This Vintage Port 2016 is austere and tannic with reserve yet polish and finesse that is hard to come by. Blackberries, blueberries and hazelnuts and some fresh currants. Full-bodied, off-dry and extremely polished and focused. Only 175 cases made. Great length. Layers of tannic power. Perfect wine again. James Suckling May 2018
The word "Nacional" refers to the fact that the vines are Portuguese vines growing in Portuguese soil with no foreign root stock, and are therefore "attached to the soil of the Nation". During the late 19th Century, the best vineyard of Noval was saved from the Phylloxera outbreak that destroyed most European vines, through intense fumigation. Rather than grafting the vines to American rootstock, the standard practice to give resistance to the Phylloxera aphid, the vineyard survived with their original Portuguese rootstock – hence the name, ‘Naçional’. The legendary Naçional is made from a 6-acre parcel of ungrafted vines, which when declared will only produce 200-300 cases, instantly becoming the most sought-after port in the world. Many vintages of Naçional are considered as the finest ports, and some of the finest wines, ever made.
Food-Pairing
A delicious digestive, but can also be accompanied by rich old cheeses, dark chocolate or chocolate mousse.
Grapes: Touriga Nacional, Touriga Franca, Tinto Cão
Grapes are trodden by foot to obtain the must, then during fermentation macerate to obtain the best possible extraction in the lagares, the traditional stone vats from the Quinta. It is matured for 18 months in wooden casks in the air conditioned cellars of the Quinta, at the demarcated region of the Douro Valley before bottling.
Alcoholcontent
19,5%
Store & Serve
Serve at cellar temperature at 12 - 15ºC.
Decant before serving. Can be kept for up to 2 days after opening.
Critics & Awards
100/100 - James Suckling, www.jamessuckling.com Tasted May 2018
98+/100 - Neal Martin, vinous.com Tasted June 2018
97/100 - The Wine Advocate Mark Squires Tasted July 2018
19,5/20 - Richard Mayson, www.richardmayson.com May 2018
18/20 - Jancis Robinson MW OBE Tasted May 2018