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  1. henrygjeffreys

    henrygjeffreys

    10,280 Tasting Notes

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Community Tasting Notes (12) Avg Score: 89.4 points

  • Decanted this in the morning, lots of sediment, and it was much more fun than my previous experience, from a Coravin.
    Dense dark fruit, a sooty spicy quality which with time opens up to more like cinnamon and menthol. Still not the most graceful Port in the world but lots of pleasure here. I don't think there's any hurry to drink it. Just remember to decant as early as possible.

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  • Comour looks really developed, brown rim.
    SMells a bit hot and dry, muted with no fruit.
    On the palate it's all spice, a bit drying. Seems very developed and a bit tired.
    I tried it from a Coravin. Perhaps it'll be improved by opening and decanting.

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  • Garnet brown rim, certainly the most aged appearance of the two (vs Vesuvio 1998); an oxidative leathery character on the nose, spice, dried fruits. Some good intensity here; full and rich, fruit has much greater freshness on the palate, the leathery character isn’t apparent but concentrated developing berried fruits with medicinal complexity. Very lovely for current drinking. Very mellow.

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  • Decanted and tasted after 3 days.
    Very deep, unevolved ruby hue.
    The nose has gone from lacking diversity to slightly over the hill.
    The alcohol is noticeable on nose, but not very present on palate.
    Nice chocolate, bing cherry aromas, slight earthy character.
    The nose is not offering enough and the palate is fairly simple and short-lived. Not likely to improve, but I will make a point to taste it after just a few hours of decanting.

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  • Decanted for a couple hours; nose is concentrated with raisins and dates. Palate is dried cherries and chocolate and tannic with a medium-short finish. I agree with Claw Dee Puss; it’s lacking that acidity/minerality that would make it exciting. It gets to good but not quite worth seeking out again.

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