Redoma & Batuta – A Niepoort Vertical

Rare fine wines from a Portuguese pioneer

“Dirk Niepoort is unafraid to push boundaries, and he doesn’t much care if he ruffles a few feathers along the way. He is a Burgundy lover, respectful of tradition, of terroir, and of his enviable holdings of vines. He championed fine reds in the Douro long before it was fashionable, and in a region sometimes known for richness and ripeness, he has pioneered a style that rests its quality on elegance and energy. Tasting these wines after a few years in bottle is a revelation: they show how sensational Portugal’s finest can be, and together they offer a rare opportunity not to be missed.” – Joanna Locke MW

The Society is delighted to present a vertical of Dirk Niepoort’s Redoma and Batuta – rare, aged treasure for you to savour


Symington Altano White 2016 will be served on arrival

(a) Redoma Branco

Niepoort Redoma Branco 2013

The grapes used for the Redoma Branco come from old vines growing on the right bank of the Douro River, at an altitude of 500 to 600 metres. The predominant grape varieties are Rabigato, Códega do Larinho, Viosinho, Donzelinho and Gouveio. The mica schist soils in which these vines thrive lend the resulting wines plenty of minerality, elegance and vibrant freshness. (£17.50)

(b) Redoma Tinto Vertical

Redoma was Niepoort’s maiden Douro red, first produced in 1991 with the aim to capture these old vineyards’ wildness in an elegant food-friendly style.

1. Niepoort Redoma, Douro 2011: A gorgeous, suave wine whose wild cherry and fragrant floral aromas are complemented on the palate with admirable density, refined tannins and a deft touch of oak. A red that shows both the generosity of this great vintage and the elegance of the Niepoort style. Now to 2025. (£29.50)

2. Niepoort Redoma, Douro 2008: A wine that blossoms in the glass, with enticing red-fruit notes leaping out and continuing onto the palate, accompanied by spicy garrigue-like complexity. Framed by fine tannins and finishing with great length, this is a superb effort. Now to 2024. (£29.50)

3. Niepoort Redoma, Douro 2007: Considering its age, the 2007 Redoma offers remarkably sweet, lush fruit, complemented by the beginnings of spicy, savoury, developed notes, and showing fine balance between presence and freshness. This is more than capable of coping with stronger herb-infused dishes. Now to 2022. £(29.50)

(c)Batuta Vertical

This is only produced in the best vintages, and from very old vineyards at 350-750 metres above sea level, which ensure freshness and balance. The name means conductor’s baton, neatly reflecting Dirk’s minimal-intervention approach of simply guiding the wines through the cellar.

1. Niepoort Batuta, Douro 2011: A finely crafted young wine with a beautiful purple-fruited perfume and a certain mineral complexity. Velvety texture and ripe red-and-black cherry fruit deliver both power and elegance on the palate. The tannins are friendly but also imbue the wine with the structure for a long life, and the finish is long and intense. Superb. Now to 2030. (£50)

2. Niepoort Batuta, Douro 2008: The 2008’s firm structure and fine, chalky tannins make it a wine to decant and serve with hearty fare. With air, its dark-chocolate and cherry-liqueur aromas blossom and make for a rewarding, rich red. Now to 2028. (£50)

3. Niepoort Batuta, Douro 2005: Deep blood red, with aromas of wild cherries and kirsch and hints of dry spice and pencil lead, this displays power without heaviness, and rich, complex flavours of blackcurrant, cloves and spices, leading to a long and elegant finish. Now to 2024. (£50)


Post-tasting Supper

Classic beef bouginnon with creamed mustard mash French kale with pancetta with a deep wild mushroom and cider sauce
Prats & Symington Prazo do Roriz 2016
Homemade lemon tart with homemade gin, lime and lemon sorbet mint chard and fresh berries
Tea and coffee with mints

Date & Time: Thursday 1 March 2018, 7pm

Tickets: 28 on sale now at £40 each inclusive of a two course supper with wine (guests £45). Optional 2 places without supper are available at £25 each. A deposit of £15 is payable at reservation.

Note: Reservations are accepted only with a non-refundable 30% deposit. Balance payments are refunded only if cancelled tickets are resold


  • “Fantastic! I have noted it. I do hope I can make it.” – Dirk Niepoort, 7th August 2017


  1. Bent, G
  2. Botwright, Ian
  3. Botwright, Elizabeth
  4. Buckley, Rob (30/8/17)
  5. Chave-Cox, J
  6. Chave-Cox, R
  7. Dias, B
  8. Dias, R
  9. Durant, David
  10. Durant, Patricia
  11. Gamble, T
  12. Gamble, S
  13. Greenwood, Jane
  14. Joslin, A
  15. Joslin, C
  16. Lees, David
  17. Longman, Judith
  18. Murphy, Carol
  19. Murphy, Peter
  20. Owen, G
  21. Owen, R
  22. Scullian, D
  23. Scullian, S
  24. Shore, J
  25. Shore, P
  26. Stewart, A
  27. Stewart, E
  28. Trewhella, Jane


  1. O’Conner, P
  2. O’Conner, F
  • Fish main course 2
  • Gluten free 1

(Chef informed 15/2/18. He wrote: “No problem Bernard, the main is gluton free. I’ll sort out a desert and let you know. How does cod fillet with a lobster sauce sound?”)


Updated 23 February 2018