'63 Port Dinner

Davy's
Tasted Tuesday, July 1, 2014 by RayOB with 612 views

Introduction

We decided to have a dinner centred around the '63 National. Six friends each bringing some amazing wines to try

Flight 1 - Appetiser-1 (1 Note)

Native Rock Oysters with Shallot and Red Wine Vinaigrette

  • 1989 Krug Champagne Vintage Brut 98 Points

    France, Champagne

    Drank from Magnum
    This mature vintage Krug was really showing its best. Deep golden hue with an incredible deep rich complex nose of fried butter, almonds, marzipan and ripe yellow fruits. Crisp balanced palate with a very long length.
    What an amazing Champagne very rich and deep, I love it.

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Flight 2 - Appetiser-2 (1 Note)

Seared Foie Gras with steeped English Cherries on Brioche

  • 2003 Château d'Yquem 96 Points

    France, Bordeaux, Sauternais, Sauternes

    Golden hue with a nose of orange, lemon, lime, burnt sugar and honey. Fresh light palate with a length that continues for 2 mins.

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Flight 3 - Starter (2 Notes)

Scallops on the shell with black pudding & marrow fat peas

Flight 4 - The main Event (5 Notes)

We decided after a palate cleanser of Raspberry sorbet to have the ports before our palates got too tired. We also had them later with cheeses to see how they developed.
Charcuterie Board with Breads, Pickles and Chutney followed by
Chargrilled Donald Russell Fillet Steaks cooked medium rare and Lamb cannon served Pink with a Redcurrant Glaze served with
Tripled cooked Maris Piper chips, Buttered Seasonal Vegetables, Bone Marrow Jus, Mushroom & Whiskey Sauce and Bearnaise Sauce

  • 1963 Cockburn Porto Vintage 93 Points

    Portugal, Douro, Porto

    Light brick tawny orange colour. Soft rich nose of plumb pudding, orange, spice and pepper. Quite a thin palate with a slight hint of alcohol. Faded quickly.

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  • 1963 Taylor (Fladgate) Porto Vintage Flawed

    Portugal, Douro, Porto

    This was not showing it's best, and a number of people at the table said they had better bottles of it. Dark Garnet, cherry red colour with a closed musty nose some alcohol on the palate and faded on the second tasting. Sadly we had not a second bottle in reserve.

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  • 1963 Warre Porto Vintage 96 Points

    Portugal, Douro, Porto

    Dark Ruby colour with a rich nose of plumb pudding, spice, cherries and dates. Rich deep complex palate and a long length.

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  • 1963 Dow Porto Vintage 98 Points

    Portugal, Douro, Porto

    Bright Garnet crystal clear colour. The nose, OMG, what a nose, dry orange peel, spice, fresh cherries and Christmas cake. The palate just went on and on changing a least three times in the mouth. The length was at least 3 minutes.

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  • 1963 Quinta do Noval Porto Vintage Nacional 100 Points

    Portugal, Douro, Porto

    First of all I would like to thank John Davy for allowing us to drink this bottle from his private cellar, beautifully stored and in immaculate condition. What can you say about this Port only that it is the best bottle of Port I have ever had the opportunity to drink. It is off the scale compared to other Ports and if I could give it 101 points I would.
    Dark ruby colour with a purple centre very young looking. Dense nose of fruit-cake, figs, dates, orange peel, lemon, spice and vanilla. Rich sweet unctuous mouth coating with a perfect balance and a length that just keeps going. Everybody just sat there with a smile on their faces.
    This is still tasting like a baby and will last many many more years.
    Now how do I get another bottle.

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Flight 5 - Supper (3 Notes)

Chargrilled Donald Russell Ribeye Steaks cooked medium rare and Pan Seared Venison with Salt Baked Beetroot, Pomegranate Molasses and Sunflower Seeds
served with Tripled cooked Maris Piper chips, Buttered Seasonal Vegetables, Bone Marrow Jus, Mushroom & Whiskey Sauce and Bearnaise Sauce

  • 1982 Château Ducru-Beaucaillou 95 Points

    France, Bordeaux, Médoc, St. Julien

    Drank fruits, expresso, cedar and spice. Fresh rich palate and a long length. Beautifully mature claret still going strong.

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  • 1986 Henschke Shiraz Hill of Grace 93 Points

    Australia, South Australia, Barossa, Eden Valley

    Nose of leather, spice, earth, dark fruits and sour cherry. Rich deep palate with well integrated tannins and a medium length. A wonderful expression of mature Shiraz with all the primary notes faded to allow the complexity to come through.

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  • 2006 Bodegas AAlto Ribera del Duero P.S. 94 Points

    Spain, Castilla y León, Ribera del Duero

    Bright cherry colour. Nose of back fruit, mocha, earth, spice and vanilla. Long length. Thanks to Zoran for introducing us to an incredibly intense wine from Ribera del Duero at a great price.

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Flight 6 - Cheese (1 Note)

British Cheeseboard comprising Webster's Stilton, Ragstone Goat's cheese and Westombe Cheddar, with Oat Cakes, Homemade Chutney & Freshly Baked Bread.
To be enjoyed with the developing Ports.

  • 1999 Royal Tokaji Wine Co. Tokaji Essencia 93 Points

    Hungary, Tokaji

    I can see why they serve this with a spoon and why the alcohol is 2.5%. It is too rich and sweet for my palate. Nose of honey, burnt sugar, bitter orange and peach. It covers your mouth and the length is at least 5 mins. Maybe I should try another bottle in a 100 years to see how it is maturing.

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Closing

What a wonderful night. The '63 National won the show of course but the '89 Krug was amazing. Thanks to Davy's for organising most of the Ports, the private room and the excellent food. Service was as usual excellent.

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