Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2016 / 750ml | EUR 138.00≈ $158.51 · £118.33 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2019
Alcohol 12.7%
Residual Sugar 0.6 g/L
pH 3.68
Total Acidity 4.6 g/L
Calories 112 kcal / glass
150ml glass112 kcal
750ml bottle560 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates Niepoort’s 2019 harvest began 8 August, peaked 8–15 September and ended 1 October; these are producer-wide vintage dates, not stated as the complete Turris vineyard picking dates
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel vats
Bottling Date January 2021
Sulfites 69.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,733 bottles
Bottles1,733
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. After bunch-by-bunch selection, alcoholic fermentation used about 20% whole clusters; maceration lasted approximately one month. The record conflicts internally on Fuder maturation: its description says 16 months in more-than-60-year-old Fuder barrels plus 20 months in bottle, while its phase field says 12 months in used Fuder barrels plus 20 months in bottle. Dry extract was 23.20 g/L, volatile acidity 0.60 g/L, free SO₂ at bottling 19 mg/L and density 0.9906 g/cm³.
Food Pairing Spicy dishes, pepper steak and red meat
2019 Technical Specifications
Alcohol 12.7%
Residual Sugar 0.6 g/L
pH 3.68
Total Acidity 4.6 g/L
Calories 112 kcal / glass
150ml glass112 kcal
750ml bottle560 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates Niepoort’s 2019 harvest began 8 August, peaked 8–15 September and ended 1 October; these are producer-wide vintage dates, not stated as the complete Turris vineyard picking dates
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel vats
Bottling Date January 2021
Sulfites 69.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,733 bottles
Bottles1,733
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. After bunch-by-bunch selection, alcoholic fermentation used about 20% whole clusters; maceration lasted approximately one month. The record conflicts internally on Fuder maturation: its description says 16 months in more-than-60-year-old Fuder barrels plus 20 months in bottle, while its phase field says 12 months in used Fuder barrels plus 20 months in bottle. Dry extract was 23.20 g/L, volatile acidity 0.60 g/L, free SO₂ at bottling 19 mg/L and density 0.9906 g/cm³.
Food Pairing Spicy dishes, pepper steak and red meat
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.6 g/L
pH 3.66
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates August 2018 harvest period; exact Turris picking dates are not given
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel tanks
Bottling Date February 2020
Sulfites 62.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,333 bottles
Bottles1,333
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. After meticulous sorting, alcoholic fermentation used approximately 20% whole bunches; maceration lasted approximately one month. Matured 16 months in used, more-than-60-year-old Fuder barrels and 20 months in bottle. Dry extract was 23.50 g/L, volatile acidity 0.70 g/L, free SO₂ at bottling 17 mg/L and density 0.9910 g/cm³.
Tasting Notes Intense ruby; forest fruits, herbs, spices, flowers and graphite; elegant backbone, acidity and freshness; long mint-tinged finish
Food Pairing Spicy dishes, pepper steak and red meat
2017 Technical Specifications
Alcohol 13.2%
Residual Sugar 0.6 g/L
pH 3.64
Total Acidity 4.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates Niepoort’s overall harvest ran 10 August–10 September 2017; Turris fruit was picked in mid-August
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless steel
Bottling Date January 2019
Sulfites 50.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,666 bottles
Bottles2,666
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. After meticulous sorting, alcoholic fermentation used approximately 20% whole bunches; maceration lasted one month. Matured 16 months in used, more-than-60-year-old Fuder barrels and 20 months in bottle. Dry extract was 25.00 g/L, volatile acidity 0.60 g/L, free SO₂ at bottling 15 mg/L and density 0.9900 g/cm³.
Tasting Notes Intense ruby; spice, dark berries and graphite; elegant and structured; green pepper; vibrant, electric and dry with a lingering finish
Food Pairing Spicy dishes, pepper steak and red meat
2016 Technical Specifications
Alcohol 11.6%
Residual Sugar 0.6 g/L
pH 3.61
Total Acidity 4.5 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates August–September 2016; exact Turris picking dates are not given
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel tanks
Bottling Date December 2017
Sulfites 96.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,900 bottles
Bottles2,900
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. Fermented with 30% stems; solids and liquid remained in contact for 5 weeks with very light maceration and limited extraction. Matured 12 months in used, more-than-60-year-old Fuder barrels and 24 months in bottle. Dry extract was 24.00 g/L, volatile acidity 0.60 g/L, free SO₂ at bottling 30 mg/L and density 0.9920 g/cm³.
Tasting Notes Violet and ruby; fresh and linear; pink peppercorn, cassis and graphite; electric tension and elegance; lingering finish
Food Pairing Spicy dishes, pepper steak and red meat
2014 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.6 g/L
pH 3.52
Total Acidity 4.99 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates Harvest began in early September 2014; exact complete Turris picking dates are not stated
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless steel
Bottling Date January 2017
Sulfites 82.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,000 bottles
Bottles1,000
Production Details Hand-harvested from goblet-trained vines at 8,000 vines/ha. After sorting, alcoholic fermentation used approximately 20% whole bunches; maceration lasted approximately one month. The record conflicts internally on maturation: its description says 12 months in more-than-60-year-old Fuder barrels plus 24 months in bottle, while its phase field says 16 months in used Fuder barrels plus 20 months in bottle. Dry extract was 24.50 g/L, volatile acidity 0.60 g/L, free SO₂ at bottling 20 mg/L and density 0.9920 g/cm³.
Tasting Notes Ruby red; layered, mineral and delicate; redcurrant, blackberry and spice; velvety and fine; graphite and pink peppercorn; long finish
Food Pairing Spicy dishes, pepper steak and red meat
2013 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.6 g/L
pH 3.65
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates Producer’s 2013 harvest began 19 August; the exact complete picking dates for the Turris vineyard are not specified
Sites Single vineyard, Vinha da Torre, Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel tanks
Barrel Size 1000
Bottling Date June 2015
Sulfites 59.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 3,500 bottles
Bottles3,500
Production Details Hand-harvested, goblet-trained vines at 8,000 vines/ha. Fermented with 25% stalks; must remained with the cap for 5 weeks with gentle maceration and controlled extraction. Matured 20 months in two more-than-60-year-old 1000 L German Fuder barrels, followed by 18 months in bottle. Volatile acidity was 0.60 g/L and free SO₂ at bottling 18 mg/L.
Tasting Notes Deep, complex and crystalline-mineral; fresh red berries and spice; fresh, velvety and tense; mineral, structured tannins; long, elegant finish
Food Pairing Spicy dishes, pepper steak and red meat
2012 Technical Specifications
Alcohol 13.0%
pH 3.56
Total Acidity 5 g/L
Grape Varieties Various varieties; percentages not specified
Region Douro
Soil Schist
Elevation 450.0 meters
Orientation South-Facing
Harvest Dates All grapes harvested on 11 September 2012
Sites Single vineyard in Cima Corgo
Vine Age More than 130 years
Fermentation Vessels Stainless-steel tanks
Barrel Size 1000
Sulfites 54.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 2,207 bottles
Bottles2,207
Production Details Hand-harvested from goblet-trained vines planted at 8,000 vines/ha. Fermented with 25% stems; solids and liquid remained in contact for 5 weeks with very light maceration and limited extraction. Matured 15 months in two more-than-60-year-old 1000 L Fuder barrels brought from Mosel. Finished-wine dry extract was 26.80 g/L, volatile acidity 0.70 g/L, free SO₂ at bottling 18 mg/L and density 1.0000 g/cm³.
Tasting Notes Deep mineral and crystalline aromas; fresh red fruit; spring flowers; fresh, silky and tense palate; mineral, structured tannins; very long finish
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