Bottle was bought recently. Lots of sediment. Very wonder port. Had nice complexity and finish but integrated tannins. Not the best port I had but a very special wine.
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Decanted for 3 hours as thin and unintegrated on opening. Beautiful fruit, dense but balanced, lots of smoke / date / walnut going on in the background. Mid maturity, no more. Not quite at the level I remember Taylor’s being at a few years ago; but much readier than Fonseca more recently ****+
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Tasted blind in Vintage Port of the 60's and 70's event with Winetasters of Toronto Club 1966 Dow Porto Vintage was floral, nutty and spicy. The mature vintage port was medium tawny in colour. On the nose, there were walnuts, cashew, cinnamon and baking spices, followed by violets, lavender and prunes. The mouthfeel was full-bodied, medium-sweet, and intensely spicy. There were balanced medium levels of acidity and mature tannin. There were flavours of figs, herbs nuts and a touch of saltiness in the long painfully powerful finish. It was voted the third among the guests at the table and among the entire group.
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Made from Touriga Nacional, Tinta Roriz, Touriga Francesa, Tinta Barroca.
Pure, clean tawny coloured. A bit reductive and not particularily expressive opening. Sweet but dense and w. dryness and marked acid and body. Great elegance and complexity. Just keeps going and going and going.
Drink.
My notes: Nuts, autumn leaves, truffles, root cropts, mushrom stock, orange zest, baking spices and bitter chocolate.
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The colour is extremely evolved with obvious age on the rim of the glass. An ethereal nose with a lifted almond and light chocolate/coffee character the palate is superb with absolutely fabulous spirit to keep it together. A totally harmonious wine from a terrific vintage. (note written by a friend on the night)
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A piece of history that has been sitting g upright in my grandma's drinks cabinet for 50 years. Against all odds there is life in the old dog yet. No label, just an embossed '1966' on the bottle (clearly they believed the wine would outlast the paper).
Opened up with the alcohol blowing off on second day of decanting, holding up incredibly. Translucent with a burnt orange and caramel tinge. Wonderful balance of savpity cured meat and dried raspberries and dried plum. Toffee apple burnt bits and caramel dipped in cinnamon and star anise.
Too complex for words.
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Served at this week's IWFS Chicago dinner. Double decanted and resealed 24 hours before service.
This is really an amazing wine. The color was hard to deduce in the light, but looked like a medium brick red. There was still some alcohol heat on it, enough to tell you you're drinking a port.
The palate was most amazing. There really was no sugar sweetness that you would associate with port. What's here now is an incredible fruitiness that I haven't experienced in a port in quite a while. It's a fruit bomb of raspberry, cassis, and blackberry. I couldn't get enough. Amazing!
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These bottles had a 24-hour decant and was served at a recent IWFS Chicago.
Medium brick red in color. The nose was fruity with raspberry and some cassis. There was still a bit of heat that I initially thought was from the alcohol, but quickly realized it was the wine's excellent acidity showing itself. The palate was also fruity, but with the unmistakable Dow dry finish.
This wine is in excellent shape and not showing any signs of decline, as shown by showing so well after a 24 hour decant. No rush to drink these if you have them.
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Did I expect too much? Rather too fiery. Calmed down a day or so after opening; and mellowed. Tawny colour at rim but brick red and browning in body. Long finish. Some sweetness.
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For my 50th, with about 15 other friends and family. Complex charmer. Celery was my first impression but the caramel, saline and God knows what other flavors came on. Great length on the finish. I would drink in the near horizon.
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Perfect cork. Upon opening, the color is a bit thin brick, taste is smooth and subtle - really good. Re-corked and let sit for 4 hours. Poured into decanter and served immediately. In retrospect, thinking that it could have spent a bit more time in the decanter.
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2015 Port Harvest Tour; 9/26/2015-10/3/2015 (Portugal): Amber brown in color, semi-transparent. Still some bright red fruit underlying a dusty, herbal note. Spice and raspberry compote on the palate. Full-bodied. Very long, sweet finish.
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Bottle from the private Dow cellar in Porto. Color has developed into a golden red that should be expected for a half century old bottle. Figs, strawberrys, dates and more fig. Fully developed, sweet and syrupy...Just beautiful
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Surprised by how it held its ground even after being opened for hours. Was expecting it to drop off, but just gained complexity. Not powerful anymore, but elegant and complex, finishing dry and almost peppery.
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Dow Vintage Port Vertical (Harry's Steak House, NYC): Decanted one hour. A bit of a musty nose. Tomato leaf aromas, but good sweet fruit on the palate. An odd wine that I am not sure is representative. Judgement reserved.
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Very good. Still evolving, and will likely get even better over time. For me it was a classic port, but one that didn't color outside of the lines, and there was no sparkling personality. But it had real class.
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Baseball card Wax pack, brass and oiled leather patina vintage leather and cedar nose. Very cherry coughdrop/ vanilla palate and a moderate black cherry finish that is still bright and crisp. Absolutely impressive, one of my favorite ports ever. Not on par with '63 Dow and Sandemans, but damn good. Color is still very bright, with no bricking on the rim of the glass.
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Port with Oscar: Well balanced. Nothing in particular jumps out in terms of flavors and aromas but it's drinking very well and provides much pleasure. Bordeau-like, earthy and austere. Some cherry and other red fruits begin to peek out. Also some dates and ripe strawberries.
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@ Decanting -- The cork came out with a satisfying pop and a waff of spirits into the room. Once in the decanter, wow. Much darker than I imagined, with a little bit of caramel around the edges. Deep fruit on the nose. In the mouth, just a wow. The fruit is so forward, with a candied element. No hint of alcohol at all. Even right after decanting, this is a beautiful bottle. @ 3 hours -- The fruit merges into the background a little. Drinks a bit less like a fruit bomb. A swirl of complexity: deep cherry fruits, nuts, caramel, vanilla. My, oh my, this is good.
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1/24/2023 - David Johnstone Likes this wine: 96 Points
Very pale and light plate but delicious
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10/3/2021 - tadams66 Likes this wine: 92 Points
Bottle was bought recently. Lots of sediment. Very wonder port. Had nice complexity and finish but integrated tannins. Not the best port I had but a very special wine.
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5/8/2020 - MAOC wrote:
Decanted for 3 hours as thin and unintegrated on opening. Beautiful fruit, dense but balanced, lots of smoke / date / walnut going on in the background. Mid maturity, no more. Not quite at the level I remember Taylor’s being at a few years ago; but much readier than Fonseca more recently ****+
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2/26/2020 - apple1813 Likes this wine: 92 Points
Tasted blind in Vintage Port of the 60's and 70's event with Winetasters of Toronto Club
1966 Dow Porto Vintage was floral, nutty and spicy. The mature vintage port was medium tawny in colour. On the nose, there were walnuts, cashew, cinnamon and baking spices, followed by violets, lavender and prunes. The mouthfeel was full-bodied, medium-sweet, and intensely spicy. There were balanced medium levels of acidity and mature tannin. There were flavours of figs, herbs nuts and a touch of saltiness in the long painfully powerful finish.
It was voted the third among the guests at the table and among the entire group.
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2/1/2020 - tobyc Likes this wine: 94 Points
Made from Touriga Nacional, Tinta Roriz, Touriga Francesa, Tinta Barroca.
Pure, clean tawny coloured. A bit reductive and not particularily expressive opening. Sweet but dense and w. dryness and marked acid and body. Great elegance and complexity. Just keeps going and going and going.
Drink.
My notes: Nuts, autumn leaves, truffles, root cropts, mushrom stock, orange zest, baking spices and bitter chocolate.
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8/15/2019 - john_s Likes this wine: 96 Points
The colour is extremely evolved with obvious age on the rim of the glass. An ethereal nose with a lifted almond and light chocolate/coffee character the palate is superb with absolutely fabulous spirit to keep it together. A totally harmonious wine from a terrific vintage. (note written by a friend on the night)
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12/27/2018 - WilliamMP Likes this wine: 93 Points
A piece of history that has been sitting g upright in my grandma's drinks cabinet for 50 years. Against all odds there is life in the old dog yet. No label, just an embossed '1966' on the bottle (clearly they believed the wine would outlast the paper).
Opened up with the alcohol blowing off on second day of decanting, holding up incredibly. Translucent with a burnt orange and caramel tinge. Wonderful balance of savpity cured meat and dried raspberries and dried plum. Toffee apple burnt bits and caramel dipped in cinnamon and star anise.
Too complex for words.
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10/13/2018 - Border Boss Likes this wine: 95 Points
Served at this week's IWFS Chicago dinner. Double decanted and resealed 24 hours before service.
This is really an amazing wine. The color was hard to deduce in the light, but looked like a medium brick red. There was still some alcohol heat on it, enough to tell you you're drinking a port.
The palate was most amazing. There really was no sugar sweetness that you would associate with port. What's here now is an incredible fruitiness that I haven't experienced in a port in quite a while. It's a fruit bomb of raspberry, cassis, and blackberry. I couldn't get enough. Amazing!
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3/16/2018 - Border Boss Likes this wine: 94 Points
These bottles had a 24-hour decant and was served at a recent IWFS Chicago.
Medium brick red in color. The nose was fruity with raspberry and some cassis. There was still a bit of heat that I initially thought was from the alcohol, but quickly realized it was the wine's excellent acidity showing itself. The palate was also fruity, but with the unmistakable Dow dry finish.
This wine is in excellent shape and not showing any signs of decline, as shown by showing so well after a 24 hour decant. No rush to drink these if you have them.
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1/23/2017 - nigelb Likes this wine: 89 Points
Did I expect too much? Rather too fiery. Calmed down a day or so after opening; and mellowed. Tawny colour at rim but brick red and browning in body. Long finish. Some sweetness.
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9/18/2016 - jeffal66 Likes this wine: 92 Points
For my 50th, with about 15 other friends and family. Complex charmer. Celery was my first impression but the caramel, saline and God knows what other flavors came on. Great length on the finish. I would drink in the near horizon.
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7/24/2016 - theportguy wrote: 96 Points
FTLOP 11th Anniversary; 7/22/2016-7/24/2016 (Sammamish, Washington): Dark amber in color. Wow! Very elegant and well-integrated wine. Red fruit and rose petals on the nose. Extremely well-integrated strawberry, raspberry and some spice on the palate.
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6/9/2016 - Jack667 Likes this wine: 94 Points
Perfect cork. Upon opening, the color is a bit thin brick, taste is smooth and subtle - really good. Re-corked and let sit for 4 hours. Poured into decanter and served immediately. In retrospect, thinking that it could have spent a bit more time in the decanter.
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10/1/2015 - theportguy wrote: 92 Points
2015 Port Harvest Tour; 9/26/2015-10/3/2015 (Portugal): Amber brown in color, semi-transparent. Still some bright red fruit underlying a dusty, herbal note. Spice and raspberry compote on the palate. Full-bodied. Very long, sweet finish.
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11/15/2014 - Dlgreenstein Likes this wine: 96 Points
Bottle from the private Dow cellar in Porto. Color has developed into a golden red that should be expected for a half century old bottle. Figs, strawberrys, dates and more fig. Fully developed, sweet and syrupy...Just beautiful
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8/28/2011 - DRob wrote:
Surprised by how it held its ground even after being opened for hours. Was expecting it to drop off, but just gained complexity. Not powerful anymore, but elegant and complex, finishing dry and almost peppery.
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3/19/2011 - mdefreitas wrote:
Dow Vintage Port Vertical (Harry's Steak House, NYC): Decanted one hour. A bit of a musty nose. Tomato leaf aromas, but good sweet fruit on the palate. An odd wine that I am not sure is representative. Judgement reserved.
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11/14/2010 - kostaslonis wrote: 96 Points
Decanter Fine Wine Encounter; 11/13/2010-11/14/2010 (Landmark Hotel, London): (Decanter Fine Wine Encounter Vintage Port Masterclass)
Brick - cherry color. Nice nose, milk chocolate, nutmeg, smooth. Vinous, not that fruity, liquerish, tasty and balanced medium aftertaste.
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5/17/2010 - BradE wrote:
Very good. Still evolving, and will likely get even better over time. For me it was a classic port, but one that didn't color outside of the lines, and there was no sparkling personality. But it had real class.
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4/5/2010 - JohnnyBark wrote: 96 Points
Baseball card Wax pack, brass and oiled leather patina vintage leather and cedar nose. Very cherry coughdrop/ vanilla palate and a moderate black cherry finish that is still bright and crisp. Absolutely impressive, one of my favorite ports ever. Not on par with '63 Dow and Sandemans, but damn good. Color is still very bright, with no bricking on the rim of the glass.
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7/30/2009 - kris.h wrote: 93 Points
Port with Oscar: Well balanced. Nothing in particular jumps out in terms of flavors and aromas but it's drinking very well and provides much pleasure. Bordeau-like, earthy and austere. Some cherry and other red fruits begin to peek out. Also some dates and ripe strawberries.
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1/27/2008 - winefool wrote: 88 Points
eBob 1996 California Cabernet Dinner (Boinsoiree): Good black fruit and chocolate notes, but too much heat and alcohol showing through for me.
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5/6/2006 - sybarite wrote:
@ Decanting -- The cork came out with a satisfying pop and a waff of spirits into the room. Once in the decanter, wow. Much darker than I imagined, with a little bit of caramel around the edges. Deep fruit on the nose. In the mouth, just a wow. The fruit is so forward, with a candied element. No hint of alcohol at all. Even right after decanting, this is a beautiful bottle.
@ 3 hours -- The fruit merges into the background a little. Drinks a bit less like a fruit bomb. A swirl of complexity: deep cherry fruits, nuts, caramel, vanilla. My, oh my, this is good.
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3/22/2006 - jamiekutch wrote: 91 Points
Chocolate nose. Thick sweet, a little alcoholic. Better with yummy dessert
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