For The Love Of Port

There's something about Quinta da Foz that has always intrigued me, but I do not know why. Maybe because it's in the bullseye of port country, right at the mouth of the Pinhao as it enters the mighty Douro. This is the last declared port that Calem produced as a family before selling off their business of 139 years, so I feel like I'm drinking history. These days, Quinta da Foz grapes go to Quinta do Noval.

1st night: Dark garnet all the way to the rim. In the decanter, reticent nose of black plums and clove, with a hint of woodsmoke peeking through after about 30 minutes. At +5 hrs, this has opened up a bit, revealing a big and rich port that is certainly in line with the character of the '94 vintage. On the palate, blackberry and dark plumskin with liquorice and black pepper at the back end. Flavorful finish with good grip and a hint of tar.

2nd night: Hasn't budged an inch. A bit sweeter but more closed and alot of spirit sticking out.

5th night: There's that liquorice again. Also a hint of iodine on the nose. Seems to have settled down on the palate and is more integrated. Blackberry profile with a complement of anise, iodine, and gnarly briar on the back end.

9th night: In it's prime now. Superb nose of black cherry and plums with a hint of molasses. Deep, rich, and fleshy on the palate with the distinctive liquorice and medicinal notes. Nutty and long finish.

I'd give it 90 pts overall. I opened this way too early. It's got many years ahead of it.

Kurt,
Did you decant this and then kept it in the decanter throughout your tasting period, or did you initially decant and then poured back into the bottle?
I prefer to savor my port over several days but find myself stressed when opening VP and end up drinking it v quickly so as not to let it go bad... prob sometimes before it is at its peak.
Miguel

Miguel, now that is blast from the past. I always 'double decant' VP after pulling the cork, i.e. decant for 4-6 hours then pour back into the bottle.