This was delicious, but still has too much heat for my taste. It certainly has the fruit for holding longer, and I will do that. If opened another bottle in the near future, I would decant overnight. This bottle was decanted for three hours, and I don't think it helped much. It was way too short of a decant, IMO. If the alcohol/heat burns off, this will be an extraordinary port, but I question is there is enough fruit to outlast the alcohol. Of course, if heat doesn't bother you, then you will enjoy this port now. It does have complexity and nuanced layers of fruit, spice and flavors.
Rieslings and a couple reds (Ray and Teresa's): Consistent with previous note even though i was decanted for 3+ hours. Good complexity, alcoholic, nice caramelization, sherry qualities. Decant overnight or open the bottle the day before?
Good color for 30 yrs plus. Flat musty nose but only just opened. Traces of TCA perhaps. Fruity and vibrant in the mouth, though still with that taint. Still worth drinking. Shall retry tomorrow after overnight Vacuvin
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(Fonseca Vintage Port) A moderate colour. Quite an unusual, very tertiary nose, with aromas of cabbage, cod liver oil and a hint of toffee. A very harmonious palate on entry, with gentle, spicy tannins through the midpalate. A lovely texture, elegant rather than lush, balanced and very fluid. The tannins becomes more apparent on the finish. It seems much less complex and developed on the palate than the nose would suggest, and there are still some notes of black fruits. A moderate length. Drinking now.
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