For The Love Of Port

Do you have a preference between Crusted and LBV?

I must admit that my experience with Crusted is very limited, but the few that I have had have all be fantastic. I find LBV can be quite variable, and I think that the blending involved in making a Crusted makes them more consistent.

I've only had Quevedo's Crusted and really only a few LBVs, including Quevedo's 2011. A year ago, my tasting group strongly preferred the Crusted. A few months ago,the 2011 was WotN. I can't say whether the LBV was in its prime (I think you guys have said Oscar says it should be, and my LBVs are half bottles) or the Crusted declined a bit.

I'm very interested in Crusted as a style. It seems more trustworthy and a great value, being made from Declared or would-be VPs, and being blended as was mentioned.

Scheiny S wrote:I've only had Quevedo's Crusted and really only a few LBVs, including Quevedo's 2011. A year ago, my tasting group strongly preferred the Crusted. A few months ago,the 2011 was WotN. I can't say whether the LBV was in its prime (I think you guys have said Oscar says it should be, and my LBVs are half bottles) or the Crusted declined a bit.

I'm very interested in Crusted as a style. It seems more trustworthy and a great value, being made from Declared or would-be VPs, and being blended as was mentioned.

Well, this is what I was hinting at... The crusted style is better than the LBV in my humble opinion. Think about it; blending the ports from the different stocks and vintages to make something that can age in the bottle. Sounds win-win!!

In simplistic terms they can both be great juice but the blending aspect has got to be an advantage. There are some great LBVs, but some really mediocre ones too. I've yet to have a poorly made crusted so given the choice I'd want the crusted.

In many ways, too, this category seems overlooked. Perhaps bias towards a "year of vintage" which people are used to. Plus the term "crusted" seems authentic and old school.

If you look at this thread before you've voted, and without logging in, you see the current score before you vote, which is a bit of a spoiler..

Is the platform supposed to do that? - I don't recall that in the past, although it's a while since we had a vote thread..

When it comes to LBV port I make a clear distinction between what I consider everyday LBVs and the "traditional" LBVs that are unfiltered and mostly bottled after four years, like Warre's and Smith Woodhouse. As for crusted port the only one I've seen here in Edmonton was a Churchill and it was fabulous.

My guess is that overall, if one considers all examples of LBV and crusted, the crusted will more likely always be good. So I voted crusted, despite the fact that I have only one crusted (the Churchill) and many many LBVs.

Mahmoud.

My "collection" of Crusted is a whopping two producers; Taylor and Dow... Haven't seen anything else for sale in a long time; not that I have been looking..

Quevedo can be found in Pennsylvania and I got a 2014 Niepoort near Newburgh New York.

There's not much Crusted made, but what is made is made by people who enjoy making Port and enjoy the freedom of expression that it allows.

Good, bottle matured, unfiltered LBVs are terrific wines. Much better today than they used to be. But they have to follow a house style within the parameters of the vintage and what nature throws at the wine maker.

I voted for Crusted mostly because they are rarer these days than the top LBVs but I love either — but both will need 15-25 years to be in their peak quality drinking window (at least as far as my taste goes).

Moses Botbol wrote:My "collection" of Crusted is a whopping two producers; Taylor and Dow... Haven't seen anything else for sale in a long time; not that I have been looking..

at the moment i can find recent crusted for sale by Quevedo, Churchill, Fonseca and Niepoort as well. maybe there's even more?

I see the Wine Society in the UK are listing Dow 2002 Crusted for £17.50 a bottle (stock listed as being due in on 26th October), I have ordered some to try .