Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2012 / 750ml | EUR 83.00≈ $95.34 · £71.17 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2018
Alcohol 12.9%
Residual Sugar 1.6 g/L
pH 3.61
Total Acidity 5.03 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Baga
Classification Garrafeira
Region Bairrada
Soil Calcareous clay
Harvest Dates August and September 2018
Vine Age 80 to 150 years
Fermentation Vessels Open lagares and stainless-steel tanks
Maceration 28 days
Barrel Size 2500
Bottling Date November 2022
Sulfites 142.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,600 bottles
Bottles5,600
Production Details Hand-picked, Guyot-trained Baga from several old-vine parcels, some more than a century old, at sea level and planted at 1,500 vines/ha. Fermentation used open lagares with 15% whole bunches and stainless-steel tanks with 20% whole bunches, with four weeks on skins. Malolactic fermentation and 51 months' maturation took place in used 2,500 L wooden vats. Dry extract was 24.50 g/L, volatile acidity 0.72 g/L and density 0.9910 g/cm³. In broader estate context, the 2018 Quinta de Baixo harvest began with white grapes on 27 August and ended with red varieties on 5 October; those dates are not represented as Poeirinho-specific picking dates.
Tasting Notes Moderately deep colour with purple tones; rustic, earthy complexity over floral hints and blackberry; fine, complex, polished and precise, with rounded character, excellent acidity and a refreshing, expressive yet delicate finish.
Food Pairing Roast kid goat, charcuterie platters, oven-baked cod, or vegetarian dishes with pulses
2018 Technical Specifications
Alcohol 12.9%
Residual Sugar 1.6 g/L
pH 3.61
Total Acidity 5.03 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Baga
Classification Garrafeira
Region Bairrada
Soil Calcareous clay
Harvest Dates August and September 2018
Vine Age 80 to 150 years
Fermentation Vessels Open lagares and stainless-steel tanks
Maceration 28 days
Barrel Size 2500
Bottling Date November 2022
Sulfites 142.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,600 bottles
Bottles5,600
Production Details Hand-picked, Guyot-trained Baga from several old-vine parcels, some more than a century old, at sea level and planted at 1,500 vines/ha. Fermentation used open lagares with 15% whole bunches and stainless-steel tanks with 20% whole bunches, with four weeks on skins. Malolactic fermentation and 51 months' maturation took place in used 2,500 L wooden vats. Dry extract was 24.50 g/L, volatile acidity 0.72 g/L and density 0.9910 g/cm³. In broader estate context, the 2018 Quinta de Baixo harvest began with white grapes on 27 August and ended with red varieties on 5 October; those dates are not represented as Poeirinho-specific picking dates.
Tasting Notes Moderately deep colour with purple tones; rustic, earthy complexity over floral hints and blackberry; fine, complex, polished and precise, with rounded character, excellent acidity and a refreshing, expressive yet delicate finish.
Food Pairing Roast kid goat, charcuterie platters, oven-baked cod, or vegetarian dishes with pulses
Sources: api.niepoort.pt ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.2 g/L
pH 3.52
Total Acidity 5.15 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Baga
Classification Garrafeira
Region Bairrada
Soil Calcareous clay
Harvest Dates Harvest began on 25 August 2015
Vine Age 80 to 150 years
Fermentation Vessels Open lagares and stainless-steel tanks
Maceration 28 days
Barrel Size 2500
Bottling Date July 2019
Sulfites 82.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,360 bottles
Bottles5,360
Production Details Hand-picked, Guyot-trained Baga from several old-vine parcels, some more than a century old, at sea level. The API lists 1,500 vines/ha, while the producer-authored PDF lists 1,500–2,500 vines/ha; this density conflict is unresolved. Fermentation used open lagares with 15% whole bunches and stainless-steel tanks with 20% whole bunches, with four weeks on skins. Malolactic fermentation and 48 months' maturation took place in used 2,500 L wooden vats. Dry extract was 21.90 g/L, volatile acidity 0.81 g/L and density 0.9910 g/cm³.
Tasting Notes Violet hues; complex and expressive red berries, spice and fresh floral character; pure and fresh aromas, finesse, layers, precision, smooth texture, structured acidity, delicate tannins and a refreshing, lingering, deeply elegant finish.
Food Pairing Roast kid goat, charcuterie platters, oven-baked cod, or vegetarian dishes with pulses
2012 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.6 g/L
Total Acidity 5.18 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Baga
Classification Garrafeira
Region Bairrada
Soil Calcareous clay
Harvest Dates Harvest began at the end of September 2012
Vine Age 80 to 150 years
Fermentation Vessels Lagares and stainless-steel tanks
Maceration 28 days
Barrel Size 2500
Bottling Date June 2016
Sulfites 46.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Production Volume 5,646 bottles
Bottles5,646
Production Details Hand-picked, Guyot-trained Baga from several very old parcels at sea level, planted at 1,500 vines/ha. Fermentation used lagares with 20% whole bunches and stainless-steel tanks with 15% whole bunches; skin contact lasted four weeks. Malolactic fermentation occurred in old 2,500 L wooden vats. The structured maturation field says 40 months in large wooden vats, while the narrative says 3½ years in the same vats; this internal duration conflict is unresolved. Volatile acidity was 0.58 g/L.
Tasting Notes Violet hues; complex and expressive red berries, spice, tobacco leaf and fresh floral character; purity, freshness, finesse, layered precision, smooth texture, structured acidity, delicate tannins and a refreshing, lingering finish.
Food Pairing Roast kid goat, charcuterie platters, oven-baked cod, or vegetarian dishes with pulses
Sources: api.niepoort.pt ↗ · Compare this vintage
Producer Information
Website
Address
Rua Cândido dos Reis, 670, 4400-071 Vila Nova de Gaia, Portugal
Phone
+351 223 777 770
Email
Owner
Dirk van der Niepoort
Cellarmaster
Dirk van der Niepoort