Niepoort 2013 Niepoort Projectos Clos De Crappe Field Blend

2013 Niepoort Projectos Clos de Crappe Field Blend

Vinification

A modern old style wine.

A wine full of character, some mistakes.

Technically a disaster.

But a wine full of passion and expression.

A wild , intense nose full of reduction.

A palate “the incredible lightness of being”.

Fine, elegant and very long.

What the hell is Clos de Crappe?

The 2013 harvest began on 19 August, earlier than usual, in order to maintain the high levels of acidity and avoid high degrees of alcohol. It was a more productive year, around 25% better than 2012. The decision to start harvesting earlier turned out to be the right one, since the main vineyards had already been harvested before it started raining heavily on the 27th September.

The grapes for Clos de Crappe are from old vines, in Vale do Pinhão and Vale do Tedo. After a careful selection on entering the cellar, the grapes were conducted by gravity to stainless steel vats, where they fermented with the whole bunch, allowing the intracellular carbonic maceration. The malolactic fermentation took place in French oak barrels, 20% of which new, during 18 months. 3600 bottles were bottled in 29 July.

Tasting Notes
It presents a nose different from any other wine from Niepoort. In a first moment, it shows atypical notes like smoke, rubber, phosphorus, very usual in wines with “good” reduction. After some time, the wine breathes and surprises us with fresh and vibrant red fruit, a nose that changes at every moment, tuning as time goes by. It is fresh, accurate, very delicate in the mouth and without any edges. A wine with an incredible lightness, which will surprise for its elegance and freshness. Decantation is essential and the wine should be appreciated in a Burgundy glass type.

Technical Information
Producer

Niepoort Vinhos
Region

Douro
Soil Type

Schist
Vineyards

Several old vines
Average Vine Age

60 – 80 years
Grape Varieties

Touriga Franca, Tinta Roriz, Sousão, Alicante de Bouschet, Rufete and others
Vines per HA

6000
Pruning Method

Guyot and Cordon de Royat
Alt. from Sea Level

300 – 500
Harvest Period

September
Harvest Method

Hand Picked
Malolactic

Barrels
Fermentation

Stainless steel vat and wooden vat
Bottled

July 2015
Ageing

18 months in 228 L barrels
Production

3600 bottles
Food Suggestions

Steak tartar. Mushrooms dishes and soft cheeses.