Niepoort Redoma Tinto 2007 Front Label
Niepoort Redoma Tinto 2007 Front Label

Niepoort Redoma Tinto 2007

  • RP94
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Redoma represents the Douro as it is; wild with strong character, capable of giving us structured dark coloured wines, with good acidity full of complexity and personality, yet balanced and elegant, which develop with years in the bottle like vineyards slowly grow ing old in the area. Redoma is produced from several old vineyards located in the Cima Corgo Region, the geographic centreof theDouro region; mainly north facing ones, here we have the best of both world's concentration from the old vineyards and freshness and elegance from the high north facing vineyards. The blends in the different vineyards include Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão, and several others. At Niepoort we feel Redoma is the perfect Douro ambassador.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2007 REDOMA Tinto, retasted from bottle in the USA for the first time here, is a Douro blend from old vines (60-120 years) aged for 22 months in French oak. I really liked this Redoma, which is showing even better now than when I had it in the Douro last year. It adds a layer or two of depth to the Vertente, sports better structure, and will likely age well, as these have a tradition of doing. At roughly half the price of the Batuta, it is deeper and more complex this year. For all that, it remains graceful and elegant, in Niepoort’s style. This won’t impress with size, weight or pure power, but its mid-palate depth is better than you think at first, its balance is impeccable and it is beautifully structured. It drank beautifully the next day, its structure more obvious than ever. This is what you expect from Niepoort at his best in a good vintage. This has a pretty good chance of becoming the best ever Redoma. There were 2,578 cases produced, of which 100 were imported. It is approachable now, but for best results, hold it a year or two. Drink now-2025.
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Niepoort, Portugal
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Niepoort is an independent family business since 1842. Through five generation the business has passed successfully from one Niepoort to the next Niepoort and in most cases older and younger generation worked side by side for a long period.
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Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

MARRedoma_2007 Item# 109987

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