2004 Passadouro, excellent price value ratio

Axel Probst · Post by **Axel Probst** » Fri Apr 13, 2007 7:38 am

Guys,

I just been to one of the biggest wine fairs (Pro Wein in Duesseldorf/GE) and had the chance to taste the 2004 Passadouro VP. It was terrific stuff and I had the opportunity to talk to Jorge Serôdio Borges, the winemaker of Passadouro, as it doesnt belong to Niepoort anymore (though Niepoort never used it for their VPs anyways).

As I been to Vila Nova in 2006 many times to taste the 2003 VPs of various I had the impression, that this is definitive a good deal at an excellent price value ratio.

Im looking for feedback.

Best wishes
Axel

Todd Pettinger · Post by **Todd Pettinger** » Fri Apr 13, 2007 11:21 am

Axel - I have never seen this producer here in Canada, but thank you for your heads-up, I will keep an eye out for it and pick one or more up if given the opportunity.

Hope somebody has tried and can provide some further feedback. :)

Todd

Al B. · Post by **Al B.** » Fri Apr 13, 2007 4:39 pm

I vaguely thought that Passdouro was a Fonseca quinta, but this doesn't fit with Axel's conversations.

I will have to scurry back to my books.....

Alex

Derek T. · Post by **Derek T.** » Fri Apr 13, 2007 4:43 pm

That would be Panascal

Derek

Al B. · Post by **Al B.** » Fri Apr 13, 2007 4:54 pm

Aha. Thanks.

:)

Frederick Blais · Post by **Frederick Blais** » Fri Apr 13, 2007 7:59 pm

Niepoort did supervise and produced Quinta do Passadouro Vintage Port in the 90's early 2000's. Though very enjoyable in their youth they have not proven to me yet that they where interesting for the long haul.

Last week I did open a 94 fully mature and really lacking stuff to be called VP. Tonight the 96 LBV from Noval is clearly above that!

Jay Powers · Post by **Jay Powers** » Fri Apr 13, 2007 10:24 pm

I recently had a bottle of the 1992 Passadouro, and found it to be fairly respectable. Not quite mature yet, and with some amount of heat, but my guess is this will go away in some more time, and did in fact decrease over the ~36 hours it was decanted.

Jay