Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | EUR 9.00≈ $10.34 · £7.72 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2020
Alcohol 12.9%
pH 3.62
Grape Varieties 100% Touriga Nacional
Region Dao
Soil Granite
Elevation 600.0 meters
Harvest Dates 25 August–24 September 2020
Vine Age 30–80 years
Fermentation Vessels Stainless-steel tanks
Contains Added Sulfites Yes
Unfiltered Yes
Extended Maceration Yes
Production Volume 7,530 bottles
Bottles7,530
Production Details Fermentation used stainless steel, with longer maceration and very little extraction. The producer record is internally inconsistent about maturation: its structured phase field says 20 months in stainless steel, while its vinification text says the wine was aged in cement tanks after alcoholic fermentation; neither specification is treated as settled. The year had a long, wet winter, an almost absent spring and a generally mild summer punctuated by intense heat. The API additionally records residual sugar 1.30, total acidity 5.60, volatile acidity 0.68, density 0.9910, dry extract 27.10, total SO₂ 141 and free SO₂ at filling 37, but the retrieved response does not expose units or the acidity basis.
Tasting Notes Bergamot, fresh mint, red berries and violet; delicate, fresh and savoury palate; balanced, lingering finish.
Food Pairing Stewed veal, duck rice, oven-baked cod and traditional Portuguese cured sausages.
2020 Technical Specifications
Alcohol 12.9%
pH 3.62
Grape Varieties 100% Touriga Nacional
Region Dao
Soil Granite
Elevation 600.0 meters
Harvest Dates 25 August–24 September 2020
Vine Age 30–80 years
Fermentation Vessels Stainless-steel tanks
Contains Added Sulfites Yes
Unfiltered Yes
Extended Maceration Yes
Production Volume 7,530 bottles
Bottles7,530
Production Details Fermentation used stainless steel, with longer maceration and very little extraction. The producer record is internally inconsistent about maturation: its structured phase field says 20 months in stainless steel, while its vinification text says the wine was aged in cement tanks after alcoholic fermentation; neither specification is treated as settled. The year had a long, wet winter, an almost absent spring and a generally mild summer punctuated by intense heat. The API additionally records residual sugar 1.30, total acidity 5.60, volatile acidity 0.68, density 0.9910, dry extract 27.10, total SO₂ 141 and free SO₂ at filling 37, but the retrieved response does not expose units or the acidity basis.
Tasting Notes Bergamot, fresh mint, red berries and violet; delicate, fresh and savoury palate; balanced, lingering finish.
Food Pairing Stewed veal, duck rice, oven-baked cod and traditional Portuguese cured sausages.
2019 Technical Specifications
Alcohol 12.4%
pH 3.68
Grape Varieties 100% Touriga Nacional
Region Dao
Soil Granite
Elevation 600.0 meters
Harvest Dates 28 August–29 September 2019
Vine Age 30–80 years
Fermentation Vessels Stainless-steel tanks
Bottling Date May 2022
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Volume 9,940 bottles
Bottles9,940
Production Details The producer reports long, low-extraction maceration, malolactic fermentation and a 20-month phase in stainless steel. Fondberg's distributor catalogue instead reports 12 months of maturation in cement tanks after stainless-steel fermentation; the maturation vessel and duration therefore remain conflicted. The producer describes 2019 as dry and extremely hot during summer, with early ripening and low disease pressure. Its API additionally records residual sugar 0.40, total acidity 5.34, volatile acidity 0.61, density 0.9920, total SO₂ 139 and free SO₂ at filling 46, but the retrieved response does not expose units or the acidity basis. The producer recommends serving at around 15°C.
Tasting Notes Light ruby red; delicate fresh forest fruit; freshness, vivacity, fine-grained tannins and bright acidity; fresh finish.
Food Pairing Stewed veal, duck rice, oven-baked cod and traditional Portuguese cured sausages.
2018 Technical Specifications
Alcohol 13.2%
pH 3.73
Grape Varieties 100% Touriga Nacional
Region Dao
Soil Granite
Elevation 600.0 meters
Harvest Dates October 2018
Vine Age 30–80 years
Fermentation Vessels Stainless-steel tanks
Bottling Date September 2020
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Volume 35,000 bottles
Bottles35,000
Production Details Hand-picked fruit from gobelet-trained vines planted at 4,500 vines/ha. The rainy start to 2018 was followed by a hot, relatively dry summer. The API additionally records residual sugar 0.70, total acidity 4.73, volatile acidity 0.45, density 0.9910, dry extract 26.60, total SO₂ 134 and free SO₂ at filling 56, but the retrieved structured response does not expose units or the acidity basis, so these figures are not proposed for unit-dependent canonical analytical fields. The producer recommends serving at around 15°C.
Tasting Notes Light ruby red; delicate fresh forest-fruit aromas; freshness, vivacity, fine-grained tannins and bright acidity; fresh finish.
Food Pairing Stewed veal, duck rice, oven-baked cod and traditional Portuguese cured sausages.
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