Comments on my notes

(13 comments on 11 notes)

1 - 11 of 11 Sort order
Red - Fortified
2009 Taylor (Fladgate) Porto Vintage Port Blend
12/10/2014 - sweetstuff wrote:
97 points
2/12/2014; Gerardi's Little Store, Dayton, OH; $33.33/750 ml; bottled 2011. Kobrand/Heidelberg. 20.5 pabv. CA 0079, LT09B; 0 84692 000630. Opened about 48 hours in advance for the Cobb Christmas Crash. Tipp Ciity. OH.

Removed from the storage unit and cork cleanly pulled with the Durand; no purple on the sides. Decanted 10 am into a glass pitcher. At 700 ml poured there are some tiny crusts,
and gently transferred into a decanter with stopper.

Optical: Purple with a lightening cherry edge [about 1 mm]; darker color not quite as dense in the Pitiless (Impitoyable). Thick sheeting suggests high extract.

Violets tailing into cherry, second sniff: add cardamom and thyme (cassis). Blackcurrant, five spices, moving into both herbs and dark fruits/berries of headscratching complexity and scintillancy. Again scents of century-old baked brick minerality, as sometimes is encountered in recently torn-down fireplaces. At 2 hours, the nose has moved into pan-roasted China tea over the violet and green lime peel scents.

At first great heat, which experience tells will mellow in a day or two. Fruits are almost impossible to dissect at this stage, but on the finish there's a hint of sappy apple juice with a hint of sweetness. The typical balance of a Taylor vintage port, moving from dryness to some sweetness now. The anthocyanins and tannins are almost completely fruit-coated now; will need time to relax a bit. The heat is down a bit at 2 hours and after a bit of swirling disappears. Ripe tannis are starting to show.

At 48 hours, just before leaving for Cobb's: Lots of integration of above, with great harmony. Cherry-mint and verbena, with medium tannins starting to integrate; at this point a bit sweeter than the average young Taylor VP. but with its typical draw-you-in finish. Will be served with Stilton and Santa fruit stickers.

Probably just too much at this stage for the uneducated palate; however, after 6 days in refrigerator beginning a lovely process of integration--usual cherry, violets, and fennel; anise, sweet-rising sap, and fine-grained intaglio-like tannins, and fine dry finish. Leave it alone from now until 2024. Then until who knows when? I'll not outive these bottles.

Incidentally, took a taste of this on January 2, 2015, at 23 days: one can see that the meaty pepper and tannin skeleton of the Taylor VPs are the kettle in which these great old VPs are slowly simmered.
  • SLB83 commented:

    8/8/19, 5:08 AM - You have the best reviews. I really enjoy reading them. I’m thinking of having a bottle of this next week.

Red - Fortified
2009 Taylor (Fladgate) Porto Vintage Port Blend
3/23/2019 - NostraBacchus Likes this wine:
96 points
Deep dark fruit of blackberries, black currant/cassis and black cherries, also notes of tobacco, cedar wood, some graphite, also some violets and licorice. Full-bodied and dense, with medium acidity and still medium-high tannin. Long and complex finish. This is still young but showing so much promise and is super accessible for young Vintage Port... lovely.
  • SLB83 commented:

    8/8/19, 5:06 AM - I’m thinking of opening one of my twelve bottles next week. How long did you decant this when you had it?

Red
1988 Château Mouton Rothschild Pauillac Red Bordeaux Blend
8/11/2018 - NewFrenchClaret Likes this wine:
92 points
Birthday wine, a bit late this year. Decanted about an hour, and that was about right to open it up nicely.

Brilliant ruby color, fading a little around the edge. Tons of tobacco and mint on the very expressive nose. Some red fruit and the typical Pauillac damp soil.

Beautiful concentration and length; excellent balance as usual. Tannins are very nicely integrated; far more than most 1988s. Perhaps lacking the flamboyance of some Moutons of the era, it needs some good food to pair with.

Drink now.
  • SLB83 commented:

    9/26/18, 1:12 AM - What food would you pair it with?

  • SLB83 commented:

    10/2/18, 11:07 PM - Thanks

White - Fortified
1973 D'Oliveiras Madeira Verdelho Reserva
Yes, this. Complicated, bight acidity, citrus, yadda, yadda, yadda - goes on forever. All you need is a glass and a quiet corner to sit, smell and sip; that said, if you happen to have some orange/cardamom/lemongrass cupcakes laying around, they might be a really inspired pairing. Just sayin'.
  • SLB83 commented:

    9/29/18, 10:37 AM - Would you drink this chilled/from the fridge?

White - Fortified
1946 Bodegas Toro Albala Don PX Convento Selección Montilla-Moriles Pedro Ximénez
This bottle comes with a little tasting vial, which has the quantity of a large sip, the type you would take when having port. A brilliant gimmick this vial if you ask me.
We opened the vial two weeks ago, but I did not take any notes, so I am not rating this.
The glass went around my father, my mum and my sister, before I got to try it. So I ended up with a nip. What are family for ey?!
All I can say is that this is a very dark blackish brown, a bit like iodine.
The nose and the palate were extraordinary. My family all love wine/port/sherry/etc. and we all agreed this was one of the most special and peculiar things we had ever tasted.
What stood out most perhaps was the finish. It just did not want to end. Kept going and going, for over 10 minutes I think.
I have been told by staff at Berry Bros & Rudd (one of the world’s oldest wine merchants) that you can keep an opened bottles for weeks on end. So there is no rush to drink up. Using a vacuum cork and putting it in the fridge will have this stay good for months on end. There is a review on CT that confirms that.
A pricy bottle, indeed, but if you fancy something very different and very special, I can really recommend this.
  • SLB83 commented:

    9/23/18, 12:56 PM - Thanks. Vile is something this sherry definitely isn’t

  • SLB83 commented:

    9/24/18, 12:06 AM - What’s a year in the fridge when it’s been 70-idd years in a cask ey!?

Red
2012 Concha y Toro Cabernet Sauvignon Casillero del Diablo Reserva Maipo Valley
I must be drinking a different wine to everyone else. This is really grim. Yeah so £6.00 on offer sounds like good value but then so's a bottle of white spirit at this price. Painfully green. I imagine that this is what chewing on a doc leaf must taste like. I can't possibly rate this. I suppose one positive is that when it went down the sink it cleared the blockage in the waste pipe.
  • SLB83 commented:

    8/24/18, 8:25 AM - That’s hilarious! I had the same, but I paid £7.5 from memory. Green mass produced supermarket plonk. Wouldn’t even use it for cock au vin.

Red - Fortified
1994 Quinta da Romaneira Porto Vintage Port Blend
12/17/2012 - FransS Likes this wine:
91 points
I didn't wait the full 5 years, so I enjoyed my last bottle, which was even fruitier.
  • SLB83 commented:

    7/13/18, 3:56 PM - Funny, you waited 15 days

Red - Fortified
1983 Warre Porto Vintage Port Blend
To be honestly I was quite disappointed. I drank this from a half bottle and I found the flavors to be too sweet and unbalanced. I've tasted ice wines, sauterns, and tokaji and have had many that were sweet yet balanced but this was not the case. This was my first time drinking a aged vintage port so i can only hope this bottle was just over the hill.
  • SLB83 commented:

    7/12/18, 8:10 AM - Even a 75cl bottle of the 1983 Warre will be very mature. A half bottle is probably past its best. It will lose its fruit and acidity, but the sweetness remains. The result is an unbalanced sweet wine.
    Please don’t let this put you off. Vintage ports are usually well-balanced and a joy to drink. The young ones will be powerful, full of fruit and tannins. The mature ones will be softer, but still full of flavour. A real treat.

White - Fortified
1946 Bodegas Toro Albala Don PX Convento Selección Montilla-Moriles Pedro Ximénez
5/19/2018 - sweetstuff wrote:
98 points
1946 Bodegas Toro Albala Don PX (Pedro Ximenes) Convento Selección (Spain, Andalucía, Montilla-Moriles); $245/750 ml @ Benchmark Wines.

When a bottle purchased for the 71st birthday of my wife Jackie, I note that the abv is now 17 percent, and that it was bottled not in 2011 but in May 2017 (about a year ago), bottle number 310/827; so there has been incremental bottling; no further history available on that yet. We tasted what was in the sample tube (a most interesting idea for this kind of wine), perhaps 10 ml for the both of us.

Yes, extremely clingy, but the tears nearly fall back into the bowl without a pause into the venous-blood-colored liquid. Great harmony from notes of cherry candy, cherrywood smoke, vanillla, moderately sweet chocolate, veal demi-glace, and hints of licorice. And, on the palate, surprisingly moderate sugars, balancing acidiity, and tremendous, lacy finesse, perhaps the most surprising of its attributes. It has real delicacy and an integrated but complex expressiveness, this alone putting it up into high-classic scoring range. 98/100--but remember, these separate bottlings may have a different character to them. It would be lovely sometime to taste this bottling against the one Sr. Gutierrez noted. I agree that this may well outllive everyone who is old enough to buy some legally today; however, there's no reason not to enjoy it now. Drink 2018-2100, if we're still around on this planet to try it!

A very small pour, please!
___________________________________

Letter to JJBuckley from me:

18 pabv. Purchased a 1946 Don Px Toro Albalá as a birth year gift and have read the informative Luis Gutierrez tasting note. Am looking for more technical information and data, plus release dates and amounts, for this bottle. Am looking for more technical information and data, plus release dates and amounts, for this bottle. What was the source of the grapes? It appears to have been bottled in May, 2017, but must then of course have been one of at least two bottlings, given that it was originally reviewed or tasted in about August 2013 by Sr. Gutierrez, mentioning about 800 plus bottles at the time. There are a very great number of tasting notes on CellarTracker by purchasers (users) of that tool. Were the later bottllings reviewed critically, or do we assume that every bottling gets the same score from the same critic? Of course, analytical data would help. The Gutierrez score seems to be just about the only copyright score that has been paid much attention to, but there are other reviews cited, which would always be helpful, as numbers are of minimual usefulness to describe style and quality of what must be a very great wine, if my friends are to be believed. If a better means of communication for this sort of thing would be helpful to you, please feel free to suggest it. Very gratefully yours, John Trombley

This is a peculiar winery, a little eccentric and unusual, a family affair created in 1922 although their roots can be traced back to the 19th century. The core of the winery is located inside an old electricity plant in Aguilar de la Frontera, south of Cordoba, in the heart of the Montilla-Moriles appellation and directed by collector, inventor and entrepreneur Antonio Sanchez. They sell 650,000 liters of wine per year, of which 40% is exported and sold in 27 different countries. They are growing in the US, the UK, Australia, and also with increasing interest in Asia, mainly for the sweet wines, Antonio Sorgato, the export manager of the firm, tells me. We are selling sweet wines, but Fino, its much more difficult. This is not something unique to them, as the whole Montilla-Moriles is better known for its sweet, dark, unctuous Pedro Ximenez wines. All the wines they produce are of course fermented from Pedro Ximenez white grapes, but for the sweet wines the grapes are sun-dried, dehydrated into raisins, and the resulting wine is brown in color which gets darker as the wine ages and concentrates in barrel. The oldest examples are an opaque black with an amber rim as dense as motor oil. They have a most impressive collection of single vintage PX wines going back to the time of the Second World War. Luis Gutierrez (SOme of this may be copyright material; if it is I'll remove it.
  • SLB83 commented:

    7/5/18, 2:23 AM - A quick question, how long would you keep the bottle once opened? Is this similar to a tawny port, where a few weeks is fine?

Red - Fortified
2003 Fonseca Porto Vintage Port Blend
5/3/2015 - AllRed wrote:
750ml. Undrinkable. Popped & poured, this was all alcohol and almost zero fruit. I was very surprised by how dominant the alcohol is in this. If this bottle was at all representative, then it would be best to sit on these for at least a decade.
  • SLB83 commented:

    6/30/18, 12:21 PM - Some decanting would do it some good. Leave it for about three hours. The port should open up and be more approachable

Red - Fortified
2000 Taylor (Fladgate) Porto Vintage Port Blend
5/2/2017 - sweetstuff wrote:
96 points
2000 Taylor (Fladgate) Porto Vintage, bottled 2002, Bottled by Taylor, Fladgate, and Yeatman, Vinhos SA, VNde Gaia, Portugal; imported by Kobrand, New York, NY, purchased at Sams Club, Ann Arbor, MI. $65/750 ml (2003). 20.5 pavb. Stored 53-55 degrees F since purchase. From Impitoyable.

About 12 hours in decanter at room temperature, and then replaced into bottle. Moderately fine and copious crust. Color dark purple with some edging, typical of a Taylors of this vintage style and bottle age.

Pepper grind in the nose. Underneath a high-toned Taylor plum/cherry fruit, clove, and vanilla. Palate shows style-typical medium texture and sweetness, but much of that is fruit that will absorb with time; sweet plum, cherry, thyme, slight umami savoriness: Medium-grained ripe full maturing tannins, clearly an adolescent decanted in advance; great length almost the best part. On this showing and with this handling history, drink 2018, with full maturity approaching in 2030.

Served with: Crown VALLEY Point Blue, Wisconsin cheese that's a great value for money. Excellent match; rather sweet and slightly salty, with very good flavor symbiosis. Lunch with Jackie, Kurt, and Carolyn, but first sipped the evening before with Jackie to get a foundational impression upon opening.

72 hours after opening and 12 hours in the decanter, with 24 hours of argon exposure at the end. Very spicy and with plenty of fine tannin coupled with some heat. Full tears and full texture. Plenty of rose of attar and fresh ground pink pepper. Has a bit of linseed oil and some nice broth and vanilla, a little soft in the middle of the nose at present. Needs a bit more time open in glass. After another 7 days, color lighter; violets, powdered sugar, sweetened dried plums, vanilla are more integrated, as is palate, tannins, and and aftertaste. 96/100
  • SLB83 commented:

    6/1/18, 2:29 PM - Really enjoyed your TS. Please do keep writing these extensive notes. Very helpful.

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