My mother's father sent to each of us surviving grandchildren a bag of shelled English walnuts from the tree in his backyard in the year before he died. Until tonight I wondered why. I had some English walnuts with a glass of this wine, as with previous notes from a 375. Good Stilton is often said to be a great pairing with vintage Oporto But, Stilton changes the taste of Oporto. English walnuts are in perfect harmony with Oporto but do not at all intrude in the taste. I am certain my Grandfather Thomson never tasted vintage Graham Oporto or any Oporto. But he knew how good English walnuts tasted. He taught me a tasting lesson.
PnP, from a split, last glass - threw tons of sediment, filtered to new glass. Appearance: Slightly cloudy with fine sediment, light-medium tawny. Nose: Clean, medium+ intensity with stewed red/black fruit, leather, tobacco, and raisins. Palate: Medium-dry, low acid, medium- tannin, medium+ intensity, full body, 20.0% abv leaves a gentle burn with flavors of stewed cherry and plum, brown sugar, and raisin with a medium+ finish.
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Bob's cellar. Still a deep red, age showing through. Has barely changed since the last bottle, perhaps showing a little more age but still the prunes, raisins and a warm sweetness. Beautiful again.
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Stood up two weeks in advance. Decanted for five hours. Drank over four days. Medium ruby in the glass. A powerhouse of a Port that required at least a day to settle down. This is a delight - it’s deep, brooding, and heady with raisins, marzipan, muscovado sugar, and crushed cinnamon sticks all wrapped in bitter dark chocolate. Texturally unctuous with great balance and harmony; the richness expertly offset by the acidity. An absolute joy.
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(Graham Porto Vintage) From magnum - a little oxidized on nose, with bitter chocolate, smoke and tobacco; rich, tart chocolate, Valrhona chocolate, tar palate; very long finish
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2/6/2024 - Carlo Sarto wrote:
My mother's father sent to each of us surviving grandchildren a bag of shelled English walnuts from the tree in his backyard in the year before he died. Until tonight I wondered why. I had some English walnuts with a glass of this wine, as with previous notes from a 375. Good Stilton is often said to be a great pairing with vintage Oporto But, Stilton changes the taste of Oporto. English walnuts are in perfect harmony with Oporto but do not at all intrude in the taste. I am certain my Grandfather Thomson never tasted vintage Graham Oporto or any Oporto. But he knew how good English walnuts tasted. He taught me a tasting lesson.
6 people found this helpful, do you? Yes - No / Comments (2)
2/5/2024 - prasm Likes this wine: 91 Points
PnP, from a split, last glass - threw tons of sediment, filtered to new glass. Appearance: Slightly cloudy with fine sediment, light-medium tawny. Nose: Clean, medium+ intensity with stewed red/black fruit, leather, tobacco, and raisins. Palate: Medium-dry, low acid, medium- tannin, medium+ intensity, full body, 20.0% abv leaves a gentle burn with flavors of stewed cherry and plum, brown sugar, and raisin with a medium+ finish.
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1/11/2024 - Fugu Me Likes this wine:
From 375ml. This seems to be really coming into its own, but still needed some air to truly shine. Would hold full bottles a while longer.
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1/6/2024 - Cremuel Likes this wine: 94 Points
Bob's cellar. Still a deep red, age showing through. Has barely changed since the last bottle, perhaps showing a little more age but still the prunes, raisins and a warm sweetness. Beautiful again.
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12/25/2023 - paintinginacave Likes this wine: 94 Points
Stood up two weeks in advance. Decanted for five hours. Drank over four days. Medium ruby in the glass. A powerhouse of a Port that required at least a day to settle down. This is a delight - it’s deep, brooding, and heady with raisins, marzipan, muscovado sugar, and crushed cinnamon sticks all wrapped in bitter dark chocolate. Texturally unctuous with great balance and harmony; the richness expertly offset by the acidity. An absolute joy.
2 people found this helpful, do you? Yes - No / Comment