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Niepoort Lagar de Baixa Baga is a wine that was created out of the passion that Dirk Niepoort has for the Baga grape variety. The wine is the result of the combination of old and young vines, producing a complex and serious red wine, but with some youth and vigour.
Niepoort Lagar de Baixa Baga is produced in the Bairrada wine-growing region, which is located in the Beira province of Portugal. Wine has been made in the Bairrada region since the 10th century, and it is famous for the Baga grape variety. Dirk Niepoort occasionally makes excursions outside of his Douro home, which has led to collaborations in the Dao, Bairrada, Jerez in Spain and Vinho Verdo.
Dirk has been hunting down small parcels of Baga from very old vines throughout the Cantanhede sub-region. The wines produced are light in colour and alcohol (the 2013 is 11.5% abv), but will have huge ageing potential. This wine is made at Quinta de Baixo, which Niepoort purchased in December 2012.
The grapes for the Niepoort Lagar de Baixa Baga come from a mixture of old and young vineyards in the Bairrada region, which are planted on calcareous-clay soils. The vineyards have an average age of 20 years old.
Niepoort Vinhos may be small, but it is a very well-regarded Portuguese wine producer with a rich history dating back to 1842. The company was founded by Franciscus Marius Niepoort from Holland and has been family-owned for generations, currently led by the visionary Dirk Niepoort, the fifth generation. Niepoort’s three children, Daniel, Marco and Ana, have all entered the family business. In particular, the eldest son, Daniel, has been involved in winemaking at the company since 2020.
Niepoort wines and Ports are available to buy at Fareham Wine Cellar.
From Niepoort:
“The Lagar de Baixo is a pleasant and versatile wine which will appeal to everyone. Violet glints peek out from its overall lively and bright appearance. The nose reveals aromas of red fruit such as cherries and red berries, which are complemented by herbaceous and floral notes and spicy hints from the barrel ageing. On the palate, the structure is delicate and very elegant. It finishes long with a lingering acidity.”
Try with venison dishes, game like partridge or wild boar, pork and bean stew, baked cod, dishes with beans or pulses (red kidney beans, lentils).
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