martes, 2 de abril de 2013

Niepoort Secundum Vintage Port 1999


- Wine information: Dirk Niepoort has created this second style of vintage port called “Secundum Vintage”. The Secundum’s intention is to provide an approachable Vintage Port that offers immediate satisfaction yet is well-balanced enough to age for decades. The 1999 Vintage gave rise to some very well structured Ports with almost ideal ripeness. It has not been a "fully declared" year but small parcels of top quality Vintage Port have been bottled by most shippers. Secundum 99 is one of these combining power and the finesse. The fruit is seductive and the flavours inticing with a firm, but fine, structure. Could be enjoyed in 10 –12 years time but will also keep well beyond 2020. The Secundum 1999 was produced from vines that are more than 70 years-old (predominantly Tinta Roriz, Touriga Franca, Tinta Amarela and Touriga Nacional). The grapes were foot trodden and the ageing was in large old oak vats at Niepoort's lodges in Vila Nova de Gaia. Dark and rich colour; the intense aroma from the ripe fruit can be compared to that of cocoa and chocolate. Vibrant and attractive aromas of wild berries and flowers. Full-bodied, with firm, yet refined tannins, balanced with a good acidity, resulting in a fresh, balanced wine whit a long finish. Powerful in the mouth; can be chewed well. It has the tannin of grand years, well presented and ripe which secures its longevity but at the same time can be appreciated with half its longevity. For Dirk Niepoort, the Secundum 1999 "is very impressive, it shows its tannin and also identifies the fruit itself with its concentration and richness. A powerful wine with a great longevity." farehamwinecellar

- Price: £32.85


Vintage port is made entirely from the grapes of a declared vintage year and accounts for about two percent of overall port production. Not every year is declared a vintage in the Douro. The decision on whether to declare a vintage is made in the spring of the second year following the harvest. The decision to declare a vintage is made by each individual port house, often referred to as a "shipper".

The port industry is one where reputations are hard won and easily lost, so the decision is never taken lightly. During periods of recession and war, potential "declarations" have sometimes been missed for economic reasons. In recent years, some shippers have adopted the "chateau" principle for declarations, declaring all but the worst years. More conventional shippers will declare, on average, about three times a decade.

While it is by far the most renowned type of port, from a volume and revenue standpoint, vintage port actually makes up only a small percentage of the production of most shippers. Vintage ports are aged in barrels for a maximum of two and a half years before bottling, and generally require another ten to forty years of ageing in the bottle before reaching what is considered a proper drinking age. Since they are aged in barrels for only a short time, they retain their dark ruby colour and fresh fruit flavours. Particularly fine vintage ports can continue to gain complexity and drink wonderfully for many decades after they were bottled. It is not uncommon for 19th century bottles to still be in perfect condition for consumption.

 References: farehamwinecellar

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