Niepoort Batuta 2023

Batuta is one of Niepoort's great reds, from old field-blend vines in the Douro, where Touriga Franca, Tinta Roriz, Rufete and Malvasia Preta grow side by side. These old vines, rooted in the valley's schist, draw scarce water from deep down under a continental climate with scorching, dry summers. They give low yields and concentrated grapes, capable of expressing both the power of the Douro and astonishing freshness.

The grapes are harvested by hand and ferment with native yeasts in wooden vats, followed by a long maceration of around sixty days. Malolactic fermentation takes place in barrels, then the wine is aged for some twenty months in French oak barriques, some of them new. This patient work integrates the oak discreetly, in the service of the finesse, minerality and ageing potential of this Douro.

This wine reveals notes of blackberry, blueberry, wild raspberry, blackcurrant, violet, graphite, pepper and cedar. The forest fruits harmonise with marked minerality and a discreet spicy touch. The palate, structured yet delicate, impresses with its balance between concentration and acidity, carried by silky, polished tannins, through to a long, fine and persistent finish.

Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.