1980 Vinhos Borges Porto Vintage

Community Tasting Notes (6) Median Score: 90 points

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  8/1/2021 - FEDEVIDAL wrote: 94 Points

  Impresionante la protección que lleva esta botella, el cuello de la misma todo recubierto de espeso metal, sobre éste una gruesa capa de cera, luego un papel metálico y luego el normal. A pesar de tanta protección el corcho estaba totalmente destrozado y salió hecho migas.
  Sin embargo, ya a partir de la primera copa me doy cuenta de que es imposible de beber debido a la enorme cantidad de poso que se encuentra ya desde el principio. Abrí otra botella gemela en el año 2008 y el poso hizo imposible beber el último tercio de la botella, pero ahora hay una cantidad tan inaudita de poso que hace imposible beber la primera copa. A la vista de esta situación no encontré otra forma de arreglar el problema que decantar y filtrar toda la botella y pasarla a otra distinta, había tal cantidad de poso que tuve que utilizar tres filtros distintos. Con esta operación la botella perdió casi un cuarto de su de volumen.
  Al final, puede decirse que el resultado fue satisfactorio. Da un color leonado muy oscuro. El aroma es encantador, se encuentran higos confitados, café, frutos secos, piel de naranja, madera vieja, caramelo, almendras/apiñadas etc. La boca es cálida y el alcohol no la preside, entra muy suave y sabroso, hay caramelo, cerezas confitadas, bollería, café y muchos otros sabores.
  Un Porto magnífico y excelente a pesar de los problemas que me ha dado. Nunca me había sucedido una cosa así. Ahora espero poder disfrutarla durante varios meses.
  A los 15 días de abierta mantiene perfectamente idénticas sus notas olfativas y gustativas.

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  11/11/2017 - forceberry wrote: 97 Points

  Fully saturated, soft and mushy cork - usually doesn't promise good. Lots of sediment, so letting the wine stand up vertically and decanting it carefully is heartily recommended.
  
  Clear, moderately pale and quite translucent ruby color with lots of developed bricking. However, the wine looks more red- than mahogany-hued, so perhaps it isn't oxidized? The nose confirms this: despite its lousy cork, the wine is a-ok! Very rich, sweet and intense aromas of red fruit marmalade, some noticeable and rather fruity-sweet volatile acidity, a little bit of wizened dark plums, a little bit of cinnamon-driven baking spices, a hint of prunes and a touch of rowanberry marmalade. Overall the nose is ridiculously complex and super-attractive. The wine feels very complex and intense on the palate with unctuous flavors of dried figs, caramel, some raisin, a little bit of toasted character, a hint of sweet baking spices and a touch of rowanberry marmalade. The wine has really lovely, silky texture and the mouthfeel is very round and mellow, thanks to the tannins that are still somewhat noticeable, but pretty much sanded down by the age and contributing more to the chewy texture than structure. The acidity is medium-to-moderate and well-balanced with the body. The finish is rich, smooth yet sticky and very complex with persistent flavors of smoke, syrup cookies, blackcurrant jam, some wizened plums, a little bit of baking pices, a hint of peanut butter and a lifted touch of VA.
  
  Not only was this wine fully alive - despite its lousy cork - but also the wine that was hands-down the best wine in my Vintage Port tasting of 10 wines (although there were a few dissident vooices who weren't completely charmed by the volatile nature of this wine. For me, this is definitely one of the best Port wine experiences I've ever had. A remarkably complex and delicious VP in a most beautiful phase right now. Might hold on for some years, but definitely isn't in need of further cellaring - I heartily recommend to pop any remaining bottles open sooner rather than later. Crazy value at 63,50€.

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  12/30/2014 - Cag4 Likes this wine: 91 Points

  Caramel... Color and flavor. Sweet, unctuous. Brown sugar on the tongue. Cloudy pale brown color, some nuttiness and a bit of pear? All-in-all really satisfying and a pleasant surprise as my expectations were low. Frankly kind of a treat (and if you have any, I don't think I would wait too much longer).

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  11/18/2010 - IlonaN wrote: 90 Points

  Fully mature, with lots of sediment, so needs a good filtered decant. Mellow, nutty and sweet, not the most complex porto, but I'd say it improved a lot over time.

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  12/13/2008 - erikwiechers wrote: 89 Points

  I bought this bottle some time ago for € 30. I read some TN's on the net and wasnt too impressed.
  
  Opened this bottle at 4 PM and decanted it for about 5 hours. The colour is pink/reddish. The cork was saturated and a piece of the bottom half remained in the bottle. Not a problem for me since i always use a seeve when puring. The smell was a little chemical with a vague scent of some leftover red fruit, also a hint of vanilla. My first impression is that it is way past its prime.
  
  The taste is chemical, it burns also a little on my tongue. It stings en keeps on burning for about 30 seconds. The aftertaste is chemical, definately not nice. Im thinking about throwing it away.
  No rating at this point.
  
  2 days later, after dinner with a friend and after a bottle of wine we decided to give it a go again.
  A major improvement, its soft and sweet. The stinging and the burning has completely vanished. It turned into a nice, silky and smooth wine. I never experienced this, does a wine really needs 2 days of decanting ? It appears so with this bottle. I have 1 left from the year 1982 aswell, will give that a try after the 1985 Osborne VP.
  89 points for this one.

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