Since 1842, the Niepoort family has been a staple of the Douro Valley’s wine industry for five, going on six, generations and has enjoyed Dirk and his sister, Verena at the helm since 2005. When it comes to understanding soil, terroir and listening to an ecosystem teeming with activity, Dirk is truly a passionate steward. While some of the reds of this area can lack vitality and purity, the health of these vines and their environment delivers a wine that is thriving with the energy of this lovingly tended and powerful landscape. Derived from north-facing 60-90 year-old vines in the Douro Valley’s Cima Corgo, this stunning red is comprised of indigenous varietals including Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão. Biodynamically farmed, the Redoma delivers a whole other dimension of power and aromatic charm thanks to vineyard’s thriving biodiversity. After rigorous sorting, gentle crush underfoot and partial destemming, the fruit is fermented predominantly in stainless steel with a small portion in traditional stone lagares. The wine undergoes malolactic fermentation and is aged in 70% French oak and 30% old 2000-liter Port casks. The wine is then bottled without fining or filtration. The result is a pure red wine that translates a life force of pure energy and Douro terroir from the pristine fruit to the inevitable glass.
This wine displays a light purple, transparent core with light pink reflections on the rim. The lively nose is teeming with energy and mouthwatering aromas of sun-ripened boysenberry, blackberry and black cherry laced with a truckload of fresh flowers, wild sage and lavender over black licorice, huckleberries, cacao nibs, white pepper, understated baking spices and a hint of olive that is slightly reminiscent of great Hermitage. Every sniff reveals another layer of complexity. The medium-bodied, slightly more angular palate evolves to include crunchy red fruit flavors of freshly picked red cherry, redcurrant and red plum woven with notes that mirror the ridiculously complex nose. The serious red has a long life ahead of it, but it is beautiful in its current state. With five years in the cellar, I assure you will uncover something magical that is akin to decade-old Rhone of major quality. For immediate gratification, simply decant for one hour and serve at 65 degrees in Bordeaux stems alongside a meal. If you really want the full Portuguese experience, serve this wine to a group of wonderful with this
traditional Feijoda. This comfort food is like a Cassoulet that learned to speak Portuguese and I guarantee it will deliver a night no one will ever forget.
