2007 Quevedo Vintage Port
Posted: Fri Jul 13, 2012 2:50 pm
2007 Vinhos Oscar Quevedo Porto Vintage - Portugal, Douro, Porto (7/5/2012)
-- popped and poured --
-- tasted non-blind over a few hours on Day 1; again on Day 3 --
-- 375mL bottle; bottled in 2009 --
NOSE: Day 1: very ripe, dark, and deep fruits; black licorice; menthol; deep; brooding; serious; moderately expressive; seems to be holding back somewhat. Day 3: still dark-fruited; still brooding; hint of some kind of spice --- black pepper?; oak?; charred BBQ? Still deep, and shy.
BODY: lots of find sediment present (little dab of sludge stuck to the cork, too); dark ruby-purple color of great depth; full bodied.
TASTE: Day 1: blackberry and boysenberry; a bit earthy; moderate French oak presence(?); strong tannin; sweet, but quite drying; 19.5% alc. well-hidden, although it eventually did poke through a very little bit on the finish; nice acidity is deeply embedded; seems quite stacked, and in need of lots of cellar time to fan out; paired very well with homemade Buffalo chicken mac-n-cheese. Significantly better (completely different) than a taste I had of the same at the Tasting Room a couple months ago. Day 3: sweet; fine tannins are quite drying; alc. poking through more today than on Day 1; moderate oak; concentrated dark purple fruits; was better on Day 1, but this is still better today than the sample I tasted in the Tasting Room.
B: 50, 5, 13, 16, 8 = (92+ pts.)
Posted from CellarTracker
-- popped and poured --
-- tasted non-blind over a few hours on Day 1; again on Day 3 --
-- 375mL bottle; bottled in 2009 --
NOSE: Day 1: very ripe, dark, and deep fruits; black licorice; menthol; deep; brooding; serious; moderately expressive; seems to be holding back somewhat. Day 3: still dark-fruited; still brooding; hint of some kind of spice --- black pepper?; oak?; charred BBQ? Still deep, and shy.
BODY: lots of find sediment present (little dab of sludge stuck to the cork, too); dark ruby-purple color of great depth; full bodied.
TASTE: Day 1: blackberry and boysenberry; a bit earthy; moderate French oak presence(?); strong tannin; sweet, but quite drying; 19.5% alc. well-hidden, although it eventually did poke through a very little bit on the finish; nice acidity is deeply embedded; seems quite stacked, and in need of lots of cellar time to fan out; paired very well with homemade Buffalo chicken mac-n-cheese. Significantly better (completely different) than a taste I had of the same at the Tasting Room a couple months ago. Day 3: sweet; fine tannins are quite drying; alc. poking through more today than on Day 1; moderate oak; concentrated dark purple fruits; was better on Day 1, but this is still better today than the sample I tasted in the Tasting Room.
B: 50, 5, 13, 16, 8 = (92+ pts.)
Posted from CellarTracker