Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2003 / 750ml | EUR 134.00≈ $153.91 · £114.90 | www.niepoort.pt ↗ |
| Lowest shop price | 2024 / 375ml | EUR 49.00 | gute-weine.de ↗ |
Latest Technical Specifications · 2024
Alcohol 19.6%
Residual Sugar 86 g/L
pH 3.59
Total Acidity 4.7 g/L
Calories 219 kcal / glass
150ml glass219 kcal
750ml bottle1095 kcal
Grape Varieties Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates 29 September–3 October 2024
Sites Cima Corgo
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date June 2026
Sulfites 29.0 ppm
Contains Added Sulfites Yes
Production Volume 25,000 bottles
Bottles25,000
Production Details Hand-picked fruit from vines aged 80–100 years, planted at 4,000 vines/ha and trained Guyot and Royat, at 100–400 m elevation. Additional producer analyses are dry extract 113.70 g/L, volatile acidity 0.21 g/L and volumetric mass 1.0177 g/cm³. The analytical field reports 2.80° Baumé, while the tasting text says 2.9° Baumé; this is an unresolved internal producer-source discrepancy.
Tasting Notes Black cherry, black plum, cassis, rockrose, rosemary, lavender and violet; concentrated but fresh and precise, with disciplined tannins, peppery spice and saline freshness on a very long finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; chocolate desserts or dark chocolate
2024 Technical Specifications
Alcohol 19.6%
Residual Sugar 86 g/L
pH 3.59
Total Acidity 4.7 g/L
Calories 219 kcal / glass
150ml glass219 kcal
750ml bottle1095 kcal
Grape Varieties Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates 29 September–3 October 2024
Sites Cima Corgo
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date June 2026
Sulfites 29.0 ppm
Contains Added Sulfites Yes
Production Volume 25,000 bottles
Bottles25,000
Production Details Hand-picked fruit from vines aged 80–100 years, planted at 4,000 vines/ha and trained Guyot and Royat, at 100–400 m elevation. Additional producer analyses are dry extract 113.70 g/L, volatile acidity 0.21 g/L and volumetric mass 1.0177 g/cm³. The analytical field reports 2.80° Baumé, while the tasting text says 2.9° Baumé; this is an unresolved internal producer-source discrepancy.
Tasting Notes Black cherry, black plum, cassis, rockrose, rosemary, lavender and violet; concentrated but fresh and precise, with disciplined tannins, peppery spice and saline freshness on a very long finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; chocolate desserts or dark chocolate
2022 Technical Specifications
Alcohol 19.21%
Residual Sugar 96 g/L
pH 3.49
Total Acidity 4.8 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September 2022
Sites Cima Corgo
Fermentation Vessels Circular granite lagares
Pressing Method Foot Treading
Bottling Date June 2024
Sulfites 31.0 ppm
Contains Added Sulfites Yes
Production Volume 26,000 bottles
Bottles26,000
Production Details Hand-picked fruit from vines aged 80–100 years at 4,000 vines/ha. Fermentation included 100% stems. Wines were racked soon after harvest, wintered in large oak tonéis in the Douro, moved to Vila Nova de Gaia in spring 2023 and matured for two years in a tonel. Additional analyses: dry extract 121.00 g/L, volatile acidity 0.21 g/L, 3.30° Baumé and volumetric mass 1.0196 g/cm³.
Tasting Notes Deep purple with violet glints; violets, graphite, liquorice and blackberry; elegant and structured, with fresh acidity, balanced tannins and a spicy, comparatively dry finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses
2019 Technical Specifications
Alcohol 19.5%
Residual Sugar 88 g/L
pH 3.46
Total Acidity 5 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2019
Sites Cima Corgo
Fermentation Vessels Circular granite lagares
Pressing Method Foot Treading
Bottling Date July 2022
Sulfites 56.0 ppm
Contains Added Sulfites Yes
Production Volume 28,000 bottles
Bottles28,000
Production Details Hand-picked fruit from vines aged 80–100 years at 4,000 vines/ha. Fermented with 100% stems, racked soon after harvest, wintered in large oak tonéis in the Douro and moved to Vila Nova de Gaia in spring 2020; two years in a tonel. Additional analyses: dry extract 116.50 g/L, volatile acidity 0.20 g/L, 3.00° Baumé and volumetric mass 1.0190 g/cm³.
Tasting Notes Dark purple; subdued dark fruit and spice; concentrated, with grainy tannins, balance, elegance and a long finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2017 Technical Specifications
Alcohol 19.7%
Residual Sugar 89 g/L
pH 3.56
Total Acidity 4.8 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates August–September 2017
Sites Several vineyards in Cima Corgo
Fermentation Vessels Circular granite lagares
Pressing Method Foot Treading
Bottling Date June 2019
Sulfites 53.0 ppm
Contains Added Sulfites Yes
Production Volume 40,500 bottles
Bottles40,500
Production Details Hand-picked fruit from vines aged 80 years to over 100 years, planted at 4,000 vines/ha. Fermented with 100% stems, racked soon after harvest, wintered in tonéis in the Douro, moved to Vila Nova de Gaia in March 2018 and matured for two years in a tonel. Additional analyses: dry extract 121.50 g/L, volatile acidity 0.24 g/L, 3.20° Baumé and volumetric mass 1.0200 g/cm³.
Tasting Notes Dark purple; youthful dark fruit; powerful yet fresh and elegant, with a bold, dry, long and slightly green tannic finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; chocolate desserts and dark chocolate
2015 Technical Specifications
Alcohol 19.5%
Residual Sugar 104 g/L
pH 3.61
Total Acidity 4.34 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates Harvest at Vale de Mendiz began 28 August 2015; the producer's summary field lists September 2015
Fermentation Vessels Circular granite lagares at Vale de Mendiz
Pressing Method Foot Treading
Bottling Date June 2017
Sulfites 60.0 ppm
Contains Added Sulfites Yes
Production Volume 20,000 bottles
Bottles20,000
Production Details Hand-picked fruit from vines aged 80–100 years at 4,000 vines/ha. Vinified with 100% stems, racked soon after harvest, wintered in Douro tonéis, moved to Vila Nova de Gaia in April 2016 and matured further in tonéis for a stated total of two years. Additional analyses: dry extract 123.80 g/L, volatile acidity 0.18 g/L, 3.40° Baumé and volumetric mass 1.0218 g/cm³.
Tasting Notes Concentrated, vigorous and complex, with pure fruit, silky but robust tannins, taut acidity, freshness, structure and balance
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2011 Technical Specifications
Alcohol 19.5%
Residual Sugar 104 g/L
pH 3.57
Total Acidity 5.06 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2011
Sites Several vineyards in Cima Corgo
Fermentation Vessels Circular granite lagares at Vale de Mendiz
Pressing Method Foot Treading
Bottling Date June 2013
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Production Volume 20,000 bottles
Bottles20,000
Production Details Hand-picked fruit from vines aged 80 years to over 100 years, at 4,000 vines/ha and trained Guyot and Royat. Fermented with 100% stems, racked soon after harvest, wintered in Douro tonéis, moved to Vila Nova de Gaia in March 2012 and matured for two years in tonéis and some pipes. Additional analyses: dry extract 131.60 g/L, volatile acidity 0.26 g/L, 3.80° Baumé and recorded volumetric mass 1.0000 g/cm³.
Tasting Notes Dark purple; fine and vinous, with black pepper and dark fruit; fresh and elegant with a long tannic structure
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2009 Technical Specifications
Alcohol 20.5%
Residual Sugar 100.2 g/L
pH 3.58
Total Acidity 4.93 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2009
Sites Several vineyards in Cima Corgo
Fermentation Vessels Circular granite lagares at Vale de Mendiz
Pressing Method Foot Treading
Bottling Date May 2011
Sulfites 78.0 ppm
Contains Added Sulfites Yes
Production Details Manually picked fruit from vines aged 80 years to over 100 years at 4,000 vines/ha. Vinified with almost 100% stems, racked soon after harvest, wintered in Douro tonéis, moved to Vila Nova de Gaia in March 2010 and matured for two years in tonéis and some pipes. Production was 15,000 litres. Additional analyses: dry extract 124.30 g/L, volatile acidity 0.26 g/L, 3.20° Baumé and volumetric mass 1.0209 g/cm³.
Tasting Notes Voluptuous, fruity, spicy and peppery; highly concentrated and powerful, with massive tannins, elegance and balance
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2007 Technical Specifications
Alcohol 20.0%
Residual Sugar 98.2 g/L
pH 3.6
Total Acidity 4.82 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates Harvest began 14 September 2007; overall period September–October 2007
Sites Vinha da Pisca, Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date May 2009
Sulfites 56.0 ppm
Contains Added Sulfites Yes
Production Volume 20,000 bottles
Bottles20,000
Production Details Hand-picked fruit from vines aged 60 years to over 100 years at 4,000 vines/ha. Matured for two years in large old vats. Additional analyses: dry extract 127.70 g/L, volatile acidity 0.22 g/L, 3.40° Baumé and volumetric mass 1.0223 g/cm³.
Tasting Notes Dense purple; dark fruit with slightly green nuances; medium-sweet and tightly structured, with firm tannins, length and finesse
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2005 Technical Specifications
Alcohol 20.0%
Residual Sugar 97.9 g/L
pH 3.59
Total Acidity 4.06 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2005
Sites Vinha da Pisca, Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date July 2007
Sulfites 41.0 ppm
Contains Added Sulfites Yes
Production Volume 24,000 bottles
Bottles24,000
Production Details Hand-picked fruit from vines aged 60 years to over 100 years at 4,000 vines/ha; Vinha da Pisca contributed freshness. Matured for two years in cask. Additional analyses: dry extract 126.70 g/L, volatile acidity 0.25 g/L, 3.40° Baumé and volumetric mass 1.0200 g/cm³.
Tasting Notes Fine, elegant and mineral, with floral and fruit character; tannic but fresh, rich without excess, with a long spicy finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2003 Technical Specifications
Alcohol 20.0%
Residual Sugar 99 g/L
pH 3.56
Total Acidity 4.81 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2003
Sites Vinha da Pisca, Vale do Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date September 2005
Sulfites 109.0 ppm
Contains Added Sulfites Yes
Production Volume 32,000 bottles
Bottles32,000
Production Details Hand-picked fruit from vines aged 60 years to over 100 years at 4,000 vines/ha. Overripe and dried berries were removed; Vinha da Pisca contributed finesse. Matured for two years in cask. Additional analyses: dry extract 133.20 g/L, volatile acidity 0.30 g/L, 3.60° Baumé and volumetric mass 1.0200 g/cm³.
Tasting Notes Fine, elegant and mineral; firm and tannic, rich without excess, with a long finish and notable finesse
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
2000 Technical Specifications
Alcohol 20.5%
Residual Sugar 103 g/L
pH 3.59
Total Acidity 4.2 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 2000
Sites Vinha da Pisca, Vale do Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date September 2002
Sulfites 44.0 ppm
Contains Added Sulfites Yes
Production Volume 40,000 bottles
Bottles40,000
Production Details Hand-picked, low-yielding old-vine fruit from the Cima Corgo; listed vine age is over 60 years and planting density 4,000 vines/ha. Matured in large wooden vats and barrels, with the phase field stating two years in a tonel. Additional analyses: dry extract 141.30 g/L, volatile acidity 0.24 g/L, 3.40° Baumé and volumetric mass 1.0270 g/cm³.
Tasting Notes Ripe dark fruit, damson and black pepper; intense, full-bodied and concentrated, with a long rich aftertaste
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
1992 Technical Specifications
Alcohol 20.0%
Residual Sugar 100.2 g/L
pH 3.9
Total Acidity 3.83 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates Harvest began toward the end of September 1992; overall period September–October
Sites Small parcels of old vineyards in the Pinhão Valley
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date October 1994
Sulfites 18.0 ppm
Contains Added Sulfites Yes
Production Volume 53,000 bottles
Bottles53,000
Production Details Hand-picked fruit from vines aged 60 years to over 100 years, planted at 4,000 vines/ha and trained Guyot and Royat. Matured for two years in large old oak vats. Additional analyses: dry extract 131.10 g/L, volatile acidity 0.30 g/L, 3.50° Baumé and volumetric mass 1.0200 g/cm³.
Tasting Notes Medium depth with a red rim; bottle-age character, bitter chocolate and fresh dark fruit; good weight, freshness and extract, with a spirit-led finish
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
1987 Technical Specifications
Alcohol 20.7%
Residual Sugar 100.4 g/L
pH 3.7
Total Acidity 4.13 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and other varieties
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 1987
Sites Vale do Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date 1989
Sulfites 27.0 ppm
Contains Added Sulfites Yes
Production Volume 54,000 bottles
Bottles54,000
Production Details Hand-picked fruit from vines over 60 years old, planted at 4,000 vines/ha and trained Guyot and Royat. Matured for two years in large old oak vats. Additional analyses: dry extract 126.68 g/L, volatile acidity 0.30 g/L, 3.30° Baumé and volumetric mass 1.0215 g/cm³.
Tasting Notes Dark and youthful for its age, with bottle-age aromas and soft mint; fine, rich and long
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
1983 Technical Specifications
Alcohol 20.0%
Residual Sugar 96.3 g/L
Total Acidity 4.13 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 1983; harvest started late
Sites Vale do Pinhão and Ferrão
Fermentation Vessels Granite lagares
Pressing Method Foot Treading
Bottling Date 1985
Sulfites 36.0 ppm
Contains Added Sulfites Yes
Production Details Hand-picked fruit from vines aged 60 years to over 100 years, planted at 4,000 vines/ha and trained Guyot and Royat. Matured for two years in large old oak vats in Vila Nova de Gaia. Additional analyses: dry extract 124.10 g/L, volatile acidity 0.30 g/L, 3.20° Baumé and volumetric mass 1.0200 g/cm³.
Tasting Notes Solid red with good depth; initially austere and closed, then spice and pepper; sweet fruit, freshness and a long firm structure
Food Pairing Queijo da Serra, Stilton and other blue cheeses; egg-based desserts including Pão de Ló
1982 Technical Specifications
Alcohol 20.2%
Residual Sugar 102.3 g/L
Total Acidity 3.45 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz
Classification Vintage Port
Region Porto
Soil Schist
Harvest Dates September–October 1982
Sites Vale do Pinhão and Ferrão
Fermentation Vessels Lagares
Pressing Method Foot Treading
Bottling Date July 1984
Sulfites 52.0 ppm
Contains Added Sulfites Yes
Production Details Hand-picked fruit from vines aged 60 years to over 100 years at 4,000 vines/ha. Matured for two years in large old oak vats in Vila Nova de Gaia. Additional analyses: dry extract 125.40 g/L, volatile acidity 0.30 g/L, 3.30° Baumé and volumetric mass 1.0215 g/cm³.
Food Pairing Queijo da Serra, Stilton and other blue cheeses; chocolate desserts and dark chocolate
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2015 / 375ml | CHF 57.50 | vinello.ch ↗ |
| Shop price | 2003 / 750ml | CHF 156.55 | vinello.ch ↗ |
| Shop price | 2005 / 750ml | CHF 118.45 | vinello.ch ↗ |
| Shop price | 2019 / 375ml | CHF 56.65 | vinello.ch ↗ |
| Shop price | 2019 / 750ml | CHF 96.95 | vinello.ch ↗ |
All 16 shop prices → · Five recent references.
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