LBV is aged for 4 to 6 years in large oak barrels and vats. The winemaking and ageing methods are made from a selection of full-bodied and high quality red Port Wines, from a single year. LBV is a category of Port Wine that became popular in the 60s, of the last century, and that came to fill the gap that existed between Ruby and Vintage Ports. The ageing time to which LBV is subjected, allows it to be matured and rounded, and can be drunk young, right after bottling.
Tasting Notes
Dark ruby colour with a red edge, in the aroma highlighting dark chocolate in combination with wild fruits and a character of spices. In the mouth it is a medium-weight wine, with a firm structure and acidity that provide superb freshness, leading to an alcoholic finish where the spices stand out. This wine is great to drink now, with great freshness and prime fruit in the spotlight, but it could also benefit from storage in the cellar for a few decades. It pairs well with chocolate desserts, especially dark chocolate. Cheddar, Gouda and Brie cheeses. To accompany spicy dishes of red meat, game, lamb, veal and pepper steak.
Vinification
The year 2019 will be remembered for intense heat and historically low precipitation levels. Despite the dry weather, flowering and budding developed under favourable conditions and, in August and September, high temperatures during the day and cool temperatures at night allowed for uniform and gradual ripening. The decision to start harvesting early, at the perfect ripening moment, allowed the grapes to be received in ideal conditions with fantastic natural acidity . The harvest at the Vale de Mendiz winery began on August 24, under perfect weather conditions, with the musts showing an intense color and a strong character. The last grapes were harvested on September 26th.
Endnotes
Producer: Niepoort
Denomination: Porto
Region: Douro
Vineyards: Vinhas da Pisca, Vale do Pinhão and Ferrão
Average Age of Vines: 70 years
Soils: Schist
Grape Varieties: Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others
Acidity: 4.8 g/L
pH: 3.63
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