Decanted by restaurant staff for four hours before drinking. Crusted sediment in the screen. Wine was clear; pinkish hue bowl to brown rim. Figs, brown sugar on the nose. In the mouth: chocolate, plums, and some warm zest on the finish, which was long but, again, a little warm. I think time to drink up.
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During a four hour decant nose had caramel, fig, grape, soap and brandy
1st glass: rich chocolate but not sweet, light finish that just wouldn't quit Lighter in color than I had expected, kind of burgundy like in that respect
Glass two: brown sugar coming up more clearly on the nose, seemed sweeter on the palate
Second day Glass one- quite cold, plum on the nose with more spirit as it got warmer. Fig, plum, cake on the palate. Not as hot as the first day. Syrupy but in a good way
Think I preferred a '83 Taylor's I had earlier this year. Just a bit more in that bottle but this was a good drinking experience as well
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Farewell Runny....at least for now! (Chez Patrick Restaurant, 2/F, Garden East, 222 Queen's Road East, Wan Chai, Hong Kong): Surprisingly light amber jewel colour...fully transparent. Noe is high-toned nail varnish remover and kirsch....intense and petrolly. Palate is sharp, light precise cherry and acidity that suddenly shifts into classic madiera-infused Christmas Cake....rum and fleshy raisins and plump sultanas and dates...oh, and vanilla custard. There is a femininity to this port....maybe I mean it's more like Stollen than Christmas Cake.
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Only one bottle left after this. Cork came out remarkably cleanly for an old port, though me decanting could have been better. A good inch of sludge remaining. The nose was quite evident during the process and in the glass it's better than ever. That heady plum/caramel and vanilla that takes SO long to mature. In the mouth, it remains as sumptuous as reported earler.
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See previous note from 2/10. The wine continues to improve. An explosion of sweetness and pepper in the mouth with a long lingering and succulent finish. This was a pre Christmas sneak preview sipped by the fireside in the first (and unexpected) Cape Cod snowstorm of the season.
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Champagne, Fonseca and two Ohio Chards: Great showing for this bottle. Light ruby in color. The nose is incredible. Complex, earthy, with black raspberries and black licorice. On the palate, complex and smooth. No trace of heat. Cherries and raspberries. Long finish. Outstanding. Took 6 out of 8 first place votes.
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LI/NYC Offline - July 14, 2009 (Pepolino, NYC): Granted this was tasted with a fair amount of palate fatigue, but my recollection was that this is a bit hot still, and not as rounded as other Ports I have had.
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Reddish with brown/orange tones. Dark fruit on the nose. Firm tannins on the mid-palate. Medium-long finish with a slight touch of spice on the finish.
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Opened for dinner with Linas & Asta. Tasting note from memory. Mature, dark to medium orange and a bit lighter in style than I would have expected. Seems to be drinking well now and is mature. Enjoyed it, but wasn't blown away.
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4/29/2023 - OenophilistMN Likes this wine: 88 Points
Decanted by restaurant staff for four hours before drinking. Crusted sediment in the screen. Wine was clear; pinkish hue bowl to brown rim. Figs, brown sugar on the nose. In the mouth: chocolate, plums, and some warm zest on the finish, which was long but, again, a little warm. I think time to drink up.
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11/12/2021 - Woodbridge Brad wrote: 89 Points
The color is still pink. The Bastardo dominates the flavor, totally resolved and elegant
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4/19/2015 - jlgnml Likes this wine: 90 Points
Drank over a 10 day span. Good, better and delicious. Good color, developed over the 10'days to be smooth.
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8/23/2013 - Fur in the glass Likes this wine:
During a four hour decant nose had caramel, fig, grape, soap and brandy
1st glass: rich chocolate but not sweet, light finish that just wouldn't quit
Lighter in color than I had expected, kind of burgundy like in that respect
Glass two: brown sugar coming up more clearly on the nose, seemed sweeter on the palate
Second day
Glass one- quite cold, plum on the nose with more spirit as it got warmer. Fig, plum, cake on the palate. Not as hot as the first day. Syrupy but in a good way
Think I preferred a '83 Taylor's I had earlier this year. Just a bit more in that bottle but this was a good drinking experience as well
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11/24/2012 - DavidDay wrote: 90 Points
Much like a tawny port, caramel and vanilla, silky on the palate, very enjoyable.
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5/4/2012 - Goldstone wrote: 88 Points
Farewell Runny....at least for now! (Chez Patrick Restaurant, 2/F, Garden East, 222 Queen's Road East, Wan Chai, Hong Kong): Surprisingly light amber jewel colour...fully transparent. Noe is high-toned nail varnish remover and kirsch....intense and petrolly. Palate is sharp, light precise cherry and acidity that suddenly shifts into classic madiera-infused Christmas Cake....rum and fleshy raisins and plump sultanas and dates...oh, and vanilla custard. There is a femininity to this port....maybe I mean it's more like Stollen than Christmas Cake.
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1/29/2012 - Whidah wrote: 92 Points
Only one bottle left after this. Cork came out remarkably cleanly for an old port, though me decanting could have been better. A good inch of sludge remaining. The nose was quite evident during the process and in the glass it's better than ever. That heady plum/caramel and vanilla that takes SO long to mature. In the mouth, it remains as sumptuous as reported earler.
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12/20/2010 - Whidah wrote: 92 Points
See previous note from 2/10. The wine continues to improve. An explosion of sweetness and pepper in the mouth with a long lingering and succulent finish. This was a pre Christmas sneak preview sipped by the fireside in the first (and unexpected) Cape Cod snowstorm of the season.
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8/9/2010 - Loren Sonkin wrote: 95 Points
Champagne, Fonseca and two Ohio Chards: Great showing for this bottle. Light ruby in color. The nose is incredible. Complex, earthy, with black raspberries and black licorice. On the palate, complex and smooth. No trace of heat. Cherries and raspberries. Long finish. Outstanding. Took 6 out of 8 first place votes.
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2/28/2010 - Whidah wrote: 92 Points
Light bricky red with a sweet violet nose. Light and luscious on the tongue, perfectly balanced with plenty of grip and a long, long finish.
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7/14/2009 - Deb293 wrote: 84 Points
LI/NYC Offline - July 14, 2009 (Pepolino, NYC): Granted this was tasted with a fair amount of palate fatigue, but my recollection was that this is a bit hot still, and not as rounded as other Ports I have had.
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1/17/2009 - AllRed wrote:
Ruby color. Floral and berry tones, with subtle red fruit and cherry flavors on the palate. Subtle & elegant.
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10/4/2007 - theportguy wrote: 91 Points
Reddish with brown/orange tones. Dark fruit on the nose. Firm tannins on the mid-palate. Medium-long finish with a slight touch of spice on the finish.
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12/11/2005 - Mark wrote:
Opened for dinner with Linas & Asta. Tasting note from memory. Mature, dark to medium orange and a bit lighter in style than I would have expected. Seems to be drinking well now and is mature. Enjoyed it, but wasn't blown away.
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8/9/2005 - chbeaumont wrote:
Pale, brick red; spirity; touch malty; sweet, simple; marked acidity , lightweight & lean, attenuated. Should be better? Poor storage? 13
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4/27/1993 - Xavier Auerbach wrote: 90 Points
Christie's Pre-Sale Tasting (Amsterdam): A pretty and elegant VP, touch of brandy.
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