Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2014 / 750ml | EUR 32.00≈ $36.76 · £27.44 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2021
Alcohol 11.5%
pH 3.46
Grape Varieties Baga
Classification Bairrada D.O.C.
Region Bairrada
Soil Calcareous-clay
Harvest Dates September
Vine Age 70
Fermentation Vessels Open lagares followed by a used 2,500 L wooden vat
Bottling Date November 2023
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,000 bottles
Bottles2,000
Production Details Hand-picked fruit from several old-vine parcels; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. The broader Quinta de Baixo 2021 harvest began with white grapes on 26 August and concluded with reds on 26 September. This wine fermented four weeks in an open lagar, finished in a used 2,500 L wooden vat, underwent malolactic fermentation and matured there for 20 months. Raw producer analytical fields additionally report dry extract 20.90, residual sugar 0.40, volatile acidity 0.58, total acidity 5.16, total SO2 112 and density 0.9910, but the API payload does not state their units or the acidity basis.
Tasting Notes Fresh herbs, rhubarb, ripe cherries, floral notes, warm spices and a gentle balsamic character; balanced palate with a lingering finish.
Food Pairing Codfish, octopus, black pork and seafood rice
2021 Technical Specifications
Alcohol 11.5%
pH 3.46
Grape Varieties Baga
Classification Bairrada D.O.C.
Region Bairrada
Soil Calcareous-clay
Harvest Dates September
Vine Age 70
Fermentation Vessels Open lagares followed by a used 2,500 L wooden vat
Bottling Date November 2023
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,000 bottles
Bottles2,000
Production Details Hand-picked fruit from several old-vine parcels; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. The broader Quinta de Baixo 2021 harvest began with white grapes on 26 August and concluded with reds on 26 September. This wine fermented four weeks in an open lagar, finished in a used 2,500 L wooden vat, underwent malolactic fermentation and matured there for 20 months. Raw producer analytical fields additionally report dry extract 20.90, residual sugar 0.40, volatile acidity 0.58, total acidity 5.16, total SO2 112 and density 0.9910, but the API payload does not state their units or the acidity basis.
Tasting Notes Fresh herbs, rhubarb, ripe cherries, floral notes, warm spices and a gentle balsamic character; balanced palate with a lingering finish.
Food Pairing Codfish, octopus, black pork and seafood rice
2017 Technical Specifications
Alcohol 12.6%
Grape Varieties Baga
Region Bairrada
Soil Calcareous-clay
Harvest Dates Harvest began at the beginning of September
Vine Age 70
Fermentation Vessels Open lagares followed by large, used 2,500 L wooden vats
Bottling Date July 2019
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,250 bottles
Bottles1,250
Production Details Hand-picked fruit; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. Fermentation lasted four weeks in open lagares, finished in large, used 2,500 L wooden vats, followed by malolactic fermentation and 20 months' maturation in vat. Raw producer analytical fields report residual sugar 2.10, volatile acidity 0.70 and total SO2 48, but the API payload does not state their units.
Tasting Notes Fresh herbs, rhubarb, ripe cherry, floral notes and sweet spice; fresh, precise and supple, with balsamic complexity and a long elegant finish.
Food Pairing Codfish, octopus, black pork and seafood rice
2016 Technical Specifications
Alcohol 11.1%
Grape Varieties Baga
Region Bairrada
Soil Calcareous-clay
Harvest Dates Harvest began at the beginning of September
Vine Age 70
Fermentation Vessels Open lagares followed by large, used 2,500 L wooden vats
Bottling Date July 2018
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,300 bottles
Bottles3,300
Production Details Hand-picked fruit; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. Fermentation lasted four weeks in open lagares, finished in large, used 2,500 L wooden vats, followed by malolactic fermentation and 20 months' maturation in vat. Raw producer analytical fields additionally report residual sugar 1.50, volatile acidity 0.74, total acidity 4.86, total SO2 84 and density 0.9920, but the API payload does not state their units or the acidity basis.
Tasting Notes Pale red with violet tones; wild berries, spice, mint, flowers, chalky minerality and bottle-age complexity; delicate fresh palate and a lingering piquant finish.
Food Pairing Codfish, octopus, black pork and seafood rice
2015 Technical Specifications
Alcohol 11.5%
pH 3.58
Grape Varieties Baga
Region Bairrada
Soil Calcareous clay
Harvest Dates Harvest began in mid-September
Fermentation Vessels Open lagares followed by large, used 2,500 L wooden vats
Bottling Date June 2017
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,000 bottles
Bottles2,000
Production Details Manually harvested fruit from vines more than 70 years old; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. Fermentation lasted four weeks in open lagares, finished in large, used 2,500 L wooden vats, followed by malolactic fermentation and 20 months' maturation in the same vats. Raw producer analytical fields additionally report dry extract 21.00, residual sugar 1.50, volatile acidity 0.67, total acidity 5.30, total SO2 66 and density 0.9910, but the API payload does not state their units or the acidity basis.
Tasting Notes Light purple; forest fruits, chalk and intense minerality; fine tannins, fresh fruit, substantial structure, vibrant acidity and a saline finish.
Food Pairing Seafood, stewed fish, white meats and soft cheeses such as Serra da Estrela
2014 Technical Specifications
Alcohol 10.8%
pH 3.58
Grape Varieties Baga
Region Bairrada
Soil Calcareous-clay
Harvest Dates Harvest began at the beginning of September
Fermentation Vessels Open lagares followed by large, used 2,500 L wooden vats
Bottling Date June 2016
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,320 bottles
Bottles3,320
Production Details Manually harvested fruit from vines more than 70 years old; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. Fermentation lasted four weeks in open lagares, finished in large, used 2,500 L wooden vats, followed by malolactic fermentation and 20 months' maturation in the same vats. Raw producer analytical fields additionally report dry extract 21.00, residual sugar 1.70, volatile acidity 0.70, total acidity 5.18, total SO2 43 and density 0.9920, but the API payload does not state their units or the acidity basis.
Tasting Notes Crystal-clear ruby; forest fruits, chalk and intense minerality; rounded elegant tannins, fresh fruit, strong structure, refreshing acidity and a saline finish.
Food Pairing Codfish, octopus, black pork and seafood rice
2013 Technical Specifications
Alcohol 11.0%
Grape Varieties Baga
Region Bairrada
Soil Calcareous-clay
Harvest Dates Harvest began in late September
Vine Age 70
Fermentation Vessels Open lagares followed by a used 2,500 L wooden vat
Bottling Date June 2015
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,300 bottles
Bottles3,300
Production Details Hand-picked fruit from several old-vine parcels; vineyard density 2,500 vines/ha, Guyot training and a site described as at sea level. Fermentation lasted four weeks in open lagares, finished in a used 2,500 L wooden vat, followed by malolactic fermentation and 20 months' maturation in that vat. Raw producer analytical fields report residual sugar 1.20, volatile acidity 0.76, total acidity 5.44 and total SO2 44, but the API payload does not state their units or the acidity basis.
Tasting Notes Light violet colour; wild berries, chalk and intense minerality; silky tannins, fresh fruit, strong structure, freshness and a saline finish.
Food Pairing Codfish, octopus, black pork and seafood rice
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