2025 Niepoort Vinho Verde 'Nat Cool'

A blend of Azal, Arinto, Avesso, Trajadura and Loureiro farmed organically and biodynamically on granite soils in the Lima Valley subzone of Lousada. Hand harvested, fermented with native yeasts. The wine was made according to the old-fashioned method: a few grams of sugar were retained in the wine so that it would ferment again in bottle. Malolactic fermentation also took place in bottle. 10.6% alcohol. 

This is another fun new project from Dirk and Daniel Niepoort. This is a lightly cloudy, lightly fizzy and bone dry Pet-nat-esque Vinho Verde has aromas and flavors of green apple, lime, lemon and pears, with light florals, a saline streak and just a tiny bit of very pleasing yeasty funk. Racy acidity and low alcohol make this easy to pair with anything. 

There is a revolution happening in the Douro, and Dirk Niepoort is leading the troops. For centuries this part of Portugal has been known only for its port, but today, many of these Portuguese winemakers are beginning to make red and white table wines with the same grapes that have traditionally only been used for ports.

Dirk was born in 1964 to a traditional Port family that has been in business since 1842. The first wine Dirk participated in making was the Niepoort Vintage Porto of 1987. At the time, the family owned no vineyards, and had to source all its wine and grapes from other growers. Since then, he took over the management of the winery and set to purchasing top, old-vine, steep vineyards to secure top quality grapes. He also started a project of making dry wines, from these prized, generally north-facing vineyards. Today, the Niepoort family owns 80 hectares of vines in the Douro, all farmed organically, incorporating some biodynamic principles as well.