Nacional Vintage Port

年份的天气条件

There is no such thing as an easy year in the Douro Valley, but although the final result was some magnificent wine, 2011 was actually particularly challenging in the vineyard and the utmost vigilance was necessary in order to produce the great Vintage Port of 2011
 
From October 2010 to September 2011 the total precipitation was 743 mm, slightly above the last 30 years average (596 mm), but much lower than in 2010 (1254 mm). 85% of this precipitation fell during the winter. This very positive factor replenished the water reserves deep down in the soil. In contrast, the weather was very dry for the rest of the year, from spring to autumn.
 
In general we could say that the 2011-recorded temperatures were not higher than those of 2010. However, there were a number of extreme conditions that characterised the climate, such as periodic heat waves, high nocturnal temperatures and strong and dry winds.
 
In April and May temperatures above 30ºC (well above average) caused three heat waves. Flowering took its course two weeks earlier than usual, profiting from the moisture from winter rains and some thunderstorms. These conditions also led to a very strong vegetative growth, hampering the work in the vineyard and to a strong pressure from oidium and mildew, which we were able fully to control.

June was very irregular. In the second half, temperatures between 30 and 40ºC resulted in a heat wave that caused grape burn, more significantly in Tinta Barroca (30%).
 
In July (very windy) and August temperatures were relatively normal offering cool nights. For more than 3 months we had practically no rain. Water was needed for proper completion of maturation. Fortunately, on the 21st of August it rained 19,6 mm at Noval, which then provided the necessary moisture for the maturation to resume its course.
 
We started harvesting the white grapes on the 27th of August. We then had another set of rain on the 1st of September. As all the weather forecasts were positive, we decided to postpone the harvest for a week to allow the vines to take advantage of this water and reach full maturity. It turned out to be a very good decision because a glorious sunshine continued for the rest of the harvest. Grapes were healthy and in excellent conditions. Once crushed in the lagares they immediately showed excellent dark colour and lovely aromas, with good sugar content and acidity. We knew at once that we were in the presence of a great year.
 
The Nacional was brought in the 10th October, made up of ripe healthy grapes, which once in the lagar showed stunning colour and concentration.