For The Love Of Port

1966 Sandeman Vintage Port (Douro Valley, Portugal)
An Oporto bottling, green wax embossed capsule. Decanted for 4 hours, then poured back into its bottle and drank 7 hours later with the 6 superb cheeses, including 2 Stilton’s (one pasteurised and one unpasteurised). When I first tasted it when decanted, it showed a light red optic, with fresh raspberry fruit and alcohol on the palate. When we revisited it 11 hours later, it had integrated somewhat. Certainly darker, with a fresh nose of herbs, dried figs and a hint of alcohol. The mouthfeel was also showing youth and spicy red fruits that were carried along by the reinforcing alcohol. The bottle disappeared rather quickly! 91/100.

Jolly good port - had it about 1½ years ago together with Croft and Dow vintage port 1966.
Would rate the Sandeman 1966 VP slighty higher than you - about 93/94. Tons of liqourice and dried friut. Just great.

I've had this one many times, none recently ... but I pretty much always have found a consistently high dose of spirit that never fully meshed with the rest of the package. I believe 91 points is right about where I normally scored this one. Still a very enjoyable VP and if they've been in your possession for a while, I'd start to drink them now and during this decade. I believe the fruit and alcohol will become even more disparate entities as the years roll by. If not in your cellar, I'd suggest spending your money elsewhere and not on this bottling, unless very curious. Nice TN Nicos, did you have this at the end of your New Year's Eve celebration?

Roy Hersh wrote:I've had this one many times, none recently ... but I pretty much always have found a consistently high dose of spirit that never fully meshed with the rest of the package. I believe 91 points is right about where I normally scored this one.

Sounds about right.

Moses,

Have you typically found this Port to show some spirit, or at least variation in bottles, with some that do?

A question for all of you - how long should it be decanted?

I'm participating in a small Sandeman vertical ('60, '63, '66, '70, '77) in NYC next month, so any clues on how long to decant would be much appreciated.

Glenn E. wrote:A question for all of you - how long should it be decanted?

Glenn, I gave my decanting time in my TN. I would say 4 hours.

I was wondering, Nicos, because in your note you said that at 11 hours it seemed to have integrated a bit more. So you thought it was better at 4 hours than it was at 11?

Roy Hersh wrote:Moses,

Have you typically found this Port to show some spirit, or at least variation in bottles, with some that do?

Can't say for sure. Only had this vintage a few times. They may've been from the same case, but my examples appeared to all be on par and a decent vintage at that.