1999 Smith Woodhouse LBV Port
Posted: Thu Apr 08, 2010 4:06 am
Bottled in 2003, unfiltered/traditional.
Tasted 2010/04/08
Deep burgundy color. Decanted off a lot of very fine sediment. Upon opening; very tight, not much on the nose, extremely firm and tannic.
20+ hours later, it's opened up a lot. Ripe berries like redcurrants coming through , sweet marzipan with chocolate (julemarsipan for you Norwegians), a hint of wood. Feels very heavy and solid, still very firm tannins on the finish with a lot of heat. I think this could use some cellar time. That being said, I like it dry, but I would like the tannins and alcohol to integrate a bit more. For now this is a 89-90 points for me.
I don't know how well it would age, I'll just try and see.
Day 3: A big change. Tannins are much softer, and a taste of liqourice and honey-like flavour is coming through. The nose hasn't changed much, feels a little softer overall with less alcohol. Still very firm, but the softened tannins help a lot, and I'll give it 91 today. Very good.
Tasted 2010/04/08
Deep burgundy color. Decanted off a lot of very fine sediment. Upon opening; very tight, not much on the nose, extremely firm and tannic.
20+ hours later, it's opened up a lot. Ripe berries like redcurrants coming through , sweet marzipan with chocolate (julemarsipan for you Norwegians), a hint of wood. Feels very heavy and solid, still very firm tannins on the finish with a lot of heat. I think this could use some cellar time. That being said, I like it dry, but I would like the tannins and alcohol to integrate a bit more. For now this is a 89-90 points for me.
I don't know how well it would age, I'll just try and see.
Day 3: A big change. Tannins are much softer, and a taste of liqourice and honey-like flavour is coming through. The nose hasn't changed much, feels a little softer overall with less alcohol. Still very firm, but the softened tannins help a lot, and I'll give it 91 today. Very good.