VoyeurVoyeur

In the usual creative free spirit of Niepoort, in the past few years we decided to test vinifying some of our wines in clay amphorae. After several experiments, in 2018 we produced a wine which we liked very much indeed – the Voyeur!

After many months of ageing, we opened the various amphorae in the Quinta de Nápoles and created the ideal blend offering the right combination of freshness, good acidity and lightness.

Vinification

The 2018 vintage was a cool year up until August, with the coolest July recorded in the 21st century. Compared to 2017, the maturation process showed a delay of 3 weeks. The first days of August brought a sudden increase in temperatures: 4 August was the hottest day of the 21st century to date, causing the ripening process to progress slowly during the month of September. Due to water stress, the vines gave us musts with low alcohols and good phenolic ripeness as well as sufficient complexity and minerality.

The Voyeur 2018 was fermented and macerated in six 1000L clay amphorae for approximately 8 months. Each amphorae contained a wine from a different site in the Douro Valley, all planted with old vines. In this wine, the individual grape varieties are not the most important factor, it is rather the complexity resulting from the blend of the varieties – including white ones – that takes centre stage. The vineyards range from 40 to 50 years of age and grow in high-lying areas which provide a very refreshing aromatic profile and enable the wines to age for 8 months without losing their character.

Tasting Notes

The Voyeur offers a light-coloured core with violet and orange hints. On the nose, the fruit is quite pronounced, with light nuances of clay which however do not mask the wine’s bouquet.

Elegance and low alcohol characterise the palate, with well-integrated notes of amphorae which add to the wine’s lingering finish.

Technical Information

Producer

Niepoort (vinhos) S.A

Region

Douro

Soil Type

Schist

Vineyards

High zones

Average Vine Age

40 to 50 years

Grape Varieties

Field blend of Old Vines

Pruning Method

Guyot and Royat

Harvest Period

September

Harvest Method

Hand picked

Malolactic

In clay amphorae

Fermentation

In clay amphorae

Bottled

June 2019

Ageing

8 months in clay amphorae

Residual Sugar (g/dm3)

2.1

Alcohol (%)

12.6

pH

3.72

Total Acidity (g/dm3)

5.61

Volatile Acidity (g/dm3)

0.59

Free SO2 at Bottling (mg/dm3)

16

Total SO2 (mg/dm3)

36

Volumic Mass (g/cm3)

0.992

Production

5300 Bottles

Allergens

Sulfite

Food Suggestions

Light and simple dishes as well as comfort food.

Suitable for Vegans

yes

Bottle

Box

17.5 25 33.5 × 6 9700 cardboard

Palette

120 80 × 8 Rows 80 Boxes