Nacional 2003 Quinta do Noval

Tasting Notes

The first thing that surprises is its density. Black fruits, dark cherries, figs and a savory note of licorice and warm slate dust. Foot-treading gives subtle, chewy rather than blocky tannins. The wine has the warmth of alcohol, brought up to 19-20% but hidden under the fruit. The finish is mineral, slightly salty. Still primary. Patience is required.

Grape Varieties

Nacional is a field blend in which the grape varieties are planted together and picked together rather than vinified separately. This blend typically includes:

• Touriga Nacional: with an aromatic structure.
• Touriga Franca: structure and dark fruit.
• Tinta Roriz (Tempranillo in Spain).
• Tinto Cão.
• Sousão: acidity and color.

The vines are ungrafted and self-rooted. Rare in Europe after phylloxera.

Cellaring Potential

Drinkable from about 2025 to 2060, perhaps even longer. Store in a stable place at 12-14°C. Decant a few hours before consumption. With time, the main aromas of black fruits are replaced by aromas of leather, dried figs and tobacco.

The Producer

Quinta do Noval is the only historic port to bear the name of its own vineyard and the only port to produce a vintage port solely from its own harvest. This is important. Most shippers blend quintas. Noval does not, and since AXA Millésimes bought the estate in 1993, the estate has declared Nacional only when the quality is undeniable. Notably, Nacional has been declared in years when the standard vintage was not. This level of discipline, we believe, is what makes Nacional what it is.

Terroir & Climate

Nacional's vineyards are located in Cima Corgo, northeast of Pinhão, the center of high quality port wine production. The defining feature here is the shale (xisto), which breaks vertically, allowing the roots of the vines to penetrate deep in search of water. In a region with hot, dry summers and little rainfall in July and August, these deep roots are essential for survival. The terraces face in different directions and range in elevation from 100 to 500 meters.

Winemaking

Nacional is produced in the same way as port wine was two centuries ago. The grapes are placed in granite tanks called lagares and foot-trodden. Human feet can extract color and tannins from the skins without crushing the seeds. Then aguardente (a grape spirit with 77% alcohol by volume) is added to stop fermentation, locking in the natural sweetness and fortifying the wine to around 20% alcohol. The wine is then aged in old wooden vats for about 18 months before bottling.

Food Pairing

Vintage Port is the wine that completes a meal. The classic combination with Douro still holds true today:

• Stilton or other aged blue cheeses
• the salt reduces the sweetness.
• Walnuts and dried figs
• Dark chocolate, ideally 70% or more.
• A plain plate of aged hard cheeses is also good.

Serve at 16-18°C (61-64°F), slightly lower than room temperature. Decant at least 2 hours before serving to bring out the aromas and separate the sediment.