This Port is aged for 4 to 6 years in large old oak vats (as opposed to Vintage Ports, which age for 2-3 years). LBV Ports fill the gap between Ruby and Vintage Ports, as Rubies should be drunk quite young and a Vintage Port may need 15 to 20 years to really open up and show its splendor. This led to the creation of a Port in the 1960s which would undergo 4 to 6 years ageing in large vats before being bottled, resulting in a wine of a Vintage Port style with its deep color and concentration of fruit but with a more mature character due to the extended ageing period in wood.
After a couple of dry winters, the Douro region experienced a wet winter in the lead up to 2013, which was most welcome as it restored water reserves. The spring and summer were relatively cool, with an absence of rain until the beginning of September which brought a few showers, allowing the grapes to ripen fully. Luckily, the majority of the fruit was picked before the rain set in at the end of September! All grapes for the LBV 2013 were sourced from old vineyards in the Cima Corgo region of the Douro Valley.
Harvest took place under fine conditions, and after being carefully sorted, the grapes were crushed with their stems and directly transferred to granite lagares where they were foot-stomped prior to fortification. Following a few cool winter months spent in the Douro, the wines were transported to the cellars in Vila Nova de Gaia at the beginning of 2014 and aged in large wooden vats. They were bottled in the fourth year – the tradition at Niepoort is to retain plenty of freshness in the wines.
The wine has a dark red appearance and lighter red hues on the rim, with wonderful aromas of dark chocolate and a subtle floral character which enrobes the deep fruits of the forest notes. On the palate it is superbly balanced and fresh, with a most seductive middle palate and good extract, followed by a superb spirit-driven finish.
Niepoort (Vinhos) S.A
Vinha da Pisca, Vale do Pinhão and Ferrão
AVERAGE VINE AGE
Over 70 years
Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
In large wooden barrels
TOTAL ACIDITY (G/DM3)
Sweet desserts suggestions: Chocolate desserts, specially dark chocolate. Cheese suggestions: Cheddar, Gouda, Brie. Meal suggestions: Spicy dishes with red meat or “wild animals”, lamb and veal meat or pepper steak.