1994 Quinta do Vesuvio
Posted: 19:05 Sat 27 Feb 2016
Not a numbered bottle and believed from the condition of the cork to have been a late released and recorked bottle. 11 hours double-decanted cleanly off a large amount of very fine sediment that formed a sludge in the coffee filter paper when the last remnants were filtered.
Dark red with an opaque centre. Tanky and with a significnt amount of bottle stink on the nose. With time and air some sweet grapiness comes through the bottle stink. The thiol / sulphur flavours dominate the palate but the marked tannins, powerful acidity and slightly baked fruit all show well although not in a balanced way. Dry tanins show strongly on the aftertaste with rich and concentrated black chocolate and dried black cherries combining to deliver a delicious sweet Christmas cake combination. Massive finish, both in volume of flavour and duration. Other than the unpleasant nose this is a very fine port. 89/100.
The undrunk portion of the bottle (about 50%) was taken home and consumed 3-4 night later. With the benefit of the extended contact with air the bottle stink notes had completely gone and the wine was much more balanced than at the time of the offline. The depth of fruit remained, powerful and complex and the tannins showed much more clearly. With this much exposure to air this became a much improved port. 92/100. 15-Feb-16. Decanted 4 days.
Dark red with an opaque centre. Tanky and with a significnt amount of bottle stink on the nose. With time and air some sweet grapiness comes through the bottle stink. The thiol / sulphur flavours dominate the palate but the marked tannins, powerful acidity and slightly baked fruit all show well although not in a balanced way. Dry tanins show strongly on the aftertaste with rich and concentrated black chocolate and dried black cherries combining to deliver a delicious sweet Christmas cake combination. Massive finish, both in volume of flavour and duration. Other than the unpleasant nose this is a very fine port. 89/100.
The undrunk portion of the bottle (about 50%) was taken home and consumed 3-4 night later. With the benefit of the extended contact with air the bottle stink notes had completely gone and the wine was much more balanced than at the time of the offline. The depth of fruit remained, powerful and complex and the tannins showed much more clearly. With this much exposure to air this became a much improved port. 92/100. 15-Feb-16. Decanted 4 days.