1853 King Pedro V Colheita Port -- by Whitwham’s

[Andy Velebil]

At Roy's 50th B-day party July 1, 2007

1853 Whitwham’s King Pedro V: Ok, lots of controversy was brought up about this wine, and I mean lots. The discussion was about weather this was really a Colheita from a single year or if it had been “freshened” up with a younger Colheita. It was so much darker and fresher than any Port of its age (or younger) during the whole weekend. And now that I’ve had a lot of older Colheita’s since that time, I am inclined to believe that this may be too good to be true. Yes, it was an outstanding Port and was the wine of the flight, but was it really from only one vintage in 1853???


Extremely dark color. Lots of maple syrup, carmel, hazelnuts, great explosive acidity, tons of structure, big bodied, with an extra long finish. 97-98 points.

[Eric Ifune]

I think that if the wine is that good, it's irrevelent that it was "freshened" up. It's sorta like solera Madeiras. Sometimes we want to pay a premium for the straight vintage; but for enjoyment, the soleras can be just as, or more, enjoyable.

[Andy Velebil]

I agree, just that it is billed as being from one vintage. Had they label it saying its a blend, solera, etc. then no issues.

[Roy Hersh]

I've had this only on 2 occasions and each time it is a real thrill. I certainly believe from its appearance and taste that it has been refreshed, but ultimately, who cares as Eric pointed out.

[Gary Richardson]

I tasted this in March with my brother-in-law. It was from a half bottle, but I believe it was a bad bottle. The port was heavily clouded and had a strange metallic taste. We had to discard it as it was undrinkable.

It sounds like I should give it another try.

-- Gary

[Andy Velebil]

I tasted this in March with my brother-in-law. It was from a half bottle, but I believe it was a bad bottle. The port was heavily clouded and had a strange metallic taste. We had to discard it as it was undrinkable.

It sounds like I should give it another try.

-- Gary

Yes, i'd definitely say that was a bad bottle. It really is a stunning Port and worth getting.

[Marco D.]

If one looks at Madeira, it is certainly possible. I have had many older Madeiras that were extremely youthful and dark. It depends a lot on how long it has been in barrel. The longer in barrel, the more evaporation, concentration, sweetness and color one would theoretically get. The 1850 D'Oliveira Verdelho comes to mind... dark as cola and extremely intense. But... Madeira is a different beast... different grapes, different vinification methods, etc.

Of course, one might wonder whether these older Madeiras get "freshened". I think Alex Liddell hints that this happens in his book "Madeira". I have heard of Austrailian winemakers from Rutherglen (who make similar cask-aged dessert wines) say that after about 100 years in cask, the wine is as thick as molasses and almost undrinkable... it "HAS" to be freshened with younger wine.

Good question...