should i buy these ports?

bshakey · Post by **bshakey** » Thu Dec 15, 2005 1:35 pm

I have come into contact with someone who has a collection of ports for sale... he purchased them from an importer about 9 years ago. Since that time they have been stored on their side in a wine rack (not a proper wine cellar) in a closet.

These ports include 1977's, 1980 and 1983's... a mixture of labels, about 20 bottles in all. Price has yet to be determined, but it's not a question of reduced price for risk, but would they be flawed regardless now because of lack of proper storage?

Temp would fluctuate I would guess between 65-75 degrees and humidity I would have no guess at.

Thanks

Mike Kerr · Post by **Mike Kerr** » Thu Dec 15, 2005 1:59 pm

Maybe see if you can purchase one bottle from him and try it out, or maybe (even better) share a bottle for free with the understanding that if it tastes unspoiled, then you'll take them at whatever price you agree on?

I'm sure it can be approached and phrased appropriately, but given the storage conditions I can't see why he won't let you try one before you commit.

Mike.

Tom Archer · Post by **Tom Archer** » Thu Dec 15, 2005 2:03 pm

If that is really the limit of the temperature fluctuation, then they might be OK, but bear in mind that day/night fluctuations are much more significant than winter/summer changes.

Best bet is to check the levels (light a candle and look at it through the neck while jiggling the bottle slightly) - for wines of this age they should still be in the neck of the bottle - then try a couple of bottles before you commit to buying the whole lot.

Alternatively, if you don't owe the guy any favours, suck air through your teeth while shaking your head and offer him $200 for the lot :twisted:

bshakey · Post by **bshakey** » Thu Dec 15, 2005 2:31 pm

I've been in this gentleman's house many many times and I can attest that temperature is always within the range I desribe--now, humidity levels are something entirely different.

A plus is that they were in a cupboard/closet that has rarely if ever been opened in that time, so it's always been dark.

Another point to note is that neither the gentleman or myself are very 'proficient' port drinkers... not in the sense of being able to consume (which I do a lot of lately!), but in discerning 'how' something should taste versus how it does taste.

Not being in a temperature controlled environment, how would these VP's differ from how they would be in a temperature controlled environment for the past 9 years.

Regards,

Derek T. · Post by **Derek T.** » Thu Dec 15, 2005 3:18 pm

Bernard,

I'm quite sure there are vast quantities of port drunk around the world which have had a worse time of it than these bottles you describe.

If your plan is to drink these bottles within the next year or so then I'd ask to try one. If it tastes nice to you then buy the rest and drink them. Port, like any wine, is only as good as the taste buds of the person drinking it. If you like it - buy it. It matters not what others think it should taste like.

My only caution would be if you plan to keep them for an extended period. I don't think this would be worth the risk.

Derek

alec · Post by **alec** » Thu Dec 15, 2005 7:23 pm

Hey Bernard,

I have to agree with Derek; if one tastes good then you might have yourself a deal for short term.

bshakey wrote:A plus is that they were in a cupboard/closet that has rarely if ever been opened in that time, so it's always been dark.

Hmmm, well, sorta. Yes, they've been kept in the dark but there's also been no airflow, and as someone mentioned the humidity may have been a problem. A friend of mine kept several cases of cabernet for nine years in good temperature/humidity conditions and it's all gone to hell. Culprit? He left them stored in styrofoam capsules in boxes which never got air.

So keep an eye out for rotted/dried corks before laying out cash.

--A

KenBirman · Post by **KenBirman** » Mon Dec 19, 2005 7:30 am

If you plan to drink these wines "soon" (say within the next five years), I would offer your friend a deal: you'll jointly open one bottle, say one of the 1977 ports, and will evaluate it relative to expectations. Pick a wine you know from other settings, or where there is a wealth of data available on how a bottle should taste, and don't freak out if the cork is a mess -- even younger bottles often suffer from dry corks that crumble. If that random wine is good, go for it (but negotiate a low-end price, since your friend will probably be quick to agree that these storage conditions were poor).

So this gives you several ways to abandon the plan: he doesn't agree to open a bottle, or it doesn't perform as expected, or he can't come to grips with fair pricing...

Post by **Roy Hersh** » Wed Dec 21, 2005 11:05 pm

Many fine suggestions above!

I only have one thing to add and that is IF you proceed in buying these bottles, you must be aware that the temperature at which you describe (for the moment, I'll ignore humidity) ... will significantly impact the long term storage prospects of these bottles.

That said, for the right price and given they are still drinking to your satisfaction, buy 'em at a low market price. But plan to drink them by the end of this decade.

Often times the storage conditions effect on mid-range to older VPs is not detectable immediately. But it does not take long once these have moved and resettled to find out how they are drinking. Worst case scenario, pick a bottle or two and either invite someone from this BB that lives close to you or ship to a person that you trust ... to taste them and provide you full disclosure of their condition. There are many ppl here that have palates that can provide you the details you need to make the purchase decision.