Redoma Tinto 2017/18, Dirk Niepoort, Dao

£ 41.50

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Vintage2017, 2018
BlendTinta Amarela, Tinta Roriz, Tinto Cão, Touriga Franca, Touriga Nacional
SustainabilityCertified Organic
DietaryVegan, Vegetarian

Tasting Notes

With a garnet hue and dense core, the Redoma 2018 offers an austere profile, as it actually always does. Its aromatic profile harbours the herbaceous character typical of the Tinta Amarela grape variety which grows so abundantly in the old vineyard blocks. Aromas of fresh red fruits and quite expressive pink peppercorns join these wonderful herbaceous notes. The palate is youthful, light and supported by a distinct acidity which, together with the freshness provided by the grape stalks, turn the Redoma 2018 into a firm and beautifully structured wine. It culminates in a long, spicy finish with an elegance and linearity which can only stem from its time spent maturing in barrels.

The Producer

Founded in 1842, the small Port house of Niepoort is now run by 5th generation Dirk Niepoort. It’s easy to forget that it was only a few years ago that Niepoort was only sought out by a small band of faithful followers, as stock of remarkable, artisanal wines built up in the cramped old Niepoort lodge in Rua Serpa Pinto in Vila Nova de Gaia.

These days, with a formidable international reputation which spans all styles from aged tawny to vintage, and all points in between, demand threatens to outstrip supply. Ports are all made at the old Museu de Lagares in Vale de Mendiz, which has the only circular granite lagares in the Douro.


” The 2018 vintage was relatively cool up until August, with the coldest July recorded of the 21st century. In comparison to 2017, ripening was delayed by about 3 weeks. The first days of August brought a sudden increase in temperatures, with 4 August being the hottest day of the 21st century (to date). This meant that the grapes matured slowly in the month of September. Due to water stress, we obtained musts with low alcohol contents and good phenolic ripeness, with plenty of complexity and lightness. Forgoing any special sorting process, 100% whole bunches were transferred into stainless steel lagares equipped with mechanised stomping devices, where they macerated for a short period of time. Lastly the wine went through malolactic fermentation in old wooden barrels where it also matured for approximately 22 months. “


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