1966 Gould Campbell

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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jdaw1
Cockburn 1851
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1966 Gould Campbell

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flash_uk
Graham’s 1977
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Re: 1966 Gould Campbell

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30% opacity, red brown, amber rim. Rich mouthfeel, heat and acidity mid palate. A coffee-like bitterness. Dry.
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Doggett
Morgan 1991
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Re: 1966 Gould Campbell

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GC66 Stunning VP colour. Deep purple (amazing for it’s age), crystal clear. Prunes on the nose. Sweet blackberries on the palate. Lots of fruit, lots of heat. Amazing sweetness. This is a mature fruit bomb with great balance and a wonderful long finish. For me it shaded the ‘63 for WOTN.
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Alex Bridgeman
Graham’s 1948
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Re: 1966 Gould Campbell

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Bottled by Peatling & Cawdron. Burnished red colour with a pale rim, 40% opaque. Spicy nose, showing a bit of alcohol but also showing gentle and mature fruit. Poised and perfect balance on entry, growing beautifully on the palate with layer after layer of flavour. Soft and delicate yet without being a shrinking violet, elegant and refined. But the layering of flavour is amazing. The aftertaste and finish are wonderful. A delicious port. 92/100. Decanted 4½ hours.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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jdaw1
Cockburn 1851
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Re: 1966 Gould Campbell

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GC66: Bright red, 40% opaque. Very hot mid-palate; very candied; somewhat simple; sugared.
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