Having spent 3 years in large, old oak Niepoort Ruby Port is ready to drink. Red fruits, smoke, jubey. Raspberries, milk chocolate, pepper, fruit tannins. It is simple, but oh so lovely to drink. The warming effect and generous flavours of Niepoort Ruby Port negate the need for complexity.
Eduard Dirk Niepoort is head of the 180-year-old family business. Under his guidance, the Port has continued to be some of the best in the region. But Dirk introduced high-quality table wines to the stable too. All of the fruit grown by Niepoort is organic. To sum it up: everything from Niepoort is worth your attention.
Port is a style of wine but also the name of the region that sits on the terraced hills that overlook the River Douro. They are most famous for the barrel-aged red grape-based fortified wines that can be aged for 50 years depending on style. The grapes used are the native Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Cão and Tinta Roriz (Tempranillo). White Port is also seen around but not lauded like the Red styles and don’t age. The Douro is capable of making some stylish and modern reds and whites too.
A Port style that is matured in barrel and won’t improve in the bottle. Grapes are selected for their red fruits and softer tannins. After 1 – 3 years in concrete, wood, or steel vats it is bottled. Enjoy Ruby Port for it’s fresh, fruity outlook. Ruby Port can often be a better choice compared to cheap Tawny Port.
Touriga Nacional is the most desirable for quality Port but proves difficult to grow and offers small yields. Touriga Franca makes up the greatest percentage of plantings and can be seen as the Cabernet Franc compared to Nacionals Cabernet Sauvignon. Tinta Barroca can withstand the cool conditions on the North facing slopes, Tinta Cão offers finesse and complexity and Tinta Roriz aka Tempranillo offers its own perfume and charm.