Niepoort Bioma Vintage 2016
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Niepoort Bioma Vintage 2016 description
Niepoort Bioma Vintage 2016
- View: Color very dark purple.
- Nose: Aromas of red fruits like blackberries and plums with spices accompanied with hints of black pepper.
- Mouth: fresh sensation on the palate, with good acidity and leaving a wonderful fruity aftertaste. The finish is tannic and accompanied by a hint of sweetness.
APPELLATION: PortVINEYARD: Niepoort, located in the Douro Valley in northern Portugal, the country's most important wine region and declared a World Heritage Site by UNESCO in 2001. The vineyard, with a length of more than 80 years, covers an area 7.5 ha.GRAPES: Touriga Franca, Tinta Roriz, Tinto Dog, Tinta Francisca, the yellow ink Sousón, Touriga Nacional.
AGEING: Aged for 3 years in French oak barrels of 550 liters.PREPARATION: The grapes are harvested by hand in September. Juice extraction is made by the traditional technique of treading on granite lagares then allowed to stand with some brandy to fortify.
PAIRING: Different varieties of blue Stilton cheese or dark chocolate desserts "Queijo da Serra", raised plates, lamb, beef.RECOMMENDED TEMPERATURE SERVICE: 16-18 °CALCOHOL: 19.8 °C
More reviews about Niepoort Bioma Vintage 2016
Posted on 10/05/19 at 12.02
- View: Color Purple concentrated, almost dark.
- Nose: black fruits such as blackberries and plums accompanied by fine notes spices and black pepper.
- Mouth: Environment freshness on the palate, with good acidity and a wonderful fruity in the mouth. Final tannic accompanied by a hint of sweetness.
VINEYARD: Niepoort. Its grounds are located in the Valle de Duero, north of Portugal, the country's largest wine region, which was declared a World Heritage Site by UNESCO in 2001. The vineyard from which are extracted from the grapes you have an extension 7.5 hectares and has a history of more than 80 years.
GRAPES: Touriga Franca, Tinta Roriz, Tinto Dog, Tinta Francisca, Tinta Amarilla, Sousão, Touriga Nacional.
AGEING: is aged 3 years in French oak barrels of 550 liters.
PREPARATION: The harvest is in September and runs manually. Juice extraction is treading whole bunch as was done once and then allowed to settle with a little brandy to fortify it.
PAIRING: Different varieties of blue cheese such as Stilton or "Queijo da Serra" bitter chocolate desserts, spicy dishes, lamb, beef or a good steak.
RECOMMENDED TEMPERATURE SERVICE: 16 -18 °C
Summary of ratings
Reviews about other vintages
Reviews about Niepoort Bioma Vintage 2009
It has a dense colour. It was light but tasted like blackberries.
Reviews about Niepoort Bioma Vintage 2008
It had a very deep colour. I liked its acidity.
Reviews about Niepoort Bioma Vintage 2015