1966 Sandeman Vintage Port

[SEAN C.]

The 1966 Sandeman was surprisingly spicy and peppery in the mouth. This was followed by a cranberry taste, a bit of nutmeg and some mint. The color was a medium ruby in the glass with a orange edge and was much darker than most Sandeman's I have had from the 60's. The '66 Sandeman is not a blockbuster from the vintage but a good everyday drinker if it can be had at a decent price. I would not recommend aging this one for the "long haul".

Sean C. 92/100

[Roy Hersh]

I have owned quite a few of these. They either showed nicely or some had a serious hot streak. A tale of two sides of the coin.

[Henrik Lilja]

Had the 1966 Sandeman vintage port in june 2008 during a tasting in a private wineclub:
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We also tasted 1966 vintage port from Croft and Dow.

The color was like a golden colheita - no "darkness" at all as Sean experienced. Very thin yellow-colored - almost totally transparent - with just a lillte tiny hint of "red edge". Seemed very fragile!
In the beginning we couldn't find any nose at all - and I mean NO NOSE AT ALL! Panic! But slowly the aromas developed in the glass. Not a block-buster monster nose - but a very fragile, delicate and sofisticated nose. And it was nice - surely a lot of pepper - but also orange-notes and confectionery. This was followed by a taste of almonds, sweet-orange, liquorice and just a hint of apricot. A bit tawny-like. Glad I didn't had this one blind - that would have been pretty! :help:

I would rate the Sandeman vintage port 1966 slighty better than Sean 93-94p. Compared with the Croft and Dow 1966 vintage port I prefer Croft.

Best regards
Henrik Lilja
Member of the The Danish Port Wine Club est. 1981

[Andy Velebil]

having had a moderate number, but not a lot, of Sandeman VP's from the 1960's most have been at peak or just a little past their peak. Luckily some recent bottles showed amazing youth for Sandeman of their age. But I assume that is more the exception than the rule...someone with more experience with them will have to help out on that assumption.