Catalog

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

Redoma represents the tradition of Douro wines. An authentic wine, with character, set on a firm but fine tannic base, civilised by a "Bordeaux-style" ageing process.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

Batuta, produced only in the best years (2018, the smallest harvest since 2000, is described as exceptional in Portugal), is made from a selection of the best 70 and 100 year old vine grapes on schist soils. With its minerality, velvety tannins and seductive freshness, it is the flagship of the entire Niepoort range.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

Charme, based on Tinta Roriz, is a selection of the best barrels expressing the elegance and complexity of the coldest terroirs of the Rio Pinhão Valley in the heart of the Douro. The aromatic freshness magnificently envelops the fruit and gives tension to an intense and persistent whole. With its freshness and morello cherry aromas, this rare wine has Burgundian accents.

When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).

By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.

Black is the classic, full-bodied soy sauce, 50% wheat and 50% soy, aged 18 months in oak barrels. 

When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).

By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.

White is a rare soy sauce, 90% wheat and 10% soy, macerated and aged for 6 months in stainless steel tanks, with a milder, more delicate flavor. Both sauces can be refrigerated for 3 months after opening.