In Niepoort's Bioma Tinto, we encounter a wine that captures the rocky soul of the Douro Valley with remarkable precision. Dirk Niepoort, whose family has been rooted in the region since 1842, has created an expression of Portuguese winemaking that both respects tradition and shows a modern sensibility.<\/p>\n
The 2017 vintage was produced in an exceptionally hot, dry year that put the old vines at Quinta de N\u00e1poles to the test. The grapes - a traditional blend of Tinta Amarela, Touriga Franca and Tinta Roriz<\/strong> - grow on the steep slate terraces of the Douro, where they benefit from the intense sunlight and at the same time have to search for minerals in the barren soil. This effort is reflected in the concentration of the wine.<\/p>\n On the nose, the Bioma reveals a multi-layered score of black forest berries, dried herbs and a subtle graphite note<\/strong>which comes from the slate soil. With a little contact with the air, hints of violets and a subtle spiciness are added, reminiscent of the sun-baked slopes of the Douro.<\/p>\n The palate reveals an impressive balance between structure and elegance. The moderate alcohol strength of 13.5%<\/strong> carries the wine without dominating it. The tannins are present but fine-grained - a sign of the careful extraction practised by Niepoort. The fruit is concentrated, but never overripe: Blackberries, sour cherries and a hint of wild raspberries<\/strong> are infused with a mineral vein that gives the wine freshness and length. The low residual sweetness emphasises the dry, precise character.<\/p>\n The Bioma epitomises Niepoort's philosophy of returning to traditional methods. The grapes are stomped with the feet in granite lagares - a technique that enables gentle extraction and has been practised in the region for centuries. The wine is matured in old wooden barrels, which give the wine room to develop without overpowering it with woody notes.<\/p>\n This wine calls for the rustic cuisine of northern Portugal: Grilled lamb with rosemary, slowly braised wild boar or a traditional bacalhau<\/strong> would make ideal companions. However, the moderate tannin structure also allows pairings with savoury mushroom dishes or mature hard cheeses.<\/p>\n The 2017 Bioma is a wine that not only tastes good, but also tells a story - of steep slopes, centuries-old craftsmanship and the persistent search for authenticity in an increasingly standardised wine world.<\/p>","protected":false},"excerpt":{"rendered":"Nose<\/h3>\n
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