Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2019 / 750ml | EUR 138.00≈ $158.51 · £118.33 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2022
Alcohol 13.4%
Residual Sugar 0.1 g/L
pH 3.58
Total Acidity 5.4 g/L
Calories 118 kcal / glass
150ml glass118 kcal
750ml bottle590 kcal
Grape Varieties Field blend comprising more than 30 different grape varieties
Region Douro
Soil Yellow schist
Harvest Dates September 2022
Sites Single vineyard: Museu dos Lagares
Fermentation Vessels Traditional stone lagares for alcoholic fermentation; French oak barrels for malolactic fermentation
Oak Types French oak
Bottling Date June 2024
Sulfites 91.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 400 bottles
Bottles400
Production Details Hand-picked from Guyot- and Royat-trained Museu dos Lagares vines more than 60 years old. Minimum-intervention vinification used only whole bunches, gentle foot-treading and a short maceration in traditional stone lagares. Malolactic fermentation and 21 months of maturation took place in French oak barrels before bottling in June 2024. Additional analysis: dry extract 24.80 g/L, volatile acidity 0.50 g/L, free SO₂ at bottling 15 mg/L, density 0.9904 g/cm³, energy 328 kJ/100 mL and carbohydrates 0.1 g/100 mL.
Food Pairing Spiced dishes, pepper steak, red meats and game
2022 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.1 g/L
pH 3.58
Total Acidity 5.4 g/L
Calories 118 kcal / glass
150ml glass118 kcal
750ml bottle590 kcal
Grape Varieties Field blend comprising more than 30 different grape varieties
Region Douro
Soil Yellow schist
Harvest Dates September 2022
Sites Single vineyard: Museu dos Lagares
Fermentation Vessels Traditional stone lagares for alcoholic fermentation; French oak barrels for malolactic fermentation
Oak Types French oak
Bottling Date June 2024
Sulfites 91.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 400 bottles
Bottles400
Production Details Hand-picked from Guyot- and Royat-trained Museu dos Lagares vines more than 60 years old. Minimum-intervention vinification used only whole bunches, gentle foot-treading and a short maceration in traditional stone lagares. Malolactic fermentation and 21 months of maturation took place in French oak barrels before bottling in June 2024. Additional analysis: dry extract 24.80 g/L, volatile acidity 0.50 g/L, free SO₂ at bottling 15 mg/L, density 0.9904 g/cm³, energy 328 kJ/100 mL and carbohydrates 0.1 g/100 mL.
Food Pairing Spiced dishes, pepper steak, red meats and game
2019 Technical Specifications
Alcohol 12.4%
Residual Sugar 0.6 g/L
pH 3.46
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Field blend comprising more than 30 different grape varieties
Region Douro
Soil Schist
Elevation 260.0 meters
Vineyard Yield 5 hL/ha
Harvest Dates September 2019
Sites Museu dos Lagares vineyard, Vale de Mendiz, beside the Pinhão River
Fermentation Vessels Traditional stone lagares for alcoholic fermentation; French oak barriques for malolactic fermentation
Oak Types French oak
Bottling Date January 2022
Sulfites 83.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 800 bottles
Bottles800
Production Details Hand-picked from Guyot- and Royat-trained Museu dos Lagares vines over 60 years old. Minimum-intervention vinification used whole bunches, light foot-treading and brief maceration in traditional stone lagares. Malolactic fermentation and 28 months of maturation took place in French oak barriques before bottling in January 2022. Additional analysis: dry extract 25.00 g/L, volatile acidity 0.70 g/L, free SO₂ at bottling 15 mg/L and density 0.9910 g/cm³.
Tasting Notes Very light, clear colour; cherry, tobacco, graphite, slight smoke, leather, spice and aromatic herbs; elegant structure and a spice-driven finish
Food Pairing Spiced dishes, pepper steak, red meat and venison
2018 Technical Specifications
Alcohol 12.6%
Residual Sugar 0.6 g/L
pH 3.64
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Field blend comprising more than 30 different grape varieties
Region Douro
Soil Yellow schist
Elevation 260.0 meters
Harvest Dates Picking began in the first week of September 2018
Sites Single vineyard: Museu dos Lagares
Fermentation Vessels Traditional stone lagares for alcoholic fermentation; French oak barriques for malolactic fermentation
Oak Types French oak
Sulfites 93.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 800 bottles
Bottles800
Production Details Hand-harvested from Guyot- and Royat-trained Museu dos Lagares vines more than 60 years old; 2018 produced the vineyard’s lowest yields then recorded. Whole bunches received light foot-treading and brief maceration in traditional stone lagares under minimum-intervention vinification. The wine completed malolactic fermentation and matured for 15 months in French oak barriques before bottling. Additional analysis: dry extract 23.20 g/L, volatile acidity 0.70 g/L, free SO₂ at bottling 17 mg/L and density 0.9910 g/cm³. The producer’s bottling field contains the unexplained raw value 44013, so no bottling-date claim is proposed.
Tasting Notes Black cherry, tobacco, subtle smoke, spices and herbs; elegant structure, fresh and round palate, with a dry, piquant and persistent finish
Food Pairing Spiced dishes, pepper steak, red meat and venison
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