NV Sandeman Ruby Port

[Ray Barnes]

I don't know if I had a bad bottle or am having a bad day or both. When I uncorked the wine this afternoon, the wine was almost closed on the nose - even there was little bouquet coming from the open bottle. It almost smelled as if it was stale. The label describes the wine has having plum and berry notes. I would agree and add these notes are neither long nor rich. I hate to say that it tastes like a cheap bottle of port, but am at a loss for any other choice of words for the time being. At $21.45 Cdn, I cannot recommend this decidedly mediocre offering. The Duke of Clarence madeira was far more enjoyable for close to the same money. Not recommended as a Christmas gift - except for someone you do not like.

Santaxman

...and what did my bloodshot eyes did I see, but eight drunken reindeer, caught in a tree...

[Roy Hersh]

What you describe aromatically is known as "bottle stink" and is not uncommon. Even though this is a cheap ruby Port, pour it into a decanter for 8 hours or so and then put it back into the bottle. Revisit it later in the evening and see if that has made the difference. I would not be surprised. Thanks for posting your impression Ray!

[Ray Barnes]

Thank you Roy I will give that a try. I had not considered the possibility that bottle stink could apply to a presumably young wine as well as an older one. You learn something new every day - even a cold, wintry day like this one.

Cheers,
Santaxman

[Todd Pettinger]

This post reminds me that I have to give this Port a fair chance again. I had a very similar experience as you did Ray thinking "ugh... how horrible" except that I also remember a severe amount of heat/spirit.

I will try the decanting for 8-24 hours as well to see if that changes an already-poor impression of this Ruby.

[Ray Barnes]

I have to retaste it - and if I live through the experience, will make further comments.

[Ray Barnes]

A few days after opening the bottle, I can confirm the stale odour is gone. On the other hand, there has not been much of a development of other more aromatics to replace it. The finish is a bit longer and maybe smoother, but there remains a lack of flavour complexity. I really need to find a decanter not being used as a vase to see what if anything this wine may be able to offer. Otherwise it may be fair to conclude that the wine, after a slow start, is reaching a running standstill.

For better or worse I am toasting Roy's acclaim from the wine trade - which is very hard-won and undoubtedly well deserved - with what I have. And for those who may suspect I am trying to curry some favour on the photo contest, travelling anywhere, with my wife anticipating major surgery early in 2009, is the furthest thing from my mind. I work maybe 60+ hours a week at my business pretty much the whole time, and appreciate the efforts of singularly dedicated, dutiful people regardless of whatever anyone else may or may not say. I know this about Roy, he puts everything he has into this place, and we here are lucky for that.

Sante,
Ray

[Glenn E.]

Yeah, the basic ruby ports typically aren't all that complex. I'm usually pretty happy if I can find one or two aromatics or flavors that I can identify.

However, that doesn't make them bad. Their simplicity often makes them easy quaffers, so I typically keep a couple of half bottles around for Port emergencies.

[Andy Velebil]

Ray,

Thanks for the TN on this Ruby. I know people open these types of inexpensive Ports more often than people post about, which is rarely, and more often than they drink an old VP so it's great to see a TN on this. I hope others do the same as it's just as important to get TN's on the less expensive Ports too.

[Glenn E.]

...it's just as important to get TN's on the less expensive Ports too.

I'm settling in with a glass of the Ferreira Duque de Braganca to exactly that!