Been decanted. It is a fabulous vibrant maroon colour and the smell coming from it was high on blackcurrants. I look forward to tasting later. I now admit to being a wuss: I decanted half the bottle back into an old Dow 1983 half and vacuvinned it. I have things that I have to do tomorrow and I disappear to Utrecht on Sunday so will enjoy the rest next week.
Errrmmm... somebody threw it away.I decided to try the rabbity thing to see if it would work with a twenty year old cork - it failed miserably. I will bring it (all components) to Wokingham to be reconstructed.
Still a fairly deep cherry but has paled a little. Nose of blackcurrants and a good hit of alcohol. Nice, full mouthfeel, plenty of black fruits - blackcurrant, black cherry, plums and brambles. Sharp acid tang at the end. Generally very nice but the finish mars it a bit. Good stuff that should mellow with age.
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as it has warmed up it is packed out with raisins.
I vac-u-vinned this and have just re-opened it. Having it with some cheese - ripe camembert, Port Salut and Wyngaard aged Gouda: it whiffs a bit around here.The Terra Feita is fine, the acid is abating, possibly due to me getting used to it. I'm going to get some chocolate and see what happens.
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Now eating Lindt Madagascar 70% Dark Chocolate. Soft entry with a nice fruity finish, not powerful but very smooth.
The Terra Feita has subsequently lost the acid in the mouth but it returns for a grandstand finish. Cherries are now prominent and it now resembles the chocolate - cool.
The acidity is still present through everything and the cheeses don't kill this, which makes a good combination. The cherries are still hanging around which is nice but the chocolateyness is missing when had with strong cheeses.
Have been asked to remove the cheese that smells like rotten cabbage and have conceded this point: camembert removed.
Still a nice Port and one of those that can be had with cheese, maybe even a Stilton {gasp} but was definitely better with chocolate.
Request for window to be opened - denied