Niepoort Late Bottled Vintage Port (375ML half-bottle) 2011
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Robert
Parker
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Pairing: Late bottled vintage is the perfect port to accompany chocolate desserts, especially if dark/bitter chocolate is used! Fantastic also with portuguese "Queijo da Serra",Stilton and mature Parmesan where the saltiness of the aged Parmesan provides the perfect balance for the sweet fruit of the LBV. However the combination that beats them all has to be that of Rolf Niepoort - LBV and a pepper steak!!
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Robert Parker's Wine Advocate
The 2011 Late Bottled Vintage Port is a field blend bottled in 2015 after four years in large and old wooden vats. It comes in with 97 grams per liter of residual sugar. After those four years in barrel, it doesn't impress in mid-palate weight or concentration, but it is sunny and very elegant, a wonderfully graceful LBV. It seems precisely focused, the fruit lifted, fresh and penetrating on the palate. Its power emerges slowly but steadily, too, as it becomes more gripping on the finish. It is far more interesting the next day, though, finally showing some complexity and also fleshing out notably in the glass. It needed to show a bit more depth. You can approach this now because it is restrained and beautifully balanced, but it should hold well and a couple of years in the cellar wouldn't hurt. It is subtly impressive and built to age.
Other Vintages
2015-
James
Suckling
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James
Suckling
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Robert
Parker
When the Niepoort family moved from Holland to the Douro region of Portugal in 1842, one of the great Port houses of Oporto began. And in 1987, as the fifth generation to make fortified wines for the family business, Dirk Niepoort started following a brand-new path. Considered a true Renaissance man, Dirk continues to make Port using the same traditional methods as his ancestors while also leading the way as one of Portugal’s most innovative, creative, and exciting producers of dry table wine.
Towards the end of the 1980s, Dirk convinced his father to let him purchase Quinta de Nápoles, one of the oldest wineries in the region, and Quinta do Carril with their 60-year-old vineyards. He also began a lifelong quest to purchase old-vine vineyards with the express purpose of making unfortified wines – a move that was considered practically revolutionary at the time. In 1991 he released his first Douro dry wine, Redoma Tinto. This innovation has paid off in spades, as the Douro is now widely recognized both for its table wines and its Ports. Today, the Niepoort family owns 80 hectares of vines in the Douro, farmed organically, and incorporates biodynamic principles. Since 2012, they have expanded even further, purchasing incomparable, old vineyards in Bairrada, Dao, Vinho Verde, and most recently, Alentejo. Another vital aspect of Dirk’s respect for tradition is the family relationship with the Nogueira family. Working with the Niepoorts for five generations, the family has been the master blenders of their Port wines since the estate was founded. It is an essential distinguishing element in the continued healthy respect of family and tradition that differentiates Niepoort in an evolving region.
Dirk’s winemaking philosophy embodies his love of cuisine and wine. The wines are lower in alcohol, lighter, fresher, and balanced, which results in a more drinkable-styled wine with minimal new oak influence. Dirk has put both the family estate and the entire region on the map for wine. A member of the Douro Boys, he has been instrumental in bringing attention and sharing knowledge of this incredible and diverse region of old vines and unique terroir. He is a pioneer of modern approaches — creating artistic labels and new marketing and selling practices — and a healthy respect for traditional, classic winemaking methods. Now the estate is making room for the sixth generation, with son Daniel joining the family business in 2020. Two generations are working side by side to learn from the other as it has been since the beginning. Though Niepoort is rich in history and tradition, in some ways, you could say its future has just begun.
Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. It is blended from from the most important red grapes of the Douro Valley, based primarily on Touriga Nacional with over 80 other varieties approved for use. Most Ports are best served slightly chilled at around 55-65°F.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.