BatutaBatuta

For the second consecutive year, Niepoort produces its most acclaimed table wine, Batuta 2000. After the auspicious debut with the 1999 harvest, a new Batuta emerges on the market. The profile is similar, but unfortunately, the production is still low. Dirk Niepoort explains that “the very good vines and with low yields in the Douro region are very limited, and the fact that is a wine that demands an attention and excessive rigor in all phases, makes the process more complex and expensive.” The origins of the wine are still the same: very old vines from Quinta do Carril and a very close parcel. These lands in the Cima Corgo region, facing north, have a very curious aspect: its soils are crossed by groundwater tissues, making them less dry than the usual in this region.

Vinification

The quality also depends very much on the climate of the year and 2000 was, in various ways, very different from the previous year. “The quality was fantastic, but unlike the 1999 harvest, everything was really easy, without rain or diseases”. The vines had a low production and the grapes were picked in the right moment, presenting “a lot of skin, little juice and great concentration”.

After the harvest, the grapes were vinified in the winery in stainless steel vats, with macerations from 7 to 30 or 35 days “very much worked at the beginning”. The ageing occurred in French oak barrels, François Frère, during 18 months. In June 2002 were bottled 5.000 bottles.

Dirk Niepoort describes Batuta 2000 as a “very dense and tight wine. Austere. Full-bodied, with strength and concentration: a wine for many years.”

Tasting Notes

Distinct and powerful in the nose. Though it is very tight and austere, it reveals a class and complexity that dazzles again and again. Full bodied, with great black fruit concentration and lots of tannins (very fine!). Dense. Remarkable structure, has an harmony that impresses during the tasting. Very long finish. Certainly a wine for the next decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and another close vineyard

Average Vine Age

60 years

Grape Varieties

Tinta Amarela, Touriga Franca and Tinta Roriz

Vines per HA

6000

Pruning Method

Double Guyot and bilateral cordon

Alt. from Sea Level

100-200

Harvest Period

October

Harvest Method

Boxes

Malolactic

Barrels

Fermentation

Stainless steel vats

Bottled

June 2002

Ageing

18 months in french oak barrels

Dry Extract (g/dm3)

34.6

Residual Sugar (g/dm3)

1.72

Alcohol (%)

14

pH

3.55

Total Acidity (g/dm3)

6.1

Volatile Acidity (g/dm3)

0.59

Production

5.000 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is not made every year and this is only the forth year that Batuta has been produced. The inspiration for Batuta is to create the finest wine possible and only when all the conditions are perfect, can Batuta be made. Even then, extreme care and attention is needed in all aspects of the vinification process.

Vinification

2003 was a very hot vintage and so, to avoid a heavyweight style and to ensure freshness and elegance, severe selection of the grapes was made, particularly to remove all the overripe grapes. Batuta is produced from two totally different vineyards: the northfacing vineyard Carril (with vines over 70 years old) and a south facing vineyard located at an altitude of 750 meters (with vines over 100 years old) to provide a natural high acidity.

The grapes were fermented together to make a powerful wine with good acidity and about 13,5% alcohol. The grapes were destemmed and fermented in stainless steel with macerations of up to 30 days. The wine was then transferred into new casks for the malolactic fermentation to take place.

Tasting Notes

The nose is very fine, with complex spicy, red and black fruits and a hint of chocolate. The palate is concentrated, chewy and dense, with a very firm but fine texture and with some wood in the background. The wine has good acidity and long and persistent finish. A remarkable wine with a long future ahead.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and others

Average Vine Age

60 and over 100 years

Grape Varieties

Tinta Roriz, Touriga Franca, Tinta Amarela, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

July 2005

Ageing

18 month in french oak casks (228l)

Dry Extract (g/dm3)

34.2

Alcohol (%)

14

pH

3.63

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.62

Free SO2 at Bottling (mg/dm3)

30

Production

10.000 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is a wine of extremes; the tannins are present yet fine and elegant. Old north facing vineyard from Quinta do Carril are the main source for Batuta, but also older vines (about 100 years) near Quinta de Nápoles are included. Batuta 2004 results from a very delicate vinification system where the alcoholic maceration is led to the extreme and all details are taken into account, in order to obtain a very complex, fine and elegant wine. The result is a balanced wine, very deep and intense although fresh and long.

Vinification

2004 was an extreme dry year, limiting the berry size; nevertheless, the rain in middle August gave sufficient water for a balanced maturation process, with ripe tannins, without excessive sugar contents. The harvest was done in the first two weeks of September and although the grape quality was very good, grape selection was rigorous in the vine and in the winery sorting table. After total destemming, natural fermentation took place in small conic stainless steel vats. Grapes were very gently worked in order to avoid excessive extraction, with 2 days of cold maceration, and 2 months of alcoholic maceration. After that, the wine passed to French oak barrels for malolactic fermentation and 20 months ageing process.

Tasting Notes

Dark intense colour and aroma with great complexity, with concentrated black fruit, spicy intense notes of black and green pepper, and elegant balsamic notes along with tobacco and earthy aromas; ending with coffee, moka and toasty aromas. Wide palate, very precise and tight, with fruitiness and impressive minerality. Fine and seductive tannic structure linked to long persistence ending. Certainly a wine for the next decades.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

60 and over 100 years

Grape Varieties

Tinta Roriz, Touriga Franca, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagars

Bottled

July 2006

Ageing

18 month in french oak casks (228l)

Dry Extract (g/dm3)

31.9

Alcohol (%)

14

pH

3.52

Total Acidity (g/dm3)

5.75

Volatile Acidity (g/dm3)

0.69

Free SO2 at Bottling (mg/dm3)

32

Production

12.000 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is not made every year and this is the sixth year that Batuta has been produced. It is a wine of extremes; the tannins are present yet fine and elegant. North facing very old vineyards from Quinta do Carril are the main source for Batuta, but also older vines (about 100 years old) near Quinta de Nápoles are included. Batuta results from very delicate vinification system where the alcoholic maceration is led to the extreme and all details are took into account in order to obtain this very complex fine and elegant wine.

Vinification

The harvest occurred in the first half of September. After rigorous selection both in vineyard and in winery, all the grapes were destemmed. The natural fermentation occurred in stainless steel conic vats, with total skin contact of 30 to 60 days. The wine passed directly into French oak barrels before the malolactic fermentation, and stayed in ageing process of 20 months.

Tasting Notes

Intense colour and aroma with great complexity, black and red fruit aromas, intense earthy and spicy notes of black and green pepper. Very elegant with balsamic and mineral notes along with tobacco aromas, ends with subtle coffee, moka and toasty aromas.

Very tight and precise in the palate, with intense fruit and impressive minerality. Fine and seductive tannic structure, balanced with good freshness. Everything linked to long last ending, with great after tasting, for a long life in bottle.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Tinta Roriz, Touriga Franca, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagars

Bottled

August 2007

Ageing

20 month in french oak casks (228l)

Dry Extract (g/dm3)

29.4

Alcohol (%)

14

pH

3.75

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.59

Free SO2 at Bottling (mg/dm3)

32

Production

8.350 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta was first released in 1999 with the intention of revealing an impressive yet elegant Douro wine. “Batuta”, meaning the baton used by an orchestral conductor, proved to be the perfect name.

The fruit comes from Quinta do Carril, a north-facing vineyard with more than 70 years, near Quinta de Nápoles and also from two other vineyards that are over 100 years old, planted at an altitude of 750 metres. Batuta is a perfect blend: powerful, elegant, with a superb harmony and a great ageing potential.

Vinification

2007 was an excellent year, perfect to produce Batuta, with good amount of rainfall spread during all growing and maturation season. Maturation was very balanced without too much hydric stress; with low yields, all wines had the perfect combination between concentration and acidity. Harvest was done in September. After rigorous selection both in the vineyard and in the winery, all the grapes were destemmed.

The natural fermentation occurred in stainless steel conic vats and wood fermentors, with total skin contact over 40 days. The wine passed directly into French oak barrels after pressing and malolactic fermentation was done in barrel, where the wine aged for 20 months.

Tasting Notes

Intense color and aroma with great complexity, earthy mineral character black fruit aromas, spicy notes of black and green pepper. Very elegant, with mineral tobacco aromas, ends with subtle coffee and toasty aromas. Very tight and precise on the palate, subtle with intense fruit and impressive minerality. Fine and seductive tannic structure, balanced with very good acidity. Everything linked to long last ending, with great persistent. The emphasis on the freshness than on fruit. To age many years in bottle.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Tinta Roriz, Touriga Franca, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagars

Bottled

July 2009

Ageing

20 month in french oak casks (228l)

Dry Extract (g/dm3)

27.6

Residual Sugar (g/dm3)

2.1

Alcohol (%)

14

pH

3.62

Total Acidity (g/dm3)

5.16

Volatile Acidity (g/dm3)

0.71

Free SO2 at Bottling (mg/dm3)

24

Production

13.720 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is not made every year and this is only the seventh year that Batuta has been produced. It is a wine of extremes; the tannins are present yet fine and elegant. North facing very old vineyards from Quinta do Carril are the main source for Batuta, but also older vines (about 100 years old) near Quinta de Nápoles are included. Batuta results from a very delicate vinification system where the alcoholic maceration is led to the extreme with very little aggressive extraction. All details are taken into account in order to obtain this very complex, fine and elegant wine.

Vinification

2008 was an excellent year for the Douro wine region. Rain, during spring and beginning of summer, allowed the soil to maintain good water levels until harvest. On another hand, low yields, due mainly to rain during flowering season, were very important to obtain quality fruit with great acidity and balanced sugar contents.

The harvest occurred in September. After rigorous selection, in the vineyards and the winery, the grapes were fermented without stems. The natural fermentation occurred in stainless steel conic vats and wood fermentors, with total skin contact over 50 days. The wine passed directly into French oak barrels after pressing, where malolactic fermentation occurred and where the wine spent 21 months ageing.

Tasting Notes

Intense and deep color. The aroma has great complexity, with an earthy mineral character, black fruit aromas and spicy notes of black and green pepper. Very elegant, with mineral and cigar box aromas.

Tight and precise in the palate, subtle with intense fruit flavours and impressive freshness. Fine and seductive tannic structure. Everything linked to a long lasting ending, with great persistent. To age many years in the bottle.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Tinta Roriz, Touriga Franca, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

July 2010

Ageing

21 months in French oak barrels (228l)

Dry Extract (g/dm3)

27.1

Residual Sugar (g/dm3)

2.1

Alcohol (%)

13.5

pH

3.61

Total Acidity (g/dm3)

5.04

Volatile Acidity (g/dm3)

0.72

Free SO2 at Bottling (mg/dm3)

17

Production

15.163 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is a wine of extreme, from all the Niepoort wines, is the one that demonstrates the most discrete behavior; the tannins are present but are fine and elegant, the aroma is very rich and intense but never exuberant, has plenty of concentration from the old Douro vineyards but is fresh and elegant. North facing very old vineyards from Quinta do Carril are the main source for Batuta, but the grapes also come from older vines (about 100 years old) near Quinta de Nápoles. Batuta results from a very delicate vinification, where the alcoholic maceration is led to the limit and where all details are taken into account in order to obtain this very complex, fine and elegant wine.

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. Harvest started earlier, in the beginning of September. Grapes were picked up, in the end of August, early September. Fermentation occured in stainless steel conic vats and wood fermentors with a total skin contact over 60 days. After pressing, the wine passed directly into French oak barrels, where malolactic fermentation occured and where it aged for 22 months. 40% of the wine aged in new barrels and 60% in second, third and fourth year barrels.

Tasting Notes

Very intense deep color. Great complexity on the aroma, with strong black fruit aromas and spicy notes of black and green pepper. Elegant, with mineral and smoked aromas. Very rich on the palate but showing freshness and purity; subtle, with intense fruit flavours and an impressive acidity. Tannins are perfectly integrated with great persistent in a long lasting end. Very long ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Tinta amarela, Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

August/September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

August 2011

Ageing

22 months in French oak barrels (228l)

Dry Extract (g/dm3)

28.9

Residual Sugar (g/dm3)

2.2

Alcohol (%)

14

pH

3.56

Total Acidity (g/dm3)

5.44

Volatile Acidity (g/dm3)

0.78

Free SO2 at Bottling (mg/dm3)

16

Production

11.030 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta is a wine of extremes, having more of everything, is at the same time, the one with a more discrete behavior. The tannins are present yet fine and elegant, the aroma is very rich, and intense but never exuberant, it has plenty of concentration from the old Douro vineyards, but it’s fresh and elegant. Batuta is a counter-current wine, where less is more.

North facing very old vineyards from Quinta do Carril are the main source for Batuta, but grapes from older vines (about 100 years old) near Quinta de Nápoles are also included. Batuta results from a very delicate vinification, where the alcoholic maceration is led to the extreme and where all the details are taken into account in order to obtain this very complex, fine and elegant wine.

Vinification

2010 was uncommonly wet during winter and early spring, with heavy rains during these months. As a consequence the yields were high and we had to deal with a strong disease pressure on the vineyard. The maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation process.

Harvest was done in the first half of September. The old vineyards didn’t suffer too much with the higher yields, in fact that was the key element to have slower maturation. Fermentation was done in stainless steel conic vats, and wood fermentors with total skin contact around 60 days. The wine passed directly to French oak barrels after pressing. Malolactic fermentation occurred in the barrels, where the wine aged for 22 months with 30% of new oak.

Tasting Notes

Very intense and vivid color. The aroma shows great complexity, with plums and red fruit aromas, spicy notes of black and green pepper and elegant notes of the local Mediterranean bushes. Strong mineral character and smoked meat aromas. Very elegant in the palate with great freshness and firm structure with velvety tannins. It is subtle with intense fruit flavors and impressive acidity. Great persistence in the palate to last many years in bottle.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 years and over 100 years

Grape Varieties

Tinta Amarela, Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

August 2012

Ageing

22 months in French oak barrels , 228l, 30% new

Dry Extract (g/dm3)

27.1

Alcohol (%)

13

pH

3.58

Total Acidity (g/dm3)

5.1

Volatile Acidity (g/dm3)

0.8

Free SO2 at Bottling (mg/dm3)

18

Production

13.014 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Less is more, reflects the concept of this wine. Batuta is a wine of extremes, which despite having more of everything is discreet in its behaviour; the tannins, although present, are very fine, the aroma is intense but never exuberant, it has plenty of concentration from the old Douro vineyards, yet it is fresh and elegant.

The main source of grapes for Batuta are from Quinta do Carril vineyards, with over 70 years old and situated on a north-facing slope, which enables ripening to be slow and balanced. The grapes come also from other old vines (around 100 years old), near Quinta de Nápoles. This wine is the result of a very delicate vinification process, with long maceration but little extraction, where all the details are carefully considered in order to obtain this great complex, fine and elegant wine.

Vinification

2011 was characterised by early flowering and the whole growing season took place earlier, with harvesting starting much earlier than usual. However, the vines planted at higher altitudes ripened more slowly and the wines eventually revealed moderate alcohol content and good levels of tartaric and malic acid.

The harvest began earlier than usual, on the 5th September. After careful selection, both in the vineyard and the winery, fermentation took place in cone-shaped stainless steel vats and wooden barrels, with maceration for around 60 days. The wine aged for 22 months in French oak barrels, with 25% new oak, where malolactic fermentation took place.

Tasting Notes

Batuta 2011, with its young and vivid colour, has a distinctive nose which is both powerful and complex. A full-bodied wine, with a great concentration of black fruits and fine and delicate tannins. It is dense with a notable structure, it boasts a harmony which does not fail to impress during wine tasting. It has great persistence and the promise of a long life in the bottle.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Tinta amarela, Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

June 2013

Ageing

22 months in French oak barrels , 228l, 25% new

Dry Extract (g/dm3)

28.7

Residual Sugar (g/dm3)

0.9

Alcohol (%)

14

pH

3.57

Total Acidity (g/dm3)

5.2

Volatile Acidity (g/dm3)

0.8

Free SO2 at Bottling (mg/dm3)

20

Production

14.200 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

"Less is more", reflects the concept of this wine. Batuta is a wine of extremes, which despite having more of everything is discreet in its behaviour; the tannins, although present, are very fine, the aroma is intense but never exuberant, it has plenty of concentration from the old Douro vineyards, yet it is fresh and elegant.

The main source of grapes for Batuta are from Quinta do Carril vineyards, with over 70 years old and situated on a north-facing slope, which enables ripening to be slow and balanced. The grapes come also from other old vines (around 100 years old), near Quinta de Nápoles. This wine is the result of a very delicate vinification process, with long maceration but little extraction, where all the details are carefully considered in order to obtain this great complex, fine and elegant wine.

Vinification

2012 was notable for a lack of rain in the Douro region. As a consequence, the growing cycle of the vine began, on average, 15 days later than in previous years. Furthermore, the Winter of 2012 was marked by low temperatures, enabling the vegetation to grow in an appropriate and balanced way. The maturation period was cooler than usual and the cool temperatures allowed the grapes to develop a good level of acidity, essential for a fresh, balanced palate.

The harvest occurred in september.

After careful selection, both in the vineyard and the winery, fermentation took place in cone-shaped stainless steel vats and wooden barrels, with maceration for around 60 days. The wine aged for 22 months in French oak barrels, with 25% new oak, where malolactic fermentation took place.

Tasting Notes

Batuta 2012 shows a very intense and vivid colour. The aroma, with great complexity and deepness, presents black plum and woodland fruits notes, combined with spices, such as black and green pepper. In addition, a character of Mediterranean vegetation is also present, perfectly integrated in a mineral and fresh profile. Very elegant in the palate, fresh, has a firm structure but with very polished and luxurious tannins. In spite of being young, it shows already a great balance, thanks to a good volume in the mouth, combined with an excellent natural acidity. Very fine finish, long and seductive. It will age with great class.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

July 2014

Ageing

22 months in French oak barrels (25% new)

Dry Extract (g/dm3)

27.6

Residual Sugar (g/dm3)

0.6

Alcohol (%)

13.5

pH

3.59

Total Acidity (g/dm3)

5.1

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

10

Total SO2 (mg/dm3)

42

Volumic Mass (g/cm3)

0.991

Production

11.562 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

Batuta was first released in 1999 with the intention of revealing an impressive yet elegant Douro wine. “Batuta”, meaning the baton used by an orchestral conductor, proved to be the perfect name.

The fruit comes from Quinta do Carril, a north-facing vineyard with more than 70 years, near Quinta de Nápoles and also from two other vineyards that are over 100 years old, planted at an altitude of 750 metres. Batuta is a perfect blend: powerful, elegant, with a superb harmony and a great ageing potential.

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.

After careful selection, both in the vineyard and the winery, fermentation took place in cone-shaped stainless steel vats and wooden barrels, with maceration for around 60 days. The wine aged for 22 months in French oak barrels, with 25% new oak, where malolactic fermentation took place.

Tasting Notes

The Batuta 2013 shows a beautiful, intense, and vivid ruby colour. Deep and complex aroma, though slightly tight, its mineral and wild berries profile is in full harmony with the woody notes. With the time spent in glass, the wine will show several layers, in a very elegant way, with fresh spices, such as black pepper and clove. Fine and elegant in the mouth, with silky texture and firm structure, it shows very polished and luxurious tannins. Deep and multidimensional. Despite being young, impresses by its balance. Very fine, long and seductive finish. It will age with great class.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

June 2015

Ageing

22 months in French oak barrels (25% new)

Dry Extract (g/dm3)

25

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.5

pH

3.64

Total Acidity (g/dm3)

4.6

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

25

Total SO2 (mg/dm3)

83

Volumic Mass (g/cm3)

0.991

Production

12.242 bottles

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish.

The grapes to produce this wine come from Quinta do Carril, from a north-facing vineyard with more than 70 years, and also from old vineyards about 100 years old near Quinta de Nápoles. Batuta is the result of a delicate vinification process, with long maceration but little extraction, where all the details are carefully considered in order to obtain a complex, fine and elegant wine. It has plenty of concentration from the old Douro vineyards, yet it is fresh and delicate.

Vinification

The 2014 harvest was slightly lower in production comparatively to 2013, but certainly made up for it in quality. Harvest began in early September, in order to maintain the high levels of acidity, balance and freshness in the wines. As in the previous year, the early start avoided rain later in the month and overripe fruit in some more exposed vineyards.

After careful selection, both in the vineyard and the winery, fermentation took place in cone-shaped stainless steel vats and wooden barrels, with maceration for around 60 days. The wine aged for 22 months in French oak barrels, with 25% new oak, where malolactic fermentation took place.

Tasting Notes

The year 2014 probably gave the lightest and the most elegant Batuta than ever before, which is the result of the intent to create wines increasingly fine and with little extraction. It shows a light bright ruby colour. Deep, complex, and austere aroma. The mineral profile, with floral notes, cocoa, and wild berries are in full harmony with the woody notes. With the time spent in glass, the wine will show several layers, in a very elegant way, though slightly tight, reflecting the freshness and minerality from the centenarian vineyards. Fine and elegant in the mouth, with silky texture and firm structure, it shows very polished tannins. Despite being young, impresses by its balance and precision. Very fine, long and seductive finish. It will age with great class.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years

Grape Varieties

Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

Double Guyot and Royat

Alt. from Sea Level

350-750

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vats and wood fermentors

Bottled

June 2016

Ageing

22 months in French oak barrels (25% new)

Dry Extract (g/dm3)

25.5

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.5

pH

3.56

Total Acidity (g/dm3)

5

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

35

Total SO2 (mg/dm3)

115

Volumic Mass (g/cm3)

0.9919

Food Suggestions

Very flexible with food; kind of “adapts” to different meat dishes or fish as Monkfish, squids or grilled octopus.

The grapes used for this wine are sourced from Quinta do Carril, from a North-facing vineyard whose vines are more than 70 years old, and also an approximately 100-year-old vineyard near Quinta de Nápoles. The Batuta is the result of a very gentle winemaking, with a longer skin contact period but gentle extraction. All the details were carefully considered in order to produce a complex and elegant fine wine. It has the intense concentration of the old vines of the Douro, but it is at the same time fresh and delicate.

Vinification

The 2014/15 viticultural year experienced a cold and very dry winter, with rainfall at a record low compared to previous years. 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. After the fruit was meticulously sorted in the vineyard as well as in the cellar, fermentation took place in conical stainless steel tanks, with a skin contact period of approximately 60 days. The wine aged for 22 months in French barrels (only 25% new wood), where it also completed its malolactic fermentation.

Tasting Notes

With an attractive medium ruby-red hue, this is the most elegant and light Batuta that we have ever produced. Its austere aromas of fruits of the forest are in perfect harmony with the wine’s minerality. The oak offers only discreet hints of wood and spice. Complex, with plenty of vigour and tension on the palate, the wine boasts subtlety and a beautiful balance between concentration and acidity. A silky texture and firm structure match the wine’s polished tannins and elegant flavour profile. Despite its youth, the wine impresses with its harmonious and linear character, ending in a very long, elegant and seductive finish. This is a wine which promises to age gracefully.

Technical Information

Producer

Niepoort (vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta do Carril and other old vineyards

Average Vine Age

70 and over 100 years old

Grape Varieties

Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta and others

Vines per HA

6000

Pruning Method

double guyot and royat

Alt. from Sea Level

350-750m

Harvest Period

September 2015

Harvest Method

Manual

Malolactic

yes, in barriques

Fermentation

22 months in French barriques (25% new wood)

Bottled

June 2017

Ageing

22 months in French barriques (25% new wood)

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.5

pH

3.58

Total Acidity (g/dm3)

5

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

45

Total SO2 (mg/dm3)

124

Food Suggestions

The Batuta is a very flexible food wine and pairs well with meat and fish such as monkfish, squid and grilled octopus.

The Batuta is a wine produced from two old vineyards with different altitudes and aspects. After a rigorous selection process in the vineyard, the grapes are carefully sorted in our cellar before being fermented very gently and with a longer maceration period. All the details were carefully considered in order to produce a complex and elegant fine wine.

Vinification

The 2016 vintage was relatively atypical, with a rather warm and rainy winter, a cold and very wet spring, followed by an extremely hot and dry summer. These weather conditions led to a very early budbreak (about two weeks early), whereas during spring there was nevertheless a delay in the growth cycle of the vines, especially with regard to veraison, which occurred approximately two weeks later than usual.

The vineyards from which the Batuta is produced were harvested in the first two weeks of September.

Tasting Notes

With an attractive ruby-red hue, the Batuta 2016 shows a bit more concentration and especially depth than the previous few vintages. Its deeply austere but complex aromas offer generous notes of fruits of the forest. Delicate floral nuances and a distinct mineral character are subtly underlined by a hint of oak. A distinguished and elegant palate with plenty of acidity is supported by a firm tannic backbone. Despite its youth, the wine impresses with its depth and precision, and a very long, elegant and seductive finish. This is a wine which promises to age gracefully.

Technical Information

Producer

Niepoort (Vinhos) S.A

Region

Douro

Soil Type

Schist

Vineyards

70 ans et plus de 100 ans

Average Vine Age

70 years and older than 100 ans

Grape Varieties

Touriga Franca, Tinta Roriz, Rufete, Malvazia Preta

Vines per HA

6000

Harvest Period

September

Harvest Method

Hand Picking

Malolactic

In French oak barriques

Fermentation

In French oak barriques

Bottled

July 2018

Ageing

22 months

Dry Extract (g/dm3)

26

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.9

pH

3.59

Total Acidity (g/dm3)

5

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

19

Total SO2 (mg/dm3)

79

Volumic Mass (g/cm3)

0.99

Production

11900 bottles

Allergens

Sulphites

Food Suggestions

The Batuta is a very flexible food wine and pairs well with meat and fish such as monkfish, squid and grilled octopus.

Bottle

Box

19 33 × 6 9.39 wood

Palette

120 80 × 8 Rows 80 Boxes