1983 Dow's Vintage Port

[Glenn E.]

Cross-posted from http://www.fortheloveofport.com/ftlopfo ... f=1&t=5917

1983 Dow's Vintage Port
Tasted blind at Roy's house on 8/31/2008

Inky dark in the glass with a reddish tone; holds its color as it thins out from the center until it gives way and becomes pinkish near the rim. This port just looks solid, and my mouth is pre-puckering for the expected tannins already.

Some cooked tomatoes on the nose, but not fully stewed. I don't think it is unpleasant, but Roy mentions that the presence of tomatoes is usually a sign of a heat damaged bottle. Black currant and blackberry dance in the glass as well. After letting the glass sit for a few minutes, some sandalwood and tar can be detected.

Concord grape leads off in the mouth, which is almost creamy. The tannins are powerful but not overbearing and - given the creamy sensation - seem strangely smooth. They leap to the fore when you swallow, though, and there's the punch I'd been expecting. Even so, it's not as puckering as I'd expected, nor do I feel like I've been in a desert for a week.

The finish is very long and pleasantly smooth. It consists primarily of dark berries which slowly fade to nothingness.

To me, this bottle clearly had some age on it, but it was so dark that it didn't seem like it could be too old. It also felt like it must be a better-known house, but on the sweeter side. My guess was a 1991 Graham's. It just felt like a teenager, but one that was a little more sophisticated. I was surprised to find out it was a Dow's because I thought Dow's was supposed to be on the drier end of the spectrum, and this bottle was far from dry.

[Todd Pettinger]

I was surprised to find out it was a Dow's because I thought Dow's was supposed to be on the drier end of the spectrum, and this bottle was far from dry.

It's funny you mention this, because in my recent post on the Dow 1985, I said just about the same thing:

...it was the most fruity and expressive wine of the evening. The palate was explosive with vibrant grapes and a touch of maraschino cherries. The acidity was prevalent, but kept in harmonious balance with a beautiful sweetness as well. Although you hear folks talk of the Dow house style as being dry, I found that this VP was a touch dry, but not super dry like I almost found myself expecting.

[Andy Velebil]

There was some talk recently about Dow's newer vintages not being quite as dry as their older VP's. Don't know if that is true or not, or just a result of such intense fruit with younger VP's masking some of that dryness. An interesting question, and one I've added to my list to ask about, is if Dow's is notching back the dryness to appeal to a wider audience. Hopefully I can find out and let you know.

[Eric Ifune]

The bottle I opened about a month ago seemed to have the classic Dow's dryness. I thought it quite good.

[Todd Pettinger]

An interesting question, and one I've added to my list to ask about, is if Dow's is notching back the dryness to appeal to a wider audience. Hopefully I can find out and let you know.

That is an excellent question - one I would likely ask myself if I could some how find a way to afford to go on a trip to Portugal with you great folks. I fear it may be several (read 15) years before I can afford this as the youngest Pettinger is not scheduled to begin high school until then :? :?

[Michael Whitehead]

tasted twice in the last 3 months with consistant notes of: nose of black cherry, black tea & blackberries. palate of figs plums cherries & chocolate. my impressions are that these two were fully mature...