Niepoort Ports capture this dynamic within the legacy of their companyâ€™s artisan traditions.
We suggest you forget about the meaningless designations of category and type imposed by outdated regulation, and just take each Niepoort Port on its own merits. Let them lift
your spirits and spark your imagination. They are like no other Fine Fortified Wines!
Dry White Port
A rare style of dry white port, made with lengthy skin maceration and wood ageing. Best served chilled as an aperitif or as a long drink with tonic water, ice and a twist of lemon. "Dirk also makes the best dry white port going, with atypical elegance and freshness" tasting note from philip williamson & david moore in Â«wine behind the labelÂ» 2005 edition.
Golden / brown in colour with a delightful aroma of nuts and almonds which comes through on the palate with a fresh concentrated spirity finish,from extended ageing in small
old oak barrels.
Niepoort have always taken their white ports very seriously, and this limited production 10 Year Old bottling goes further still. Its an astonishingly complex expression of
white port, and makes a really fascinating alternative to a 10- or 20- Year Old tawny. A real match for fresher, sharper cheeses.
What`s in a name ...All the craftsmanship of classic Niepoort, including `A` grade, old vines, and a high percentage of lagar trodden grapes.
One Half of the Niepoortland storyâ€¦â€¦â€¦â€¦See also Tawny Dee
Deep red colour with a very vivacious, lively aroma of fresh dark plums, cherries and a hint of chocolate along with a silky aroma giving the wine great finesse. Fabulous extract on the palate with a tight grainy texture intertwined with fresh dark fruits and a mellow spirity finish. The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades.
To fully benefit from its qualities we recommend it be decanted before serving. Serve with soft cheeses, mild blue cheese, dark chocolate desserts or a pepper steak!
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.
Maturation in the bottle is more reductive than cask ageing and the wine that results has a fruitiness and power which develops in the traditional black port bottle. The wine
must be decanted. Serve at the end of a meal with cheese, especially blue cheese which goes really well.
Dark and youthful in colour for its age, now showing wonderful bottle age aroma on the nose
Current Vintage: 1999
The Secundum Vintage was created by Dirk Niepoort as a result of his sourcing of more first-class grapes from ideal vineyards for Vintage Port production, and improved winemaking techniques. Another impressive number from that Dream Team at Niepoort. The 1999 vindima gave rise to some very well structure Ports with almost ideal ripeness. It has not been a â€œfully declaredâ€ year but small parcels of top quality Vintage PortÂ were bottled by most shippers.
Secundum 99 is one of these combining the power and the finesse. The fruit is seductive and the flavours inticing, with a firm but fine structure. One to that could be enjoyed
from 2009 but will also keep well beyond 2020.Â Â Â Â Â Â Â Â Â
This is a port for all seasons, light in style with a red fruited flavour. It is quite delicious on its ownÂ slightly chilled . Try it with creamy cheeses (like
brie) or nutty cheeses (like strong cheddar), or desserts like treacle sponge, sticky toffee pudding or just with nuts and dried fruit.
The other half of the Niepoortland storyâ€¦ see also Ruby Dum
As far as tawnies go this superb â€œhouseâ€ style, should be your introduction to Niepoortâ€™s craft. Assembled from barrel aged
ports it delivers a complex andÂ raisined, nutty, coffee-caramel flavoured amber nectar.
Tawny in colour, with aromas of dried apricots and crystalised tangerine peel well integrated with a nutty character. The palate reveals dried fruits with a fiery finish. With
a great structure and long finish. â€œThis offers amazing aromas of lemon peel, with hints of toffee, caramel and honey. Fullbodied and luscious, with
lots of sweet fruit and a long subtle finish that goes on and on. This is really the benchmark for 10-year-old tawnies.â€œ Tasting notes from James
Suckling in June-2003.
Brick red / brown appearance interspersed with Orange hues with good depth of colour. Fabulous aromas ofÂ crystallized fruit and dried apricots which come through
on the palate along with a smooth well integrated nutty alcoholic character on the finish.
As Niepoortâ€™s oldest blend it commands respect. Wise and wonderful in equally measure, it gives way to awesome complexity imprinting lasting heavenly
Brick red colour with some orange/brown hues and solid depth of colour. Delightful vinous aroma, well integrated with aroma of dried fruits. On the palate, shows great
freshness along with subdued dried apricots and figs, leading to a lengthy spirity finish.
Youthfully delivers raisiny and dried prune aromas with hints of lemon peel, cloves and coffee. Silky and refined.
In the colour red and amber. Very intensive bouquet of drying fruits with nut flavours. In the palate elegantly, with finesse. Flavours of dried plums and nuts. Beautiful
Classic aged colheita. Not full bodied, but with many layers of flavour, including coffee, nuts and spice. Rounded and complete