Description
The tawny half of the Niepoort Port ‘twins’ is a young but authentic tawny, with freshness and primary fruit, but with developed pipe-aged character too. Classically trodden and fermented in granite lagares, this is then aged in port pipes (500-550 litre old wooden barrels), so as to accelerate oxidative development.
Niepoort Tawny Dee Halves (37.5cl)
NiePOoRTland twins: Ruby Dum and Tawny Dee. Identical siblings born in Douro.
With time, Tawny Dee acquires great wisdom and subtleness through ageing in small old oak casks exhibiting discrete characters of dried stone fruits.
Vinification
Niepoort Tawny Dee, with an average age of three and a half years, originates from low yielding vineyards in Cima Corgo region of Douro Valley. The grapes are predominantly trodden in lagares, prior to ageing in small old oak casks at our lodges in Vila Nova de Gaia.
Tasting Notes
Brick red/tawny in colour, with delicate nutty aromas and a hint of dried fruits. On the palate, very well balanced with a youthful fruity, luscious character, which integrates well with a long spirity finish.Ready to drink now, after a meal on its own or with soft cheeses
Food Suggestions
Nuts and nut-based desserts (pecan pie, fruitcake, hazelnut torte), fruitbased tarts (apple pie), and burnt sugar preparations (crème brûlée, crème caramel). Non-blue cheeses (Manchego, smoked Gouda, Gruyere).
NiePOoRTland
The artist Regina Pessoa, inspired by Lewis Carrol, is the architect of NiePOoRTland: the magical place where the identical twins “Ruby Dum” and “Tawny Dee” live with all different characters from Alice in Wonderland. The “White Rabbit” was always a very special character and in 2013 gains its own label with “Rabbit Dry White”. The storyboard is finally complete.
Technical Information
SOIL TYPE Schist
VINEYARDS Vinha da Pisca, Vale do Pinhão and Ferrão
AVERAGE VINE AGE Over 30 years
GRAPE VARIETIES Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
VINES PER HA 4000-6000
PRUNING METHOD Guyot and Royat
HARVEST PERIOD September/October
HARVEST METHOD Hand picked
FERMENTATION Lagares (wine press tanks)/Foot treading
AGEING Small old oak casks (550l)
RESIDUAL SUGAR (G/DM3) 95.9
ALCOHOL (%) 20
BAUMÉ 3.3
PH 3.52
TOTAL ACIDITY (G/DM33.99
