

Ageing

Large old wooden vats

Dry Extract (g/dm3)

119.7

Residual Sugar (g/dm3)

96

Alcohol (%)

20

Baumé

3.1

pH

3.57

Total Acidity (g/dm3)

4.44

Volatile Acidity (g/dm3)

0.22

Total SO2 (mg/dm3)

50

Volumic Mass (g/cm3)

1.02

Production

80.000 bottles

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

This wine ages 4-6 years in large old oak vats (opposed to Vintage, that ages 2-3 years). 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 in the 1960s to the creation of a Port ageing 4 to 6 years in large vats 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 extended ageing in wood.

Vinification

2011 was a classic year for port, except for some unstable weather during flowering and the sudden heat at the end of June which literally burnt the young clusters of early ripening Tinta Barroca, from here on the weather was most favourable with a relatively cool July/August, a drop of rain at the end of August to take ripeness to completion and then the absence of rain during the harvest -perfect! The grapes used to produce LBV 2011 come from low production vineyards in the Cima Corgo region of Douro Valley. They are foot trodden in granite "lagares" and then the wine is aged in large wooden vats, in the cellars at Vila Nova de Gaia. It is Niepoort's tradition to begin bottling LBV four years after harvesting to maintain the freshness and fruitiness which are characteristic of these wines.

Tasting Notes

Dark red appearance, fresh, floral aroma with some exuberance initially and a hint of dark plums and blackberries. On the palate, vinosity is at the forefront and although medium-bodied it exhibits fantastic length with grainy soft tannins and superb dark fruits leading to a fresh acid driven finish. This LBV is ready to be enjoyed and will become more complex by extending ageing for a couple of decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Fermentation

Lagares/Foot treading

Dry Extract (g/dm3)

123.3

Residual Sugar (g/dm3)

97

Alcohol (%)

19.5

Baumé

3.3

pH

3.74

Total Acidity (g/dm3)

3.94

Volatile Acidity (g/dm3)

0.18

Total SO2 (mg/dm3)

90

Volumic Mass (g/cm3)

1.0216

Food Suggestions

Late bottled vintage is the perfect port to accompany chocolate desserts, especially if dark/bitter chocolate is used! Fantastic also with portuguese "Queijo da Serra",Stilton and mature Parmesan where the saltiness of the aged Parmesan provides the perfect balance for the sweet fruit of the LBV. However the combination that beats them all has to be that of Rolf Niepoort - LBV and a pepper steak!!

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

This wine is aged for 4-6 years in large old oak vats (as opposed to Vintage Ports, which are aged for 2-3 years). LBV Ports fill the gap between Ruby and Vintage Ports, as Rubies 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 creation of a Port in the 1960s which would undergo 4 to 6 years’ ageing in large vats before being bottled, resulting in a wine of a Vintage Port style with its deep colour and concentration of fruit but with a more mature character due to the extended ageing period in wood.

Vinification

In 2012 the Douro region experienced a lack of rain. As a result, the vegetative cycle of the vine was delayed by 15 days on average compared to previous years. On the other hand, winter 2012 also brought very low temperatures, resulting in homogenous vegetative growth. The temperatures during the ripening period were not as hot as usual, creating a good balance in the total acidity of the grape musts. All grapes for the LBV 2012 were sourced from old vineyards in the Cima Corgo region of the Douro Valley.

Harvest took place during the month of September and after careful selection on the sorting table, the crushed grapes and stems were directly transferred to granite lagares where they were foot-stomped prior to fortification. Following a few cool winter months in the Douro, the wines were transported to the cellars in Vila Nova de Gaia at the beginning of 2013 and aged in large wooden vats. They were bottled in the fourth year – the tradition at Niepoort is to retain plenty of freshness in the wines.

Harvest occurred during the month of September and after careful selection on the sorting table, the crushed grapes and stems were directly channeled to granite "lagares" and foot trodden prior to fortification. Following some cool winter months in the Douro, the wines were transported in early 2013 to the cellars in Vila Nova de Gaia and aged in large wooden vats and bottled in the fourth year - a tradition at Niepoort to retain freshness in the wines.

Tasting Notes

With its brilliant red appearance and brick red hues on the rim, the wine offers refined aromas of cherries along with a subtle perfumed floral character as well as superb finesse. Essentially the wine is elegant in style, however, the palate presents somewhat of an enigma – initially the fruit and elegance on the nose comes through on the palate, but with gentle extract. It is superbly balanced and fresh, culminating in a somewhat robust and firm finish with a tannic grip. It will be interesting to see this wine develop as it ages, undoubtedly, in a very elegant manner.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 years

Grape Varieties

Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others

Vines per HA

4000-6000 vines

Harvest Period

September/October

Harvest Method

Manual

Fermentation

In lagares / foot-stomped

Dry Extract (g/dm3)

119.9

Residual Sugar (g/dm3)

101

Alcohol (%)

19.5

Baumé

3.2

pH

3.64

Total Acidity (g/dm3)

4.1

Volatile Acidity (g/dm3)

0.19

Total SO2 (mg/dm3)

34

Volumic Mass (g/cm3)

1.0203

Allergens

Contém sulfitos

Food Suggestions

Late Bottled Vintage Ports are the perfect accompaniment to chocolate desserts, especially if dark and bitter chocolate is used. They also pair beautifully with Portuguese Queijo da Serra cheese, Stilton and mature Parmesan where the saltiness of the aged Parmesan balances out the sweet fruit of the LBV. However the combination that beats them all has to be Rolf Niepoort’s suggestion - LBV and pepper steak!

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes

This Port is aged for 4 to 6 years in large old oak vats (as opposed to Vintage Ports, which age for 2-3 years). LBV Ports fill the gap between Ruby and Vintage Ports, as Rubies should be drunk quite young and a Vintage Port may need 15 to 20 years to really open up and show its splendor. This led to the creation of a Port in the 1960s which would undergo 4 to 6 years ageing in large vats before being bottled, resulting in a wine of a Vintage Port style with its deep colour and concentration of fruit but with a more mature character due to the extended ageing period in wood.

Vinification

After a couple of dry winters, the Douro region experienced a wet winter in the lead up to 2013, which was most welcome as it restored water reserves. The spring and summer were relatively cool, with an absence of rain until the beginning of September which brought a few showers, allowing the grapes to ripen fully. Luckily, the majority of the fruit was picked before the rain set in at the end of September! All grapes for the LBV 2013 were sourced from old vineyards in the Cima Corgo region of the Douro Valley.

Harvest took place under fine conditions, and after being carefully sorted, the grapes were crushed with their stems and directly transferred to granite lagares where they were foot-stomped prior to fortification. Following a few cool winter months spent in the Douro, the wines were transported to the cellars in Vila Nova de Gaia at the beginning of 2014 and aged in large wooden vats. They were bottled in the fourth year – the tradition at Niepoort is to retain plenty of freshness in the wines.

Tasting Notes

The wine has a dark red appearance and lighter red hues on the rim, with wonderful aromas of dark chocolate and a subtle floral character which enrobes the deep fruits of the forest notes. On the palate it is superbly balanced and fresh, with a most seductive middle palate and good extract, followed by a superb spirit-driven finish.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vinha da Pisca, Vale do Pinhão and Ferrão

Average Vine Age

Over 70 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/October

Harvest Method

Hand picked

Malolactic

no

Fermentation

Lagares/Foot treading

Dry Extract (g/dm3)

121.2

Residual Sugar (g/dm3)

100

Alcohol (%)

19.5

Baumé

3.3

pH

3.6

Total Acidity (g/dm3)

4

Volatile Acidity (g/dm3)

0.2

Total SO2 (mg/dm3)

51

Volumic Mass (g/cm3)

1.02

Food Suggestions

Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or "wild animals", lamb and veal meat or peppersteack.

Bottle

Box

29.5 16.8 × 6 8363.7 cardboard

Palette

120 80 × 5 Rows 100 Boxes