2019 Niepoort

Douro, Port/vintage port, Fortifieds PORTUGAL
Wine Style
Dominant Grape
Touriga Nacional blend
Closure Style
Bottle Size
Case Quantity
Wine Score
98 points, Dr Jamie Goode, wineanorak.com, Apr 2021 18+ points, Richard Mayson, richardmayson.com, Apr 2021 Sarah Ahmed, thewinedetective.co.uk, Mar 2021
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Media Reviews

Dr Jamie Goode

From a warmer, riper vintage than 2017, but this is Niepoort, and so it still has freshness. Deep in colour, this has amazing concentration. Floral, ripe-but-not-overripe nose with fresh fruit aromas. On the palate, great focus with fresh raspberry and cherry fruit, as well as some blackberry. Compact and refined. There’s lovely tannin here and a dry-ish finish, even though it is sweet. Lovely stuff: so refined, with ripeness but also restraint and precision. A Burgundian Port. 98 points

Richard Mayson

A field blend from old vineyards (80 years plus), with 40 plus different grape varieties: deep, bright but not opaque; lovely fragrant, elegant minty fruit on the nose with a sweet-scented herbal edge; gentle, spicy berry fruit, firm, fine and sinewy with a long, lithe finish expressing natural freshness and acidity. Young, very winey but in no way raw. Nothing overt or showy at this stage, it looks set to age gracefully. Resilient and still a joy to taste after ten days on ullage. 18+ points

Sarah Ahmed

An inky hue, but it moves freely in the glass, throwing a purple cloak. Profusely aromatic, with a marked citrus-accent – bergamot, orange blossom – and flashes of grapefruit citrus to the acid-driven palate. The fruit is plush and succulent, with black cherry and berry taking the lead, some raspberry too. In line with that ease of flow in the glass, it feels lively in the mouth – fine and fresh, lithe and slippery. Hums with black pepper going through. Acidity is the arrowhead, with a tail of fine tannins – a plume. Hints of gingerbread, sappy cedar and scented violets emerge with air. On days two and three, the fruit plushes out, similarly the tannins – still fine, but more mouth-coating. More to this than initially meets the’ tip of the iceberg’ eye. Very promising, with gorgeous aromatics and lovely detail. Oh, and it finishes ‘dry.’ I couldn’t help but observe that, analytically, it is a fair bit drier than the 2000 at 88g/l residual sugar versus 103g/l residual sugar. Around 100g/l residual sugar looks like the norm for recent vintages up to and including 2015; the 2017 Vintage Port had 89g/l. Niepoort Vintage Port 2019 was sourced from 80 to 100-year-old vineyards in the Cima Corgo. 19.5%, Dry extract 116.5G/DM3 Residual Sugar 88G/DM3 pH 3.46, TA 5G/DM3 28,000 bottles produced.

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