Search found 6360 matches
- Wed May 15, 2024 10:39 am
- Forum: Port Tasting Notes
- Topic: DR Very Old White Port
- Replies: 0
- Views: 41
DR Very Old White Port
(Bottled 2021.) Smells of cream soda, honey, apricot, fenugreek, sweet mango, and cantaloupe. Incredibly sweet flavor with a little wood character. Really nice, but the sugar is straightforward and overpowering the other flavors. Later this tasted more like vanilla cream and improved. And chilling f...
- Wed May 15, 2024 10:35 am
- Forum: Port Tasting Notes
- Topic: S. Leonardo "60" Tawny Port
- Replies: 0
- Views: 31
S. Leonardo "60" Tawny Port
(Bottled 2017). Deep spirit and mahogany in the aroma, along with sweet sugars. Deep and thick in the flavor, with molasses without the sulfur, and sugar syrup. Later the aroma suggested walnut and balsamic wood, without the acetobacter. This improved and was even thicker later. 96 points. A good, b...
- Wed May 15, 2024 10:31 am
- Forum: Port Tasting Notes
- Topic: Confraria do Vinho do Porto 40 Year Old Tawny
- Replies: 0
- Views: 31
Confraria do Vinho do Porto 40 Year Old Tawny
Very light spirit shows up for the first aroma, and is followed by some honey and wood, perhaps Cyprus. Lighter bodied. A little musty later. This is really nice, but suffers against a line-up of outstanding wines. 93 points. (19 Nov 23)
- Wed May 15, 2024 10:27 am
- Forum: Port Tasting Notes
- Topic: 1952 Burmester Colheita
- Replies: 0
- Views: 24
1952 Burmester Colheita
(Bottled 2019.) Presents a more subdued aroma than the previous wines, with a little floral character, and some spirit. Swirling makes the aroma a little more solventy. Wonderful balance of acidity and flavor. But not as complex as the 1937 Kopke. 94-95 points. (19 Nov 23)
- Wed May 15, 2024 10:24 am
- Forum: Port Tasting Notes
- Topic: 1937 Kopke Colheita
- Replies: 0
- Views: 17
1937 Kopke Colheita
(Bottled 2017.) Like the 1957 Kopke colheita, this wine was also spirity in the aroma, but the varnish character was lighter. Then there was some sugar aroma. There is more sugar complexity than most of the other wines tasted, with some caramel, treacle, and brown sugar. Great acidity, nicely in bal...
- Wed May 15, 2024 10:20 am
- Forum: Port Tasting Notes
- Topic: 1952 Kopke Colheita
- Replies: 0
- Views: 24
1952 Kopke Colheita
(Bottled 2011.) Aromas of a musty cellar with some wood dust. It tastes a bit musty too, but nicely integrated. Medium-heavy bodied, and syrupy. Lots of acidity, suggesting orange. The mustiness is not a detractor, and thus this was a really great wine. 96 points. (19 Nov 23)
- Wed May 15, 2024 10:17 am
- Forum: Port Tasting Notes
- Topic: 1957 Kopke Colheita
- Replies: 0
- Views: 24
1957 Kopke Colheita
(Bottled 2019.) Spirity Pledge lemon furniture polish aroma, with brown sugar as well. Tastes of orange, pear, and marmalade. Lighter bodied. Warm in the finish. 94 points. (19 Nov 23)
- Wed May 15, 2024 10:14 am
- Forum: Port Tasting Notes
- Topic: 1963 Kopke Colheita
- Replies: 0
- Views: 22
1963 Kopke Colheita
(Bottled 2012.) Tangy sweet and sour aroma, then woody. Not as much acidity as the previous wine (1966 Kopke colheita), but the acidity is more integraty into the body and flavors which overall are very nice. A great wine. 95 points. (19 Nov 23)
- Wed May 15, 2024 10:12 am
- Forum: Port Tasting Notes
- Topic: 1966 Kopke Colheita
- Replies: 0
- Views: 22
1966 Kopke Colheita
(Bottled 2019.) Smells of cinnamon, spice, orange, Belgian candi sugar, and cedar. Strong, biting acidity, then comes the wave of sugar—brown sugar, with orange and tangerine. This is so tangy. The sugar is nice, but not overly complex. Later I noticed a pecan aroma. 94+ points. (19 Nov 23)
- Wed May 15, 2024 10:08 am
- Forum: Port Tasting Notes
- Topic: 1983 Ramos Pinto VP
- Replies: 0
- Views: 36
1983 Ramos Pinto VP
Dark color with a little brown tint, much like the 1983 Gould Campbell tasted immediately prior. Deep cellar aroma, with apple butter. Medium heavy body with a long, tangy, persistent finish. Also tastes like a sugar syrup, perhaps molasses without the sulfur. Maybe treacle? Quite nice overall. 93-9...
- Wed May 15, 2024 9:58 am
- Forum: Port Tasting Notes
- Topic: 1983 Gould Campbell VP
- Replies: 0
- Views: 47
1983 Gould Campbell VP
Dark color with a little brown tint. The aroma suggests a hint of mustiness, and it isn’t distinctly expressive. There is some old cellar and leather, and it smells of acidity, not balsamic, but possibly a plainer vinegar. It was still musty later, maybe like pot pourri. There is strong Port flavor,...
- Wed May 15, 2024 9:54 am
- Forum: Port Tasting Notes
- Topic: 1983 Graham VP
- Replies: 0
- Views: 39
1983 Graham VP
Dark garnet color. Smells of grape, Concord grape, also with sweet black currant artificial berry, and mulberry. It was still grapy later, and tasted that way too. Sweet and tangy, with some blueberry flavor as well. 92 points. (18 Nov 23)
- Wed May 15, 2024 9:52 am
- Forum: Port Tasting Notes
- Topic: 1983 Taylor VP
- Replies: 0
- Views: 25
1983 Taylor VP
Best clarity in this group of wines (compared to 1983 Quarels Harris and Dow), with a light garnet hue. Later I noticed a lot of sediment in the bottom of the glass. Subtle aroma with a little spiciness, and dried red fruit roll-up. Light mint. Quite sweet, and not spirity, this does not fit the Tay...
- Wed May 15, 2024 9:42 am
- Forum: Port Tasting Notes
- Topic: 1983 Dow VP
- Replies: 0
- Views: 24
1983 Dow VP
Fairly brown in color on the red-brown spectrum, with some cloudiness and suspended sediment. Totally different than the previously tasted wine (1983 Quarels Harris), with aromas of sweet fruits, cotton candy, caramel, and crème brûlée. (Yes, those aromas came out of a VP!) There was also an aroma l...
- Wed May 15, 2024 9:37 am
- Forum: Port Tasting Notes
- Topic: 1983 Quarels Harris VP
- Replies: 0
- Views: 41
1983 Quarels Harris VP
Very dark color, with a little brown; overall, garnet. Aroma reveals alcohol warmth, dark fruit, black currant, chocolate, cola, and perhaps sassafras. Nice medium body, with a medium finish. Lots of berry in the flavor, with some orange citrus in the background. Sweeter later, with flavors of boyse...
- Wed May 15, 2024 9:31 am
- Forum: Port Tasting Notes
- Topic: 1963 Graham VP
- Replies: 0
- Views: 20
1963 Graham VP
TCA or some bad funk in the first whiff. This was still there later, leading me to think this was corked. When tasted, I got retronasal TCA effects. Not scored. (18 Nov 23)
- Wed May 15, 2024 9:29 am
- Forum: Port Tasting Notes
- Topic: 1963 Taylor VP
- Replies: 0
- Views: 21
1963 Taylor VP
Deep dark wood aroma, mahogany with varnish; along with some old candy, possible fig, and prune. When tasted, it was thicker bodied than the first wine (1963 Cockburn), with leather, mint, and alcohol warmth. Coating the mouth, this has a long finish, but there is not enough interesting flavor there...
- Wed May 15, 2024 9:26 am
- Forum: Port Tasting Notes
- Topic: 1963 Cockburn VP
- Replies: 0
- Views: 17
1963 Cockburn VP
Chemical aroma, and musty; but both of these are light. Also smells of cherry Sucrets, black pepper, and orange; and the chemical character is fading. There is some darker red fruit too, dried black plum, and some cinnamon. The taste is really spicy, with cinnamon and dates. Medium bodied and reason...
- Fri May 10, 2024 8:53 am
- Forum: Port Forum
- Topic: service order for a vertical of VP
- Replies: 11
- Views: 286
Re: service order for a vertical of VP
It is going to be tough no matter what. My inclination is (A) thinking of a large age range like 1970-present. In this case the palate killing would be large, and that 1970 subtle. But let's say this is a tight vertical of younger wines, like 2011-2021. The palate killing will be less of a factor, a...
- Thu May 09, 2024 12:46 pm
- Forum: Port Tasting Notes
- Topic: NV Casa de Sta. Eufemia Porto 10 Year Old Tawny
- Replies: 1
- Views: 112
Re: NV Casa de Sta. Eufemia Porto 10 Year Old Tawny
I find this one surprising for just a 10 year old. I would have expected the color and flavor to be more red fruit based. Did it seem baked at all? Do you think there were white grapes in the blend?