RobustusRobustus

The name Robustus pays tribute to the first wine that Dirk Niepoort made in 1990 with the same name and which was never released. Since 2004, Robustus has been made according to the methods used in producing traditional wines. The long ageing in old wood casks gives it maturity, complexity, softens the tannins and gives the wine a unique precision and balance, without losing its liveliness and aromatic freshness. Currently Robustus comes from our oldest vines, which are north-facing, and where acidity and tannic structure are high. Robustus sings the praises of the Douro heritage, because in an extremely hot region, the diversity of the terroirs and intrinsic knowledge of the old vine offers fresh wines for laying down.

Vinification

2004 was an extremely dry year which conditioned from an early stage the size of the berry, however the rain which fell in the middle of August permitted a very balanced maturity, with ripe tannins without excesses in sugar levels of the musts, principally from higher altitude and less exposed vineyards. In fact, the vinification was not carried out with Robustus in mind and in this batch we can find wines fermented with extended maceration as well as a small percentage made in lagar. It was after 18 months of barrel ageing that 2 lots of wine were chosen for their acidity and tannin structure for a more prolonged ageing in old 1500l wooden vats.

Tasting Notes

In spite of the time spent ageing, the Robustus 2004 exhibits a ruby colour with very little development, a distinct aroma of great intensity and complexity, where notes of coffee, and cigar box are confused with those of dark and red fruits and with the intense notes of spices (black pepper, cloves). We even find elegant balsamic and resinous notes and earthy aromas. The palate has great amplitude with the presence of fruit and minerality, the wine imposes itself on tasting more by its freshness than by the weight of its structure, which exhibits tannin in abundance but all very well integrated.

All coming together with a very long and persistant finish, its without doubt a wine to follow over the next few decades.

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

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

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

350-550

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vat

Bottled

July

Ageing

18 month in French oak casks (228l) and 27 month in 1500l oak cask

Dry Extract

34

Alcohol (%)

14

pH

3.52

Volatile Acidity (g/dm3)

0.82

Free SO2 at Bottling (mg/dm3)

31

Production

2.000 bottles and 50 magnums

Food Suggestions

Game dishes (partidge, venison), duck rice. Vegetarian suggestions: mushrooms and truffles.

The name Robustus pays tribute to the first wine that Dirk Niepoort made in 1990 with the same name and which was never released. The inspiration behind Robustus is essentially based on traditional techniques in old wood ageing to soften the tannins. The idea was to make a full bodied wine, which portrays well the Douro and its vineyards, of great structure, with the presence of tannins and acidity giving it vigour as well as many years of life in bottle. It’s ageing in 2000 Liters wood vats for 4 years allows a powerful wine to develop, based on aromatic complexity, powerful but well integrated tannins derived from the length of time ageing and its great acidity.

Vinification

2005 was a very good year, wines obtained were in general very fresh and elegant with very good tannic structure, without excesses in alcohol levels. In 2005 Vinification was carried out with Robustus in mind, using 30% of the stems with longer maceration periods, the wine was aged from the beginning in 1000l wood vats. Bottling was done in May 2009 with no fining or filtration.

Tasting Notes

In spite of the time spent ageing, the Robustus 2005 exhibits a vivid ruby color with very little development, a distinct aroma of great intensity and complexity, where notes of coffee and cigar box are together with those of dark fruits and with the intense notes of spice and balsamic character. The palate has great amplitude with the presence of mineral earthy notes; the wine imposes itself on tasting more by its freshness and youth than by the weight of its structure which exhibits very polished tannins in abundance. Finish very long and persistent with great ageing potential.

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

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

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

350-550

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Casks

Fermentation

Stainless steel conic vat

Bottled

July 2009

Ageing

18 month in French oak casks (228l) and 27 month in 1500l oak cask

Dry Extract

28.7

Residual Sugar (g/dm3)

1.9

Alcohol (%)

13.66

pH

3.58

Total Acidity (g/dm3)

5.42

Volatile Acidity (g/dm3)

0.88

Free SO2 at Bottling (mg/dm3)

25

Production

2.000 bottles and 50 magnums

Food Suggestions

Game dishes (partidge, venison), duck rice. Vegetarian suggestions: mushrooms and truffles.

The name Robustus pays tribute to the first wine that Dirk Niepoort made in 1990 with the same name and which was never released. The inspiration behind Robustus is essentially based on traditional techniques in old wood ageing to soften the tannins. The idea was to make a wine, which portrays well the Douro and its vineyards, of great structure, with the presence of tannins and acidity giving it vigour and nerve as well as many years of life in bottle. It’s ageing in 2000 liters wood vats for 4 years, allows a powerful wine to develop, based on aromatic complexity. The balance of well integrated tannins derived from the length of time ageing and its great acidity.

Vinification

2007 was a very good year. Wines obtained were very fresh and balanced with very good tannic structure, without excesses in alcohol levels. Vinification was carried out in vat with Robustus in mind, using 50% of the stems, with 45 days of total maceration; the wine was aged from the beginning in 2000l wood vats. Bottling was done in March 2011 with no fining or filtration.

Tasting Notes

4 years in wood didn´t take Robustus its youth and its freshness, instead it gave elegance and complexity to its very intense aroma where notes of coffee and cigar box are together with those of dark and red fruits, from the slate soil, we have a spice and balsamic character. The palate has great amplitude with the presence of mineral earthy notes; long and vivid, the wine imposes itself on tasting by its freshness and youth than by the weight of its structure which exhibits very polished tannins.

Finish very long and persistent with great ageing potential.

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

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

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

350-550

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vat

Bottled

March 2011

Ageing

42 months in 2000l oak cask

Dry Extract

26.8

Alcohol (%)

13.8

pH

3.56

Total Acidity (g/dm3)

5.24

Volatile Acidity (g/dm3)

0.71

Free SO2 at Bottling (mg/dm3)

30

Production

4.000 bottles and 50 magnums

Food Suggestions

Game dishes (partidge, venison), duck rice. Vegetarian suggestions: mushrooms and truffles.

The name Robustus pays tribute to the first wine that Dirk Niepoort made in 1990 with the same name and which was never released. The inspiration behind Robustus is essentially based on traditional way of ageing the wines longer time in bigger old wood. The idea was to make a wine, which portrays well the Douro and its vineyards, of great structure, with the presence of tannins and acidity giving it vigour and nerve as well as many years of life in bottle. Its ageing in 2000 liters old wood vats for 4 years allows this powerful wine to develop, based on aromatic complexity, the balance of well integrated tannins derived from the length of time ageing and its great acidity.

Vinification

2008 was an excellent year for the Douro wine region. Rains occurred during spring and the beginning of summer allowing soils to maintain good water levels until harvest. Perfect weather conditions during end of maturation and harvest seasons, with dry weather and cooler night temperatures. Also low yields due mainly to rain during flowering season were very important to obtain such quality fruit with great acidity and balanced sugar contents.

Vinification was carried out in vat with Robustus in mind, using 70% of the stems, with 50 days of total maceration; the wine was aged from the beginning in 2000l old wood vats. Bottling was done in April 2012 with no fining or filtration.

Tasting Notes

Robustus 2008 is showing incredible freshness, 4 years in wood didn´t take is youth, instead it gave elegance and complexity to is very intense aroma where notes of coffee and cigar box are together with those of dark and red fruits, from the slate soil we have a spice and balsamic character. The palate has great amplitude with the presence of mineral earthy notes; long and vivid, the wine imposes itself on tasting by its freshness and youth than by the weight of its structure which exhibits very polished tannins. Finish very long and persistent with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Old vineyards

Average Vine Age

60 and over 100 years

Grape Varieties

Touriga Franca, Tinta Roriz, Sousão, Rufete, Tinta Pinheira and others

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

400-550

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel conic vat

Bottled

April 2012

Ageing

42 month in 2000l oak cask

Dry Extract

27.9

Residual Sugar (g/dm3)

2

Alcohol (%)

13.48

pH

3.59

Total Acidity (g/dm3)

5.2

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

32

Production

5.800 bottles

Food Suggestions

Game dishes (partidge, venison), duck rice. Vegetarian suggestions: mushrooms and truffles.

The name Robustus pays tribute to the first wine that Dirk Niepoort made in 1990 with the same name and which was never released. Since 2004, Robustus has been made according to the methods used in producing traditional wines. The long ageing in old wood casks gives it maturity, complexity, softens the tannins and gives the wine a unique precision and balance, without losing its liveliness and aromatic freshness. Currently Robustus comes from our oldest vines, which are north-facing, and where acidity and tannic structure are high. Robustus sings the praises of the Douro heritage, because in an extremely hot region, the diversity of the terroirs and intrinsic knowledge of the old vine offers fresh wines for laying down.

Vinification

2009 was forecast to be cool and rainfall was heavy during the winter, thus the year was expected to be humid, with a long ripening period and easy harvest. However, high temperatures from the 12th August accelerated the ripening process, and brought forward the beginning of the harvest.

The grapes for Robustus 2009 were manually selected on entering the winery, falling by gravity into a stainless steel vat. Alcoholic fermentation and maceration time were long, a total of 41 days. The wine was aged in 2000 litre wooden vats for 4 years, which will give it a great capacity for ageing in the bottle. 8000 bottles were bottled unfined and unfiltered at the end of December 2013.

Tasting Notes

Robustus 2009 makes an impression because of its freshness. Its darker colour, with a distinctly mineral and very deep aroma, shows that ageing in vats for a long period gives the wine maturity and, above all, precision. On the palate, it is incredibly complex, enhancing the smoky notes that only appear in wines that age for long periods in wood. The tannins are seductive, zealous, but perfectly balanced, with a good structure that only old vines can impart. To be appreciated in a quiet moment, this wine grows with time, releasing aromas and showing an unparalleled complexity. Decanting is almost compulsory.

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

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

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

350-550

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Bottled

December 2013

Ageing

49 months in 2000l wooden vats

Dry Extract

27.6

Alcohol (%)

13.5

pH

3.6

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

15

Production

8.333 bottles

Food Suggestions

Game dishes (partidge, venison), duck rice. Vegetarian suggestions: mushrooms and truffles.

The name Robustus pays homage to the first Douro wine produced by Dirk Niepoort, the Robustus 1990, which was however never released for sale. From 2004 onwards, the Robustus was produced using traditional winemaking methods. The long maturation period in old wooden barrels lends the wine maturity and complexity while softening the tannins and giving it precision and balance without compromising on vivacity and aromatic freshness. The Robustus is crafted from our oldest, North-facing vineyards where acidity and tannic structure are particularly pronounced. In such an extremely hot region, it is thanks to the diversity of terroirs and the character of the old vines that we are able to produce fresh wines with great ageing potential.

Vinification

The 2013 harvest began on 19 August – much earlier than usual – with the aim of maintaining good acidity levels and avoiding high alcohol contents. It was a very productive vintage, with 25% higher yields than in the previous year. The decision to harvest the most important vineyards early proved to be a judicious one as there was heavy rainfall on 27 September. Upon reaching the cellar, the grapes were hand-sorted and gravity-fed into stainless steel tanks. A long alcoholic fermentation and maceration period of 40 days followed. The wine matured in 2000 Litre barrels for almost 4 years before being bottled unfined and unfiltered in July 2017, giving a total of 3 025 bottles.

Tasting Notes

The 2013 Robustus mirrors the Douro in all its splendour: deep, complex and austere aromas offer multiple layers to discover. The old vines and the blend of grape varieties contribute to its fine and strongly individual character. In the glass, it shows impressive freshness, minerality and razor-sharp precision. Full-bodied and unctuous, it nevertheless presents remarkable balance. The fine-grained tannins and long barrel maturation lend the Robustus a delicate and elegant manner, with a long, expressive finish full of tension and grip. Although it is already a big wine, the Robustus is still far from peaking, with many decades lying ahead. Decanting is essential.

Technical Information

Producer

Niepoort Vinhos

Region

Douro

Soil Type

Xisto

Vineyards

Quinta do Carril and others

Average Vine Age

60 years and older than 100 years

Grape Varieties

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

Vines per HA

6000

Pruning Method

guyot

Alt. from Sea Level

350-550

Harvest Period

september

Harvest Method

Manual

Malolactic

Barrels

Bottled

July 2017

Ageing

46 months in used 2000L oak barrels

Alcohol (%)

12.9

pH

3.6

Total Acidity (g/dm3)

5

Volatile Acidity (g/dm3)

0.8

Free SO2 at Bottling (mg/dm3)

44

Production

3025

Food Suggestions

Venison (quail, deer), Portuguese duck rice. Vegetarian pairings: dishes with mushrooms or truffles.