Artisan Vineyard Notes
Characteristics: 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."
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 Black, which spends about three years in a barrel, and Otima, a 10-year-old tawny. They are mere youngsters when compared with the kind of ports people spend hundreds of dollars on. But I enjoy the freshness and lively fruit that you find here.
Just like many other now-neglected spirits and wines, port played a big role in cocktails
before Prohibition. The Port Sangaree, with port, soda water, sugar and grated nutmeg,
is a cocktail as old as they come.
Port also was used interchangeably with other fortified wines in the old days. Substitute
port for vermouth in a martini, for instance, and you’d have the Coronet cocktail. If you
added a dash of orange bitters to that, you’d have the Princeton cocktail. And if you
used Old Tom gin instead of dry gin, you’d have a Union League.
As a cocktail ingredient, port mixes best with all kinds of brandies, generally either a
cognac or an apple brandy like Calvados. I find port also works well with spices and herbs, ginger beer and pears.
I’ve been excited to rediscover port as part of my regular cocktail bar."
article by Jason Wilson, The Washington Post, February 28, 2012
Noval Black Port Cocktail Recipes:
2 oz Noval Black Port
½ oz lemon juice
½ oz simple syrup
Muddle the strawberry with the simple syrup, then add the rest of the ingredients. Shake with ice and fine strain into a Collins glass, filled with ice. Top with 2 oz Club Soda. Garnish with a cucumber wheel.
Black & Stormy
1 oz Noval Black Port
1 oz Goslings Black Seal Rum
1 oz House Ginger Beer
½ oz lime juice
½ oz simple syrup
Shake with ice and garnish with a lime wheel skewered to a piec of candied ginger and a blackberry.
Black Singular Sangaree
1½ oz Noval Black Port
¾ oz Cognac VSOP
½ oz orange liqueur
2 dashes of orange bitters
Stir with ice and strain into a chilled glass. Top with 1½ oz Champagne. Garnish with an orange twist.