Latest Technical Specifications · 2022
Alcohol 11.0%
Residual Sugar 0.9 g/L
Total Acidity 5.6 g/L
Calories (estimated) 90 kcal / glass
150ml glass90 kcal
750ml bottle450 kcal
Grape Varieties Blend of assorted red and white grape varieties (100%)
Classification Douro D.O.C.
Region Douro
Contains Added Sulfites Yes
Production Details One-litre producer bottling; the distributor describes the wine as assembled from three amphorae of red grapes and three amphorae of white grapes.
2022 Technical Specifications
Alcohol 11.0%
Residual Sugar 0.9 g/L
Total Acidity 5.6 g/L
Calories (estimated) 90 kcal / glass
150ml glass90 kcal
750ml bottle450 kcal
Grape Varieties Blend of assorted red and white grape varieties (100%)
Classification Douro D.O.C.
Region Douro
Contains Added Sulfites Yes
Production Details One-litre producer bottling; the distributor describes the wine as assembled from three amphorae of red grapes and three amphorae of white grapes.
Sources: niepoortundfreunde.shop ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 11.1%
pH 3.58
Total Acidity 4.5 g/L
Grape Varieties Old-vine field blend co-fermenting red and white Douro grape varieties
Classification Douro D.O.C.
Region Douro
Soil Schist
Harvest Dates Harvest began on 11 August 2021
Sites Six old vineyards with differing exposures and altitudes in high areas of the Douro Valley
Vine Age 40–50 years
Fermentation Vessels 1000 L clay amphorae
Bottling Date July 2022
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Volume 4,780 bottles
Bottles4,780
Production Details Hand-picked grapes from each of six sites fermented and macerated separately in 1000 L clay amphorae for approximately six months. The batches were blended in stainless-steel tanks, then returned to amphorae for 2–3 months; the producer's phase field summarizes eight months in amphorae. Niepoort's structured record reports residual sugar 0.60, dry extract 19.30, volatile acidity 0.40, total SO2 71, free SO2 20 and density 0.9900 without exposing units; Niepoort & Freunde independently reports residual sugar below 1.00 g/L.
Tasting Notes Pale, bright and lively; aromatic herbs and red berries; rounded, crisp and fresh with beautiful acidity, a slightly piquant finish and subtle astringency
Food Pairing Light and simple dishes, comfort food and sushi
2020 Technical Specifications
Alcohol 11.0%
pH 3.38
Grape Varieties Old-vine field blend including white grape varieties
Region Douro
Soil Schist
Harvest Dates Harvest began in the first weeks of August 2020 in the hottest areas and ended on the higher slopes at the end of September
Sites Six old vineyards with differing exposures and altitudes in high areas of the Douro Valley
Vine Age 40–50 years
Fermentation Vessels 1000 L clay amphorae
Bottling Date July 2021
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Details Hand-picked grapes from each of six sites fermented and macerated separately in 1000 L clay amphorae for approximately six months. The batches were blended in stainless-steel tanks, then returned to amphorae for 2–3 months; the producer's phase field summarizes eight months in amphorae. Production was 5,000 one-litre bottles. The structured record also reports residual sugar 0.60, dry extract 19.00, total acidity 5.30, volatile acidity 0.43, total SO2 86, free SO2 24 and density 0.9910, but does not expose units or acidity basis in the JSON, so these values are not normalized.
Tasting Notes Lively, light and radiant colour with brick-red tones; blossoms, redcurrant, raspberry and tobacco; elegant, rounded and long palate with excellent acidity
Food Pairing Light and simple dishes and comfort food
Sources: api.niepoort.pt ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 11.5%
pH 3.38
Grape Varieties Old-vine field blend including white grape varieties
Region Douro
Soil Schist
Harvest Dates Harvest began on 8 August 2019
Sites Six old vineyards with differing exposures and altitudes in high areas of the Douro Valley
Vine Age 40–50 years
Fermentation Vessels 1000 L clay amphorae
Bottling Date July 2020
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Details Hand-picked grapes from each of six sites fermented and macerated separately in 1000 L clay amphorae for approximately six months. The batches were blended in stainless-steel tanks, then returned to amphorae for a further 2–3 months; the producer's phase field summarizes eight months in amphorae. Production was 5,200 one-litre bottles. The structured record also reports dry extract 22.20, total acidity 5.80, volatile acidity 0.60, total SO2 50, free SO2 16 and density 0.9910, but does not expose units or acidity basis in the JSON, so these values are not normalized.
Tasting Notes Light vibrant ruby with orange and brick-red tones; exuberant floral bouquet, redcurrant, raspberry and earthy clay notes; elegant palate with vibrant fine-grained tannins and a light, moreish finish
Food Pairing Light and simple dishes and comfort food
Sources: api.niepoort.pt ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.6%
Grape Varieties Old-vine field blend including white grape varieties
Region Douro
Vine Age 40–50 years
Fermentation Vessels Six 1000 L clay amphorae
Contains Added Sulfites Yes
Extended Maceration Yes
Production Details Voyeur 2018 fermented and macerated for approximately eight months in six 1000 L clay amphorae, each holding fruit from a different old-vine Douro site. The vines were in high areas and the field blend included white varieties. VYVÍN recommends serving at 16–18°C.
Tasting Notes Light-coloured core with violet and orange tones; pronounced fruit, subtle clay nuances, an elegant low-alcohol palate and a persistent amphora-accented finish
Food Pairing Light, simple dishes and comfort food; stuffed turkey
Critics Ratings Robert Parker 90/100
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