x
  • Decanting time

    4h
  • When to drink

    From 2020
  • Food Pairing

    Stilton or other blue cheeses

The Story

Vintage Port maintains Niepoort's tradition of making balanced Ports with great concentration, being at the same time fine and delicate. We strongly believe we can make a Vintage Port with potencial to last for decades. Vintage Port must be bottled within two or three years of the harvest date.

The magic of Vintage Port is different in every phase: as a young wine it captures the youthful fruit characters. Then, after 20 years or more, the effects of the slow bottle age integration are revealed and finally, after many decades, the spirit dominates the wine. Vintage Port is amazing in all the three phases. Half sweet taste, combining with its strong structure. Firm and long tannins, but balanced as a whole. Please, note that Vintage Port needs to be decanted. Perfect with "Queijo da Serra", Stilton or other blue cheeses and with egg desserts, like the portuguese "Pão de Ló".

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Vintage 2011

2011 Vintage continues Niepoort’s tradition to create balanced Ports with great concentration but fine and delicate.

In the end, low yields combined with very good acidity and great colour turned up in a perfect year for Vintage Port. It is worth noting that when the fermenting musts are fortified, there is a temporary loss of colour which picks up straight away as the brandy blends with the musts, however in 2011 it was interesting to observe that young Ports were immediately, extremely dark at the point of fortification and have remained so ever since.

 

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Latest Pro-tasting notes

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Information

Origin

Porto, Douro

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Inside Information

The agricultural year in 2011 will be remembered for relatively low precipitation during the winter and an unusually early bud burst in March, along with a sudden extreme heat in June which literally led to burnt clusters in exposed and early varieties such as Tinta Barroca. Although July and the end of August were relatively cool with some light precipitation in the final days of August and first days of September, temperatures picked up and the harvest had to be accelerated to avoid berry shrivel.

All the components for 2011 Vintage Port were trodden by foot in circular granite "lagares" at Vale de Mendiz, the Port winery. 100% stems were included in the vinification. The wines were racked soon after harvest, aged in "tonéis" in the Douro over the winter, and then moved to Vila Nova de Gaia, in March 2010. From there, they were re-tasted extensively in order to find the ideal components for the 2011 Vintage Port. The final blend then rested again in "tonéis" at our lodges in Vila Nova de Gaia, prior to bottling.

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BWW-Best Wine of the World -competition 2017

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Niepoort Vintage 2011,
Niepoort

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BWW-Best Wine of the World -competition 2017

BWW -Best Wine of the World -competition has started.  We welcome You to join thousands of experts to choose the best wines of the world. You decide the winners by voting! 

 

PLEASE, VOTE YOUR FAVOURITE WINES NOW and make the difference! 

 

You can vote any Red/White wines from vintages 2008-2017 and Champagnes from 2002 vintage. Just use our search engine to find your favourite wines.

 

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Côte-Rôtie La Mouline 2010, E.Guigal
Grans Muralles 2010, Torres
Bon Pasteur 2005, Le Bon Pasteur
Cuvée William Deutz 2006, Deutz
Rosé vintage 2006, Charles Heidsieck