Rich aromas and flavors of crushed berries, red fruits,sweet spices and raisins meet structured tannins. The finish is long and harmonious.
Steve Tanzer 96 points - The 2007 Late Bottled Vintage Port is a blend of 40% Touriga Nacional, 20% Touriga Franca and 20% Tinta Roriz and 20% Tinta Cao, aged in Douro in used tonels. It comes in at 91 grams per liter of residual sugar. It was bottled in November 2012. This opened a touch disappointing. It has ripe, but lively tannins and a fresh, completely charming feel to it. However, considering how often I’ve loved wines from this vintage, it just seemed far too understated for this big vintage. I made a point to retaste the next day (and often for several more) and it was like dealing with a different wine. It fleshed out, became a bit livelier and more intense, but most of all it showed off rich, utterly delicious flavors. If it doesn’t have the intensity of the 2005 in Noval’s vertical, it does everything else beautifully and I tried not to swoon on Day 2. On Day 3, it was a oddly understated again on opening and the ’05 once again seemed far superior, but the tannins kicked in, the wine gripped the palate again with air, and it became rich, chocolaty and more complex. Overall, it sings nicely.
As one of the oldest port houses, Quinta do Noval is unique in that most of the ports are made from estate-grown fruit and, notably, all of the vintage Noval wines are from the single Quinta do Noval vineyard. As Robert Parker writes in his 2005 book, The World’s Greatest Wine Estates: “Quinta do Noval is unusual among the great traditional Port houses in that it emphasizes the importance of the vineyard. The aim is to produce classic Vintage Ports that are harmonious and elegant expressions of Quinta do Noval’s terroir. Strict selection in the vineyard, low yields, and strict selection again in the tasting room result in a small production.”
|This single vineyard blend of Tinta Roriz, Touriga Francesca and Touriga Nacional is produced in limited quantities and only in vintage years. The fruit is crushed by foot, fermented in custom made lagares at Quinta do Noval and aged for 4 ˝ years in old wooden vats.