Organic/Biodynamic Wines
Online-Only Auction, 30 May - 13 June 2022
Session 1
Incl. Buyer's Premium & VAT
About this Item
The Niepoort family has been creating Port wines since 1842, and the house is considered of the best in the region. The house owns a number of qunitas, or vineyards, throughout the Douro Valley, and recently also the Dão and Bairrada regions. The well-traveled Dirk Niepoort joined the family business in 1987 and added still table wines to the large portfolio of Ports that the house produces. In fact, Dirk is a pioneer of table wines in Portugal and, as with all Dirk’s projects around the world, his focus is on traditionally made wines that offer elegance while showcasing terroir.
Biodynamic Farming
Niepoort is the largest producer following biodynamic methods in both the vineyard and cellar in Portugal today.
Farmed and made according to biodynamic practices, but not certified. Often accompanied with organic farming practices.
Biodynamic farming uses no synthetic fertilizers and pesticides. Biodynamic farming works to achieve soil health through the use of compost, animal and green manures; diversified crop rotations; and incorporation of livestock. However, the two agricultural systems differ in that biodynamic farmers rely on eight specific preparations for the soil, crops and compost to enhance soil and plant quality, and to stimulate the composting process. The eight preparations, designated by their ingredients or by numbers 500 to 507, are made from cow manure; silica; the flowers of yarrow, chamomile, dandelion and valerian; oak bark; and the stinging nettle plant. A ninth prep, often referred to as 508, is made from horsetail and is used for fungal disease.
Provenance
Restaurant Mosaic
Critics Ratings
‘North-facing very old vineyards from Quinta do Carril are the main source for Batuta, but grapes from older vines (about 100 years old) near Quinta de Nápoles are also included. Mid cherry red, with aromas of dark cherry fruit and spice. Silky finesse on the palate, even though there is also a fine dry chalky quality. Served with fish, it becomes more chalky. Subtle length and elegance. There is still a good deal of fruit sweetness, balanced by the fine, dry tannins.’ -Julia Harding MW, JancisRobinson.com, 17/20 (May 2016)
‘A muscular red, with a firm, well-structured core of dried berry, tobacco and cedar flavors supported by plenty of fresh acidity. Displays good tannic grip on the finish, showing accents of baker's chocolate.’ - Kim Marcus, Wine Spectator, 90/100 (Jun 2013)
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