Late Bottled Vintage Port by Quinta do Noval

All in all, my tastes when it comes to wines, in terms of broad wine categories, are rather banal: I favor whites and reds, the sparkling that is frequented without too much seriousness, sweet wines only rarely but with attention, a dislike for rosés, little else. So every adventure beyond this perimeter is a bit of an exploration. And it is normal that, when experience is lacking, everything that is good but perhaps not excellent, makes a positive impression.

This is to say that I do not have precise parameters to evaluate the 2016 LBV of Quinta do Noval, whether it has more or less complexity compared to its peers, whether it has a good quality-to-price ratio, etc. I know for sure that it attracted me greatly and, like so many other little frequented styles (the late harvest gewürztraminer of Meyer-Fonné, the Recioto of Valpolicella, the Geyserville for California, and so on), this venture outside the usual routes fascinated me.

Where does it come from, how is the 2016 Late Bottled Vintage Port of Quinta do Noval made

First of all, it must be said that the Quinta do Noval Late Bottled Vintage 2016 is indeed an LBV (Late Bottled Vintage), that is, a Vintage Port with a longer aging. What changes? Vintage Port needs many years in the bottle to best express itself and, not being filtered, must be decanted before tasting. The LBV, instead, ages in barrel for four to six years and is ready to drink already at the time of commercialization; if filtered, it does not require decantation. The difference between the two types is therefore in the greater accessibility of the LBV compared to the Vintage. Both are produced only in exceptional vintages.

The 2016 vintage represented a challenge for the viticulturists of the Douro Valley: a warm winter with abundant rains gave way to a torrid and dry summer. The vines endured, but the ripening was slowed until the providential rains of mid-September. From that moment, the cycle resumed under ideal conditions, leading to a perfectly calibrated harvest, which began on September 19 under a shining sun. The result was healthy, mature, and incredibly concentrated grapes.

As is traditional, the grapes were foot-stomped in the “lagares” (large stone vats) of the Quinta, with a three-day fermentation to extract the maximum of organoleptic qualities. The blend includes the native Douro varieties: Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, and Sousão, which give the wine structure, depth, and an aromatic range. The aging of 4 years in tonéis—large wooden casks over 30 years old—allows the wine to evolve without acquiring excessive woody notes, maintaining the purity of the fruit and the freshness of the terroir.

With 19.5% alcohol and 92 g/l of residual sugar, the Quinta do Noval LBV 2016 is a generous but balanced Port, with a well-calibrated acidity (4.4 g/l, pH 3.58) that gives drive and vivacity.

My Impressions of the Late Bottled Vintage Port of Quinta do Noval

In the glass, the Late Bottled Vintage Port 2016 of Quinta do Noval presents itself with a ruby red with garnet shades, a sign of its prolonged aging. The nose is not particularly rich in nuances, but it clearly expresses the typical richness of Port in a pleasant and direct way: kirsch, cloves, and a balsamic note create an enveloping profile.

On the palate, the body is velvety, with a great concentration of fruit, but without ever becoming opulent: its nature is that of a soft and welcoming wine. Here more evolved nuances emerge, with notes of coffee beans, while still maintaining a freshness that gives it lift. The alcohol is noticeable, but not in a heavy manner: it makes the sip tremble, generating energy in the mouth. The tannins are soft, still present, but more structural than starring, supporting the wine’s balance.

The finish is of extraordinary length and is marked by a savoriness that contrasts with the sweetness of the rest of the sip, creating a fascinating play of balances. On the palate, the notes of coffee and dehydrated fleshy red fruit remain once again, leaving the lips with a dry and intriguing sensation. The pairing with gorgonzola proved interesting: initially the wine followed the sweetness of the cheese, then it exalted the more pungent and spicy component of the cheese, making it a successful and harmonious combination.