So what is everyone planning to open for the festive period?

Richard Henderson · Post by **Richard Henderson** » Sat Dec 23, 2006 10:19 am

Our 83 Fonseca 24 hours later was near perfect. Full fruit, huckelberry jam, cinnamon nose and smooth palate entry, more silky flavors, long finish, all the heat blown off. Good balance. 92 points.

Adam F · Post by **Adam F** » Sat Dec 23, 2006 12:46 pm

Thanks for the description Richard you've confirmed to me that I should extend mine port collection back in time. I have some of the newer Fonsecas but no desire to really get them out of storage now. Looks like I will be buying some port next year...what joy!!!

Post by **Roy Hersh** » Sat Dec 23, 2006 2:40 pm

Having opened a 1966 and 1970 Quinta do Noval Nacional last week, I decided to just pull a more subdued ready to drink without decanting type of Port bottle. Flying with VP that must now sit in the belly of the plane vs. being hand carried and stowed at cabin temperature ... I chose a 1995 Warre's LBV, since others on the FORUM had brought it up recently.

Roy

Philip Harvey · Post by **Philip Harvey** » Mon Dec 25, 2006 2:30 am

Gary

Philip,
Please let us know how the Niepoort 86 colheita turns out. I recently bought some.

See TNs from 1st December on the forum. The '86 never disappoints and is always fresh - a real palate cleanser. Just what you need after a vist to the mother in law's....

Philip

Derek T. · Post by **Derek T.** » Mon Dec 25, 2006 3:26 am

rahenderson wrote: "Festive period" conjures up images of vestal virgins partying at the temple

This sounds like a great way to celebrate Christmas

Derek

Gizzyeq · Post by **Gizzyeq** » Mon Dec 25, 2006 5:07 am

I just had a 1977 Gould Campbell after 3 hours it was still very strong alcohol/heat and almost spicy..but after about 6 hours it was veery tasty everything came together really nicely. I think even more time woulda made it better.
btw...this was my first ever '77 so I wouldn't put much weight into my mini review ^_^ hopefully i'll get better at tasting hehe

Post by **Roy Hersh** » Mon Dec 25, 2006 4:52 pm

Akira,

Although I have seen one or two of your other posts here on line, let me officially welcome you to the FTLOP Forum. We're glad to have you with us!

The 1977 Gould Campbell is one of the best of the 1977 vintage as well as one of the greatest bottlings that Gould Campbell has ever accomplished. It is still a very dark and youthful Vintage Port that has extraordinary extraction, concentration and the structural components that will enable the '77 Gould to last for many decades. I have found that 12 hours is usually when it starts to really come into focus at this stage of its life.

If you have more, it would be a great experiment and learning experience to decant your bottle for six hours and then try the Port again, ever 3 hours for as long as you remain awake. You'll see the changes this wine will go through and the benefits of extended decanting.

Great to have you with us!

Best regards,

Roy

Gizzyeq · Post by **Gizzyeq** » Tue Dec 26, 2006 12:58 am

I do have more 8) so I will definitely crack another one open for New Years! Do you think a 97 Gould would be a nice comparison to do at the same time? or is that just infanticide hehe or maybe another producer maybe? I've got a bunch available to choose from
(from 0 bottles and no cellar to 130 bottles 90 of them ports and a 200btl fridge in 1 year I'll say it again I blame you Roy hehe thanks I think

Thanks again for the warm welcome

Akira

*sweetstuff · Post by *sweetstuff » Tue Dec 26, 2006 12:23 pm

Bob Parsons Alberta. wrote:I am visiting some friends in Medicine Hat, Alberta and am thinking some splits of `97 Noval LBV.

By 'Splits' do you mean 375's or 187's, Bob? I've seen a few of the smaller bottles from Noval so you could have either, although my understanding is that a 'split' is a 187.

*sweetstuff · Post by *sweetstuff » Tue Dec 26, 2006 12:24 pm

As you can see, I also got around to openint a bottle I've been looking to taste this year--the 1992 Fonseca (q.v.)

*sweetstuff · Post by *sweetstuff » Thu Dec 28, 2006 4:50 am

sweetstuff wrote:As you can see, I also got around to opening a bottle I've been looking to taste this year--the 1992 Fonseca (q.v.)

Post by **Roy Hersh** » Thu Dec 28, 2006 12:24 pm

My wife and I are preparing a small wine dinner here with two couples. Each couple brings a great Mag and a 750 ... consumed over 5 hours or so. My dessert wine that I'll open is a 1963 Nacional, as these are very good friends and I'd rather open a bottle like that for a small group to share.

Eric Duprey · Post by **Eric Duprey** » Thu Dec 28, 2006 7:18 pm

My choice for the 'festive season' this year was the Nacional 1967. Roy has always spoken highly of this one and it sure delivered! We had a very small group of good friends together on Christmas Eve and we drank half of it then, and I shared the rest of it with my family after the Christmas dinner. It was still very lively and could have gone another 10 years or so, but it seemed to be pretty much at its peak.

Post by **Roy Hersh** » Thu Dec 28, 2006 8:18 pm

Eric,

Nothing like living large. Good man, I am glad you had the opportunity to try the '67 one of my faves for sure. How much time did you give it in the decanter?

How about a few details for us like color, aromas, flavors even a score! We'd love to hear your impressions of the wine, now that we know you are VERY capable of doing so!

Scott Anaya · Post by **Scott Anaya** » Fri Dec 29, 2006 6:34 pm

This year was a Cockburn's Christmas for me. Started off Christmas eve with the Cockburn's 20 yr tawny. Christsmas day we got to compare the 1960 Cockburn to the 1963 Cockburn's.

Does anyone know why/when Cockburn's added the "apostrophe s" to their name or on their labels? The 1960 label says Cockburn while the 1963 is Cockburn's.

No formal tasting notes but in general a bit dissappointed with both the VP showings. Both slightly madeirized and after having tasted, maybe I wish I hadn't decanted 6 hours ahead of time. However alot still going on on the palate. Finish on both was of decent length.

Eric Duprey · Post by **Eric Duprey** » Fri Jan 19, 2007 8:16 pm

Roy-

We had the 67 Noval Nacional over the course of two days, opening it on Christmas eve and finishing it on Christmas day. On Christmas eve it had only been decanted for about 45 minutes when we first sampled it. The color was still very dark, like black cherries and it had the scent of honey, cherries and, curiously, myrrh resin incense. It was very lively and bright on the palate with lots of cherry fruit and a touch of eucalyptus on the finish. As it began to breathe the wine began to take on a more roasted/toasted flavor, a bit like a bitter dark roast coffee. I felt that the roasted character detracted a bit and made it seem a little disjointed (this was about 2-3 hours after decanting) and but it came round again when we had after dinner the next day. The overly roasted quality had disappeared and everything seemed to come back into focus. It really is a fascinating wine and I enjoyed the slightly medicinal/resinous notes which gave it a lot of character. I would have given it 89 points during the disjointed phase but based on the initial impression and the way it came together the next day I gave it 96 points.

Post by **Andy Velebil** » Fri Jan 19, 2007 8:23 pm

Eric,

That is one excellent note describing your experience with it....and from someone who said they don't write good notes

Al B. · Post by **Al B.** » Mon Jan 22, 2007 3:55 pm

And what a wine to write about. One day I'll find and open a bottle of the '67 Nacional and see if I agree with all the fuss.

Yumm.