Birthyear wine for my daughter, I'd hoped for a bit more (though I had no right to as I paid < $30). Good sapidity, medium-bodied, mature/fully mature for my tastes. Maybe not a perfect cork. A half step less on day two. 20,5% abv.
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PNP after dinner. Surprisingly soft with light tannins. Bought at retail so no idea how it was stored. Lots of sediment. Nice Port but not sure I’d hold if this was a typical bottle. Very subtle and not overly sweet. Very easy to drink but not much wow factor. 91 might be too generous. Good for the $60 I paid.
Drank after dinner with chocolate over the course of a couple weeks. Delicious and we loved it. I think it has plenty of life left if cellared well. Lots of sediment
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This is still giving beautifully. Had over a four day period and it softened a bit over the period but held tight to its rich roots all along. Nose was plummy and leathery. Palate was viscous, fully of dark fruit, moderate heat, some spice background and a long supple finish.
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Cassis and blackberries dominate the nose. There’s also earthiness, graphite, and some dark chocolate.
Tannins have mellowed out, but the acid is still lively.
This is drinking beautifully right now! Be advised the nose is still dominated by fruit notes. Drink up now, or wait another 10 years to see if savory notes develop.
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I didn't stand this up long enough which caused my strainer to completely clog up during decanting. Shows quite young still and pretty grapey. However there is a savoriness and earthiness showing up which makes this compelling.
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Full bottle this time. Just as good. Plenty of fruit flavour makes the heat less strong in my judgment, and I've drunk this vintage three times now. No need to wait. The tannins are now softened. It's a myth that vintage port needs to age more than 15 years to be in its prime. It all depends on whether you like a more mature flavour profile.
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Kitchen W8 (Kensington) after introducing future daughter-in-law to granny. Limited note taking. Extracted über sweet red brambly fruit and immature heat rather mugged any other characteristics hiding beneath the surface. Actually quite enjoyable but needs 4-5yrs minimum to show its real colours. Unfair to mark at present but say ?92+ in time.
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Copious concentrated flavours overpower the heat on the palate. Cherry, blackberry, and blue fruit. Half bottle cost $40, which I consider was a pretty good deal. Perfectly aged, in my judgment it's in its prime.
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Massive concentrated nose of macerated red cherries and vanilla with some heat. Huge body with good acidity, black plum and sweet red raspberries and cherries. Very expressive, concentrated and balanced, great wine, just needs some more time. I'll wait another five years to open another bottle.
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Sophisticated Porto showing many redeeming qualities. Magnificent, titalating dark rich hue with warm, inviting scents this Croft is a smart choice for after dinner conversation sipper. Charred cherries, dates and gracious dried cranberry are detailed, and highlighted with each taste. Elegant finish marked by baking spices and red currant. Great way to end a fine evening with guests.
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TN: Heidsieck, Fontalloro, Clos des Papes, Monte Bello, Hall (Pronza's): This is in a very nice place right now. Golden brown in color. The nose reminds me a Chunky candy bar, that is nuts, milk chocolate and raisins. On the palate, nice raspberry notes with some milk chocolate and nuts. Sweet, not cloying. This is in a very nice spot right now. I am not sure if it was decanted, but I don't think so. A great finish to the evening.
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Popped & poured. Intense but young (obviously) so lacking complexity. A little VA. Good. Most of bottle remains so will be interesting to see if some time exposed to air will help.
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A harmonious Port. Very grapey, with a hint of tar and dried roses. Medium-bodied, medium sweet, with silky tannins and a medium finish. Not a great Croft, but pleasant. Wine Spectator had it dead on. WA overrated it Drink now
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Medium dark and very leggy, this was horrible for a couple of hours, then came around surprisingly nicely. Once the old hay and wet dog blew away, there remained a solid classic core of pure red and blue berries, black pepper and licorice. Fairly tame tannins, but youthful acidity and lots of very hot alcohol. The alcohol settled down after about 24 hours decanting, and this proved extremely nice. Drinkable now with an extremely long decant, but surely a very long life ahead.
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Opened this up with Port tongs. The color is a deep dark red. The nose is full of fruit with some chocolate and alcohol. The palate has good weight, lively acidity, firm yet ripe and sweet tannins. The alcohol on the nose indicates this might be hot on the palate but it's rather smooth with just a touch of warmth and a bit of spice on the finish. Nicely balanced and elegant, I'm sure this will age gracefully for decades.
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This port smells very fresh, with not a hint of alcohol. Lovely aromas of aniseed, mint and bay leaf. Medium bodied and packed with dense, lovely fruit flavours, again bay leaf, dark chocolate and dried chilipepper. Ripe, but strong tannins promise a bright future. I gather this Croft will age graciously, and it's already very enjoyably now too.
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With another couple, we killed this entire bottle in a short evening. I suppose that is a testament to how fine this vintage port was. It was medium in its body and sweetness, more of a wine than a port, certainly compared to the LBVs we have been drinking. Without more experience with vintage ports, I do not have any way to compare with others, but a refined and easily consumed port without with syrupy sweet of many.
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Purple red. In the bouquet cherry marmalade and laurel. The taste is firm and like marmalade. Enormous concentration and a lot of tannins. Soft, but locked. Hidden complexity. I love it.
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Dark wine with a blackberry liquerlike nose. Very tannic and closed at the present but showing some sweet licorice and black fruit notes. Will improve with time. 91.
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2/23/2024 - Tim Heaton wrote:
Birthyear wine for my daughter, I'd hoped for a bit more (though I had no right to as I paid < $30). Good sapidity, medium-bodied, mature/fully mature for my tastes. Maybe not a perfect cork. A half step less on day two. 20,5% abv.
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12/30/2023 - WineGuyDelMar Likes this wine: 91 Points
PNP after dinner. Surprisingly soft with light tannins. Bought at retail so no idea how it was stored. Lots of sediment. Nice Port but not sure I’d hold if this was a typical bottle. Very subtle and not overly sweet. Very easy to drink but not much wow factor. 91 might be too generous. Good for the $60 I paid.
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10/23/2022 - Deryl wrote: 95 Points
Drank after dinner with chocolate over the course of a couple weeks. Delicious and we loved it.
I think it has plenty of life left if cellared well.
Lots of sediment
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10/23/2022 - JWG wrote: 94 Points
This is still giving beautifully. Had over a four day period and it softened a bit over the period but held tight to its rich roots all along. Nose was plummy and leathery. Palate was viscous, fully of dark fruit, moderate heat, some spice background and a long supple finish.
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6/12/2022 - SLB83 Likes this wine: 90 Points
Lovely port wine this. Very plummy and warm, but not too much so. Wouldn’t keep this much longer.
Stood up well against Stilton.
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10/31/2020 - OnWisconsin Likes this wine: 91 Points
Cassis and blackberries dominate the nose. There’s also earthiness, graphite, and some dark chocolate.
Tannins have mellowed out, but the acid is still lively.
This is drinking beautifully right now! Be advised the nose is still dominated by fruit notes. Drink up now, or wait another 10 years to see if savory notes develop.
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12/21/2019 - gmbdds wrote: 91 Points
I didn't stand this up long enough which caused my strainer to completely clog up during decanting. Shows quite young still and pretty grapey. However there is a savoriness and earthiness showing up which makes this compelling.
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8/30/2019 - robertek wrote: 86 Points
Not a fan.
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12/24/2017 - Osiris021 wrote: 91 Points
Had about 4 hour decanting which was too short. Was a bit harsh at that time. Way better on the 3rd day so just needs more time in the cellar.
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6/22/2016 - Ombibulous Likes this wine:
Full bottle this time. Just as good. Plenty of fruit flavour makes the heat less strong in my judgment, and I've drunk this vintage three times now. No need to wait. The tannins are now softened. It's a myth that vintage port needs to age more than 15 years to be in its prime. It all depends on whether you like a more mature flavour profile.
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6/18/2016 - NickBurwood Likes this wine:
Kitchen W8 (Kensington) after introducing future daughter-in-law to granny. Limited note taking.
Extracted über sweet red brambly fruit and immature heat rather mugged any other characteristics hiding beneath the surface.
Actually quite enjoyable but needs 4-5yrs minimum to show its real colours. Unfair to mark at present but say ?92+ in time.
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4/22/2016 - Ombibulous Likes this wine: 92 Points
Copious concentrated flavours overpower the heat on the palate. Cherry, blackberry, and blue fruit. Half bottle cost $40, which I consider was a pretty good deal. Perfectly aged, in my judgment it's in its prime.
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11/27/2014 - Bill Bucklew wrote: 91 Points
Massive concentrated nose of macerated red cherries and vanilla with some heat. Huge body with good acidity, black plum and sweet red raspberries and cherries. Very expressive, concentrated and balanced, great wine, just needs some more time. I'll wait another five years to open another bottle.
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11/23/2013 - Bobc7had Likes this wine: 91 Points
a little lighter than I prefer but still very enjoyable
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11/9/2013 - jfkwines wrote: 94 Points
Wine killed. Very supple
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6/1/2012 - wine maestro wrote: 90 Points
Sophisticated Porto showing many redeeming qualities. Magnificent, titalating dark rich hue
with warm, inviting scents this Croft is a smart choice for after dinner conversation sipper.
Charred cherries, dates and gracious dried cranberry are detailed, and highlighted with
each taste. Elegant finish marked by baking spices and red currant. Great way to end
a fine evening with guests.
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12/24/2011 - Loren Sonkin wrote: 92 Points
TN: Heidsieck, Fontalloro, Clos des Papes, Monte Bello, Hall (Pronza's): This is in a very nice place right now. Golden brown in color. The nose reminds me a Chunky candy bar, that is nuts, milk chocolate and raisins. On the palate, nice raspberry notes with some milk chocolate and nuts. Sweet, not cloying. This is in a very nice spot right now. I am not sure if it was decanted, but I don't think so. A great finish to the evening.
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6/1/2011 - LeechDogg wrote: 89 Points
Closed, coffee, molasses, no fruit, more olive, some cedar, typical port nose with some acetate, really well integrated.
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11/1/2010 - dave747400 wrote: 90 Points
Popped & poured. Intense but young (obviously) so lacking complexity. A little VA. Good. Most of bottle remains so will be interesting to see if some time exposed to air will help.
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7/11/2010 - pmk wrote: 88 Points
A harmonious Port. Very grapey, with a hint of tar and dried roses. Medium-bodied, medium sweet, with silky tannins and a medium finish. Not a great Croft, but pleasant. Wine Spectator had it dead on. WA overrated it Drink now
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2/15/2010 - LeechDogg wrote: 93 Points
Delicious port- no VA, just fruity, soft tannins and complex fruit.
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1/2/2010 - petitblanc wrote: 93 Points
Medium dark and very leggy, this was horrible for a couple of hours, then came around surprisingly nicely. Once the old hay and wet dog blew away, there remained a solid classic core of pure red and blue berries, black pepper and licorice. Fairly tame tannins, but youthful acidity and lots of very hot alcohol. The alcohol settled down after about 24 hours decanting, and this proved extremely nice. Drinkable now with an extremely long decant, but surely a very long life ahead.
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6/9/2009 - kris.h wrote: 94 Points
2007 Vintage Port Cask Samples (Seattle, WA): Gorgeous nose. Medium body. Almost smooth tannin. Spicy red fruit. Well balanced.
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7/5/2008 - kris.h wrote: 93 Points
Opened this up with Port tongs. The color is a deep dark red. The nose is full of fruit with some chocolate and alcohol. The palate has good weight, lively acidity, firm yet ripe and sweet tannins. The alcohol on the nose indicates this might be hot on the palate but it's rather smooth with just a touch of warmth and a bit of spice on the finish. Nicely balanced and elegant, I'm sure this will age gracefully for decades.
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5/7/2008 - LeechDogg wrote: 94 Points
Best vintage port I've tasted in the past two years. Deep garnet, wonderfully fruity nose, plenty of tannin, and in no way sweet.
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12/29/2007 - ronnieroots wrote: 92 Points
This port smells very fresh, with not a hint of alcohol. Lovely aromas of aniseed, mint and bay leaf. Medium bodied and packed with dense, lovely fruit flavours, again bay leaf, dark chocolate and dried chilipepper. Ripe, but strong tannins promise a bright future. I gather this Croft will age graciously, and it's already very enjoyably now too.
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11/11/2006 - mlgold2b wrote: 90 Points
With another couple, we killed this entire bottle in a short evening. I suppose that is a testament to how fine this vintage port was. It was medium in its body and sweetness, more of a wine than a port, certainly compared to the LBVs we have been drinking. Without more experience with vintage ports, I do not have any way to compare with others, but a refined and easily consumed port without with syrupy sweet of many.
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2/28/2006 - Zweder wrote: 92 Points
Purple red. In the bouquet cherry marmalade and laurel. The taste is firm and like marmalade. Enormous concentration and a lot of tannins. Soft, but locked. Hidden complexity. I love it.
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6/7/2005 - Xavier Auerbach wrote: 90 Points
Christie's Pre-Sale Tasting (Amsterdam): Very pleasant, juicy, good fruit, but with a lighter structure, clearly not designed for long aging.
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5/5/2003 - Vino Me wrote: 91 Points
Dark wine with a blackberry liquerlike nose. Very tannic and closed at the present but showing some sweet licorice and black fruit notes. Will improve with time. 91.
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1/25/2003 - peternelson wrote: 86 Points
Red Carpet: Opaque purple; sweet dark berry nose; a nice sweet, young raisony, grapey mth, prob. much too young. No subtleties, refinement, but good.
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