Lots of fig and pickled walnut initially on the nose, red and blackbrerry and cherry is slightly dried out, smidge of rancio and Autumn fruits with a little forest floor. On the palate the aroma implied flavours are enriched by Demerara sugar. Surprisingly nimble and light. Rather splendid.
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MAGNUM Vintage Port (CUT restaurant Beverly Hills): Out of magnum, second wine in the flight. Great color, classic for the vintage, lovely palate. Port sense based on vintage, light with that hint of licorice.
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The first taste is a flash of sweet blueberry and cotton candy. The flavor transitions to cherry garcia with a splash of caramel on top.
There is a phase of the taste, where a hot acidic alcohol burn is felt in the middle of the pallet, not too intense, but is present.
The flavor crests into fig and walnut on the pallet, think fig newtons.
The red wax capsule was cracked, and the cork was slightly depressed. I could push the cork down when opening the bottle. I used a Durand, and the cork came out with ease. There was some signs of seepage, but immaterial and the wine did not look oxidized when decanted.
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"An evening of Port with the Symingtons" at BBR (BBR): Wow. Pretty transparent. Real sweetness; full of fruit and life. Absolutely ageless. Perfect provenance (BBR's cellars since released) which no doubt helped! Might be the best port I've ever drunk.
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A good showing for a 60 year old port. Showed plum and fig mostly in the mid-palate with great body consumed over 3 days. It improved with air and was at its best on day 2. It didn't have quite the acid structure of a Taylor recently tasted, but it is a very enjoyable port. I am of the same opinion that this is a drink now bottling. It's not falling apart anytime soon, but I didn't detect an improvement prospect.
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Sadly I believe this bottle is too far gone. I have done an extended double decant and will see whether that has an impact. I used a Durand to pull out the saturated cork.
Edit:
I gave 3 points for age. I did a double decant. Put back in bottle. Most, like 98% of the mustiness wisped off. It has a beautiful plum color. Subtle nose. With sweet essence. Mustiness has dissipated. Sexy legs. The amber fire off this wine is amazing. If you have this in your cellar, do not haste it is time to drink up.
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March Madness Wine Tasting: Served blind but easy to call it as vintage port. A nice way to end the evening especially since my palate was shot. This is fully mature vintage port.
My next to last bottle of perhaps my all-time favorite port, purchased in 2019 from CellarRaiders and bottled in London decades ago. In good condition overall but totally mature. Huge amount of sediment after decanting around 3pm before taking to dinner starting at 6pm at the Canal House in Milford, NJ. Translucent amber brick color with most of the pigment in the sediment. Yet, gloriously fragrant with florals galore, sweet spices, ripe fig, honey, cherry pie and milk chocolate. Wonderfully smooth unctuous texture. Licorice, roasted nuts, honey, sugar plums and light chocolate dance on your tongue. Long finish. More to follow after dinner…
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Hospice Auction Wine Night (Samish Hill, Bellingham, WA): Served with a beautiful stilton cheese. The ugliest of bottles, cloudy with no label, and a despicable cork that challenged even the Durand. I managed to remove all of the fragments from the neck with the worm and a flashlight, and the decanting stand once again proved its worth. Clear, pale ruby with ample amber edges. Very light bodied considering its genus. Dried red fruits, spice, chocolate. More delicate and seemingly less sweet than a typical VP. Elegant; even Marybeth, who describes most sweet wines as cough syrup, could drink a sip without a grimace. Everyone else (including me) loved it.
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Tawny in colour and still healthy but this example was clearly very much on its way down. Yes, some fruit but the spirit was more dominant and there was none of the classic Mature vintage Port grip that I had hoped for. At this age bottles vary dramatically though Warre was never the absolute best of the 1963s.
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Now nearly nearly sixty years in age, this glorious Port continues to impress. From a well-cellared bottle with an intact cork, the amber/golden liquid was decanted off of its substantial crust and serially tasted over the ensuing two hours. Immediately expressive of dried figs, dark plums, Bing cherries, walnuts, cocoa, nutmeg and caramel, it is now medium-bodied, with fully melted tannins and a very supple mouth texture. Moderately sweet, it retains excellent balancing acidity, stays solid on the mid-palate and lingers nicely on the finish. At this age, one should expect substantial bottle variation. This happened to be a good one, providing a very memorable experience. Drink now.
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A very elegant and balanced vintage Port. The bottle was left upright for several weeks. the cork came out in one piece mostly soaked but intact. Decanted just before dinner. Enjoyed with a cheese course. Pale color starting to show its age. Not very powerful nose, all in elegance. The texture is what really made this a great Port. Long, smooth finish. I plan to drink remaining bottles in near future.
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Warre VPs: Sewer and coffee grounds, with a touch of chocolate. Lovely and pure flavors with a long dry aftertaste. Lovely flavors or roses and violets. The alcohol does start to peek through in the aftertaste but overall, the wine is very lovely.
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Disappointing. Because I have some bottles of this. Bottle stink or swampiness. Bit pruney/stewed. Palate better than nose, but not one of the better ones in this flight. Nice chocolate notes. Pretty strong palate. The '60 and '63 Warres in this flight were both lacking in different ways...the '63 mainly just had an offputting nose. UPDATE: as the wine sat in the glass, some of the bottle stink lifted. This would have benefitted from a good several hour decant. Would up my score to a 90 (was at 88 when first poured) based on this later showing.
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A private dinner (Restaurant Bak, Amsterdam, NL): Recent release, pristine bottle, red wax capsule. Light and mature colour; rich and nutty nose, lifted and fragrant, like a very refined Colheita, tangerine fruit; silky and sweet palate, nutty and elegant, perfectly seamless, very intense, energetic and fresh, delicately grippy tannins, floral, candied orange, fresh citrus; lifted finish, slightly hot, amazing length.
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Not heavy, yet very complex. One of my favorite Port's ever, and a wonderful value for wine of this quality. This is a great time to be drinking these. They may not last forever, so pop one now.
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100 Point (Parker or other) Wine Dinner Organized by Steve for 6 "Wine Guys" (The Prime Rib, Philadelphia): This has always been one of my favorite Ports and it surely did not disappoint tonight! It had been probably a decade since I last had it and this bottle was the best I think I have had. It was perfectly mature though not close to being on the decline. The color was translucent ruby with brick on the edge and tinged throughout. The nose was cardamom, chocolate, cherry and kirsch with layers and layers of flavors including the aforementioned as well as Indian spices, and licorice on an extremely long finish. Close to perfection here for me!
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Sir Winston Churchill Dinner (67 Pall Mall): Not as good as previous bottles showing a little bit of alcohol on the palate. Light nose of figs, dates, nuts, roses and cherries.
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Son popping by to pick up his "loaned" hound after his mini-moon in Cornwall. Honeymoon NZ in January. Decided we fancied some port. Decanted and drunk straight away. Pale but minimal browning, clear meniscus. Some spirit heat but wonderfully focussed cooked cherry, wild red berries and date flavours. Long finish with sweet and sour element giving grip. Medium bodied. Whilst will certainly hold up with this structure for perhaps 5yrs, I doubt will gain anything from doing so. Moorish - three of us polished it off in 1.5hrs.
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brackish red, light brown/transparent rim, hot alcohol nose with dried strawberry and cherry notes, sweet start with v dark chocolate cherry and bitter dark fruit finish
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Full bodied, elevated alcohol - 17-18%? (20%) Medium acid, medium tannins. Long but hot. Slight development but really pretty primary fruit. cherry liqueur. Toasty nutty oak, baking spices. 1963 Warre's Vintage port.
high alcohol but super light. I like this.
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Despite a despicable cork, this was fantastic. The loose leaker was removed en toto with some difficulty using a Durand. That cork wanted to swim! Decanted for sediment. More amber/brown than ruby red, but fortunately the nose instantly announced everything's OK. Red and dried fruit, some orange; winter brown spices. A touch of heat, but not overly so. Just a beauty, and a surprise considering the cork failure of unknown duration.
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Double decanted and aired for two hours. Crystal clear, browning at the edge but still with a decent amount of red in the body. Amazing almond and strawberry flavours, still brilliant wine after more than 50 years. This was from a batch bottled by Mayor Sworder, London in 1965. Unfortunately my last......
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Rednecks & Rhones at Steve & Barb's house. Brown in color. Warmly alcoholic but not overly so. Nicely mature, complex and complete but somehow I expected more. 50+12+12+9+8=91
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Decanted 1 hour. Cognac color with a tinge of red. Nose of carmelized cherries and chocolate. Top notes of sweet raspberries, chocolate and currants. Moved on to earth and some leather and more chocolate on the finish. Evolved a lot in the glass.
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Vintage Port (Fem Bord, Trondheim): Intense, and it packs on layers of flavor in the mouth. Very smooth mouthfeel. Slightly subdued fruit. Good, not great.
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Orange-red in color with good Port viscosity, the nose is a touch fiery, with good treacle and caramel, but essentially no fruit left. The palate is caramel, with roasted mixed nuts and maybe just the faintest hint of plum. The finish is fairly hot, even for Port, and surprisingly short. Overall, this seems well past prime, which I guess should not be surprising considering it is 50 years old. Incidentally, the cork on this bottle was about two-thirds saturated, but it seemed well-sealed. I really wish we'd opened this bottle 20 years ago.
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Orange tinged red. Cloves, orange citrus and christmas spices abound on the nose. Harmonious across the palate with elegant acidic energy and saturating presence. Lingered on the tongue with notes of ceder. I have not had a port of this age or quality. What a pleasure.
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Wine Dinner at Collyer Catering In Westport, CT. (Collyer Catering): Was really looking forward to this because the oldest Port I have had to this point was a 1970. Really enjoyed this with a big nose of dried cherry, nut, fig and raisin. Got a lot of heat on the nose, which is understandable since it is fortified but it just stood out to me. The palate revealed flavors of fig, candied cherry, raspberry and a hint of mocha. This tasted very young and fresh with a long life ahead of it. Excellent!
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Tawny color. Initially hot…alcohol very evident. Opened up beautifully within a couple hours in decanter. By next day was simply fabulous. Awesome example of a 50yr vintage port.
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Capped off an outstanding 5 course dinner with homemade chocolate lava cake and an impressive vertical. Cork broke and had to strain and decant. This port was perfectly aged. Not too sweet and syrupy. What an absolute treat. This was a crowd pleaser.
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Couple hours in decanter, then returned to bottle for few hours. Showed very well- dried dates and fig, nutty, spice, lighter styled but quite charming. B+/A-
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Chicago Rotating Host Wine Dinner Series - May 2013 (RPM Italian - Chicago, IL): I imagine that bottles like these are what turn casual port drinkers into fanatics. The aromas were great with some nutty notes, dried fruits, and a floral airiness to it. The palate was distinctly edgy and had lots of structure and acidity going on. An amazing pairing with desert.
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couldn't get the port tong trick to work on this bottle (thicker glass from this shipper), but no matter it was excellent. Improved with decating and lovely with the gateau. Not quite the spine or nuance of the best bottles of '63 Taylor, but a lovely way to end the meal.
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Tuscany Tasting: Wonderful spicy fruit, liquorish, oriental spices, mint. Very long and very smooth, clean fruit, chocolate and raising. A wonderful bottle to end the evening with.
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A Portmaker's Dinner (Christie's Amsterdam): From magnum. Light and mature colour; quite closed on the nose, powdery, vestiges of fruit; on the palate fresh and energetic, typical citrus flavours (tangerine), extremely elegant; good length. A delicate wine of great finesse. Not as expressive as the bottle tasted in 2008 though.
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medium chestnut colored, wonderful caramel, sherried nose. sweet, sherry, spun sugar, figs: mouthfilling, but never heavy or hot. at perfect maturity. *****
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Wow, what a treat. The cork came out almost whole, great condition bottle. Just a hint of brown. This is amazingly fresh - it strikes me as still having the same heart of a new vintage, with tons of fruit and structure, but some secondaries. The alcohol still pokes out for me, which is a personal bias that keeps this from being stellar for me, but it's gorgeous and a unique experience!
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Vintage Port Masterclass (Langham Place Hotel, Hong Kong): Woo hoo! Light orange in colour with a nose of nuts, coffee, mocha and burnt caramel. An explosion in the mouth with a similar riot of tastes. Very long lasting. I really liked this, probably because I always enjoy wines that age this well. Although to be fair, if holding, this should be drunk fairly soon.
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An Evening of Alchemy (Alchemy Restaurant, San Diego): Tied for second place out of ten wines. Decanted. Clear ruby-brick with reflections of amber. Bouquet: notes of tequila, framboise, fig paste, strawberry preserve, milk chocolate. Palate: hot, youthful. We debated whether further aging would tame this beast. I said maybe, others said no.
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donker rood met bruine tinten. in de neus speculaas, ook wat warmte, rijpheid, complex, smaak is elegant en wordt eigenlijk steeds mooier. Volgende keer iets langer in de karaf
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Port with Oscar: Medium to dark red. Lacquer on the nose with tar and oil. Moderately hot on the palate. Smells like a freshly paved road. Moderate tannin with a warm finish and medium acidity. Smells like an aged german riesling with all the Diesel / Petrol on the nose. If one can get past the odd smells on the nose it's really nice on the palate.
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Wine Guys Dinner (Los Altos Grill): All I can say about this is WOW. Ok, I guess I can elaborate on that a little bit. Opened and decanted into a magnum decanter to clear the sediment, of which there was plenty. The color has faded slightly to a light transparent red with slight bricking. On the nose this showed a bit of fig, a slight raisin note and some dark fruit. Initially, you could feel the alcohol in your nostrils a bit but with some air, this quickly went away. The attack on the palate is incredible with a wonderful smooth texture, excellent fruit and a ton of complexity that is really amazing. The finish is at least 45 seconds or more. The only flaw I could find in this Port is that it shows a touch of heat on the finish but even that seemed to fade after a while. A fantastic vintage port experience and a great way to end the evening.
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Color: garnet w/ bricking rim. Nose: very hot, ripe plums, raisins, molasses, dates. Palate: raisins, dried black fruits, very potent and unbalanced alcohol. Disappointing. Glad I got a free taste- was on the list for $125 a glass.
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Perfectly mature port. Medium amber in color, silky and smooth. Walnut, plums, nutmeg, cherrys,and raisins, with a silky smooth lingering finish. the tannis have all but vanished. drank over a 4hr window that just kept getting better.
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Consumed at the Brasserie. Medium amber in color, this nearly 40-year-old port shows the most beautiful, complex nose of fig, raisin, nutmeg, plum and cherry. The tannins have all but melted away, leaving a luscious, full-bodied liquid which seems to envelope the tongue with a multitude of complex flavors. The fruit remains dominant throughout the attack, evolution and extremely long finish. This is unquestionably the best Port that I have ever consumed. It is so beautiful at this point that it would be foolish to hold it much longer (although I would venture a guess that it will likely drink well for a couple more decades).
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this bottle was brought by keith to a cellar tasting/holiday celebration dinner held at weir mansion-amboy road. the wine was shared and enjoyed with keith, jean and pat. this note is being written many years after the fact so i am unable to provide details. keith is my friend, wine mentor and tasting companion of more than 40 years. keith introduced me to vintage port wine of which i had no prior knowledge or experience. i have held on to the dead horse all these years and it now decorates the cellar at selkirk manor. looking at the bottle from time to time brings back fond memories of having enjoyed this fine fortified wine as well as the many years of companioinship with a scholar and a gentleman.
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4/18/2024 - chatters wrote:
Lots of fig and pickled walnut initially on the nose, red and blackbrerry and cherry is slightly dried out, smidge of rancio and Autumn fruits with a little forest floor. On the palate the aroma implied flavours are enriched by Demerara sugar. Surprisingly nimble and light. Rather splendid.
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4/5/2024 - englishman's claret wrote: 92 Points
With a pleasant candied red cherry character, old leather, and warm earth notes this was a pleasant if slightly spirity and uninspirational 63.
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2/24/2024 - jlgnml Likes this wine: 95 Points
MAGNUM Vintage Port (CUT restaurant Beverly Hills): Out of magnum, second wine in the flight. Great color, classic for the vintage, lovely palate. Port sense based on vintage, light with that hint of licorice.
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1/14/2024 - englishman's claret wrote:
Too oxidized to score, but still a vaguely pleasant drink.
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12/25/2023 - 2ndvinwine Likes this wine: 95 Points
Clear ruby red color. No browning.
The first taste is a flash of sweet blueberry and cotton candy. The flavor transitions to cherry garcia with a splash of caramel on top.
There is a phase of the taste, where a hot acidic alcohol burn is felt in the middle of the pallet, not too intense, but is present.
The flavor crests into fig and walnut on the pallet, think fig newtons.
The red wax capsule was cracked, and the cork was slightly depressed. I could push the cork down when opening the bottle. I used a Durand, and the cork came out with ease. There was some signs of seepage, but immaterial and the wine did not look oxidized when decanted.
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11/28/2023 - Jamieson12o Likes this wine: 97 Points
"An evening of Port with the Symingtons" at BBR (BBR): Wow. Pretty transparent. Real sweetness; full of fruit and life. Absolutely ageless. Perfect provenance (BBR's cellars since released) which no doubt helped! Might be the best port I've ever drunk.
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11/20/2023 - portman63 Likes this wine: 92 Points
A good showing for a 60 year old port. Showed plum and fig mostly in the mid-palate with great body consumed over 3 days. It improved with air and was at its best on day 2. It didn't have quite the acid structure of a Taylor recently tasted, but it is a very enjoyable port. I am of the same opinion that this is a drink now bottling. It's not falling apart anytime soon, but I didn't detect an improvement prospect.
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4/28/2023 - 2 Utes Likes this wine: 96 Points
Sadly I believe this bottle is too far gone. I have done an extended double decant and will see whether that has an impact. I used a Durand to pull out the saturated cork.
Edit:
I gave 3 points for age. I did a double decant. Put back in bottle. Most, like 98% of the mustiness wisped off. It has a beautiful plum color. Subtle nose. With sweet essence. Mustiness has dissipated. Sexy legs. The amber fire off this wine is amazing. If you have this in your cellar, do not haste it is time to drink up.
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3/12/2023 - Francophile1 Likes this wine:
March Madness Wine Tasting: Served blind but easy to call it as vintage port. A nice way to end the evening especially since my palate was shot. This is fully mature vintage port.
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12/31/2022 - oldwines Likes this wine: 98 Points
My next to last bottle of perhaps my all-time favorite port, purchased in 2019 from CellarRaiders and bottled in London decades ago. In good condition overall but totally mature. Huge amount of sediment after decanting around 3pm before taking to dinner starting at 6pm at the Canal House in Milford, NJ. Translucent amber brick color with most of the pigment in the sediment. Yet, gloriously fragrant with florals galore, sweet spices, ripe fig, honey, cherry pie and milk chocolate. Wonderfully smooth unctuous texture. Licorice, roasted nuts, honey, sugar plums and light chocolate dance on your tongue. Long finish.
More to follow after dinner…
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12/25/2022 - Imbibo Likes this wine: 95 Points
Had on Christmas day, outstanding wine. Nuanced, nutty and mellow. 1 bottle left to enjoy....
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11/20/2021 - WST Likes this wine:
Hospice Auction Wine Night (Samish Hill, Bellingham, WA): Served with a beautiful stilton cheese. The ugliest of bottles, cloudy with no label, and a despicable cork that challenged even the Durand. I managed to remove all of the fragments from the neck with the worm and a flashlight, and the decanting stand once again proved its worth. Clear, pale ruby with ample amber edges. Very light bodied considering its genus. Dried red fruits, spice, chocolate. More delicate and seemingly less sweet than a typical VP. Elegant; even Marybeth, who describes most sweet wines as cough syrup, could drink a sip without a grimace. Everyone else (including me) loved it.
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12/27/2020 - Alc13%byvol Likes this wine: 95 Points
So good. On song. Thanks, Dad.
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12/26/2020 - Loathesome wrote: 90 Points
Tawny in colour and still healthy but this example was clearly very much on its way down. Yes, some fruit but the spirit was more dominant and there was none of the classic Mature vintage Port grip that I had hoped for. At this age bottles vary dramatically though Warre was never the absolute best of the 1963s.
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12/11/2020 - La Cave d'Argent Likes this wine: 98 Points
Now nearly nearly sixty years in age, this glorious Port continues to impress. From a well-cellared bottle with an intact cork, the amber/golden liquid was decanted off of its substantial crust and serially tasted over the ensuing two hours. Immediately expressive of dried figs, dark plums, Bing cherries, walnuts, cocoa, nutmeg and caramel, it is now medium-bodied, with fully melted tannins and a very supple mouth texture. Moderately sweet, it retains excellent balancing acidity, stays solid on the mid-palate and lingers nicely on the finish. At this age, one should expect substantial bottle variation. This happened to be a good one, providing a very memorable experience. Drink now.
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6/1/2020 - vagrantone Likes this wine: 93 Points
A very elegant and balanced vintage Port.
The bottle was left upright for several weeks.
the cork came out in one piece mostly soaked but intact.
Decanted just before dinner.
Enjoyed with a cheese course.
Pale color starting to show its age.
Not very powerful nose, all in elegance.
The texture is what really made this a great Port.
Long, smooth finish.
I plan to drink remaining bottles in near future.
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12/20/2019 - Eric wrote:
Eastside Tasting Group End of Year Extravaganza (Newcastle, WA): A beautifully aged vintage port, although for me it was marred a bit by intense spirit, overwhelming actually.
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11/21/2019 - canan wrote: 94 Points
Warre VPs: Sewer and coffee grounds, with a touch of chocolate. Lovely and pure flavors with a long dry aftertaste. Lovely flavors or roses and violets. The alcohol does start to peek through in the aftertaste but overall, the wine is very lovely.
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7/27/2019 - theportguy wrote: 90 Points
For The Love Of Port 14th Anniversary Tasting; 7/26/2019-7/27/2019 (Sammamish, Washington): Light amber-brown in color. Clean. A touch of vegetative mustiness on the nose. Some underlying red fruit and cocoa powder notes. Full, sweet, lush mouthfeel with pomegranate on the palate. Long finish with good acidity and balance.
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7/27/2019 - Blair Curtis wrote: 90 Points
Disappointing. Because I have some bottles of this. Bottle stink or swampiness. Bit pruney/stewed. Palate better than nose, but not one of the better ones in this flight. Nice chocolate notes. Pretty strong palate. The '60 and '63 Warres in this flight were both lacking in different ways...the '63 mainly just had an offputting nose.
UPDATE: as the wine sat in the glass, some of the bottle stink lifted. This would have benefitted from a good several hour decant. Would up my score to a 90 (was at 88 when first poured) based on this later showing.
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11/26/2018 - hlip wrote: 80 Points
wan and wasted
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6/22/2018 - Xavier Auerbach wrote: 96 Points
A private dinner (Restaurant Bak, Amsterdam, NL): Recent release, pristine bottle, red wax capsule. Light and mature colour; rich and nutty nose, lifted and fragrant, like a very refined Colheita, tangerine fruit; silky and sweet palate, nutty and elegant, perfectly seamless, very intense, energetic and fresh, delicately grippy tannins, floral, candied orange, fresh citrus; lifted finish, slightly hot, amazing length.
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1/27/2018 - Topper wrote: 95 Points
Not heavy, yet very complex. One of my favorite Port's ever, and a wonderful value for wine of this quality. This is a great time to be drinking these. They may not last forever, so pop one now.
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1/20/2018 - sababa1022 Likes this wine: 100 Points
Fantastic and still many years of life ahead of it. I thought 1963 fonseca was the best I ever had. I was wrong.
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8/2/2017 - oldwines Likes this wine: 99 Points
100 Point (Parker or other) Wine Dinner Organized by Steve for 6 "Wine Guys" (The Prime Rib, Philadelphia): This has always been one of my favorite Ports and it surely did not disappoint tonight! It had been probably a decade since I last had it and this bottle was the best I think I have had. It was perfectly mature though not close to being on the decline. The color was translucent ruby with brick on the edge and tinged throughout. The nose was cardamom, chocolate, cherry and kirsch with layers and layers of flavors including the aforementioned as well as Indian spices, and licorice on an extremely long finish. Close to perfection here for me!
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3/10/2017 - empire80 Likes this wine: 96 Points
Tawny colour, rich spicy fruit, dates, cherries, hint of chocolate, very long finish, I think this is a great bottle.
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11/30/2016 - RayOB wrote: 92 Points
Sir Winston Churchill Dinner (67 Pall Mall): Not as good as previous bottles showing a little bit of alcohol on the palate. Light nose of figs, dates, nuts, roses and cherries.
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10/7/2016 - NickBurwood Likes this wine: 93 Points
Son popping by to pick up his "loaned" hound after his mini-moon in Cornwall. Honeymoon NZ in January. Decided we fancied some port.
Decanted and drunk straight away. Pale but minimal browning, clear meniscus. Some spirit heat but wonderfully focussed cooked cherry, wild red berries and date flavours. Long finish with sweet and sour element giving grip. Medium bodied.
Whilst will certainly hold up with this structure for perhaps 5yrs, I doubt will gain anything from doing so. Moorish - three of us polished it off in 1.5hrs.
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5/21/2016 - BrunswickFarm Likes this wine: 94 Points
brackish red, light brown/transparent rim, hot alcohol nose with dried strawberry and cherry notes, sweet start with v dark chocolate cherry and bitter dark fruit finish
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2/16/2016 - RajivAyyangar wrote: 91 Points
Coravin Marathon with Tim, Ben, Michael (Wingtip): Light red to a tan rim.
Sweet nose - aromatic cherry, some sandalwood oak tones.
Cherry - a bit of robitussin character, some VA.
Full bodied, elevated alcohol - 17-18%? (20%)
Medium acid, medium tannins.
Long but hot.
Slight development but really pretty primary fruit.
cherry liqueur.
Toasty nutty oak, baking spices.
1963 Warre's Vintage port.
high alcohol but super light.
I like this.
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8/9/2015 - WST wrote:
Despite a despicable cork, this was fantastic. The loose leaker was removed en toto with some difficulty using a Durand. That cork wanted to swim!
Decanted for sediment. More amber/brown than ruby red, but fortunately the nose instantly announced everything's OK. Red and dried fruit, some orange; winter brown spices. A touch of heat, but not overly so. Just a beauty, and a surprise considering the cork failure of unknown duration.
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12/31/2014 - MHR Likes this wine: 96 Points
Double decanted and aired for two hours. Crystal clear, browning at the edge but still with a decent amount of red in the body. Amazing almond and strawberry flavours, still brilliant wine after more than 50 years. This was from a batch bottled by Mayor Sworder, London in 1965. Unfortunately my last......
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12/27/2014 - JeffGMorris Likes this wine: 91 Points
Rednecks & Rhones at Steve & Barb's house. Brown in color. Warmly alcoholic but not overly so. Nicely mature, complex and complete but somehow I expected more. 50+12+12+9+8=91
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12/26/2014 - Biglama Likes this wine: 95 Points
laatste fles, blijft een feestje
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12/9/2014 - jlgnml Likes this wine: 94 Points
IWFSC 800th Dinner (The Raquet Club): Great caramel color, brown sugar, sweet, long finish. Great way to end the evening.
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7/1/2014 - RayOB Likes this wine: 96 Points
'63 Port Dinner (Davy's): Dark Ruby colour with a rich nose of plumb pudding, spice, cherries and dates. Rich deep complex palate and a long length.
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4/12/2014 - PDavisMarble wrote: 94 Points
Decanted 1 hour. Cognac color with a tinge of red. Nose of carmelized cherries and chocolate. Top notes of sweet raspberries, chocolate and currants. Moved on to earth and some leather and more chocolate on the finish. Evolved a lot in the glass.
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3/2/2014 - stiang wrote: 93 Points
En bra portvin, men ung, tight. Pen frukt. Sliter dog litt med å nå opp i selskap med viner som Ferreira 1963...
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3/1/2014 - EndreS wrote:
Vintage Port (Fem Bord, Trondheim): Intense, and it packs on layers of flavor in the mouth. Very smooth mouthfeel. Slightly subdued fruit. Good, not great.
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3/1/2014 - LWI wrote: 93 Points
A Portnight (Fem Bord, Trondheim): Very fresh, structued, almost tight bottle.
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2/15/2014 - Phredd wrote: 92 Points
Orange-red in color with good Port viscosity, the nose is a touch fiery, with good treacle and caramel, but essentially no fruit left. The palate is caramel, with roasted mixed nuts and maybe just the faintest hint of plum. The finish is fairly hot, even for Port, and surprisingly short. Overall, this seems well past prime, which I guess should not be surprising considering it is 50 years old. Incidentally, the cork on this bottle was about two-thirds saturated, but it seemed well-sealed. I really wish we'd opened this bottle 20 years ago.
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2/12/2014 - BradE wrote:
A beautiful lunchtime Port. Showed well, and would drink with pleasure anytime.
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2/5/2014 - short and confused wrote: 96 Points
Orange tinged red. Cloves, orange citrus and christmas spices abound on the nose. Harmonious across the palate with elegant acidic energy and saturating presence. Lingered on the tongue with notes of ceder. I have not had a port of this age or quality. What a pleasure.
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1/11/2014 - slywka7 Likes this wine: 95 Points
Wine Dinner at Collyer Catering In Westport, CT. (Collyer Catering): Was really looking forward to this because the oldest Port I have had to this point was a 1970. Really enjoyed this with a big nose of dried cherry, nut, fig and raisin. Got a lot of heat on the nose, which is understandable since it is fortified but it just stood out to me. The palate revealed flavors of fig, candied cherry, raspberry and a hint of mocha. This tasted very young and fresh with a long life ahead of it. Excellent!
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1/5/2014 - Biglama Likes this wine: 98 Points
ongelofelijk, helemaal in top conditie, wat een belevenis, puur genieten
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12/31/2013 - gpatramanis Likes this wine: 95 Points
Tawny color. Initially hot…alcohol very evident. Opened up beautifully within a couple hours in decanter. By next day was simply fabulous. Awesome example of a 50yr vintage port.
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10/18/2013 - Bodyfxr wrote: 95 Points
Capped off an outstanding 5 course dinner with homemade chocolate lava cake and an impressive vertical. Cork broke and had to strain and decant. This port was perfectly aged. Not too sweet and syrupy. What an absolute treat. This was a crowd pleaser.
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9/1/2013 - DaleW wrote:
Couple hours in decanter, then returned to bottle for few hours. Showed very well- dried dates and fig, nutty, spice, lighter styled but quite charming. B+/A-
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8/8/2013 - JJB007 Likes this wine: 97 Points
this wine is great
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5/14/2013 - tooch wrote: 94 Points
Chicago Rotating Host Wine Dinner Series - May 2013 (RPM Italian - Chicago, IL): I imagine that bottles like these are what turn casual port drinkers into fanatics. The aromas were great with some nutty notes, dried fruits, and a floral airiness to it. The palate was distinctly edgy and had lots of structure and acidity going on. An amazing pairing with desert.
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5/11/2013 - vindictive wrote:
couldn't get the port tong trick to work on this bottle (thicker glass from this shipper), but no matter it was excellent. Improved with decating and lovely with the gateau. Not quite the spine or nuance of the best bottles of '63 Taylor, but a lovely way to end the meal.
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3/15/2013 - Garfield Likes this wine: 95 Points
My birthday wine for my 50th. birthday.
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3/15/2013 - LWI wrote: 95 Points
Tuscany Tasting: Wonderful spicy fruit, liquorish, oriental spices, mint. Very long and very smooth, clean fruit, chocolate and raising. A wonderful bottle to end the evening with.
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3/8/2013 - empire80 Likes this wine: 95 Points
Warm spice, figs, raisins, hint of tea, very long finish. Tastes quite fresh and I could easily have guessed it was half its age.
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12/25/2012 - Robert T Likes this wine: 94 Points
My Christmas port . Drank well and beautifully smooth,lovely brown colour but beginning to get a bit thin ,how much longer will it keep?
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11/5/2012 - Xavier Auerbach wrote: 94 Points
A Portmaker's Dinner (Christie's Amsterdam): From magnum. Light and mature colour; quite closed on the nose, powdery, vestiges of fruit; on the palate fresh and energetic, typical citrus flavours (tangerine), extremely elegant; good length. A delicate wine of great finesse. Not as expressive as the bottle tasted in 2008 though.
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2/26/2012 - cos65 wrote:
medium chestnut colored, wonderful caramel, sherried nose. sweet, sherry, spun sugar, figs: mouthfilling, but never heavy or hot. at perfect maturity. *****
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1/7/2012 - joshwoodward wrote: 93 Points
Wow, what a treat. The cork came out almost whole, great condition bottle. Just a hint of brown. This is amazingly fresh - it strikes me as still having the same heart of a new vintage, with tons of fruit and structure, but some secondaries. The alcohol still pokes out for me, which is a personal bias that keeps this from being stellar for me, but it's gorgeous and a unique experience!
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12/1/2011 - bmagic wrote:
Warm red fruits. Good acidity. Tastes mature in the right way. All in balance but, tonight at least, the 94s are showing better.
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11/24/2011 - ctjared wrote:
Very nice.
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10/24/2011 - DonalOB Likes this wine: 98 Points
Vintage Port Masterclass (Langham Place Hotel, Hong Kong): Woo hoo!
Light orange in colour with a nose of nuts, coffee, mocha and burnt caramel. An explosion in the mouth with a similar riot of tastes. Very long lasting. I really liked this, probably because I always enjoy wines that age this well. Although to be fair, if holding, this should be drunk fairly soon.
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10/15/2011 - lepetitchateau wrote: 95 Points
This is showing incredible vitality, such lovely purity and richness. So complex! Just doesn't stop... lovely stuff.
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7/1/2011 - Wild Bill Drinker wrote: 96 Points
Spectacular.
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4/23/2011 - Javachip wrote: 92 Points
An Evening of Alchemy (Alchemy Restaurant, San Diego): Tied for second place out of ten wines. Decanted. Clear ruby-brick with reflections of amber. Bouquet: notes of tequila, framboise, fig paste, strawberry preserve, milk chocolate. Palate: hot, youthful. We debated whether further aging would tame this beast. I said maybe, others said no.
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1/30/2011 - STEVEN@WINECELLARCLUB.COM wrote: 88 Points
Color very light with some browning, alch on nose but blew off with air. Fruit aged out but alch still in balance. Feminine style. Past it's prime.
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11/28/2010 - Biglama wrote: 92 Points
donker rood met bruine tinten. in de neus speculaas, ook wat warmte, rijpheid, complex, smaak is elegant en wordt eigenlijk steeds mooier. Volgende keer iets langer in de karaf
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5/17/2010 - BradE wrote:
Gorgeous, and very much in harmony. Elegant, pleasing. Got even better with a couple of hours of air after lunch.
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12/4/2009 - DaleW wrote:
I think initial guesses were in 70s, but overall they got vintage quickly (producer, not so fast). Fig paste, spices, nice if not profound. B+
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9/7/2009 - paulst wrote: 95 Points
Smooth rich opulent sweet blackberry cherry.
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8/15/2009 - Stuart Axford wrote:
Superb, raisins and wood. Lots of flavour still left. Wonderful brown colour.
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7/30/2009 - kris.h wrote:
Port with Oscar: Medium to dark red. Lacquer on the nose with tar and oil. Moderately hot on the palate. Smells like a freshly paved road. Moderate tannin with a warm finish and medium acidity. Smells like an aged german riesling with all the Diesel / Petrol on the nose. If one can get past the odd smells on the nose it's really nice on the palate.
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7/29/2009 - Rob MacKay wrote: 98 Points
Wine Guys Dinner (Los Altos Grill): All I can say about this is WOW. Ok, I guess I can elaborate on that a little bit. Opened and decanted into a magnum decanter to clear the sediment, of which there was plenty. The color has faded slightly to a light transparent red with slight bricking. On the nose this showed a bit of fig, a slight raisin note and some dark fruit. Initially, you could feel the alcohol in your nostrils a bit but with some air, this quickly went away. The attack on the palate is incredible with a wonderful smooth texture, excellent fruit and a ton of complexity that is really amazing. The finish is at least 45 seconds or more. The only flaw I could find in this Port is that it shows a touch of heat on the finish but even that seemed to fade after a while. A fantastic vintage port experience and a great way to end the evening.
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7/12/2009 - MHildbold wrote: 85 Points
Color: garnet w/ bricking rim. Nose: very hot, ripe plums, raisins, molasses, dates. Palate: raisins, dried black fruits, very potent and unbalanced alcohol. Disappointing. Glad I got a free taste- was on the list for $125 a glass.
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11/10/2008 - sacprod wrote: 98 Points
Perfectly mature port. Medium amber in color, silky and smooth. Walnut, plums, nutmeg, cherrys,and raisins, with a silky smooth lingering finish. the tannis have all but vanished. drank over a 4hr window that just kept getting better.
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9/18/2008 - Xavier Auerbach wrote: 95 Points
Beautifully mature appearance; lovely aromas of of clove, Christmas spice and tangerine; wonderfully harmonious and stylish, medium-dry, lovely cedary balance, excellent acidity; great length. Classic Warre.
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10/26/2002 - La Cave d'Argent wrote: 100 Points
Consumed at the Brasserie. Medium amber in color, this nearly 40-year-old port shows the most beautiful, complex nose of fig, raisin, nutmeg, plum and cherry. The tannins have all but melted away, leaving a luscious, full-bodied liquid which seems to envelope the tongue with a multitude of complex flavors. The fruit remains dominant throughout the attack, evolution and extremely long finish. This is unquestionably the best Port that I have ever consumed. It is so beautiful at this point that it would be foolish to hold it much longer (although I would venture a guess that it will likely drink well for a couple more decades).
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1/22/1999 - mdefreitas wrote: 95 Points
Pre Auction Wine Tasting w/ lots of Burgs (NYC): Perfectly mature port. Silky and smooth. Walnut and raisins, with a lingering finish. Great.
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12/22/1989 - bacchus wrote: 94 Points
this bottle was brought by keith to a cellar tasting/holiday celebration dinner held at weir mansion-amboy road. the wine was shared and enjoyed with keith, jean and pat. this note is being written many years after the fact so i am unable to provide details. keith is my friend, wine mentor and tasting companion of more than 40 years. keith introduced me to vintage port wine of which i had no prior knowledge or experience. i have held on to the dead horse all these years and it now decorates the cellar at selkirk manor. looking at the bottle from time to time brings back fond memories of having enjoyed this fine fortified wine as well as the many years of companioinship with a scholar and a gentleman.
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