Clos de CrappeClos de Crappe

A modern old style wine.

A wine full of character, some mistakes.

Technically a disaster.

But a wine full of passion and expression.

A wild , intense nose full of reduction.

A palate “the incredible lightness of being”.

Fine, elegant and very long.

“What the hell is Clos de Crappe?”

Vinification

The 2013 harvest began on 19 August, earlier than usual, in order to maintain the high levels of acidity and avoid high degrees of alcohol. It was a more productive year, around 25% better than 2012. The decision to start harvesting earlier turned out to be the right one, since the main vineyards had already been harvested before it started raining heavily on the 27th September.

The grapes for Clos de Crappe are from old vines, in Vale do Pinhão and Vale do Tedo. After a careful selection on entering the cellar, the grapes were conducted by gravity to stainless steel vats, where they fermented with the whole bunch, allowing the intracellular carbonic maceration. The malolactic fermentation took place in French oak barrels, 20% of which new, during 18 months. 3600 bottles were bottled in 29 July.

Tasting Notes

It presents a nose different from any other wine from Niepoort. In a first moment, it shows atypical notes like smoke, rubber, phosphorus, very usual in wines with “good” reduction. After some time, the wine breathes and surprises us with fresh and vibrant red fruit, a nose that changes at every moment, tuning as time goes by. It is fresh, accurate, very delicate in the mouth and without any edges. A wine with an incredible lightness, which will surprise for its elegance and freshness. Decantation is essential and the wine should be appreciated in a Burgundy glass type.

Technical Information

Producer

Niepoort Vinhos

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 - 80 years

Grape Varieties

Touriga Franca, Tinta Roriz, Sousão, Alicante de Bouschet, Rufete and others

Vines per HA

6000

Pruning Method

Guyot and Cordon de Royat

Alt. from Sea Level

300 – 500

Harvest Period

September

Harvest Method

Hand Picked

Malolactic

Barrels

Fermentation

Stainless steel vat and wooden vat

Bottled

July 2015

Ageing

18 months in 228 L barrels

Production

3600 bottles

Food Suggestions

Steak tartar. Mushrooms dishes and soft cheeses.