Aging non-vintage Port

CellarTracker Main Site

Aging non-vintage Port

View related threads: (in this forum | in all forums)

Logged in as: Guest

Users viewing this topic: none

Printable Version

All Forums >> [Cellar Talk] >> General Discussion >> Aging non-vintage Port

Page: [1]

Message

<< Older Topic Newer Topic >>

Aging non-vintage Port - 11/29/2008 5:21:36 PM

JohnNezlek

Posts: 218
Joined: 12/14/2006
From: Gloucester, Virginia
Status: offline

Pros? Cons? Any value whatsoever? I am totally clueless about this. Any and all opinions and comments will be appreciated.

Cheers,

John

_____________________________

Too many wines, too little time.

Post #: 1

RE: Aging non-vintage Port - 11/29/2008 6:48:39 PM

RoundersRob

Posts: 733
Joined: 7/1/2006
From: Santa Cruz, CA
Status: online

Are you referring to Tawny Port? If so, there is absolutely nothing to gain by aging it. It's already been aging for 10, 20, or more years for you.

(in reply to JohnNezlek)

Post #: 2

RE: Aging non-vintage Port - 11/30/2008 6:01:14 PM

JohnNezlek

Posts: 218
Joined: 12/14/2006
From: Gloucester, Virginia
Status: offline

Hi Rob,

Thanks for reminding me of that (sort of got lost in the shuffle somewhere), but even so, would another 5-10 matter? I know/assume that it is meant to be drunk right away (hence the blending of the already aged juice), but would "more be more" or "more be less"?

Cheers, and thanks again,

John

_____________________________

Too many wines, too little time.

(in reply to RoundersRob)

Post #: 3

RE: Aging non-vintage Port - 11/30/2008 6:22:51 PM

RoundersRob

Posts: 733
Joined: 7/1/2006
From: Santa Cruz, CA
Status: online

My opinion is that you wouldn't gain anything, or lose anything, for keeping the bottle around for 5-10 years. The great thing about Tawny Port is that you can open the bottle and recork it and drink it over nearly a month after opening it and it will be nearly the same on the last sip as it was on the first.

(in reply to JohnNezlek)

Post #: 4

RE: Aging non-vintage Port - 11/30/2008 6:25:07 PM

Hollowine

Posts: 326
Joined: 7/25/2008
From: Hood River, OR
Status: online

I drink Tawny's quite often, but I've never sat on one before opening it. I would probably agree with Rob, you probably aren't going to see much improvement with additional age, though likely not any harm in a short window either.

The other thing to consider is that the Tawny's are most likely (I'm not sure) the wines from vintages that don't get "Declared" as VP, or may be from parts of the vineyards that didn't make it to the VP. So since these are already seen as not quite VP status, and they are blending for an overall flavor profile (ie a 20 year is actually a blend of years that average 20 years), than perhaps they don't have the structure to improve with age, but they do have the alcohol and tannins to not fall apart that fast either.

Just my two cents...

_____________________________

Have Riedel, will travel...

(in reply to JohnNezlek)

Post #: 5

RE: Aging non-vintage Port - 11/30/2008 7:37:47 PM

RoundersRob

Posts: 733
Joined: 7/1/2006
From: Santa Cruz, CA
Status: online

quote:

ORIGINAL: Hollowine

I drink Tawny's quite often, but I've never sat on one before opening it. I would probably agree with Rob, you probably aren't going to see much improvement with additional age, though likely not any harm in a short window either.

The other thing to consider is that the Tawny's are most likely (I'm not sure) the wines from vintages that don't get "Declared" as VP, or may be from parts of the vineyards that didn't make it to the VP. So since these are already seen as not quite VP status, and they are blending for an overall flavor profile (ie a 20 year is actually a blend of years that average 20 years), than perhaps they don't have the structure to improve with age, but they do have the alcohol and tannins to not fall apart that fast either.

Just my two cents...

Very true. Most Tawny ports come from non-declared vintages. One exception is Colheita, which is basically vintage declared 20 year Tawny Port, and apparently quite wonderful but also quite rare. I did see a bottle of 1988 Colheita that was bottled in 2008 recently for about $50. I didn't buy it but then went back to get it and it was gone.

(in reply to Hollowine)

Post #: 6

RE: Aging non-vintage Port - 12/1/2008 2:49:26 AM

nwinther

Posts: 355
Joined: 7/28/2006
From: Denmark
Status: offline

You can find much more on this subject on fortheloveofport.com.

However, there are pretty good rules of thumb on the area:

Look at the cork. Is it a driven cork, it is a clear signal from the producer that the wine is made for, or can, age. Is it a stopper, the producer indicates that no ageing is requires (stoppers aren't very good for sealing a bottle ).

Vintage Port is always corked with a driven cork, but sometimes you find it in LBV's as well. Often it'll say "reserve", "unfiltered", "traditional" or something along those lines on the label. Those wines are ready for drinking now, but will get more complex as they age.

From time to time you'll find Colheitas (tawny-style port's) that have driven corks (bus most often will be stopped with stoppers). Roy Hersh from FTLOP cites Dirk van der Niepoort that colheitas actually evolve in the bottle, although more slowly than LBV's or even vintages (as I understand it). Hence you'll often see Niepoorts colheitas with driven corks. Personally I've seen driven cork colheitas from Burmester and Porto Pocas, but also stopper-colheitas from both producers. Colheitas are basically old tawnies and sometimes VERY old (100+ years) and always ready to drink when released (but as mentioned, can sometimes age).

Personally, I'd use the same rule of thumb on bottles of the ruby-type, such as Vintage Character (is called something else now), Crusted (rare) et. al.

_____________________________

What I lack in size I make up for in obnoxiousness.

(in reply to RoundersRob)

Post #: 7