Style: Port – Full bodied, sweet and rich
Crusted Port: is selected from wines of Vintage quality, from two or three harvests, undergoes no fining or filtration prior to bottling and is released three years after bottling. As the name suggests, Crusted Port creates a natural deposit in bottle, therefore it is important to decant it before serving. This Port is most appealing in its youth but will also benefit from several years of ageing, during which the bottle should be stored lying down.
Tasting Note: Rich and aromatic with aromas of dark plums and cherries. The palate is silky and structured with a flavour hint of dark chocolate. Seductive and rewarding, a superb wine to drink now or to age for several decades.
Grape: Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
Food Pairing: Partners well, dark chocolate desserts. Cheddar, Gouda and Brie cheese. Spicy dishes with red meat, game, lamb, veal, and pepper steak
Producer: Niepoort, Winemaker Dirk Niepoort and Nick Delaforce
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. Through through innovation, ripping up the rule book, diversifying, maintaining tradition Niepoort have an enviable reputation.
Region: Douro Valley
Bottle Size: 75cl
Oak: Large old wooden vats
Low Sulphur: Yes
Vegan Friendly: Yes
Vegetarian Friendly: Yes
Press/Review: 91 points in Robert Parker
17 points, Julia Harding, jancisrobinson.com, Oct 2019 Crusted is usually a blend of two or three vintages and this December 2014 bottling (there were two in December – the month and year of bottling are given on the front label) is mainly 2013 and 2012 ports from Vale de Mendiz and Pinhão Valley vineyards (the earlier 2014 bottling was mainly 2011 and 2012). Vines aged over 60 years and over 100 years. Grapes were foot-trodden with 100% stems in lagares in Vale de Mendiz prior to being aged in large old wooden vats. Dirk Niepoort describes this rather self-deprecatingly as ‘offcuts of vintage port’. As the name suggests, it throws a sediment. Total production was just 10,000 litres. Slightly deeper colour, less brightly crimson, than the LBV 2014 but still deep. Lovely floral notes as well as all that Douro dark fruit. Spice and celery salt. Firm, compact tannins, al dente. Freshness is all there but it is underneath the generosity of the fruit and thus not so obvious. Firm but succulent. Richer than the LBV but equally perfectly balanced. Sweetness of fruit and rounded tannins make this delicious with the salty blue cheese. And it is great with the cheddar, which is sweet and strong and really nutty and becomes more creamy with the port.
Serving Temperature: 12º C