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1997 Niepoort - Vintage Port Port Blend - Portugal - Douro - Red

Portugal - Douro

Red Port Blend
Producer Notes

Niepoort's story begins in 1842 when Dutchman Eduard Kebe established the firm in the famed Douro wine-making region of Portugal. When he passed away in 1848, the business was left in the capable hands of his business partner, F. M. Van der Niepoort. Over 150 years later, Dirk Niepoort continues to make fortified wines using the same methods as his ancestors.

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Score
90
IWC ...
Drink Dates
VF: 2047-2070
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IWC ...
Source International Wine Cellar
Issue 90
Author Martin Wong
Site / Blog   Trust Rating 82.407%
Tasted On 11/30/2012
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Comments
Author acyso
Site / Blog   Trust Rating 97.436%
Tasted On 01/07/2010

Signs of past seepage. Dark and brooding nose, with aromas of dark cherry, vanilla, brown spices, and hints of red fruit such as strawberries. On the palate, notes of vanilla, brown sugar, smoke. I'm missing the fruit. Tannins are still strong and the alcohol doesn't integrate well. After one night open in the fridge corked and left out uncorked for four hours, the spirit dominates the nose. Fruit seems to have disappeared. Alcohol is still unintegrated, fruit is still missing, but tannins have now significantly smoothed out.

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Author Koby
Site / Blog The Wine Forum Trust Rating 97.29%
Tasted On 06/14/2009

4pm Saturday 2/14 - Initial Observation: Opened at for consumption on 2/15 for post dinner. Resealed with an airtight artificial sealer gizmo that pumps out the air. Ruby red with tinges of rust and brown. Very vibrant but a tad cloudy after 24 hours upright. Indeed has a lot of life left from the initial observation. Red fruits and spicy cedar on the nose. A bit of bite on the first taste. Not overly sweet at all. The sweetness is in harmony with the fruit, alcohol and tannins. I will try to buy vintage port going forward! Superb red berry finish! 2/15: 2pm: Alcohol still bites but the cedar and red fruits have enhanced and more of the classic port aromas come through 2/15: 9pm Had with dessert. The group loved it as most it was their first vintage port. You can tell the pedigree by the composition. Rich, complex, still very youthful. Overall assessment: DO NOT touch this for at least 10 years! It was delicious but still very tight and not as generous as I would have hoped.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.