Quinta do Noval Syrah 2023

The wine is aged in French oak barrels of 225 litres for 11 months, with 54% in new barrels and 46% from barrels of one vintage. The Quinta do Noval Syrah 2023 shows a lovely colour, deeper than one might sometimes expect from a Syrah, and an intense, expressive nose, clearly marked by the character of the grape variety. On the palate, the wine proves very expressive from the attack, with ripe fruit, an ample texture and enveloping tannins that lend depth and extend the tasting. The finish is very long and confirms a wine that faithfully represents the style of the Quinta do Noval Syrah.

The viticultural season of 2022/2023 was characterised by a warm and wet winter, an exceptionally hot and dry spring, and an average summer. The vegetative cycle exhibited a delay in bud break compared to the average of recent years, then compensated by an advance of 5 to 10 days until the veraison stage due to the high temperatures recorded in spring.

The rainfall recorded at Quinta do Noval during the viticultural year (October 2022 to September 2023) was 838 mm, more than double the amount observed during the same period in 2022 (364 mm) and exceeding the 1970/2000 average by 198 mm. These precipitation data indicated a concentration of rainfall over the winter months. Budbreak occurred during the first half of March. Flowering took place between the second and third week of May, with some weather conditions conducive to healthy development.

Vinification The grapes are hand-harvested, sorted, and fully destemmed. Alcoholic fermentation takes place under temperature control at 24-28 °C in stainless steel vats, with regular pump-overs to extract colour, aromas, and fine tannins from the skins. Extraction is adjusted daily through tasting, by modifying the frequency and duration of pump-overs. Once fermentation is complete, the wine remains on the skins for a couple of days to refine the texture, then is gently pressed. Malolactic fermentation follows. The wine is then transferred to oak barrels for ageing and bottled once balance and the desired profile are achieved.