| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red - Fortified |
1985 Gould Campbell Porto VintagePort Blend more |
2/27/2024 - bon vivant wrote: 94 pointsStood up for a few days. Cork soaked but in great shape, no leaks great fill. Slow ox for 4 hrs, double decant (lots of sediment) and took to dinner. Tight meniscus with only about 1.5 MM of clear edge. Strawberry xmas cake, caramel dried cherry and deeper notes of toffee and some nut. Ticks off all the boxes nicely. A bit sweet on the entry but excellent balance due to the right amount of acidity. Smooth mouth feel fairly full. No heat or VA. Finished broad and fairly long (45-60 seconds). Very impressive and a worthy comp to this year's version of Graham in overall quality. Even better with air and a few oz left over even smoother and more precise the following day. Should be good for another decade or more but at a very nice place. Yes please. |
| Red - Fortified |
2007 Gould Campbell Porto VintagePort Blend more |
1/13/2024 - Rich S Likes this wine: 91 pointsPopped and poured. Dark, black plums. Some cocoa and a bit of chocolate covered raisins. Not really sensing a lot of heat on the nose which is a plus. Very smooth on the palate with a long, lingering sweet finish. Not the most complex vintage port I have had but very tasty and enjoyable and a bargain at the price paid. Still plenty of life ahead as well. |
| Red - Fortified |
1985 Gould Campbell Porto VintagePort Blend more |
8/11/2023 - theportguy wrote: 92 pointsGuys' Port Weekend - Seattle; 8/11/2023-8/13/2023 (Seattle, Washington): Ruby in color. Tobacco leaf and some spirit on the nose. The entry features strawberry and red currents, leading to an intense mouthfeel with bright red fruit, cherry, and strawberry notes. Balanced acidity and sweetness extend into a long finish. |
| Red - Fortified |
1983 Gould Campbell Porto VintagePort Blend more |
11/18/2023 - theportguy wrote: 94 pointsFTLOP 18th Anniversary; 11/17/2023-11/19/2023 (Seattle, Washington): Dark opaque purple with garnet edges. There are enticing aromas of blackberry and blueberry compote with light herbal notes. Fresh crushed dark fruits dance on the palate, accompanied by dusty tannins and a wonderful balance that extends into a long, satisfying finish. |
| Red - Fortified |
1983 Gould Campbell Porto VintagePort Blend more |
1/4/2024 - BVal wrote: 91 pointsColor/App: transclucent, moderately deep ruby core -> diffuse garnet rim; high viscosity. Pleasant nose of blackberries and black cherries, plums and Christmas fruitcake. Palate is still nicely sweet with a light midpalate and long finish. Mostly black fruits with raspberries, figs and Ambenyl. Tannins soft and faded. For drinking now and over the next 5-10 years. Well done. |
| Red - Fortified |
1994 Gould Campbell Porto VintagePort Blend more |
12/29/2023 - pdadams66 Likes this wine: 91 pointsVery dark center, red rim with moderate signs of age. |
| Red - Fortified |
1987 Gould Campbell Porto Late Bottled VintagePort Blend more |
12/25/2023 - Whinealot17 Likes this wine: 95 pointsIncredibly balanced. Surprisingly light in color. Typical port flavors but easy and long finish. |
| Red - Fortified |
2000 Gould Campbell Porto VintagePort Blend more |
11/18/2023 - bowesmana Likes this wine: 88 pointsLightweight, but pleasant enough, quite sugary |
| Red - Fortified |
2007 Gould Campbell Porto VintagePort Blend more |
12/18/2023 - oenanthe Likes this wine: 90 pointsCork a total mess and it falls to pieces. The wine is fine. Rich and creamy, jammy fruit, plum and spice and christmas pudding, this is young but the half bottle has probably helped and I have no trouble drinking this now. There is no heat, it is reasonably balanced and even tempered. If this were a 750 I reckon it would probably still be good, but you might get that super-strength vibe a bit. As it is this is just sweet goodness. |
| Red - Fortified |
2000 Gould Campbell Porto VintagePort Blend more |
12/16/2023 - theportguy wrote: 92 pointsSammamish Port Club - Holiday Tasting (Sammamish, Washington): Very dark, red-purple in color. Cake batter on the nose with some tart and sour red fruit underneath. The buttery nose eventually evolved in the glass into slightly more red fruit notes. Noticeable but not overwhelming tannins riding a knife's edge of balance that are beautiful and carry from the entry to the end of the very long finish. Red fruits, cranberry, boysenberry, and light notes of dried herbs on the palate. Cranberry and good acidity on the long finish. |
| Red - Fortified |
1980 Gould Campbell Porto VintagePort Blend more |
12/16/2023 - Momus99 wrote: 94 pointsSurprisingly fresh and balanced. Was a hit a Thanksgiving dinner and disappeared quickly! |
| Red - Fortified |
1977 Gould Campbell Porto VintagePort Blend more |
10/14/2023 - theportguy wrote: 94 pointsSammamish Port Club - 1970's Ports (Seattle, Washington): Nice amber-ruby color. Chocolate and fresh crushed red fruit on the nose. Rich and luscious on the entry, with tannins present but nicely integrated on the palate. The balance here is really nice, sitting just on the edge of intensity, but maintain its balance. |
| Red - Fortified |
1983 Gould Campbell Porto VintagePort Blend more |
11/30/2023 - Harley1199 wrote: flawedTCA. Ruined. A complete disaster when you have paid around 200 euro per capita. |
| Red - Fortified |
2000 Gould Campbell Porto VintagePort Blend more |
10/21/2023 - Keith Cooper Likes this wine: 93 pointsOpened and decanted for 30 minutes. I always think that the sign of an excellent port is how quickly 6 guests can consume a whole bottle at the end of dinner. Tonight was no exception, this was very well received by all. |
| Red - Fortified |
1977 Gould Campbell Porto VintagePort Blend more |
10/19/2023 - CharlesHK wrote: 91 pointsGould Campbell 1977 is a monumental vintage port. If cellared properly it will probably outlive everyone reading this review. Seriously. That is how big, full, rich, blockish, and young this port is, and has tasted for much of its life. It's damn near immortal in my opinion, but is it now or will it every be an exceptional vintage port? |
| Red - Fortified |
1977 Gould Campbell Porto VintagePort Blend more |
11/25/2015 - SuperSomm wrote: NRRed ruby colour with rusty edges. Pepper and wild red berries on the nose. Full bodied with taste of wild fruits and hints of pepper and chocolate. A great Port to be enjoyed by its own. One of the best post-war vintages. |
| Red - Fortified |
1977 Gould Campbell Porto VintagePort Blend more |
7/4/2023 - Rick & Ilsa wrote: 94 pointsThird bottle in the last 4 years and like the others, this bottle showed well. Decanted for 4 hours prior to serving. Figs, cherries, red fruits and berries, Christmas spice and chocolate. Big, smooth and plenty of fruits still, tannins and acidity in balance, to me, this seems to be in a sweet spot. Certainly no hurry, probably a decade or more left, but if you have a few, this is worth opening now. |
| Red - Fortified |
1985 Gould Campbell Porto VintagePort Blend more |
6/12/2023 - Vincollegiet Likes this wine: 93 pointsLots of fruit left. Can be saved much longer. |
| Red - Fortified |
1977 Gould Campbell Porto VintagePort Blend more |
5/28/2023 - PhN Likes this wine: 97 pointsThe low fill and built up detritus under the cap concerned me, but the wine was fabulous on opening. Great depth and balance, excellent fruit. Delicious as an after dinner drink. Sweet but not cloying. Thurourghly enjoyable. This is the highest rating I have ever given a wine that should have been a flawed bottle given the appearance before extracting the entirely wine soaked cork. |
| Red - Fortified |
1997 Gould Campbell Porto VintagePort Blend more |
5/19/2023 - cofidis2 wrote: 88 points1997 Gould Campbell VP. I can’t recall ever having this but quite possible I have at some point long ago. Bought at auction recently for cheap. Signs of slight past seepage when capsule removed, so take note with a grain of salt. Still quite dark color but also showing bricking. The fruit is in a transitory state now. The fresh berries are giving way to a more woody and licorice dominate palate. Tannins are mostly resolved, though a touch is still hanging in there. While the palate has morphed away from the fresh berry fruit, the finish still retains nice freshness. The short coming is the overall complexity, which is, well, lacking. 88/100 |
| Red - Fortified |
1970 Gould Campbell Porto VintagePort Blend more |
2/18/2023 - Keith Cooper Likes this wine: 96 pointsDinner at home with friends, the first such occasion for several months and a new chapter in my life. So what better to finish the evening than this 53 year old Gould Campbell port. Opened and decanted at the last moment, the cork broke, but no big deal. Once in the decanter, the aromas were sublime and hard to believe this is over 50 years old. Rich, soft and leathery, it slipped down so easily and the bottle was soon consumed by the 6 of us around the table. Unbelievably good. And I have one more bottle! It will surely be good for another 30 years, but I don't think I will wait that long! |
| Red - Fortified |
1997 Gould Campbell Porto VintagePort Blend more |
3/12/2023 - russfoul wrote: 90 pointsnot spectacular |
| Red - Fortified |
1985 Gould Campbell Porto VintagePort Blend more |
2/25/2023 - Radboy wrote: 92 pointsA lovely port. Delicate strawberry fruit with just a hint of backbone. It hit the right spots. |
| Red - Fortified |
1997 Gould Campbell Porto VintagePort Blend more |
2/20/2023 - VinhoVerde Likes this wine: 89 pointsSpice and plum nose. Medium sweet, mature, plum flavor. Solid, but not very complex bottle of Port. Drink up. |
| Red - Fortified |
1980 Gould Campbell Porto VintagePort Blend more |
11/18/2022 - theportguy wrote: 93 pointsFTLOP 17th Anniversary; 11/18/2022-11/20/2022 (Seattle, Washington): Dark amber brown in color. There are espresso and tiramisu notes on the nose, as well as some light spirit. Great balance and acidity that dives across the palate. Some medium-dark fruit notes of black cherry and black plum on the palate. Medium body that goes from medium sweetness to a bit of dryness on the extremely long finish. |
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- Tasting notes: 459 notes on 28 wines
