Crusted ports are usually a blend of one or more vintages but the current bottling of the Niepoort Crusted is all from the 2013 vintage. Vine age for these wines is between 60 and 100 years. All bunches are hand picked and then pressed by foot treading in large stone vats in the winery close to the vineyards. Fermentation is initiated naturally by the presence of natural yeasts.
Deep, dark red colour with plum, cherry and a hint of mint and liqourice on the nose. The palate is intense with real depth and fine balance. Fine tannis and dark chocolate flavour (interesting point re tannins - red grape and cocoa tannins share similar chemical characteristics) but with a remarkable freshness. Very enjoyable now but will age for 20-30 years. Enjoy with dark chocolate, blue and hard (cheddar/gouda) cheeses; spicy dishes, peppered steaks.