1977 Smith Woodhouse Vintage Port

Richard Henderson · Post by **Richard Henderson** » Sat Oct 22, 2005 11:21 am

I have decanted this at 1 Pm local time. Will probably try it at 9 Pm. 8 hours of extended decanting. What do you think Roy?
I will post notes later but the bouquet on decanting is very perfumiy full of ripe berry fruit. Very dark, opaque, ruby color. Surprisingly little sediment.

Richard Henderson · Post by **Richard Henderson** » Sun Oct 23, 2005 11:42 am

After 8 hours decanting, maybe too long, mint, some licorice and dark fuit on the palate. Just not enough fruit. Maybe decanted too long or a flawed bottle. A nice port , but not great.85 points.

Richard Henderson · Post by **Richard Henderson** » Sun Oct 23, 2005 7:32 pm

24 hours and the fruit is back. Still has an alcohol kick but more ripe dark berry fruit , a hint of mint, lots of back bone to this port. A very different port than 24 hours ago, up to 91 points. Maybe Roy can explain ,once he gets beyond the well deserved euphoria of being there.

Post by **Andy Velebil** » Mon Oct 24, 2005 10:23 am

Richard,
nice notes..thanks

Doug Zdanivsky · Post by **Doug Zdanivsky** » Sun Nov 13, 2005 1:10 pm

I had the same experience with my first Port (an '83 Dow)..

Only after 10 hours was it drinkable, and so-so at that..

The second day? Mmmmmmm...

JohnG · Post by **JohnG** » Sun Nov 13, 2005 2:09 pm

Roy has previously published, in an earleir number of FTLOP, a table of decanting times for various ports which repaid careful study. From my own limited experience, for example, eight hours is quite enough for my Taylors '83, and twenty four hours barely enough for Dow '85.

This is one reason why it is not a good idea to buy port in less than a dozen; it takes a while to work out an optimum decanting time and then enjoy the remaining nine or ten.

John

Post by **Roy Hersh** » Thu Nov 17, 2005 11:36 pm

Richard,

Sorry for the delay in response but as you know I was away. Anyhow, this is one of the most under appreciated wines of the vintage. It is normally very dark and brooding and is certainly one of the most extracted (along with Gould Campbell where the SW is actually vinified). I can not tell you why it took a full 24 hours to come around, but it is a monster and built for LT aging and may still be one tight as a drum, VP. I can not tell you as I have no recent exp. with this wine.

David Pope · Post by **David Pope** » Fri Nov 25, 2005 10:54 am

JohnG wrote:Roy has previously published, in an earleir number of FTLOP, a table of decanting times for various ports which repaid careful study. From my own limited experience, for example, eight hours is quite enough for my Taylors '83, and twenty four hours barely enough for Dow '85.

This is one reason why it is not a good idea to buy port in less than a dozen; it takes a while to work out an optimum decanting time and then enjoy the remaining nine or ten.

John

Can someone point me to Roy's table, please? It sounds both fascinating and an invaluable tool!

Frederick Blais · Post by **Frederick Blais** » Fri Nov 25, 2005 11:59 am

Take a look at this section of the website:

http://www.fortheloveofport.com/tasting.htm

It is not the table but can be useful for individual info about many ports

Stuart Chatfield · Post by **Stuart Chatfield** » Thu Jan 05, 2006 6:18 am

This is one of my absolute all-time favourites, but strangley I had not had one for about 6 months...until now. And my experience reminded me of why I like it so much. I was having another taster before a decisions as to whether to buy some more - my stocks are now critical for such a long-term wine a this.

The earlier comments about lack of fruit do not surprise me. I found it again not nearly so intensely fruity and sweet as the GC sister wine. In fact, it was really quite dry - mid palate and finish - very tannic but well balanced; with finesse rather than fruit. Almost a like blend of the best of Taylor 77 (but more youthful even than that) and a Warre style. For the first time in many tastings of this over the years it is just loosing its dense purple colour, but there was no brown/brick edge at all - mid-puple/red to the core. Having had a Taylor 85 a few days ago, I'd say it looked a similar age to that. Approaching maturity, but not quite there yet.

Yes, will get some more

Tom Archer · Post by **Tom Archer** » Thu Jan 05, 2006 6:59 am

I'm on the lookout also - if a case comes to auction we'd best conspire!

Tom

Tom Archer · Post by **Tom Archer** » Fri Jan 06, 2006 9:56 am

Christies 19th Jan - lot 848 - 10 bottles

I'm thinking a bid ceiling of £270 (+premium). If you want to pitch higher, I'll duck out and leave you the chance of a bargain. Alternatively, if you think £270 is fair, we can go 50:50

Tom