ThePortForum.com

Graham's 83

I was invited this week to attend at a vertical of Musar with the presence of Serge Hochar and his nephew Ralph. Before this day I had never tasted his wines, but I did often encouter the name of his wine in magazines, books and friend's lips. It is not the kind of wine that brings unanimous comment...

Admin Note: Here Remember too, there is the law of the third. So if three was 3 days of bottling (all things being equal), two days worth are kept by law and one days was shipped out. My understanding of this law was about volume in the cellar, not a specific product. So as long as you only release...

I've had this Port only once. The bottle had no problem and the owner of the 5 other bottles confirmed that they are all correct. Thought it was not a Port I did like. So weather for leaking or quality aspect, I'd not buy this Port. My friend keeps asking me when I'm gonna do another Niepoort tastin...

The only LBV I buy are

Noval
Niepoort
Smith Woodhouse
Warre's
Ferreira

I do like Offley, Quinta do Tedo, Ramos Pinto too but I haven't dig into LBV recently. I'll try to taste what is available at the next IVDP show in Montreal in 2 weeks.

I know it is written in French but hey! the link for the pictures and the name of the wines are the same in English. Just for you to know that if you encounter a wine in the list, you'll get good pleasure for the price and the quality from the region it was produced Le groupe du G7 fut créé en 1992...

Opaque ruby/purple color fading towards ruby on the edge. The nose is quite open with field berries, red cherries and some raisinny flavours coming probably from overipe berries. The palate is bold, great power on the entry, acidity is striking with nicely grain tannins, the fruit has enough concent...

ADV wrote:Alan,

Just never you mind those silly fools and their advice, now get back to the bottle of Port I know you've got open

ahahahaha Funny one Andy

Here... Post number (the number of the first post; not the thread number Firstly, until I read this I did not know that it was possible to isolate the reference number of individual posts. I am now interested to know: How do I do that? what practical uses can I put it to in future posts? anything el...

Basically Ruby is in Vats and Tawny is in barrels. It has become fashion to age 2 years the LBV in stainless and 2 years in vats to preserve some more fruit. Of course, stainless is cheaper and easier to clean. I've never seen or heard of LBV aging in small pipes. Well... only one that had a Tawny o...

Just to elaborate on Andy's saying on vine's stress for the quality of Port. Stress and heat is good for vines in the Douro for a few reasons : Concentrate the flavors Reduce the crop Force the vines to develop deeper roots system You don't want excessive heat and stress but at the right moment, it ...

Drink for me too and please let us know how the 89 and 91 are evolved as the early made Port from the Symington there.

Shame they don't show the 98 as I think it is really great right now.

Sorry, I actually should have typed Smith Woodhouse 83. I don't actually have nor have I ever tasted GC83. I can tell you that the SW83 is very nice. Derek I've tasted a few 83 from the Symington's and I must say they have nailed this Vintage. Decanter gave all their 83 a 5 star raiting(this was in...

I can then offer you a sneak peak at my tasting note report I should finish one day ... Niepoort Colheita 1937 , bottled 1992 : A bottle opened at the end of a great meal with the distribution team of Dirk. A clear tawny color with caramel and orange tones. The nose is primarily dominated with sugar...

I've seen on some forums a user called "google bot" when he was tracking the forum.

Normally the only way to know would be to look into the web server log.

Who is your Port/wine producers that is accounting for the most places in your cellar and why? For me, obviously it is Niepoort and most of the bottles where brought back from Portugal unfortunately. Mainly because he is making good wines and Port and I like to drink both. It is taking roughly 7% of...

I've had the 99 2 times already. The last time was around october of last year for my brother's birthday. I unfortunately have only 1 bottle left. For me it is similar in taste to 96, but with more tannins. It is evolving well, tannins are a bit square, flavours of field berries, some plums, exoting...

Got this last night for my brother's birthday. Deep ruby color with slight garnet rim. The first nose is showing smokey, dark chocolate and minerality. Upon swirl you get the classic Taylor bouquet with floral(lavander), licorice, jammy plums and cherries. The palate has a soft entry then build some...

You lucky!! Here Musar sells for 25 pounds!

I'll will attend a vertical on the 17th with M. Hochar. We have a bottle of 79 and we will have 9 others between 89 and 99.

I'll try to post my comments here.

I did have some afterthoughts on this NN. Was it a bad bottle or just what it tastes like. I bought it mainly because it was cheap and because it was highly rated by Roy Hersh, the only one I could find a reference as a known taster back in 2004. But know as I look into things.... I think that Noval...

Some will advice 12-24 hours and the debate can go on and on.

It is an half bottle, they evolve a bit faster. I'd decant for 3 hours and witness some evolution in the glass over time.

Yes it is an unfiltered LBV. For me it is a mature LBV at its peak, just like I like them. For my palate I don't think it will improve much, I'd drink my bottles over the next 5 years(max) if I had some more.

Got some words today from a winemaker for a big company that has some holdings in the Douro Superior.

He said that the harvest is of very good quality so far, especially with the colors, he never saw deep colors like this before from the Douro.

One of those bilingual tasting notes :wink: Garnet color with tawny edges, the nose is expressive on tobacco, red licorice, dried figs and red fruit presence dominated by ripe plums. On the palate, the tannins have melted, the flavours are similar to the nose with more intensity from the plums. The ...

I've tasted both in the last year. 94 is open, tannins are solved. Not very complex, but enjoyable, full of plums and licorice. 97 is also maturing fast for a VP, bigger than 94 atm, flavours are similar, some tannins left, very enjoyable and balanced. Drink the 94 and keep the 97 for another 5 year...