"Os Mestres" means "the masters" in Portuguese - a name that points directly at the two men behind the bottle, who met in a cellar on Madeira to taste their way toward a shared blend.
Expert's Description
Niepoort Barbeito Os Mestres is a Portuguese fortified wine (Madeira) from the island of Madeira, bottled at 19%.
The wine is a collaboration between Dirk Niepoort, fifth generation of the Douro-based house founded in 1842, and Ricardo Diogo of the equally family-owned Madeira house Barbeito. The two tasted their way through a series of casks in Barbeito's cellars and put together a blend of Sercial, Verdelho and Tinta Negra, sourced from vineyards on Madeira's north coast, close to the salty ocean breeze.
The blend is aged in used French oak casks, a method that lets the grapes' own character speak without new wood weighing too heavily on the wine's natural freshness and acidity.
The collaboration is unusual in Portuguese wine terms, as it brings together two distinct fortified wine traditions - Douro Valley Port and ocean-influenced Madeira - into a single bottle carrying both houses' names.
Tasting Notes
Nose
Dried apricot, macerated fruit, a touch of aniseed and a hint of caramel.
Palate
Medium-bodied and slightly dry, with a lively acidity that balances the natural sweetness of the Tinta Negra grape.
Finish
Long and saline, with lingering notes of dried fruit and a fresh, almost citrus-tinged close.
Specifications
Name: Niepoort Barbeito Os Mestres
Winery: Niepoort
Region/Country: Madeira, Portugal
Type: Portuguese Madeira (fortified wine)
Grape varieties: Sercial, Verdelho, Tinta Negra
ABV: 19%
Size: 50 CL
Ageing: Oak casks (used, French)
EAN no.: 5601519746608
Serving suggestion: Serve at 12-14°C in a small Madeira or Port glass, as an aperitif or with hard, mature cheese
Flavour Profile
Saline · Dried fruit · Medium-dry · Complex
Did You Know?
Madeira is one of the few wines in the world historically heated on purpose during ageing - originally an accident of long ship voyages through the tropics, which later became a permanent part of the island's winemaking tradition.
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