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Wine Description
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".
Soil Type: Schist
Vineyards: Vinha da Pisca, Pinhão e Ferrão
Average Vine Age: 60 and over 100 years
Varieties: Touriga nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz
Vines per Ha: 4000 - 6000
Wine Information
From father to son
Niepoort Vintage Port 1927
1927 is one of the most enjoyable vintages of older ports just now. In my opinion, it is also the best vintage between 1912 and 1936. Because of the high appreciation for this vintage, its prices are very high and availability next to nil. The year 1927 began in the Douro valley with rain, and rains continued for the entire spring until the end of June. The summer was scorchingly hot and dry, and the groundwater reserves filled during the spring came in handy. The harvest was made almost entirely in dry weather. Because of the late-summer drought the harvest was very small, but had extremely high quality. Thirty port houses celebrated the year with a vintage wine. The best of them are today velvety, fruity and perfectly balanced entities no port enthusiast can resist – as I could not this almost perfect Niepoort. The wine came from the cellar of the host itself, Dirk Niepoort, and was in fine external condition. Fill level was the best possible. Decanted for 60 minutes. Retained its best qualities in glass for approximately 120 minutes.
The wine had a delicate maroon colour. Its nose, on the other hand, was anything but delicate. It opened at once and charmed with its challenging, sweet and dark smell. A very soft and perfectly balanced structure. Delicious and sprightly acid, vivid port. Full, sweet and chocolatey mouthfeel. Discernible hints of toffee, plum and slight roastedness at the end of the long aftertaste. One of the fullest, most delicious ports I have experienced.