Gonçalves Faria Branco 2021, Niepoort
Region: Bairrada
Producer: Niepoort
António Maia Ferreira Faria was one of the most iconic Bairrada producers of the 90s. Wines such as the Tonel 5 1990 or the Reserva 1991 will forever remain engraved in Bairrada’s wine history. It is a great privilege for Dirk Niepoort, who used to distribute these wines, to work with these magnificent vineyards. Year after year, we aim to produce timeless wines with depth and character which pay homage to the late António Maia Ferreira Faria and his son João Pedro who is now in charge of the work in these vineyards.The 2017 white displays a Riesling-like bouquet: restrained, with aromas of dried fruit, smoky notes, and elements of citrus and apricot. Excellent integration of oak and time spent bottle-aging make this a serious, rich, and structured white wine. Distinct acidity rounds off this highly refined wine, culminating in a persistent, almost zesty finish.
| Volume | 75.0 cl. |
| Grape Variety | Bical and Maria Gomes |
| Drinking window | 2023-2040 |
| Alc. | 12.2% |
| Vinification | The fruit for the Gonçalves Faria Branco 2017 is sourced from various blocks of old and younger vines. It was fermented in stainless steel for 3 weeks and completed fermentation in old 1000L foudres. Malolactic fermentation took place in these same foudres where it matured for 19 months . |
| Ripening | 19 months in 1000 L vats |
Waar serveer je ’m bij?
From various plots with old and younger vines: three weeks fermenting in steel, the fermentation finished in old foudres of a thousand litres, and the malolactic fermentation in those same barrels. Then nineteen months in those foudres. A thousand litres is so large that the oak no longer gives any flavour, and a completed malo makes the acidity softer without flattening the wine. Bical and Maria Gomes, weight ten with complexity twelve: a Bairrada that tells more than it weighs.
Drie gerechten die werken
Pan-fried brill with beurre blanc
Pork tenderloin with pancetta and sage
Risotto with saffron and peas
Pork tenderloin with pancetta and sage
Risotto with saffron and peas
Vegetarisch
Pan-fried artichoke bottoms with lemon butter
Minder geschikt bij
Sharp, cold starters and anything with a lot of vinegar: the completed malo has made it too soft for those.
Voor de Portugees geïnspireerde kok
Frango assado à Bairrada com arroz de forno — farmhouse chicken from the oven with oven-baked rice
Serveren op 11–13 °C
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