Decanted for two hours, then poured back into the bottle for a one hour transport to a BBQ. Color is light and translucent reddish brown as you would expect for a 50 yar old port. The palate is an excellent mix with caramel, roasted nuts and some red fruit. I have had 50 year old ports a handful of times and this was what you wuld expect from one that held up well despite coming from a lesser port house. There is a bit of harshness and excess alcohol on the palate that keeps it from being even better. I think that a longer decant, perhaps five hours in an open decanter, would have been a better choice.
The decant was through cheesecloth. There was a lot of sediment in the bottom of the bottle. A LOT! Be careful when decanting.
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8/31/2013 - J @ y H @ c k wrote: 91 Points
Decanted for two hours, then poured back into the bottle for a one hour transport to a BBQ. Color is light and translucent reddish brown as you would expect for a 50 yar old port. The palate is an excellent mix with caramel, roasted nuts and some red fruit. I have had 50 year old ports a handful of times and this was what you wuld expect from one that held up well despite coming from a lesser port house. There is a bit of harshness and excess alcohol on the palate that keeps it from being even better. I think that a longer decant, perhaps five hours in an open decanter, would have been a better choice.
The decant was through cheesecloth. There was a lot of sediment in the bottom of the bottle. A LOT! Be careful when decanting.
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