LBV 2008

Deep ruby colour, with a complex and concentrated aroma of red and black fruits. Notes of pepper and dark chocolate. On the palate it shows great concentration and volume with a firm structure but a superb soft silky texture.

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NIE023
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This is perhaps the most iconic of our Ports. Dirk Niepoort calls it the "younger brother" of the Vintage Port, once the origin of the grapes and vinification methods are identical. Both are made from a selection of full-bodied wines of high quality, produced in a single year. The time this wine spends in large wooden vats ageing (4 years) allows it to mature and settle down, being ready to drink young and right after bottling.

VINIFICATION

The grapes used on the production of LBV 2008 are from selected parcels of vineyards with low yield in the Cima Corgo region of the Douro valley. Grapes were trodden in stone lagares and the wine was then transferred to Vila Nova de Gaia cellars where it matured in large wooden vats. At Niepoort the tradition is to bottle the LBV’s four years after the harvest to retain all the freshness and fruit, characteristic of these wines.

TASTING NOTES

Deep ruby colour, with a complex and concentrated aroma of red and black fruits. Notes of pepper and dark chocolate. On the palate it shows great concentration and volume with a firm structure but a superb soft silky texture. The great acidity provides freshness and balance to the wine. Long and pleasant finish. The wine can be enjoyed now, and will become more complex with further cellaring for a couple of decades. To fully benefit from its qualities we recommend it be decanted before serving. Serve with soft cheeses, mild blue cheese, dark chocolate desserts or even a pepper steak!

TECHNICAL INFORMATION

PRODUCER

Niepoort (Vinhos) S.A.

REGION

Douro

SOIL TYPE

Schist

VINEYARDS

Vinha da Pisca, Vale do Pinhão and Ferrão

AVERAGE VINE AGE

Over 70 years

GRAPE VARIETIES

Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão and Tinta Roriz and others

VINES PER HA

4000 to 6000

HARVEST PERIOD

September/October

HARVEST METHOD

Hand picked

FERMENTATION

Stone lagares / Foot Treading

BOTTLED

2012

AGEING

Large old wooden vats

RESIDUAL SUGAR

93

ALCOHOL

20

BAUMÉ

2.9

PH

3.61

TOTAL ACIDITY

4.54

PRODUCTION

Aprox. 80.000 bottles

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