1900 Niepoort Porto Colheita

Community Tasting Notes (5) Avg Score: 95.4 points

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  1/24/2024 - Border Boss Likes this wine: 95 Points

  Day 1 - Decanted five hours before service. Light brownish gold. Dominated by monstrous acid coming from 55 years in wood. Underneath there's good signs of toffee, brown sugar, molasses, all those sweet notes you want from a port. Its sweetness I would rate at medium at best, masked by the acid. Paired fabulously with a dark chocolate dense tart brought by a friend, as that dark chocolate tamed the acid.
  
  Day 4 - Finally got back to try some more, which just sat at room temperature in the decanter. The wine has improved! The color is definitely darker, a medium shiny brown. The acid has calmed slightly, and the toffee, brown sugar, molasses is showing much more on the palate but not with an increased sweetness. Just more complex flavors. The finish is a mile long. I still have more in the decanter to try over the coming weekend.
  
  Day 9 - I didn't get a chance to get back to this one until today. There's still a lot of acid but it has calmed down. The color is about the same as Day 4. There's still a ton of toffee on the palate. Sort of treacle as well. Moderate sweetness. This would still be a fabulous foil for some Stilton, if only I had some!!
  
  Overall, this is a wine I would buy again in a heartbeat, assuming good looking bottle conditions. My recommendation is to give it at least an 8-hour double decant, or open it the day before. Old wine needs to wear off the bottle funk. Bumping this to 95 points.

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  1/20/2024 - AllRed wrote: 94 Points

  Friday Group Brown Bag Tasting (J&J's): Double blind. Tawny color. Abundant toffee and roasted nut aromas, with caramel and stone fruit underneath. Flavors of toffee, pear and apricot with a long, lingering finish. This seemed so incredibly young, I thought it could be a high-quality 20- or 30- year tawny, or perhaps a young colheita.
  
  Into demijohn in 1955, bottled in 1972. Amazing- so very fresh and bright. The acidity was a perfect foil for the richness of the decadent chocolate dessert served alongside. Many thanks, J2, for sharing this rarity. (J&J)

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  12/24/2023 - Border Boss wrote:

  Haven't opened mine yet, but wanted to record information from Michael Broadbent's book Vintage Wine, who tasted one of these in 1988. He notes that the wine bottled in 1972, which mine is, was put into demijohn in 1955, which stopped that part of the maturation process.

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  6/24/2017 - canan wrote: 97 Points

  Colheita 1900 x 6: Very impressive and fresh wine and it actually has a touch of red fruit left!!
  The acidity is piercing and very impressive.
  Flavors are slightly elegant and delicate but still impresses with coffee, vanilla, chocolate and complex "nut" flavors. Another impressive wine!
  Bottled in 1972.

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  11/9/2016 - Seth Rosenberg Likes this wine: 96 Points

  This was superb. Great aromas of tea, spice, and red fruit stripped down to the basics - this has lost all the thickness that port sometimes has and is now more like a red Madeira - it has huge acid and power - mouthfilling, but no tannins. Huge but has a wonderful lightness and focus. 18/20. Thanks Josh!

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