At a glance

Producer

Quinta do Noval

Region

Douro, Portugal

Grape variety

Touriga Nacional (predominant grape), with other traditional Porto varieties

Wine type

Fortified

Body

Full-bodied and Bold

Sweetness

Sweet

Typical price

Very high ($800 - $1200+ per bottle)

Tasting profile

Dense blackberry, blackcurrant, dark chocolate, violet aromas, strong tannic backbone

Evolution: Will develop complex tertiary aromas like leather, tobacco, cedar over decades

At peak: Silky texture with integrated tannins, profound complexity, and long finish

Structure

Acidity

Medium-high, balancing sweetness

Tannins

Very high, firm and gripping

Alcohol

Typically 20% ABV

Aging potential

50+ years, classic age-worthy Vintage Port

Drinking window

Peak drinking

2040 to 2055

Optimal window

2030 to 2060

Current status

Still very young and powerful, developing complexity

Current condition

Tightly wound tannins and rich concentrated fruit, needs extended cellaring

Quinta do Noval Nacional is revered for exceptional concentration and structure. Vintage 2017's superb balance and phenolic ripeness create ideal conditions for very long aging, with optimal drinking starting around 13 years post-harvest and extending well beyond 40 years due to the wine's tannin and acidity structure combined with fortification preserving it.

Food pairing

Pairs well with strong cheeses, blue cheese, dark chocolate desserts, and game meats; also excellent as a contemplative after-dinner drink.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften tannins and open complex aromas for better drinking experience

Sustainability

Sustainability score: 7/10

Integrated pest management, water conservation efforts, selective hand harvesting, minimal chemical inputs

Quinta do Noval maintains responsible vineyard management in the Douro terroir promoting soil health and biodiversity. While not fully organic or biodynamic, combined efforts in energy and water conservation contribute positively. Export transport adds to footprint but is mitigated by focus on long-lived wines consuming less packaging per year of aging.