Noval Black
Darker and denser than the forbidden forest, Noval Black is bounding with aromas stretching from rich licorice to juicy blackberries –scents that echo on the palate in a way that fills every corner of the cheeks and gums. This is a picture of full bore Port that combines Noval’s signature elegance with a brooding complexity that leaves a wonder in its wake. 19.5% alcohol by volume
Wine review by Nicholas Livingston, December 2010
Luscious berry fruit and chocolate with a suave and supple texture. Very well balanced, and seemingly well-behaved, but only on the surface. There is some wickedness in there too. This seems to be a very good answer for anyone who thinks that Port is for elderly British gentlemen. This baby has got nightclub and hook-up written all over it!
-Tasting note by BH, February 2010
"A revolutionary new style of port from one of the world's legendary estates. BLACK is bursting with seductive aromas and flavors of juicy red fruits and sweet spice. Enjoy slightly chilled before dinner or as an indulgent treat with a piece of chocolate at any time."
-Vintus
Christian Seely, Managing Director, explains why he has created BLACK: "I have always wanted to make a Port wine that would be a clear expression of the Noval style, accessible as a wine that could be poured by the glass, no aging and no decanting necessary, just a tremendous glass of Port. Over the past 15 years we have undertaken a huge program of replanting in the historic vineyard of Quinta do Noval, replanting over three-quarters of our 360 acres of vines, all with the great noble varieties such as Touriga Nacional, Touriga Franca, Tinto Cao, and others. The result of this work means that we now have a wealth of superb fruit to choose from each harvest, and it is this that has enabled us to produce the Port wine that goes into Noval BLACK."
Food Pairings
"No longer is port pitched solely as an after-dinner drink. Bottles such as Graham’s Six
Grapes, Croft Pink, Warre’s Otima 10-year-old and Noval Black, at around $20 or under, are all about aperitifs and mixology.
My two favorites are Noval
