Community Tasting Note

• rromain wrote: 91 points

  April 8, 2015 - NV Sandeman Porto Finest Rich Ruby (estimated 1970s and prior)
  
  Postby John Trombley [This user is an FTLOP Subscriber] » 08 Apr 2015 18:52 Tasting Date: April 8, 2015
  NV Sandeman Porto Finest Rich Ruby (estimated 1970s and prior) - Portugal, Douro, Porto (4/8/2015)
  This wine was probably bottled 1950s-1970s, by appearance. It has US volume figures. 20 pabv. $45/4/5th of a quart, plus 15 percent buyer's premium. WineBid (bottles still up for bid as of today). Imported by WA Taylor, Washington, DC.
  
  T-corked; top snapped off when I attempted to remove it; removed the bottom stub of cork with a Durand corkpuller.
  
  Very, very tawny in color, and translucent; quite bitty. Quite slow tears.
  
  Earthy, with usual caramel and maple scents, with a touch of lacquer, richly nutty. Good fresh nose.
  
  Somewhat drier than a young ruby; little or no heat; good acid balance, very fine tannin. Nice length.
  
  91/100. Drink now or over the next few years. Westminster 'Royal Addition' English Cheddar does well with this, as does Membrillo (quince paste) with the same cheese.
  
  I'd probably allow this to settle more next time on its side both for the bittiness and the dry cork. (91 pts.)
  
  I remember my ex-brother in law Bob King ordering me a glass of Sandeman ruby or tawny port at London Chop House in Detroit circa 1979. This reminds me very much of that port, which was my first fall-in-love exposure to this fantastic type of wine. I think I got my nose in a Beerenauslese first a couple weeks before or probably Port would be the passion for me now that German wine is. It's no far behind! Also at that Chop House meal was poured: 1964 Petrus, for a remembered cost of $50. I owe much to Bob: Two classed-growth Bordeaux, Leoville-las Cazes and Beycheville, the above mentioned Petrus, and my first sip of Mersault Clos de la Barre; a bottle of 1966 Fonseca, and a vintage, not remembered now, of Cheval Blanc. Still remember these wines after all this time, as well as a few of mine that I opened for him.

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