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Wine Information
Niepoort created a second style of vintage port: "Secundum Vintage". The intention of Secundum, is the creation of an approachable Vintage that offers an immediate satisfaction yet keeping the balance to age for decades. Secundum 1999 was the fist production of this Vintage, that has the tannin of grand years, well presented and ripe which secures its longevity but at the same time can be appreciated with half its longevity. For Dirk Niepoort, the Secundum 1999 "is very impressive, it shows its tannin and also identifies the fruit itself with its concentration and richness. A powerful wine with very good longevity."
Vinification
The Secundum 1999 was produced from vines that are more than 70 years-old (predominantly Tinta Roriz, Touriga Franca, Tinta Amarela and Touriga Nacional).
The grapes were foot trodden and the ageing was in large old oak vats at our lodges in Vila Nova de Gaia.
Tasting Notes
Dark and rich colour; the intense aroma from the ripe fruit can be compared to that of cocoa and chocolate. Vibrant and attractive aromas of wild berries and flowers. Full-bodied, with firm, yet refined tannins, balanced with a good acidity, resulting in a fresh, balanced wine whit a long finish.
Powerful in the mouth; can be chewed well. It has the tannin of grand years, well presented and ripe which secures its longevity but at the same time can be appreciated with half its longevity. For Dirk Niepoort, the Secundum 1999 "is very impressive, it shows its tannin and also identifies the fruit itself with its concentration and richness. A powerful wine with a great longevity.
Technical Information
Producer
Niepoort (Vinhos) S.A.
Region
Dour
Soil Type
Schis
Vineyards
Vinha da Pisca, Vale do Pinhão e Ferrão
Average Vine Age
Over 70 year
Grape Varieties
Touriga nacional, Touriga franca, Tinto cão, Tinta francisca, Tinta amarela, Sousão and Tinta Roriz
Vines per HA
4000 - 600
Pruning Method
Manua
Harvest Period
September/October 1999
Harvest Method
Hand picked
Fermentation
Lagares/Foot Treading
Bottled
2001
Ageing
2 years in old oak vats
Residual Sugar
92.7
Alcohol
20
Baumé
2.9
pH
3.67
Total Acidity
4.18
Production
25 00