DoDaDoDa

Based on an idea of Rolf Niepoort, his son Dirk contacted Álvaro de Castro for the first time in 2000, to create Dado. The idea was to create the ideal wine, by associating the elegance and longevity of the Dão with the concentration and structure of the Douro. Dado's fourth edition combines the best of the two great wine producing regions. [até aqui, igual para 2004] Dado 2003 is the result of combining 60% of a blend of wine from the Douro produced at Quinta de Nápoles from 60-year old vines, with 40% of a blend produced at Quinta da Pellada, from old vines at Quinta de Saes and a Touriga Nacional vine which is over 20 year old.

Vinification

The Douro wine was vinified by foot treading in a traditional lagar with pre-fermentive maceration. After 8 days of fermentation, the wine aged for 15 months in French oak barrels, where malolactic fermentation took place.

The Dão blend was vinified in lagares and aged in French oak barrels, where malolactic fermentation took place. The blend is the result of combining equal parts of old Quinta de Saes vines and a Touriga Nacional vine. After combining the blends, the wine was carefully fined with egg whites and then bottled.

Tasting Notes

Deep colour, complex aroma with floral notes, characteristic Touriga Nacional red fruit notes, spicy and mineral. Enveloping on the palate, with a lively acidity, smooth tannins, very fine fruit and an impressive structure, it has a long and persistent finish. A wine with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Schist

Vineyards

Several vines, wine mix

Average Vine Age

60 to 80 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000–5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100–400

Fermentation

Lagares (traditional wine presses)

Bottled

May 2005

Ageing

15 months in barrels (228 L)

Dry Extract (g/dm3)

31.3

Alcohol (%)

13.5

pH

3.62

Total Acidity (g/dm3)

5.6

Volatile Acidity (g/dm3)

0.56

Free SO2 at Bottling (mg/dm3)

30

Production

5.600 bottles

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

Based on an idea of Rolf Niepoort, his son Dirk contacted Álvaro de Castro for the first time in 2000, to create Dado. The idea was to create the ideal wine, by associating the elegance and longevity of the Dão with the concentration and structure of the Douro. Dado's fourth edition combines the best of the two great wine producing regions.

The fourth Dado is the result of combining a blend of wine from the Douro produced at Quinta de Nápoles from 60-year old vines, with a blend from the Dão produced at Quinta da Pellada, from 30-year old vines where Touriga Nacional predominates. The 2004 blend is 55% Dão and 45% Douro.

Vinification

The Douro wine was vinified by foot treading in a traditional lagar with pre-fermentive maceration. After 8 days of fermentation, the wine aged for 15 months in French oak barrels, where malolactic fermentation took place.

The Dão is from old vines at Quinta de Saes and Quinta da Pellada, with around half of the old vine varieties being Touriga Nacional and the rest a mixture of traditional varieties. The Dão wine was vinified in lagares, and malolactic fermentation took place in Allier ff oak barrels where it aged for 18 months.

Tasting Notes

Deep red colour, complex aroma with floral notes, characteristic Touriga Nacional red fruit notes, spicy and mineral. Enveloping on the palate, with a lively acidity, smooth tannins, very fine fruit and an impressive structure, it has a long and persistent finish. A wine with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: Schist; Dão: sandy clay with underlying granit

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar (wine press)

Bottled

Mai 2006

Ageing

15 to 18 months in French oak barrels

Dry Extract (g/dm3)

32.3

Alcohol (%)

13.5

pH

3.65

Total Acidity (g/dm3)

6.3

Volatile Acidity (g/dm3)

0.58

Free SO2 at Bottling (mg/dm3)

30

Production

5.600 bottles, 136 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

Based on an idea of Rolf Niepoort, his son Dirk contacted Álvaro de Castro for the first time in 2000, to create a wine together. The fifth edition of DoDa (formerly known as DaDo) combines the best of the two great wine producing regions.

Vinification

The Douro wine was vinified by foot treading in a traditional lagar with pre-fermentive maceration. After 8 days of fermentation, the wine aged for 20 months in French oak barrels, where malolactic fermentation took place.

The Dão is from old vines at Quinta de Saes and Quinta da Pellada. Around half of the old vine varieties are Touriga Nacional and the rest a mixture of traditional varieties. The Dão wine was vinified in lagares and malolactic fermentation took place in Allier ff oak barrels where it aged for 24 months.

Tasting Notes

Deep colour, complex aroma with floral notes, characteristic Touriga Nacional red fruit notes, spicy and mineral. Enveloping on the palate, with a lively acidity, smooth tannins, very fine fruit and an impressive structure, it has a long and persistent finish. A wine with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: Xisto; Dão: sandy clay with underlying granit

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar (wine press)

Bottled

October 2007

Ageing

20 to 24 months in oak barrels

Dry Extract (g/dm3)

33.5

Alcohol (%)

13.5

pH

3.68

Total Acidity (g/dm3)

6.7

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

30

Production

4.608 bottles, 212 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

The first year of the Dado Adventure, now named Doda was in 2000, based on an old idea of Rolf Niepoort´s – that the ideal Portuguese wine would be the one that manages to combine the elegance, freshness and ageing capacity of the wines from the Dão region with the structure and power of the wines from the Douro, which manages to reconcile the ripe fruit from the schistous soils of the Douro with the aromas of pine leaves and the minerality of the granitic soils of the Dão. It was with this idea in mind that Dirk contacted Álvaro de Castro for the first time, to blend two different wines, one from each region in similar proportions in search of the perfect balance. Since then, every year Dirk and Álvaro get together in search of the blend which best expresses this concept. Since the project comprises wines with origins in two distinct demarcated regions, the wine is only classified as table wine.

Vinification

The 6th edition of Doda is made with 50% Dão and 50% Douro wines. The wine from the Douro is sourced from vineyards over 60 years, a field blend with predominance of Touriga Franca and Tinta Roriz. Vinification was carried out in small conic vats, with 30 days of maceration; malolactic fermentation was carried out in old French oak barrels where the wine was also aged for 20 months.

The Dão wine is sourced from Quinta da Pellada, from the “talhão 5” Touriga Nacional vineyard, aswell as old vineyards where a field blend of traditional varieties from the region dominates.

Vinification was carried out in lagares and the wine aged in old and new French oak barrels where malolactic fermentation also occurred.

Tasting Notes

Very complex aroma with spicy notes, pine and an earthy character, with discreet floral and red fruit aromas. A lively mineral acidity is evident on the palate, with an impressive and well defined structure, with well integrated tannins, complex and very fine fruit, finishing with length and persistence. A wine with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: Xisto Dão: sandy clay with underlying granite

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 80 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar (wine press), cuba and balseiro (vats)

Bottled

July 2009

Ageing

20-22 month in french oak

Alcohol (%)

13.5

pH

3.68

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.58

Free SO2 at Bottling (mg/dm3)

24

Production

3.238 bottles; 946 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

The first year Doda (called Dado until 2004) was produced was in 2000, based in a old idea of Rolf Niepoort: “The best Portuguese wine will be the one that combines the elegance, freshness and ageing capacity of the Dão region with the structure, power and concentration of Douro Valley, the one that combines the fruit from the schist soils of Douro with the pine needles and mineral notes of the granite soils of Dão”. It was with this idea in mind that Dirk contacted for the first time Álvaro de Castro, with the aim of joining two wines, one from each region, in similar proportions, in search of the perfect balance. Since then, every year, Dirk and Álvaro prepare a blend which better expresses the original idea.

Vinification

The cold nights of 2008 in both regions, provided wines with plenty of fresh red fruits aromas and an extraordinary acidity.

The 7th edition of Doda was made with 50% of Dão and 50% of Douro wine. The grapes for the Douro wine came from vineyards over 60 years old, a field blend with predominance of Touriga Franca and Tinta Roriz and north exposure. Vinification was carried out in small vats, with 45 days of total maceration. The malolactic fermentation occured in used French oak barrels where the wine aged for 20 months.

The Dão wine came from two Quinta da Pellada vineyards, one, the “Talhão 5” Touriga Nacional vineyard and the other, an old vineyard where a field blend of traditional varieties from the region predominate.

Fermentation was carried out in lagares and the wine aged in used and new French oak barrels where malolactic fermentation also occurred.

Tasting Notes

Dark in color, very complex aroma, full of fresh red fruit notes combined with spicy, earthy, balsamic pine needles and subtle floral aromas. The palate shows great freshness plenty of fruit and mineral flavors with an impressive balanced structure and integrated tannins, great complexity. Long and persistent, with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: xisto Dão: sandy clay with underlying granite

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 80 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar and vat

Bottled

July 2010

Ageing

20 months in French oak barrels

Dry Extract (g/dm3)

31

Alcohol (%)

13

Total Acidity (g/dm3)

5.45

Volatile Acidity (g/dm3)

0.72

Production

3.000 bottles; 200 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

Rolf Niepoort was the driving force and his son Dirk the creator of this project which began in 2000. This is the 9th edition of Doda, 2010 harvest. This wine was born from Rolf Niepoort's concept, according to which “the best Portuguese wine will be the one that combines the elegance, freshness and ageing capacity of the Dão wines, with the structure and power of the Douro wines, the one that combines the fruit from the schist soils of the Douro with the pine needles and mineral notes of the granite soils of the Dão.”

Doda 2010 (known as Dado until 2004) encompasses the best of the two regions. This edition is the result of combining 60% of a blend of wine from the Douro, produced at Quinta de Nápoles from very old vines, one of which is over 120 years old, with 40% of a blend of Dão produced at Quinta da Pellada, from old vines, with the region's characteristic varieties: Tourigo, Jaen, Alfrocheiro and Tinta Roriz.

Vinification

Fermentation of the Dão batch was carried out in lagares and aged in French oak barrels where malolatic fermentation occurred. Douro grapes were fermented partially in stainless steel small vats (20%) and another part in traditional stone lagares, where the grapes were gently foot treaded with a short pre-fermentative maceration. After 10 days of fermentation, the wine aged 21 months in French oak barrels, where malolatic fermentation occurred. The final blend was bottled without any fining.

Tasting Notes

Dark in color, very complex aroma and full of fresh red fruit notes combined with spicy, earthy, balsamic pine needles and subtle floral aromas. The palate shows great acidity, with an impressive balanced structure and soft tannins well integrated. Long and persistent, with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: Xisto Dão: sandy clay with underlying granite

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 80 years

Grape Varieties

Jaen, Tourigo, Alfrocheiro, Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar (wine press), cuba and balseiro (vats)

Bottled

August 2012

Ageing

21 months in French oak barrels

Alcohol (%)

13.5

pH

3.64

Total Acidity (g/dm3)

5.1

Volatile Acidity (g/dm3)

0.67

Free SO2 at Bottling (mg/dm3)

24

Production

5.491 bottles; 100 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

Rolf Niepoort was the driving force and his son Dirk the creator of this project which began in 2000. This is the 10th edition of Doda, 2011 harvest. This wine was born from Rolf Niepoort's concept, according to which “the best Portuguese wine will be the one that combines the elegance, freshness and ageing capacity of the Dão wines, with the structure and power of the Douro wines, the one that combines the fruit from the schist soils of the Douro with the pine needles and mineral notes of the granite soils of the Dão.”

Doda 2011 (known as Dado until 2004) encompasses the best of the two regions. This edition is the result of combining 60% of a blend of wine from the Douro, produced at Quinta de Nápoles from very old vines, one of which is over 120 years old, with 40% of a blend of Dão produced at Quinta da Pellada, from old vines, with the region's characteristic varieties: Tourigo, Jaen, Alfrocheiro and Tinta Roriz.

Vinification

The Fermentation of the major part of the Dão batch was carried out in lagares and then aged in French oak barrels, where malolatic fermentation occurred. Approximately 50% of the Douro grapes were fermented in stainless steel vats and another part in traditional stone lagares, where the grapes were gently foot treaded with pre-fermentative maceration. After 15 days of fermentation, the wine aged 21 months in French oak barrels, where malolatic fermentation occurred. The final blend was bottled without any fining.

Tasting Notes

Doda presents a beautiful deep ruby colour. Springtime aroma, with fresh floral notes and berries in a harmonious but most lively and expressive set. On the palate, strong and with good volume, shows itself very enveloping and deep. The tannins are present but well integrated, structured and with mineral profile. The aftertaste is long, fleshy and full of berries. A pleasant wine when young, due to its robustness, although it is expected a long and healthy ageing in the cellar.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro e Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: Schist; Dão: sandy clay with underlying granit

Vineyards

Several old vines in Douro and Dão

Average Vine Age

30 to 80 years

Grape Varieties

Jaen, Tourigo, Alfrocheiro, Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400: Douro; 500: Dão

Fermentation

Lagar (wine press), cuba and balseiro (vats)

Bottled

June 2013

Ageing

20 months in barrels

Alcohol (%)

13.5

Production

5.088 bottles; 100 Magnums

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.

It was Rolf Niepoort who conceived the idea, and Dirk who brought it to fruition: a project which was initiated 17 years ago. This wine was borne from Rolf Niepoort’s conception of an ideal Portuguese wine, which would combine the elegance, freshness and longevity of the wines of the Dão region with the structure and power of Douro wines. It would marry the fruitiness provided by the schist soils of the Douro with the pine needle aromas and the minerality which are so typical of the granite soils of the Dão. This vintage is a blend of 60% Douro wine from very old vines of the Quinta de Nápoles (some as old as 120 years) and 40% Dão wine from the Quinta da Pellada, also stemming from old vines consisting of the typical grape varieties of the region: Tourigo, Jaen, Alfrocheiro and Tinta Roriz.

Vinification

A large quantity of the Dão component was vinified in lagares and then fermented in French oak barriques where it also completed its malolactic fermentation.

Approximately half of the Douro component was vinified in a fermentation tank and the rest in a traditional granite lagar where the must was foot-stomped and left to macerate for a short time. After fermentation, the wine matured in French oak barriques for 21 months and also underwent malolactic fermentation. The Doda was bottled completely unfined.

Tasting Notes

The wine displays a sumptuous ruby colour and, for a vintage as balanced as 2012, offers floral aromas, dark berries, deep complexity and some body. The wood is well-integrated in the delicate mineral character of the wine. On the palate, it shows intense concentration, with firm tannins and great structure. Its minerality and superb acidity lend the wine freshness and balance, with a very long and vivacious finish – it’s the power of the Douro and the elegance of the Dão in perfect harmony! This is a wine which will undoubtedly age gracefully.

Technical Information

Producer

Niepoort (Vinhos) SA, Álvaro de Castro and Dirk Niepoort

Region

Dão / Douro

Soil Type

Douro: schist; Dão: sand and loam on a base layer of granite

Vineyards

Various old vineyards in Douro and Dão

Average Vine Age

30-80 years

Grape Varieties

Jaen, Tourigo, Alfrocheiro, Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão

Vines per HA

6000

Pruning Method

guoyt

Alt. from Sea Level

100-400m above sea level in the Douro; 500m above sea level in Dão

Fermentation

In lagares, fermentation tanks and large wooden barrels

Bottled

July 2014

Ageing

20 months in barriques

Alcohol (%)

13.5

Production

6 450 bottles

Food Suggestions

A full bodied wine but with good acidity which gives it the flexibility to combine with various dishes. Very good with duck rice or game, aswell as stews.