ThePortForum.com

The cork from the above bottle:

One of the half bottles of Cockburn 1935.

One of the half bottles of Cockburn 1935.

The cork from the above bottle:

The cork from the above bottle:

One of the half bottles of Cockburn 1935.

One of the half bottles of Cockburn 1935.

1997 Cockburn: a too-young red fading to dark pink at the edge. Nose of vegetables! Parsnips? Buttered peas? SRC said “broccoli†. Short, and lightly bitter. Not liked.

1994 Cockburn: red, fading to brown — surprising for the year and youth. Soft, little bouquet. MC-R: “oxidised†. A little heat, and extremely soft for a ’94.

1991 Cockburn: pleasing to behold — full red. Nosing of VA, in the form of glue. Mouthfeel OK; tasted ruined by VA.

1983 Cockburn: pure port red, no brown, no blue. Nose: TCA? Heat mid-palate, with lovely cherry fruit into a long length. TCA did not spoil taste for me.

MC-R said that 20% of C83s are TCA tainted.

1967 Cockburn: clear dark red, with little nose. Lovely sweet mouth-filling length, with heat coming late, and great length. Good port, particularly so for a year that wasn’t a general declaration.

1963 Cockburn: same red as most of the old Cockburns, so lighter than the ’60. No nose recorded; and the taste spoiled by a late-palate bitterness.

Very wet above the cork:

1960 Cockburn: very dark red. Smelling of — what is that? — Eucalyptus? No, pine. Smelling of pine. Mouth sensation damaged by a cloying finish.

Very wet-clay-like sediment:

1955 Cockburn: darker than its younger siblings, but still of the same hue. Woody nose. Very dry in the early palate, in an off-putting way. I was not the only person to dislike this.

MC-R said that C55 was entirely UK-bottled, because of a shortage of glass in Portugal.