Redoma TintoRedoma Tinto

In 1993, the Redoma 1991 was Niepoort’s first red wine to be released in the market. Like Douro, it is a wine of great character and personality. It is made from several vineyards over 60 years old, mostly facing north, in the Cima Corgo region, where the different varieties are mixed in the same vineyard, as it is common in the region and where the main varieties are Tinta Amarela, Touriga Franca, Touriga Nacional, Tinta Roriz, and Tinto Cão. Full bodied and concentrated, with polished tannins, it combines the austerity and authenticity of a Douro wine with an earthy and balsamic character, and the characteristic freshness and elegance of the Niepoort wines.

Vinification

After a severe selection, the grapes were destemmed and fermented in small capacity (maximum 7000 litres) closed stainless steel tanks. The maceration period was between 7 to 30 days. After fermentation the wine was transferred to barrels (50% new barrels François Frères) for 18 months, where it underwent its malolactic fermentation.

1999 was a good vintage in the Douro, the weather was hot in the Summer as in normal years. The result is a concentrated wine, with rigorous character. The vineyards for this wine are very old, in north and east facing to maintain a certain freshness and elegance.

Tasting Notes

Ruby colour, the nose shows a very intense dark fruit nose. On the palate the wine is powerful, with great richness and bold tannins, however it shows more freshness than pure fruit. The finish is a touch austere and very long. It is a wine with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

300-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

June 2001

Ageing

18 month in french oak casks (228l)

Dry Extract

33.8

Alcohol (%)

14

pH

3.54

Total Acidity (g/dm3)

5.77

Volatile Acidity (g/dm3)

0.72

Free SO2 at Bottling (mg/dm3)

18

Production

19.000 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

The Redoma Tinto is even more elegant and polished. Hard work and perseverance allowed to tame this wild red wine, produced in a fantastic year. The result is materialized in this great Douro wine. The Red Redoma is increasingly sophisticated, while keeping its indomitable profile. according to Dirk Niepoort: "the Redoma continues to reflect well the Douro in its intense and rigorous character."

Vinification

The harvest of 2000 wasn’t very problematic, unlike the previous one. "There was no rain, no diseases have emerged in the vineyard and the quality was very good"; the production was low, the grapes showed great concentration, "a lot of skin and little juice."

The grapes were harvested and transported to the winery where they were vinified in stainless steel vats with prolonged maceration. After the process, the wine was transferred to French oak casks (François Frères), where it remained for eighteen months. It was bottled in July 2002.

The 2000 Redoma has a slightly different profile from the predecessor. "It is more fruity and less crude due to the year, however it is still a typical Redoma: a full-bodied, concentrated Douro, with a beautiful balance between power and finesse." Since the bottling, "it shows great quality, and has not gone through any difficult phases. It’s a red wine from a terrific year that promises to age very well."

Tasting Notes

Attractive, intense ruby color. Very aromatic and expressive nose. Good structure and concentration, with beautiful, soft tannins and great quality. A wine full of strength, but tamed by a captivating elegance. Delicious!

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

Over 60 years

Grape Varieties

Mostly Tinta Amarela, Touriga Franca and Tinta Roriz

Vines per HA

6000

Pruning Method

Guyot

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Boxes

Malolactic

Barrels

Fermentation

Stainless steel vats

Bottled

June 2002

Ageing

18 months in french oak casks, 50% new wood

Dry Extract

34.1

Residual Sugar (g/dm3)

1.5

Alcohol (%)

13.5

pH

3.53

Total Acidity (g/dm3)

5.7

Volatile Acidity (g/dm3)

0.56

Free SO2 at Bottling (mg/dm3)

35

Production

10.000 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma is produced from several vineyards located in the Cima Corgo region of the Douro. These vineyards, some over 60 years old, are planted with up to 30 different grape varieties, the main ones being Tinta Amarela, Tinta Roriz and Touriga Franca.

Vinification

The grapes were destemmed and fermented in small capacity (maximum 7000 litres) closed stainless steel tanks. The maceration period was between 7 to 30 days. After fermentation, the wine was transferred to barrels (50% new barrels François Frères) for 18 months, where it underwent its malolactic fermentation.

2001 was an unusual vintage in Douro as the weather was not as hot as in normal years. Consequently, the ripening process was slow and even, which resulted in grapes that were higher in acidity than usual. It was necessary to delay slightly the harvesting of the grapes so that they could attain full ripeness and, even then the wine initially had a slightly green character (which with aging has now gone) but which importantly gave the wine its freshness. Indeed, the 2001 Redoma is considered to be the best Redoma produced so far.

Tasting Notes

It is a dark wine with a very intense dark fruit nose. On the palate it is young and powerful, with great richness and bold tannins, but at the same time it shows more freshness than pure fruit. The finish is classic, perhaps a touch austere and very long. It is a wine with great aging potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

300-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

December 2003

Ageing

18 month in French oak casks (228l) whith 70% of new wood

Dry Extract

33.4

Alcohol (%)

13.5

pH

3.54

Total Acidity (g/dm3)

5.93

Volatile Acidity (g/dm3)

0.63

Free SO2 at Bottling (mg/dm3)

39

Production

20.400 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma is like the Douro "Extreme and with a rigorous character". Old vineyards from the Pinhão Valley located at high altitude are the base for Redoma.

Vinification

2002 was a difficult year, as we had a lot of rain during harvest. Nevertheless, we managed to harvest most of the grapes before the rain. The harvest started earlier for the south facing vineyards to achieve good maturity and healthy grapes.

A very precise selection of grapes was carried out in the winery in order to avoid rotten, unripe or overripe berries. After desteming, the fermentation was done in old stone lagares and foot treading and in stainless steel lagares with hydraulic systems. The average maceration time was 10 days. Ageing was done in casks with controlled temperature.

Tasting Notes

Ruby in colour. Intense aroma with blackberry fruit, moka and spicy edge, with lovely minerality: fresh and appealing smoky character. The palate is intense, savoury, mineral and spicy with good acidity. Very fresh and potentially long lived.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vineyards mixed vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

300-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

Junho 2004

Ageing

16 month in french oak casks (228l)

Dry Extract

32.8

Alcohol (%)

13

pH

3.56

Total Acidity (g/dm3)

6.45

Volatile Acidity (g/dm3)

0.62

Free SO2 at Bottling (mg/dm3)

39

Production

20.000 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma is like the Douro "Extreme and with rigorous character" a powerful mineral wine with great structure fine tanins and very persistent, produced from several vineyards located in Cima Corgo region. These vineyards, over 60 years old, are planted with up to 30 different grape varieties, the main ones being Touriga Franca e Tinta Roriz.

Vinification

2003 was a dry and hot year in the Douro. Full ripeness was in general attain earlier, for Redoma we use north and east facing vineyards to maintain a certain freshness and we did a severe selection in order to take out the overripe grapes.

The grapes were destemmed and part were fermented in small capacity stainless steel tanks; the other part fermented in traditional stone lagares. After fermentation, the wine was transferred to barrels (50% new barrels François Frères) for 18 months, where it underwent its malolactic fermentation. The result was a concentrated and powerful wine but at the same time fresh and elegant.

Tasting Notes

It is a dark wine with a very intense dark fruit nose. On the palate, it is young and powerful, with great richness and bold tannins, but at the same time it shows more freshness than pure fruit. Very long final.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

June 2005

Ageing

18 month in french oak casks (228l)

Dry Extract

31.38

Alcohol (%)

14

pH

3.52

Total Acidity (g/dm3)

6.6

Volatile Acidity (g/dm3)

0.64

Free SO2 at Bottling (mg/dm3)

30

Production

17.000 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma evokes the Douro, with it's impressive nature, wild character and strong personality. Great structure, with fine tannins, spicy and balsamic aromas recall the natural plants of Douro. Redoma is produced from 60 year old vineyards, mainly north facing ones, were different varieties are planted together like the tradition in Douro. The most common varieties that we can find there are Touriga Franca, Tinta Roriz, but we can also find Tinta Amarela, Tinta Fransisca e Sousão among others. Redoma 2004 impress us for is strong character and personality with all the qualities to a Douro ambassador.

Vinification

2004 was a very hot and dry year, although a small rain in middle August gave enough water to allow a balanced maturation. As a result, 2004 presents quite balanced wines without to much alcohol and with very good phenolic maturation.

Grapes were harvested in the 2nd and 3rd week of September to small 20kg boxes. The grapes were selected first in the vineyard and then in the winery, using the sorting tables to guarantee the grape quality. After total destemming, 50% of the wine fermented for 8 to 10 days in traditional stone lagares, where the grapes were feet crushed. The other 50% fermented in stainless steel small vats with macerations up to 15 days. The wine aged for 18 months in French oak barrels where occured the malolactic fermentation.

Tasting Notes

Dark intense ruby color, fruity aromas with red and dark fruits, pepper and esteva (plant) aromas, earthy and spice character, everything involved by an elegant and discrete smoky aroma, without overcoming the other characteristics.

The palate is vibrant with very well defined structure, with fruit and minerality getting together with good freshness and present but fine tannins. Very long and persistent with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Tinta Roriz, Tinta Amarela, Tinta Francisca and Sousão

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

July 2006

Ageing

18 month in french oak casks (228l)

Dry Extract

33.7

Alcohol (%)

14

pH

3.59

Total Acidity (g/dm3)

5.65

Volatile Acidity (g/dm3)

0.62

Free SO2 at Bottling (mg/dm3)

31

Production

18.300 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma is like the Douro, with character and strong personality: a wine with great structure, fine tannins and huge persistence. Redoma is produced from several vineyards located in Cima Corgo Region. These are over 60 year old vineyards mainly north facing where we can find a typical field blend of Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão. At Niepoort we feel Redoma is the perfect Douro ambassador.

Vinification

2005 was a dry and hot year in the Douro region; a very hot summer gave rise to vine stress special in south facing vineyards. A light rain shower in early September allowed a complete fruit maturation with some very good acidity.

The harvest occurred in the 2nd half of September to 20 kg small boxes. After careful selection in the vineyard, overripe grapes were sorted out in the winery. After total destemning, 50% of the grapes fermented in traditional stone lagares with temperature control system and gentile foot treading and the other half in stainless steel with more than 15 days of total maceration. The wine aged in French

oak barrels during 18 months, where they done the malolactic fermentation.

Tasting Notes

Dark rubi colour, earthy and spice aromas along with small berries fruits, pepper and esteva aromas, plenty of Douro character, everything involved by an elegant and discrete smoky aroma without overcoming the other characteristics.

The palate is vibrant with very well defined structure, with fruit and minerality getting together with good freshness and present but fine tannins, very long and persistent. Great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinto Cão and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

August 2007

Ageing

18 month in french oak casks (228l)

Dry Extract

28.6

Alcohol (%)

13

pH

3.69

Total Acidity (g/dm3)

5.11

Volatile Acidity (g/dm3)

0.58

Free SO2 at Bottling (mg/dm3)

28

Production

25.000 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma expresses the Douro as it is: wild, with a strong character, capable of giving structured dark colored wines, with good acidity and full of complexity and personality. It is produced from several old vineyards located in the Cima Corgo region, where we have the concentration from the old vines and the freshness and elegance from the high north facing vineyards. The mixed field blend of varieties includes Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão and several others. Redoma was the first Douro wine produced by Niepoort in 1991 and we consider it to be a real Douro ambassador.

Vinification

2006 began with a fairly good amount of water in the soil. A hot but humid spring prepared the vineyards for a balanced ripening period, although with the possibility of disease appearance.

A few showers that occurred in the middle of August were just perfect to achieve a balanced maturation. But unseasonably high temperatures on the last week of August and the first two weeks of September brought the harvest forward.

After careful selection, both in the vineyard and winery, all the grapes were fermented without stems, in stainless steel small vats and in traditional stone lagares where the grapes were gently foot treaded. The wine aged in French oak barrels during 20 months, where malolactic fermentation occurred.

Tasting Notes

Dark colour, with red and black macerated berries aromas. Black plums notes, earthy and spice aromas along with an intense balsamic character. The palate is vibrant and very well defined with a good tannic structure, the fruit is present as well as a strong mineral character. Redoma 2006 is powerful with an appealing freshness, very long and persistent. Great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

June 2008

Ageing

20 month in french oak casks (228l)

Dry Extract

29.9

Alcohol (%)

14

pH

3.64

Total Acidity (g/dm3)

5.15

Volatile Acidity (g/dm3)

0.68

Free SO2 at Bottling (mg/dm3)

28

Production

26.413 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma represents the Douro as it is; wild with strong character, capable of giving us structured dark coloured wines. With good acidity, full of complexity and personality, yet balanced and elegant, which develop with years in the bottle like vineyards slowly growing old in the area. Redoma is produced from several old vineyards located in the Cima Corgo Region, the geographic centre of the Douro region; mainly north facing ones, here we have the best of both world’s concentration from the old vineyards and freshness and elegance, from the high north facing vineyards. The blends in the different vineyards include Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão and several others. At Niepoort we feel Redoma is the perfect Douro ambassador.

Vinification

2007 was an excellent year with good levels of rainfall evenly spread out during all growing and maturation season. This led to a balanced maturation period without too much hydric stress. With low yields, all wines had the perfect combination between concentration and acidity. The harvest occurred during September. After careful selection, both in the vineyards and in the winery, all the grapes were fermented without the stems, partially in stainless steel small vats with longer maceration and partially in traditional stone lagares where the grapes were gently foot trodden. 60% of the wine aged in French oak barrels, and the remaining 40% in 2000l oak vats, where malolactic fermentation occurred.

Tasting Notes

Dark in colour, red and black macerated berry aromas, black plums and spicy notes, mineral earthy character, intense with plenty of Douro personality. The palate is very well defined with vibrant acidity and with a well integrated tannic structure, the fruit is present but also with a strong mineral character, powerful but with an appealing freshness, very long and persistent. Very good ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Cask / 2000l oak vats

Fermentation

Stainless steel tanks and stone lagares

Bottled

July 2009

Ageing

22 month in french oak casks (228l) and oak vat (2000l)

Dry Extract

27.4

Alcohol (%)

13

pH

3.6

Total Acidity (g/dm3)

5.13

Volatile Acidity (g/dm3)

0.64

Free SO2 at Bottling (mg/dm3)

22

Production

30.940 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma represents the Douro as it is: wild, with strong character, capable of giving structured dark colored wines, with good acidity, full of complexity and personality, but also balanced and elegant, with great ageing potential. Redoma is produced from several old vineyards, from Cima Corgo, in the geographic center of the Douro region, mainly from north facing vineyards. Here we have the best of two worlds: concentration from the old vineyards and freshness and elegance from the high north facing ones. The blends in the different vineyards include Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão, and several others.

Vinification

2008 was an excellent year for the Douro wine region. Rain, during spring and beginning of summer, allowed the soil to maintain good water levels until harvest. On another hand, low yields, due mainly to rain during flowering season, were very important to obtain quality fruit with great acidity and balanced sugar contents.

The harvest occurred in September. After careful selection in the vineyards and the winery, the grapes were fermented without stems, partially in stainless steel small vats with long maceration and partially in traditional stone lagares where the grapes were gently foot treaded. The wine aged in French oak barrels for 20 months, where malolactic fermentation occurred.

Tasting Notes

Dark color. Complex and subtle aromas: black plums and spice notes, mineral earthy character and intense aromas of native bush plants from Douro Valley. Plenty of character. The palate is very well defined, with vibrant acidity and well integrated tannic structure; the fruit is present, strong mineral character, powerful but with an appealing freshness, very long and persistent. With great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100–400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel vats and stone lagares

Bottled

July 2010

Ageing

20 months in French oak casks, 228l

Dry Extract

19.8

Alcohol (%)

13

pH

3.19

Total Acidity (g/dm3)

5.72

Volatile Acidity (g/dm3)

0.45

Free SO2 at Bottling (mg/dm3)

28

Production

13.847 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

Redoma Tinto expresses the Douro character as we understand it: the edgy tannins represent the wilderness and the steepness of the vineyards, the strong character, results from the mountain hard viticulture, the mineral notes express the schist’s soils of the region, and the rich aroma, the sunny summer days. This was the first Douro wine produced by Niepoort in 1991, 20 years later many things have changed in Douro, but Redoma has kept its character. Produced from several north facing old vineyards over 60 years old, located in the Cima Corgo Region, the blends in the different vineyards include Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão, and several others.

Vinification

2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold weather, unusual in the Douro Valley, was leading us to a long maturation season. But incredible high temperatures from 12th of August onwards resulted in a very fast maturation process all over the region without any shrivel berry. Harvest started earlier, in the beginning of September. After a careful selection in the vineyards and winery, the grapes were fermented, partially in stainless steel small vats with long maceration and partially in traditional stone lagares where the grapes were gently foot treaded. In some of the wines, small amounts of stems were used in order to obtain a fresh character. 60% of the wine aged in French oak barrels and 40% in 2000l oak vats where the malolactic fermentation occurred.

Tasting Notes

Dark in color. Red and black fruit aromas with plenty of plums, cherries notes and balsamic herbaceous aromas reminding the native Mediterranean flora. Strong mineral character with a wet stone aroma, very rich and complex. The palate is firm, supported by a good acidity and great tannic structure, soft, with present tannins, very long and persistent.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 120 years

Grape Varieties

Tinta Amarela, Touriga Franca, Tinta Roriz and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-400

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel lagares

Bottled

August 2011

Ageing

21 months in French oak casks, 228l and 2000l

Dry Extract

28.9

Residual Sugar (g/dm3)

2.3

Alcohol (%)

14

pH

3.62

Total Acidity (g/dm3)

5.27

Volatile Acidity (g/dm3)

0.75

Free SO2 at Bottling (mg/dm3)

19

Production

18.500 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

With Redoma we try, every year, to express what we consider the Douro character, the edgy tannins represent the wilderness and the steepness of the vineyards, the strong character results from the mountain hard viticulture; the mineral notes express the schist’s soils of the region, and the rich aroma, the sunny summer days in the Region. Redoma was the first Douro still wine produced by Niepoort in 1991, 21 years later, many things have changed in Douro but Redoma has kept its character.

Produced from several north facing old vineyards over 60 years old, located in the Cima Corgo Region, the geographic center of the region, the blends in the different vineyards include Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão.

Vinification

2010 was uncommonly wet during winter and early spring, with heavy rains during these months. As a consequence the yields were high and we had to deal with a strong disease pressure on the vineyard. The maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation process.

After a careful selection in the vineyards and winery, the grapes were fermented partially in stainless steel small vats with a long maceration and a small part in traditional stone lagares where the grapes were gently foot treaded. In some of the wines, 20% to 50% of stems were used in order to obtain a fresher character. 70% of the wine aged in French oak barrels, and 30% in old 2000l oak vats where they have done malolactic fermentation.

Tasting Notes

Deep color, with intense fresh black fruit notes and balsamic herbaceous aroma reminding the native Mediterranean flora we can find in the Region. Strong mineral character with a wet stone aroma, and stems notes, very rich and complex. In the palate, is wild with great complexity. Tannins are present but very well integrated and combined with a refreshing acidity. Very long after taste, great presence with a great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Several old vines

Average Vine Age

60 to 90 years

Grape Varieties

Tinta Amarela, Touriga Franca, Tinta Roriz and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

100-450

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Stainless steel vats and granite lagares

Bottled

August 2012

Ageing

22 month in french oak casks, 228l and 2000l

Dry Extract

28.1

Alcohol (%)

13.5

pH

3.6

Total Acidity (g/dm3)

5.1

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

18

Production

28.493 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

The Douro, wild, laced with vines created by Man, is a unique heritage. The main mission of Redoma, created in 1991, and the first red wine from Niepoort, is to reflect both the beauty and the harshness of the Douro Valley. It is a wine that, while respecting the specificities of each year, always has some rough edges, being slightly rustic, due to the use of the stalks in its vinification and an extended stage vats.

Vinification

2011 was characterised by a very early flowering and the whole of the growing cycle was brought forward, with the harvest beginning much sooner than usual. However, the vines planted at higher altitudes were slower to mature and the wines eventually provided moderate degrees of alcohol and good levels of tartaric acid and malic acid. The grapes for Redoma Red 2011 are from old vines near Quinta de Nápoles. After a careful selection on entering the cellar, the grapes were vinified with 30% stalks in a granite press, and trodden by foot. Redoma 2011 aged for 27 months, the first 12 months in used barrels of French oak where the malolactic fermentation took place, and the rest, in large capacity wooden vats. 16.632 bottles were bottled in December 2013.

Tasting Notes

Redoma presents a very fresh and balsamic aroma. Deep and concentrated, it shows an austere side of the Douro, with vegetal notes and some stalks. Complex and multidimensional: on the one hand, the terroir, the shale, the cold of the winter is felt in the mouth; on the other hand, it is peppery, with notes of spice to reflect the heat of the hot summer months in the Douro. It is vibrant, with slightly rustic tannins, integrated into a refreshing acidity. The finish is long, mineral and extremely elegant. A wine with great ageing potential and lots of character.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and old vines nearby

Average Vine Age

More than 70 years

Grape Varieties

Tinta Amarela, Touriga Franca, Rufete, Tinto Cão, Tinta Roriz and others

Vines per HA

4000-6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

150-500

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Granite lagares (wine press tanks)

Bottled

December 2013

Ageing

12 months in used French oak barrels and 15 months in large capacity wooden vats

Dry Extract

26.6

Residual Sugar (g/dm3)

2.1

Alcohol (%)

13.5

pH

3.54

Total Acidity (g/dm3)

5.2

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

20

Production

16.632 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

The Douro, wild, laced with vines created by Man, is a unique heritage. The main mission of Redoma, created in 1991, and the first red wine from Niepoort, is to reflect both the beauty and the harshness of the Douro Valley. It is a wine that, while respecting the specificities of each year, always has some rough edges, being slightly rustic, due to the use of the stalks in its vinification and an extended stage vats.

Vinification

The 2013 harvest began on 19 August, earlier than usual, in order to maintain the high levels of acidity and avoid high degrees of alcohol. It was a more productive year, around 25% better than 2012. The decision to start harvesting earlier turned out to be the right one, since the main vineyards had already been harvested before it started raining heavily on the 27th September.

The grapes for Redoma Red 2013 are from old vines near Quinta de Nápoles. After a careful selection on entering the cellar, the grapes were vinified with 50% stalks in a granite press, and trodden by foot. Redoma 2013, unlike the previous Redomas, made the malolactic fermentation and aged in large old wooden vats. 15.632 bottles were bottled in 29 July.

Tasting Notes

Lighter in colour than usual, resulting from more delicate winemaking, with less extraction, Redoma Red 2013 presentes a red and balsamic fruit aroma. Typical notes of plum and rockrose reveal a classic Douro. Deep and austere in the mineral notes and a light vegetal from the stems. Complex, multidimensional, with many layers to discover. Good volume in the mouth, firm and compact structure, with very expresssive tannins. In a balanced year as in 2013, we achieved an excellent harmony between power and elegance, between fruit and acidity. Long, mineral, and extremely elegant finish. A wine with a great ageing potential and lots of character.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and close old vineyards

Average Vine Age

Over 70 years

Grape Varieties

Tinta Amarela, Touriga Franca, Rufete, Tinta Roriz, Tinto Cão and others

Vines per HA

4000-6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

150-500

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Vat

Fermentation

Granite lagares

Bottled

29 July 2015

Ageing

22 months in old wooden vats

Dry Extract

26.6

Residual Sugar (g/dm3)

0.6

Alcohol (%)

13.5

pH

3.66

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.7

Free SO2 at Bottling (mg/dm3)

27

Total SO2 (mg/dm3)

78

Volumic Mass (g/cm3)

0.9911

Production

15.476 bottles

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.

The Douro, wild, laced with vines created by man, world heritage site, is a unique and very special location to make great wines. The main mission of Redoma red is to reflect both the beauty and the harshness of the Douro Valley. 2014 is more elegant than previous editions, with less extraction due to the vinification with stalks and an extended ageing in a single vat.

Vinification

The 2014 harvest was slightly lower in production comparatively to 2013, but certainly made up for it in quality. Harvest began in early September, as usual, in order to maintain the high levels of acidity, balance and freshness in the wines. As in the previous year, the early start avoided rain later in the month and overripe fruit in some more exposed vineyards.

The grapes for Redoma Red 2014 coming from old vines near Quinta de Nápoles, were carefully selected at the winery and vinified with 50% stalks in a granite lagar, trodden by foot. Since 2013, Redoma Red undergoes malolactic fermentation and ages, exclusively, in old wooden vats.

Tasting Notes

Lighter in colour than the previous year, as a result of a cooler year in Douro, the Redoma Red 2014 shows a red fresh fruit aroma, with spice notes, and a slight floral perfume. The typical notes of black plum and rockrose reveal a classic Douro. Deep and austere in the mineral notes, it shows a light vegetal character coming from the stems. It is complex, with a firm and compact structure, and very expressive tannins. A unique Redoma red, with a remarkable, delicate and very fresh acidity. Long, mineral, and extremely elegant finish. A wine with a great ageing potential and character.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and close old vineyards

Average Vine Age

Over 70 years

Grape Varieties

Tinta Amarela, Touriga Franca, Rufete, Tinta Roriz, Tinto Cão and others

Vines per HA

4000-6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

150-500

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Vat

Fermentation

Granite lagares

Bottled

July 2015

Ageing

22 months in old wooden vats

Dry Extract

27.6

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.5

pH

3.7

Total Acidity (g/dm3)

4.8

Volatile Acidity (g/dm3)

0.6

Free SO2 at Bottling (mg/dm3)

33

Total SO2 (mg/dm3)

99

Volumic Mass (g/cm3)

0.9921

Food Suggestions

Spicy food, pepper steak, red meat, wild. Vegetarian suggestions: spicy dishes, for example, with mushrooms.