Search found 20704 matches

by jdaw1
21:51 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1980 Gould Campbell
Replies: 3
Views: 630

Re: 1980 Gould Campbell

GC80 (single): dark dark red, 90% opaque. Mid sweetness, full, soft and round, mid-weight, better-than-mid length. Good not great.
by jdaw1
19:23 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1977 Gould Campbell
Replies: 3
Views: 599

Re: 1977 Gould Campbell

GC77: dark red, 80% opaque. Dirty nose. and dirty palate. Not liked.
by jdaw1
19:23 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1975 Gould Campbell
Replies: 3
Views: 694

Re: 1975 Gould Campbell

GC75: Pink, 25% opaque. Light, elegant, and long. Perhaps typical of this Vintage at this age.
by jdaw1
19:11 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1970 Gould Campbell
Replies: 3
Views: 747

Re: 1970 Gould Campbell

GC70: Nose I wrote “seafood”. Very very long, full soft and sweet.
by jdaw1
19:07 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1966 Gould Campbell
Replies: 4
Views: 763

Re: 1966 Gould Campbell

GC66: Bright red, 40% opaque. Very hot mid-palate; very candied; somewhat simple; sugared.
by jdaw1
19:00 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Gould Campbell
Replies: 3
Views: 627

Re: 1963 Gould Campbell

GC63: glorious red, 40% opaque. Heat early palate; big full and sweet; and, like the ’27, wine gums.

Later, very candied.
by jdaw1
18:53 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1934 Gould Campbell
Replies: 3
Views: 788

Re: 1934 Gould Campbell

GC34: pink-red-red, 30% opaque. Light, lid-length. Starting to dry out — only a decade left in this. Like the ’27, boiled sweets.

Later delicious candy sweetness.
by jdaw1
18:45 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1927 Gould Campbell
Replies: 3
Views: 726

Re: 1927 Gould Campbell

GC27: cloudy, 3-% opaque. Nose of lovely boiled candy and mocha and wine gums. Palate has heat; big and full; mocha, and black wine gums. Long and fabulous.

Later: still very big and long.
by jdaw1
18:42 Sun 30 Dec 2018
Forum: Reviews
Topic: Tue 10 April 2018, A Second Wind for 1963s?, Boot & Flogger
Replies: 14
Views: 2638

Re: Tue 10 April 2018, A Second Wind for 1963s?, Boot & Flogger

My impression is that the '63s are not showing a "second wind" at this time, with no evidence of any pick-up. The picture for me is that some of the '63s are ageing gracefully with only a slow decline beyond their prime, while others have declined more much more rapidly. By comparison, the '66s cur...
by jdaw1
18:41 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Ramos Pinto
Replies: 3
Views: 722

Re: 1963 Ramos Pinto

RP63: red-brown, 30% opaque. Smooth and oleaginous; smoke early palate; acidity late palate.
by jdaw1
18:36 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Offley Boa Vista
Replies: 3
Views: 604

Re: 1963 Offley Boa Vista

O63: orange, 15% opaque. Nose very faint with hint of grapefruit. Palate very acidic, tangerine, and the ending very acidic.
by jdaw1
18:35 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Quinta do Noval
Replies: 3
Views: 726

Re: 1963 Quinta do Noval

N63: red, 40% opaque. Palate starts with heat edging towards white pepper, with indecisive red cherry. WPS thought “sour cherry”.
by jdaw1
18:34 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Niepoort
Replies: 3
Views: 579

Re: 1963 Niepoort

Ni63: red-red-brown, cloudy, 40% opaque. Saccharine nose; palate of orange and coffee. Long ending, dominated by coffee.
by jdaw1
18:28 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Mackenzie
Replies: 3
Views: 580

Re: 1963 Mackenzie

Mk63: red-brown, 30% opaque. Acidity prominent. Orange prominent. Drink up.
by jdaw1
18:26 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Constantino
Replies: 3
Views: 606

Re: 1963 Constantino

Cn63: glorious red, 50% opaque. Bright maraschino cherry. Fruit strong, mid-weight. WPS noticed “some VA”—I didn’t.
by jdaw1
18:20 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Calem Foz
Replies: 3
Views: 615

Re: 1963 Calem Foz

CáF63: red-orange, 40%. Acidic; closed; grapefruit. Not good.
by jdaw1
18:11 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Cockburn
Replies: 3
Views: 603

Re: 1963 Cockburn

Ck63: red-brown, 35% opaque. Heat, grit and roughness, in a mature Port showing well.
by jdaw1
18:04 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Warre
Replies: 3
Views: 658

Re: 1963 Warre

W63: Dark red, 50% opaque. Palate of smoke and soft red fruit; big and luscious.
by jdaw1
18:04 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Graham
Replies: 3
Views: 712

Re: 1963 Graham

G63: glorious red, 50% opaque. Dark fruits; smoke; huge sweetness. Some disputed whether there was TCA — to which I am not sensitive.
by jdaw1
18:02 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Dow
Replies: 3
Views: 696

Re: 1963 Dow

D63: dark red, 60% opaque. Big dark cherries; slightly sour mid-palate. Very big, but balance less perfect than the Taylor.
by jdaw1
18:00 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Croft
Replies: 3
Views: 651

Re: 1963 Croft

Cr63: Glorious red, 50% opaque. Big cherries; huge texture; great length. Size is fantastic. I loved this.
by jdaw1
17:58 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Taylor
Replies: 3
Views: 615

Re: 1963 Taylor

T63, bottled by Corney and Barrow. Glorious red, 50% opaque. Palate of red cherry, and soft texture. Not the giant it once was, but lovely balance and very long.
by jdaw1
17:55 Sun 30 Dec 2018
Forum: Port Tasting Notes
Topic: 1963 Fonseca
Replies: 3
Views: 680

Re: 1963 Fonseca

F63: dark red, 60% opaque. Nose bacterially awful. Not tasted.
by jdaw1
17:17 Sun 30 Dec 2018
Forum: Port Conversations
Topic: Are Vintage Port prices increasing
Replies: 11
Views: 595

Re: Are Vintage Port prices increasing

Several of the “NS” were actually sold as SQVP or under a second name. E.g., FG58.
by jdaw1
22:31 Fri 28 Dec 2018
Forum: Port Conversations
Topic: Port 1970
Replies: 6
Views: 610

Re: Port 1970

Or, more mischievously, one could disagree. They are about to expire. To go off. Indeed, they are unlikely to last much longer than 11:30pm on Thursday 3rd January 2019. So bring them to the tasting.

(OK, I admit it; they might last as long as Friday 4th January. So it’s not that urgent.)