Niepoort ProjectosNiepoort Projectos

Could Bairrada possibly be the best wine growing region in Portugal?

The cool and humid climate, influenced by the Atlantic, yields high-acidity grapes with a low alcohol content. The soils are clay-limestone or sandy, and the white varieties such as Maria Gomes, Arinto, Bical and Cercial have a fantastic potential. In the red varieties, Baga predominates, with many wines in this region, being largely based on this variety.

Dirk's passion for Bairrada and Baga dates back to the nineties, when not only did he make wines at Casa de Saima and Bageiras, but also distributed wines from Casa Dores Simões and Gonçalves Faria.

Niepoort is going to exploit this region, which is so unique, with an open mind and without looking to the past. We will let ourselves be inspired by what nature has to offer, allowing the vines to express themselves in the different soils. The goal is to work the acidity and seek the lightness, elegance and purity of the wines. The first steps have already been taken and it has been very satisfying to observe the first wines. This Baga 2010 is the first result of Niepoort's incursion into Bairrada.

Vinification

2010 was a particularly favourable year in the Bairrada region. Following a wet winter, a stable spring followed with flowering occurring normally. In August, temperatures rose too high, slightly harming the maturation process, however, it all evened out at the end of the month with the increase in humidity and cool nights, leading to a great balance between maturation and natural acidity.

After careful selection both in the vineyard and the winery, fermentation was occurred with 30% stem, 4 weeks of skin maceration and very little extraction.

The wine aged for 24 months in a 700 l barrel and in a 228 l cask.

Tasting Notes

This 2010 has a very different profile from the usual Bairrada. The nose is fine, aromatic and expressive and on the palate there is a fantastic balance between tannins and acidity. It is a wine with great ageing potential.

Technical Information

Producer

Quinta de Baixo

Region

Bairrada

Soil Type

Clay-limestone soils

Grape Varieties

100% Baga

Bottled

2 April 2013

Residual Sugar (g/dm3)

2.4

Alcohol (%)

13

pH

3.41

Total Acidity (g/dm3)

5.8

Volatile Acidity (g/dm3)

0.78

Free SO2 at Bottling (mg/dm3)

20

Production

1.033 bottles

Food Suggestions

Suckling pig, game or goat. Salted codfish, lamprey and eels.Vegetarian suggestions: spicy dishes with mushroom.

The cool, humid climate of Bairrada, influenced by the Atlantic, provides grapes of high acidity and low alcohol. The soils are sandy or clay and limestone and the white grape varieties such as Maria Gomes, Arinto, Bical and Cercial have amazing potential. In the red varieties, Baga is predominant.

Niepoort Baga 2011, is an historic label, as it is the result of the first harvest taken by Niepoort at Quinta de Baixo. This wine comes from two very old vines, planted in clay and limestone soils, one from Quinta de Baixo and the other a century-old vine. A terroir wine, inspired by the great wines of this region of the 1990s.

Vinification

2011 was considered an exceptional year in the Bairrada region. Since it was a warm year, the maturation period was brought forward by about two weeks. At Quinta de Baixo, the harvest began on 12 September, and there was no rain from beginning to end. The grapes were well matured, in excellent healthy condition and with a great balance between sugar and acidity.

After careful selection both in the vineyard and in the cellar, the fermentation was made for 4 weeks, with 100% stalk in the wine press, but with very little extraction. The wine was aged for 17 months in old 2,500 litre casks.

Tasting Notes

Slightly open in colour, Baga 2011 has a profile full of character. The nose is fine, with very pure and fresh, aromatic and expressive red fruit. There is limestone present and it provides a strong minerality. On the palate, the tannins are present but are fine and stylish. Ageing in the cask confers precision and also some austerity on the wine, making it very sharp. Refreshing, with a high acidity, this is an authentic Bairrada that transports us back in time. With a long and persistent finish, this is a very gastronomic wine, with great potential for ageing.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Bairrada

Soil Type

Clay-limestone soils

Vineyards

Old Vines

Average Vine Age

60 and more than 100 years old

Grape Varieties

100% Baga

Harvest Period

September

Harvest Method

Hand picked

Malolactic

In barrel

Fermentation

100% stem in lagar (wine press)

Ageing

17 months in 2500l old barrels

Dry Extract (g/dm3)

28

Residual Sugar (g/dm3)

2.2

Alcohol (%)

13

pH

3.44

Total Acidity (g/dm3)

5.6

Volatile Acidity (g/dm3)

0.74

Food Suggestions

Suckling pig, game or goat. Salted codfish, lamprey and eels.Vegetarian suggestions: spicy dishes with mushroom.

Bastardo is a variety that can be easily found, spread around, in the Douro old vineyards. Also known as Trousseaud in the French wine region of Jura, it’s a variety with a short cycle and early ripening, usually used to increase the sugar content of the grapes, on the vineyards planted in the Douro Valley colder areas. The main idea, behind the vinification of this wine was to break the wild nature of this variety, looking for its elegance and freshness. The Bastardo vines are spread along the old vines of Quinta de Nápoles, where the vineyard is entirely organically treated.

Vinification

2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold weather, unusual in the Douro Valley, was leading us to a long maturation season. But incredible high temperatures from 12th of August onwards, resulted in a very fast maturation process all over the region without any shrivel berry.

Grapes were harvest on the 18th of August. Fermentation occured in a open wooden vat with 60% of the stems, and a total period of 14 days of maceration. Ageing took place in used French oak barrels for 12 months, where malolactic fermentation occurred. Bottling was done without any fining or filtration.

Tasting Notes

With a deeper colour than in the previous year, pine needles and spices aromas show the presence of the stems. The red fruit aromas are present, with mature notes, but as a whole the aroma is fresh and alive, with tea leaves, earthy and truffles notes.

The palate, with great complexity, is intense and fresh, with soft tannins, full structure and fruit and spices notes.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

20 and more than 70 years old

Grape Varieties

Bastardo

Vines per HA

4500-6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

250-350

Harvest Period

August

Harvest Method

Hand picked

Malolactic

Barrel

Fermentation

Wood open vat

Bottled

March 2011

Ageing

12 months in barrels

Dry Extract (g/dm3)

29.2

Residual Sugar (g/dm3)

2.7

Alcohol (%)

14.9

pH

3.65

Total Acidity (g/dm3)

5.48

Volatile Acidity (g/dm3)

0.91

Free SO2 at Bottling (mg/dm3)

20

Production

2.038 bottles

Food Suggestions

Steak au poivre, red meat, meat stew, wild mushrooms, truffle.

Bastardo is a variety that can be easily found, spread around, in the Douro old vineyards. Also known as Trousseaud in the French wine region of Jura, it’s a variety with a short cycle and early ripening, usually used to increase the sugar content of the grapes, on the vineyards planted in the Douro Valley colder areas. The main idea, behind the vinification of this wine was to break the wild nature of this variety, looking for its elegance and freshness. The Bastardo vines are spread along the old vines of Quinta de Nápoles, where the vineyard is entirely organically treated.

Vinification

2010 was a year with an extraordinarily wet winter and early spring, with very heavy rains during this period. Therefore, the harvest was plentiful but the wine-growing year was strongly affected by vine diseases. The maturation period was hot and dry, but the light rains at the beginning of September helped the grapes complete their maturation in a more balanced manner, especially the oldest vines planted at altitude.

The harvest was carried out on the 16th August; the grapes with stems were vinified in open an wooden vat, with a total of 15 days of maceration. The wine aged for 12 months in used French oak barrels where malolactic fermentation also took place. Bottling was carried out without any fining or filtering.

Tasting Notes

Ruby red colour with fine forest and mushroom aromas, red fruit, blackberry and strawberry notes, hints of wet earth and pine needles. On the palate it is fresh and alive, with the presence of red fruit. Well integrated tannins, spicy notes. Very intense with a long finish.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

20 and more than 70 years old

Grape Varieties

Bastardo

Vines per HA

4500-6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

120-350

Harvest Period

August

Harvest Method

Hand picked

Malolactic

Barrel

Fermentation

Wood open vat

Bottled

February 2012

Ageing

12 months in barrels

Dry Extract (g/dm3)

26.8

Residual Sugar (g/dm3)

1.6

Alcohol (%)

14

pH

3.66

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.8

Free SO2 at Bottling (mg/dm3)

20

Food Suggestions

Steak au poivre, red meat, meat stew, wild mushrooms, truffle.

Bastardo is a variety that can be easily found, spread around, in the Douro old vineyards. Also known as Trousseaud in the French wine region of Jura, it’s a variety with a short cycle and early ripening, usually used to increase the sugar content of the grapes, on the vineyards planted in the Douro Valley colder areas. The main idea, behind the vinification of this wine was to break the wild nature of this variety, looking for its elegance and freshness. The Bastardo vines are spread along the old vines of Quinta de Nápoles, where the vineyard is entirely organically treated.

Vinification

The 2013 harvest began on the 19th August, earlier than usual, in order to maintain the high acidity levels and avoid high alcohol levels. The year was particularly productive, around 25% more than the previous year. The decision to start harvesting earlier turned out to be the right one, since all the main vines had been harvested before heavy rain began to fall on the 27th September.

The Bastardo harvest was carried out on the 16th August; the grapes with 50% of stems were vinified in open an wooden vat, with a total of 20 days of maceration. The wine aged for 15 months in used French oak barrels where malolactic fermentation also took place.

Tasting Notes

Very bright and light red colour with fine aromas of fresh herbs and some vegetation. Earthy notes in harmony with red and wild fruit aromas. The good notes from the stems give freshness and elegance to the aroma.

On the palate, tense, vibrant, with strong acidity. With low concentration, Bastardo 2013 is a very fine and fresh wine, rustic, with lots of energy. Very long and precise finish. An extremely agile wine for any kind of dish. It is recommended to drink cool (12 / 14ºC) and in Burgundy type glass.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

20 and more than 70 years old

Grape Varieties

Bastardo

Vines per HA

4500-6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

120-350

Harvest Period

August

Harvest Method

Hand picked

Malolactic

Barrel

Fermentation

Wood open vat

Bottled

March 2015

Ageing

15 months in used French oak barrels

Dry Extract (g/dm3)

22.4

Residual Sugar (g/dm3)

0.9

Alcohol (%)

13

pH

3.64

Total Acidity (g/dm3)

4.5

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

26

Total SO2 (mg/dm3)

92

Volumic Mass (g/cm3)

0.9899

Food Suggestions

Sausages, grills, dishes with herbs (bread soup, couscous). Mushrooms and cold salads.

Bastardo is a grape variety which can be found in the old vineyards of the Douro Valley. Known as “Trousseau” in the French Jura region, it is a variety which has a short growth cycle, ripens early, and is normally used for increasing sugar levels in the musts produced from grapes growing in colder areas. The idea behind this Bastardo was to try to tame the rustic character of the variety and to tease out its elegant and fresh side. The Bastardo vines are found scattered among the old vineyards of the Quinta de Nápoles, which are cultivated organically.

Vinification

The 2014/15 viticultural year experienced a cold and very dry winter, with rainfall at a record low compared to previous years. In addition, the spring and summer were dry and hot with three heat waves occurring in June/July, prior to a cooler month of August – the low humidity ensured that the incidence of disease was at an all-time low, and as a result, the vineyards delivered superbly clean fruit. The Bastardo harvest took place on 15 August. The grapes were 100% whole-bunch fermented in closed wooden balseiro casks, with a skin contact period of 27 days. The wine matured for 20 months in used French oak barrels where it also completed its malolactic fermentation.

Tasting Notes

A very vibrant red colour accompanies an elegant aromatic profile of fresh herbs. Authentic and with plenty of individuality, the 2015 Bastardo is a fantastic example of an outstanding year for Douro reds. The wine is fresh, exceptionally elegant and full of forest berry aromas. On the palate, it offers tension, vivacity and a distinctly linear acidity. Its lightness makes the Bastardo 2015 a very fine, fresh and rustic wine with plenty of energy. Its finish is delightfully long and precise. This is an extremely flexible food partner suitable for a large variety of dishes, and should be enjoyed chilled (12 - 14°C), in a Burgundy glass.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Napoles

Average Vine Age

30 and more than 70 years old

Grape Varieties

Bastardo

Vines per HA

4500-6000 vines

Pruning Method

Guyot and Royat

Alt. from Sea Level

120-350m above sea level

Harvest Period

August

Harvest Method

Manual

Malolactic

In barriques

Fermentation

In closed wooden balseiro casks

Bottled

June 2017

Ageing

9 months in barrique

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.9

pH

3.56

Total Acidity (g/dm3)

4.6

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

28

Total SO2 (mg/dm3)

110

Food Suggestions

Sausages, grilled meats and dishes seasoned with aromatic herbs (stews, couscous). Mushrooms and cold salads.

The love for Burgundy led Dirk Niepoort to plant a hectare of Pinot Noir in the Douro Region. The vineyard was planted in 1999, facing north, on the top of Quinta de Nápoles, with a mixture of clones from Burgundy and with a density of around 12 000 plants per hectare. The soil is schist, typical from this region and distinct from the region where the variety comes from and although the location is the freshest and highest of the property, it’s a challenge, every harvest to produce the wine, as intended: a fresh and elegant wine, not heavy but with a long finish. The wine is normally fermented in wooden vats and every year, part or 100% of the stems are used. This is the second bottling of this project.

Technical Information

Producer

Niepoort (Vinhos) SA

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

12 years old

Grape Varieties

Pinot Noir

Vines per HA

12.000

Pruning Method

Royat in transition to Guyot

Alt. from Sea Level

370

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Vat

Ageing

12 months in barrels

Dry Extract (g/dm3)

26.4

Alcohol (%)

13.45

pH

3.55

Total Acidity (g/dm3)

4.71

Volatile Acidity (g/dm3)

0.56

Free SO2 at Bottling (mg/dm3)

19

Total SO2 (mg/dm3)

67

Food Suggestions

It accompanies well stuffed partridge with foie gras, pheasant and steak with mushrooms.

The love for Burgundy led Dirk Niepoort to plant a hectare of Pinot Noir in the Douro Region. The vineyard was planted in 1999, facing north, on the top of Quinta de Nápoles, with a mixture of clones from Burgundy and with a density of around 12 000 plants per hectare. The soil is schist, typical from this region and distinct from the region where the variety comes from and although the location is the freshest and highest of the property, it’s a challenge, every harvest to produce the wine, as intended: a fresh and elegant wine, not heavy but with a long finish. The wine is normally fermented in wooden vats and every year, part or 100% of the stems are used. This is the second bottling of this project.

Vinification

2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold weather, unusual in the Douro Valley, was leading us to a long maturation season. But incredible high temperatures from 12th of August onwards, resulted in a very fast maturation process all over the region without any shrivel berry. The harvest of Pinot is always in August and in 2009 was on the 17th. The grapes were fermented in an open wooden vat with 50% of stem, and 13 days of maceration, without any mechanical extraction. The wine aged for 12 months in used barrels, where the malolactic occurred. It was bottled in March 2011, without any fining or filtration.

Tasting Notes

Despite of the mature side, the wine shows the elegant and generous character of the variety. On the nose, notes coming from the stems are present with aromas of mature red fruit, cherry and strawberry. The color is quite open for a Douro wine, but too deep for a Pinot Noir. In the mouth, the wine is warm and generous with silky tannins and acidity. The fruit is present with spice notes, typical of this grape variety. This wine is different from the 2006, but it will undoubtedly be very interesting to see how it will evolve.

Technical Information

Producer

Niepoort (Vinhos) SA

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

12 years old

Grape Varieties

Pinot Noir

Vines per HA

12.000

Pruning Method

Royat in transition to Guyot

Alt. from Sea Level

370

Harvest Period

August 2009

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Vat

Bottled

March 2011

Ageing

12 months in barrels

Dry Extract (g/dm3)

26.1

Alcohol (%)

14

pH

3.6

Total Acidity (g/dm3)

5.08

Volatile Acidity (g/dm3)

0.93

Free SO2 at Bottling (mg/dm3)

30

Production

1.738 bottles

Food Suggestions

It accompanies well stuffed partridge with foie gras, pheasant and steak with mushrooms.

The love for Burgundy led Dirk Niepoort to plant a hectare of Pinot Noir in the Douro Region. The vineyard was planted in 1999, facing north, on the top of Quinta de Nápoles, with a mixture of clones from Burgundy and with a density of around 12 000 plants per hectare. The soil is schist, typical from this region and distinct from the region where the variety comes from and although the location is the freshest and highest of the property, it’s a challenge, every harvest to produce the wine, as intended: a fresh and elegant wine, not heavy but with a long finish. The wine is normally fermented in wooden vats and every year, part or 100% of the stems are used. This is the second bottling of this project.

Vinification

Vineyard burst was uncommonly early in 2011. All the cycle was anticipated and harvest started earlier than ever, nevertheless higher planted vineyards went slower, and when harvest ended all wines presented good quantity of total acidity.

The harvest of Pinot is always in August. The grapes were fermented in an open wooden vat with 50% of stem, and 17 days of maceration, without any mechanical extraction. The wine aged for 12 months in used barrels, where the malolactic occurred. It was bottled in February 2013, without any fining or filtration.

Tasting Notes

In spite of the ripe character, this wine shows the generous and elegant side of the variety. The colour is not intense for a Douro wine, but very deep for the usual in a Pinot Noir. In the nose, shows red fruit aromas, such as strawberry and raspberry, and stem notes. In the mouth, is warm, with silky and involving tannins, fruit and spicy hints, typical in this variety.

Technical Information

Producer

Niepoort (Vinhos) SA

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

12 years old

Grape Varieties

Pinot Noir

Vines per HA

12.000

Pruning Method

Royat in transition to Guyot

Alt. from Sea Level

370

Harvest Period

August 2011

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Vat

Bottled

February 2013

Ageing

12 months in barrels

Dry Extract (g/dm3)

26.1

Alcohol (%)

14

pH

3.6

Total Acidity (g/dm3)

5.08

Volatile Acidity (g/dm3)

0.93

Free SO2 at Bottling (mg/dm3)

30

Production

450 bottles

Food Suggestions

It accompanies well stuffed partridge with foie gras, pheasant and steak with mushrooms.

The love for Burgundy led Dirk Niepoort to plant a hectare of Pinot Noir in the Douro Region. The vineyard was planted in 1999, facing north, on the top of Quinta de Nápoles, with a mixture of clones from Burgundy and with a density of around 12 000 plants per hectare. The soil is schist, typical from this region and distinct from the region where the variety comes from and although the location is the freshest and highest of the property, it’s a challenge, every harvest to produce the wine, as intended: a fresh and elegant wine, not heavy but with a long finish. The wine is normally fermented in wooden vats and every year, part or 100% of the stems are used.

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 fermented in a wooden vat with 50% of stem, and 17 days of maceration. The wine aged 100% in used barrels. It was bottled in 27 April 2015.

Tasting Notes

Beautiful red colour with light concentration. On the nose, it presents aromas of red fruits such as strawberry and raspberry and light notes of mature stems. Vibrant and very expressive, it has a fine presence that reminds us of Burgundy. On the palate, compact despite its lightness, being fresh and very seductive, with very silky and appellative tannins, fruit and spice notes typical of this variety. Long finish, with an excellent balance and leaves a very fresh palate, inviting to a second glass. A fine sample of the variety, to the level of Pinot 2006.

Technical Information

Producer

Niepoort (Vinhos) SA

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

14 years

Grape Varieties

Pinot Noir

Vines per HA

12.000

Pruning Method

Royat in transition to Guyot

Alt. from Sea Level

370

Harvest Period

August 2013

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Vat

Bottled

April 2015

Ageing

12 months in barrels

Dry Extract (g/dm3)

26.1

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12

pH

3.36

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

25

Total SO2 (mg/dm3)

103

Volumic Mass (g/cm3)

0.991

Production

1.525 bottles

Food Suggestions

It accompanies well stuffed partridge with foie gras, pheasant and steak with mushrooms.

The love for Burgundy led Dirk Niepoort to plant a hectare of Pinot Noir in the Douro Region. The vineyard was planted in 1999, facing north, on the top of Quinta de Nápoles, with a mixture of clones from Burgundy and with a density of around 12 000 plants per hectare. Although the location is the freshest and highest of the property, it’s a challenge, every harvest to produce the wine, as intended: a fresh, elegant, and fine wine, not heavy but with a long finish.

The wine is normally fermented in wooden vats and every year, part or 100% of the stems are used.

Vinification

The year of 2014 was characterised as a year of lower quantity but higher quality. Due to the large amount of water in the soil during winter and spring, everything indicated an early year. In fact, the ripening stage allowed us to start the harvest in August.

At Quinta de Nápoles most of the parcels were harvested between 23 August and 21 September.

The harvest of Pinot always takes place in mid-August. The grapes fermented in an open wooden vat with 100% of stem, and with 15 days of maceration, without any mechanical extraction. The wine aged for 14 months in used French oak barrels, where it also has occurred the malolactic fermentation. It was bottled in May 2016, without any fining or filtration.

Tasting Notes

Beautiful red colour with light concentration. On the nose, it presents aromas of fresh red fruits, graphite and some exotic spices. Delicate and complex, it has a genuine profile of Pinot Noir variety, where the elegance is always excepcional. Very fresh in the mouth, with slight vegetable notes from the stem, it shows seductive and appellative tannins. Long finish, full of red fruit in Burgundy style. In a year of delicate reds, the Pinot Noir 2014 shows all of its fine and elegant side. It will age very well, but it’s a pleasure to already enjoy it!

Technical Information

Producer

Niepoort (Vinhos) SA

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

15 years

Grape Varieties

Pinot Noir

Vines per HA

12.000

Pruning Method

Royat in transition to Guyot

Alt. from Sea Level

370

Harvest Period

August 2014

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Vat

Bottled

May 2016

Ageing

14 months in barrels

Alcohol (%)

13.5

Production

1.350 bottles

Food Suggestions

It accompanies well stuffed partridge with foie gras, pheasant and steak with mushrooms.

Since 2003, the Niepoort Riesling was fermented in different ways, with the aim of finding the perfect balance. The solution, inspired in the Mosel region, seems to have been found: fermentation during several months in stainless steel vat and ageing in the same vat, on the lees. Sometimes sweet as an "Auslese" or a "Spatelese", sometimes dry, every year the vineyard has surprised us by the quality of the wine that provides. In 2009, like other Niepoort whites, the wine did not reflect the hot harvest of that year. The lively acidity and low pH, allowed to keep the sugar and to produce a wine with 8.7 ° alcohol, very light, fresh but deep, with a great balance between sweetness and acidity.

Vinification

With the hot vintage of 2009, the harvest of the Riesling grapes was anticipated for the 22nd September.

The fact that the vineyard is planted at 750 meters, permits, even in hot years, longer maturations, which explains, along with the quality of the clones, the complexity of the wines produced.

The grapes were pressed overnight, followed by cold decantation during 24 hours, the fermentation occurred in an isothermal tank, without inoculation, at a very low temperature for four months.

Fermentation was stopped, lowering the temperature down to near 0°C and adding sulfur. After the end of fermentation, wine was decanted and aged in stainless steel, on the finest lees.

Tasting Notes

Aromatic, complex and fresh, with lime and lemon aromas, white flowers and intense mineral notes.

The palate is lively and long, with a sweet attack but always balanced by the acidity. Some discrete exotic fruits notes, along with the presence of mineral stone character helps to complete the set of flavors and aromas. A wine with a great ageing potential.

Technical Information

Producer

Niepoort (VInhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Farmer vine

Average Vine Age

20 years

Grape Varieties

Riesling

Vines per HA

4500

Pruning Method

Royat

Alt. from Sea Level

750

Harvest Period

22nd September

Harvest Method

Hand picked

Fermentation

Stainless steel

Bottled

May 2010

Ageing

Stainless steel

Residual Sugar (g/dm3)

2

Alcohol (%)

8.5

pH

3.03

Total Acidity (g/dm3)

6.9

Volatile Acidity (g/dm3)

0.39

Free SO2 at Bottling (mg/dm3)

40

Production

2.200 bottles

Tinto Cão is a common variety in the Douro Valley. It is known for its tannin structure and usually used in Port Wine. It is easy to work with in the vineyard, not very sensitive to vine diseases and has a long cycle. We have rehearsed a separate vinification on various occasions, not only to better understand the variety, but also due to the fact it is harvested later than other varieties. Vinification was conducted in open barrels, and stems were used in some of them. A long cycle grape variety in a hot climate region has all the characteristics to produce fine Douro wines. It is the first time Niepoort bottles a single variety, Tinto Cão.

Vinification

2010 was a year with an extraordinarily wet winter and early spring, with heavy rains. As a result, the harvest was plentiful but the wine-growing year was strongly affected by vine diseases. The maturation period was hot and dry, however the light rains at the beginning of September helped the grapes complete their maturation in a more balanced manner, especially on the oldest vines planted at altitude.

The harvest took place at the end of September. Vinification occured in open barrels, part of which with 30% stems. Total maceration was 16 days. Ageing was in French oak barrels over 18 months, with malolactic fermentation also occurring.

Tasting Notes

Dark ruby colour, aroma of fresh red fruit with black pepper, hints of wet stone, leather and slight smoky note.

Fresh and lively on the palate, very intense, with red fruit, well integrated tannins, hints of spices, long-lasting and with good ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

22 years

Grape Varieties

Tinto Cão

Vines per HA

4500

Pruning Method

Royat

Alt. from Sea Level

170-200

Harvest Period

September 2010

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Open barrels

Bottled

August 2012

Ageing

18 months in barrels

Alcohol (%)

13.5

pH

3.6

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.6

Free SO2 at Bottling (mg/dm3)

25

Production

1.040 bottles