For The Love Of Port

• NV S. Leonardo Porto Old Tawny Port "60" - Portugal, Douro, Porto (4/5/2017)
  Perhaps the best tawny port I've ever had. Expensive, but there is no doubting the quality here. There is a cornucopia of dried fruits here, with raisins, figs, apricots, prunes, etc. Complicating notes of almonds and citrus. What really drives this wine into the "WOW" category is the laser-like, lip-pursing, electric and juicy acidity that thunders through the sweetness. Outstanding length. So luscious, rich yet focused. Simply outstanding. (97 pts.)

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Such an amazing wine. I also just friended you on cellartracker, in case you're wondering who the invite is from


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WOW is right

Fantastic wine! The balance between the sugars and the acidity is perfect, so even though both are cranked up to 11 the Port remains in balance as the intensity soars. I tell people that this is quite possibly the single greatest Port that they'll ever taste, simply because anything else at this level is unobtainably rare and expensive.

I can only guess what the 100 year tawny is like...

Marco D. wrote:I can only guess what the 100 year tawny is like...

It goes up to 12.

Glenn E. wrote:I tell people that this is quite possibly the single greatest Port that they'll ever taste, simply because anything else at this level is unobtainably rare and expensive.

And I've found some of the older more rare Ports to be too concentrated and not as enjoyable. Cranking it to 11 or even 12 might be good, but 15 can be too much.

Marco,

Would I steer you wrong?

I'd love to know your thoughts on this. You mentioned it was likely the best Tawny Port you've ever experienced. We all know the laser focus of the acidity in this and being a Madeira guy, you had to love this one. So what kept you from going any highter than 97 points? Honestly, I am just curious ... what about this wine, kept it from being a 98 or 99 for you?


See you in a week my friend!

I think it all comes down to the fact that I have been spoiled... er... privileged to taste some very profound Madeiras with even greater depth, length and acidic punch (the 1880 Barbeito Malvasia comes to mind). Having said that, this S. Leonardo 60 year old is memorable and I can't wait to try the white version.