|Brilliant dark red appearance with a refined, silky, vinous aroma and subdued fruit .Well structured on the palate with wonderful elegance and finesse ; medium sweet with a lengthy finish.
At our Port winemaking facility, in Vale de Mendiz, the grapes for Bioma are trodden entirely by foot with 100% stems. After fortification with fine brandy, the Port is left to settle over the winter. Springtime sees the wine transferred to our winery at Quinta de Nápoles and racked into pipas (the classic 550 litre lodge pipe). For the classic Niepoort Vintage, and most other vintage port, the wines are transferred to Vila Nova de Gaia, and aged in large vats. Using pipas instead of large vats was inspired in the "old days” when England shipped wines in pipes. Furthermore we bottle Bioma "Vinha Velha” in the third year after the harvest, rather than the second. This results that we offer Bioma one year later than the classic Vintage Port. In 2015, the Douro was blessed with rather cooler conditions, and later harvest, which were excellent conditions for the concept of Bioma "Vinha Velha”. The finished wine is super-bright, with fantastically expressive fruit, and a strong base of minerality
Concentrated black currant jelly aromas lead on the powerful nose. The tannins are concentrated although the intensely perfumed character of the fruit is likely to be delicious. Acidity at the end balances this over-the-top wine.
The 2015 Bioma Vinha Velha Vintage Port is a field blend from old vines (80+ years) in the Pisca Vineyard. It comes in with 119 grams per liter of residual sugar. This is marvelous, and I liked it even a bit better than the regular Niepoort Vintage Port, also a star of this vintage. Very hard edged but even more flavorful, this has fine concentration for the year, plenty of power and the capacity to age a long while. This year it leans a little more to power than big fruitiness, but it has everything, including this vintage's freshness. It will require some patience, though, unless you're a masochist. I'd try it around 25 years of age, even if approachable earlier, as it may be. This is set for release in February 2018. It was not bottled when seen, so consider this a preview. Right at the moment, it looks like a Wine of the Vintage candidate. Drink 2030 - 2070.
||Mark Squires, Wine Advocate (232), August 2017