- Quinta do Noval
- Touriga Nacional / Tinta Roriz / Tinta Barroca
- 2019 - 2042
- Case size
- Available Now
Goedhuis, May 2009,
Quinta do Noval is always a bit different from other Ports in that structurally it is more like a red wine than a dessert wine with its vinous flavours and dry finish. Its inviting deep ruby-purple colour leads to a balanced, refined palate of dark chocolate, crunchy red cherries and black currants. Super sleek and smooth. According to the grapevine, Nacional has not been made, so all those illustrious grapes will be blended into this single cuvée.
Wine Advocate, February 2010,
The 2007 Quinta do Noval Vintage Port is a star of the vintage. Dense purple-colored, it gives up an already complex aromatic array of lavender, Asian spices, incense, and an amalgam of black fruits with a hint of chocolate in the background. Plush and mouth-filling, this large-scaled Port manages an uncanny blending of elegance and power. Long and savory in the finish, it will continue to blossom for another 20+ years and drink well through its 50th birthday if not longer. One of Oporto's famous names, Quinta do Noval decided not to produce its flagship Nacional bottlingin the 2007 vintage. The two Ports it has chosen to release are first class in their own distinctive styles.
Quinta do Noval
Port is made in the Cima Corgo, Baixo Corgo and Douro Superior districts of the Douro Valley in the north of Portugal. The summers are hot and dry and the climate becomes more continental as you move further east towards the upper Douro Valley. Here temperatures often exceed 40 degrees. The Douro Valley has steep hillsides with terraces, which is not only aesthetically pleasing but is also extremely useful for making quality wine. The schist soils aid in drainage and have become very important to port production, so much so that much of the Douro table wines have been relegated to granite soils. The six main grape varieties used for port production are Touriga Nacional, Tinta Cão, Tinta Roriz (Tempranillo), Tinta Barroca, Touriga Francesa and Tinta Amarela. There are another 42 grape varieties that are permitted but these six are considered to be the noblest ones, each adding something different to the blend. After the harvest the grapes are trodden, often by foot but more often by machines, in giant lagars (troughs). Port is a fortified wine so during fermentation ‘brandy' (not actually brandy but a grape-distilled spirit) is added to increase thealcoholic strength to around 17-19 % abv. This leaves a sweet, red fortified wine with lots of vibrant fruit. There are many different types of Port from the Basic Ruby Ports, through to Tawny Ports and LBVs, to probably the most famous of all Vintage Port that can take 20 years to reach its peak. When mature, Vintage Port is a unique tasting experience with warm, concentrated spicy-fruit flavours and a superb length that just goes on and on.