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Quinta do Noval : Vintage Port 2013

Duriense - Porto - Rosso - 19.5° Quinta do Noval Quinta do Noval 2013 4002/13
  • Parker : 95
  • J. Robinson : 17,5
Wine Advocate-Parker :
The 2013 Vintage Port is a blend of 20% Touriga Nacional; 10% Tinta Roriz and 70% old vines (of which Touriga Franca and Tinta Roriz predominated, the winery noted), and it was aged for 18 months in wood. It comes in at 94 grams per liter of residual sugar. This 2013 completes Noval's unusual trilogy of declared Vintage Ports in 2011-2013. The quality justifies the declarations. Showing more concentration than the fresh 2012, also reviewed, this is pointed, powerful and intense, with serious grip on the finish. The initial impression of lushness fades quickly, because this is all about the power just now. You shouldn't even think of approaching it now. This will need a consumer with a cellar and some patience. That patience should be rewarded in time. All that said, by the end of the week, after some six days open, it actually started becoming more approachable. It wasn't quite as intense as the 2011 or as open as the 2012. Falling in the middle, it will certainly need time to come into full balance and become more expressive. It will reward your patience.
Prezzi scontati
€ 84,70
Declinaison:
Il prezzo del prodotto può essere aggiornato in base alla selezione
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EUR 465.0 Millesima In stock

Quinta do Noval, come ogni anno, tutti i vini che Millésima vi propone furono comprati direttamente nella proprietà.

Wine Advocate-Parker :
The 2013 Vintage Port is a blend of 20% Touriga Nacional; 10% Tinta Roriz and 70% old vines (of which Touriga Franca and Tinta Roriz predominated, the winery noted), and it was aged for 18 months in wood. It comes in at 94 grams per liter of residual sugar. This 2013 completes Noval's unusual trilogy of declared Vintage Ports in 2011-2013. The quality justifies the declarations. Showing more concentration than the fresh 2012, also reviewed, this is pointed, powerful and intense, with serious grip on the finish. The initial impression of lushness fades quickly, because this is all about the power just now. You shouldn't even think of approaching it now. This will need a consumer with a cellar and some patience. That patience should be rewarded in time. All that said, by the end of the week, after some six days open, it actually started becoming more approachable. It wasn't quite as intense as the 2011 or as open as the 2012. Falling in the middle, it will certainly need time to come into full balance and become more expressive. It will reward your patience.
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