Niepoort Moscatel do Douro 20 ans

This Niepoort cuvée is born in the Douro Valley, in northern Portugal, at Quinta de Nápoles, in the Cima Corgo. The old Muscat à Petits Grains vines, farmed by the house since 1920, cling to schist and granite hillsides between 400 and 500 metres. The continental climate, tempered by an oceanic influence, brings hot, dry summers balanced by the coolness of the altitude, preserving the natural acidity of the grape variety.

The grapes are harvested by hand and then fermented as whole bunches in traditional lagares, before fortification brings the wine to 20% and retains a large part of its natural sugars. Ageing takes place 10% in French oak barriques and the rest in old 500-litre casks known as pipas. A base of old wines is blended with more recent vintages to bring freshness, with an average age of twenty years.

This wine reveals notes of orange zest, candied orange peel, dried apricot, walnut, toasted almond, orange blossom, honey and caramel. The floral nuances of Muscat melt into the oxidative complexity born of the long ageing. The palate, round and bright, unfolds a generous sweetness kept taut by lively acidity, through to a long, fragrant finish of great freshness.

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.