Decant: 3½ hours - 3½ hours after decanting this was the darkest of all the Crofts poured in Boston. This port had an herbaceous nose with a vaguely rose-petal floral scent to it - quite different to most of the other wines poured. A sweet, redcurrant sauce and a lovely texture greeted the tongue. Although the heat of the alcohol was quite noticeable, it never dominated the myriad of tinned fruit salad flavours. A long and lingering aftertaste that stays and caresses the mouth for quite a while. 7/7 or 91/100.
8 hours after decanting the port had faded a little. The nose had changed to be an attractive cut grass and white cherry and the tannins were now noticeable on the palate. Although the heat in the mouth had faded, this seemed to be a little simpler and less complex than when tasted earlier. The big aftertaste was welcome and faded away only slowly. 90/100. 91 points
TN: 1960 Croft Vintage Port
Moderators: Glenn E., Andy Velebil