For The Love Of Port

So, for the holiday issue of the Good Life magazine we did a Champagne feature with magnum bottles (1.5 L) The web page of the Top Shelf article http://www.app.com/goodlife/Winter2007/topshelf/topshelf.html Check the bottom of this page above for the making of Top Shelf video with the penguins runni...

Are they tawny like meaning thinner and sweeter? I prefer FULL, think VPs.
I respect your opinion Roy, I'd rather pass on a $100 bottle if it will be tawny like.

OR maybe I go buy the Gould Campbell 77s I found for $75?
Are those mature and ready? I read some TN on the site and it seemed they could use more time.

Roy, thanks for the info! So you think I should pass on the 60 and 63 VPs?
I am looking to buy 2-3 MATURE VPs for under $100. (probably a difficult task!)

Thanks for the input guys. I need to check if these 60s are trully in stock or are just listed as "ghost" inventory.

I have never had a 60s VP so I am excited about trying one.

Possibly found a 1963 Cockburn VP for $91. Have to confirm availability though.

Is the Cockburn 60 a real luscious, deep, cherry taste profile VP? I kind of an impartial to those. Thick, viscous, deep, cherry, blackberry-like.

Cockburn 1960 VP $100
Taylor 1980 VP $80
Warre 1980 VP $80

I havent tried a 60s VP yet, so that once has piqued my curiosity.

I 2nd the opinion on this VP. I got it for $20 so I thought of it as an excellent bargain for a '97 VP. Overall it's good, lots of fruit and good depth, I think it could use some more cellaring. It was a tad bit hot even after 48 hours.

I think I'll go and buy a few more at $20 a pop.

Hmm, it's a shame I really like the crusted and would love to try more than the Churchills and Dows I have found in the US.

The LBV I am drinking right now is the 95 Warres, the Dows crusted 99 is much better to me.

Is there a general consensus on what people prefer here?
I am DEFINITELY a bigger fan of crusties so far. I have tried 2 crusties and 2 LBVs. All sampled after 24 hrs decanting. The LBVs were less bodied and not as think as the crusties. Am I nuts?

I recently found this and a 1998 Dow's Crusted port. I decanted the 1999 for 4 hours and sampled it, drank most of it after 24 hours, and one final glass at 48 hours. Overall, lots of dark fruit flavors and heavy blackberry notes. Very deep and a bit heavier than my only other experience with a crus...

I'll grab one at $75 and see that I think, if I like it enough I'll go buy a few more. I can't imagine it's that often that I can be drinking a quality 1977 VP for $75.

I found this 77 vintage of GC for $75.
Considering your review would that make it a BUY at that price?

After trying the Noval unfiltered LBV 1999 (bottled in 2005) I think I preferred the Churchills crusted 2000. I sampled them weeks apart (possibly had something to do with it) and decanted each for 4 hrs on first taste and then 24 hours on next taste. The crusted seemed softer and more enjoyable. Ma...

When the sediment is too fine, unbleached muslin (from a fabric store) does the trick. Perfect, I just ordered some online. I was kind of getting tired of the funny looks when I asked for cheesecloth at 3 different places! Regarding tawny, I have had 3 different 10 yrs and I am not going to say the...

I will. I am going to call a few places and see who has it.

Where can I get cheesecloth??

Hmm, I filter the sediment using something this, is this ok?

http://www.shop.com/op/~Wine_Decanting_ ... sourceid=3

I finished off the Churchhill's crusted last night after over 24 hrs of decanting. Definitely softer after the extended decanting period. Is it good to decant the crusted and unfiltered LBVs? I figured it couldn't hurt. Am I in the minority of people that do not like tawny ports? (especially now tha...