ThePortForum.com

I am reading DIRT

Niepoort Garrafeira never get filtration, while the Tawny can probably do a llittle. You can always decide the size of the particle you want to stop with the membrane you choose.

I like this wine too and I agree that it is young and more will come in the future from this.

I got 3 bottles of this and always with the same conclusion. I think it is a matter of taste that some thinks it won't evolve well, because there is quite a few that don't like this Port.

Happy to read that you look excited with this port. I like it a lot too and don't understand why some say it is underachieving...

Waiting to read more

Thank you, just the kind of news I need to know what country I'll be moving to

There is nothing like tasting. Even if books talk about it, you may not taste the same way as the author. At least taste a few, if you can associate what you taste with what the authors taste for your palate, then you are on a roll! Everyone has his own palate and tasting profile, get yours and know...

Granted, this probably should go under a different headliner, but the theme is relevant: Niepoort decided to forego their renowned dry wines 'Batuta' and 'Charme' bottlings for 2006 as well. Apparently quality was a bit evasive in 2006, something I detected amongst many Douro wines at ProWein a few...

I did opened SW Vintage 1994 Today. Gratfully the 94 I tasted back in November was probably and early evolving bottle. Though the one I had today was fresh and young on the nose, it was overipe and short on the palate. The wine is clear ruby showing little tawny edges. The nose is really atractive w...

If your memory does not have more ... I guess it was one of those full of wine dinner at Passadouro

After a disapointing bottle 2 years ago, I wanted to drink this 2nd bottle. This time, it was a winner. It is always surprising to buy from the same source 2 bottles of Port that are finally totally different. Clear ruby color with a slight tawny rim. It took around 30 mins to wash the heat noticeab...

Tom, anytime you want to trade some 92 Taylor's for any 91, anytime!!! For me 92 Taylor is the most perfect young port I have ever tasted with Nacional 2000. That it is showing so young right now is just one proof of its quality to withstand time. The balance and the depth in this wine is huge. I ag...

It was described to me as the combination of oxidative followed by reductive ageing - being a minimum of 7 years in wood followed by 8 years in glass. The other difference is that Garrafeiras are not filtered at any stage. This means that they are unlike VP because the spend 5 years longer in wood ...

Casal dos Jordes Anyone ever heard of this ??? I have talket with the owner/winemaker - he`s a serious great, old man and he makes a top nice product. This Port house along with Quinta da Seara D'Ordens are making easy SQVP style. Easy to drink with great fruit purity for cheap prices. Volative are...

Derek, how did you like Pacheca wines and port? I really think think they are a secret kept in Portugal.

Axel P wrote:Frederic,

I do have the same problem at home with all the computers at home. Try first to log in to:

http://anonymouse.org/anonwww_de.html

and then type theportforum.com in. That will do. No idea why it is blocked since no naked girls appear there.

Axel

Thank you Axel, it does work

Hi guys, just to say that I just can't browse the internet on the job as much as I'd like to. I got cought at my previous job :? I've changed job since but this one is more serious... I have to behave. I don't know why, but since a few months, this site seems to be blocked somewhere between my house...

I've amended my definition of Garrafeira due to most recent information I could share with Dirk over the last week-end.

I'm lurking

I've drink a few things recently, but not posted any tasting notes anywhere. But yes the next couple of weeks will be quiet for me.

It was great to meet some for the first time and others for a 2nd. I did chear Luc about the silence on peanut butter and he was quite a serious guy enjoying every sip of port. Here are quick impression, I did not take any notes. Ferreira 1980 was from a bottle that stand upright during 20+years bec...

You don't do 200 cases of a wine to make huge profits out of it. It is your passion for quality and distinction. The ex-cellar price of this wine is around 100 euros.... Guess who makes the most out of it! Anyway what I find very interesting is that it is really distinct and a big step above the Var...

I had the 99 from Magnum last year and it is definitively not my type of wine. But I can see why some likes it, it is a style famous in Napa especially. For me it is just pushing it too much. If it was sweet, it could be port

So far, commercial release are 1995,1997,2000,2004. 1997 Was tricky to get. It was released in a very limited velvet box trio with 95 and 2000 only sold in USA and UK with high publicity in magazines :cry: Tom is right, when I visited Taylor in 2004 there was a couple of vat of 2003 that was planned...

I got this 2 weeks ago and was very disapointed to have bought this wine. The clerk was trying to convince me that it was a great wine in a great vintage but then I told him he was looking too close at vintage index :) It was thin, evolved, dry and unbalanced. It had been decanted for 3 hours. Serve...

that is interesting, with wine in heat, I personally figured the change in taste due to improper storage would be when port turns into madiera. so instead of a lush fruit, you get a more sharp acidic profile... or does douro bake impart a different kind of taste? G-Man, the temperature for madeira ...

For me you can't speak of Douro Bake once the port is in bottle. Once in bottle, I'd say that the Port has been damaged by the heat of the Douro creating faulty flavors in Port. Calling it Douro Baked Vesuvio is a nice word to hide a flaw in my opinion. Normally big companies should transfer all the...