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Niepoort Colheita 1997 Port Wine
Colheitas are dated Tawnies aged in small casks. The minimum age requirement is 7 years, but the tradition at Niepoort is to age several more years before bottling. The wine takes on a Tawny hue. Wood and nutty tones are evident on the palate due to the wine’s slow ageing in old casks. Colheita goes well with dry fruits desserts and the portuguese "Leite Creme queimado". As a starter, the combination with foie gras is impressive
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Colheitas are dated Tawnies aged in small casks. The minimum age requirement is 7 years, but the tradition at Niepoort is to age several more years before bottling. The wine takes on a Tawny hue. Wood and nutty tones are evident on the palate due to the wine’s slow ageing in old casks. Colheita goes well with dry fruits desserts and the portuguese "Leite Creme queimado". As a starter, the combination with foie gras is impressive
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Data sheet
- Region
- Douro
- Tasting Notes
- The aroma and palate show the maturity of the wine, due to the long ageing in small old oak casks. It presents candied fruit notes, reminding apricots and peaches integrated with smoke notes and dried fruit
- Consumption
- 16ºC
- Enjoy
- Dried fruits and jams. Desserts with eggs, coffee or vanilla. Almond pie. It can be served as an aperitif, if slightly chilled
- Bottle Size
- White meats, pastas dishes and grilled seafood
- Country
- Portugal
- Type
- Fortified
- Year
- 1997
- Weight
- 1.5
- Cast
- Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
- Alcohol
- 20%
- Total Acidity
- 4.2 g/dm3
- Wine Maker
- Dirk Niepoort
- Ageing
- Small old oak casks (550, 600l)
- Ph
- 3.75
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Colheitas are dated Tawnies aged in small casks. The minimum age requirement is 7 years, but the tradition at Niepoort is to age several more years before bottling. The wine takes on a Tawny hue. Wood and nutty tones are evident on the palate due to the wine’s slow ageing in old casks. Colheita goes well with dry fruits desserts and the portuguese "Leite Creme queimado". As a starter, the combination with foie gras is impressive
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