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1977 Graham's vintage port

Posted: 23:28 Wed 20 Aug 2008
by DRT
Consumed on 19th August 2008 in the comany of Ben Read and Christopher Gee.

From the same source as this bottle from the same batch.

Decanted 24 Hours
I did not take a note at the time so no specifics I'm afraid. This was a really nice glass of port. A lovely thick and smooth mouthfeel and definitely more together that the one I had with KillerB 3 nights earlier. I am convinced that the difference is attributable to the extended decant time. Lesson learned.

Re: 1977 Graham's vintage port

Posted: 18:12 Thu 21 Aug 2008
by RonnieRoots
How was the colour? The one we had in July was very light.

Re: 1977 Graham's vintage port

Posted: 19:12 Thu 21 Aug 2008
by DRT
It was lighter than I would expect for a wine of this age but was by no means weak looking.

Re: 1977 Graham's vintage port

Posted: 15:28 Fri 22 Aug 2008
by mosesbotbol
This port needs a long decant time. Lacks the sweetness of better Grahams vintages. Have had two bottles and would rate this around 86 points.

Re: 1977 Graham's vintage port

Posted: 19:54 Fri 22 Aug 2008
by RonnieRoots
How long exactly do you recommend Moses? I've found it to go flat on the second day, and usually like it after a maximum of 10-12 hours in the decanter.

Re: 1977 Graham's vintage port

Posted: 12:24 Mon 25 Aug 2008
by mosesbotbol
RonnieRoots wrote:How long exactly do you recommend Moses? I've found it to go flat on the second day, and usually like it after a maximum of 10-12 hours in the decanter.
10-12 hours sounds perfect for this vintage. Although I have not had it on a 2nd day, I'd imagine you're correct that it would be flat.

Is it a fair assertion that if a port takes 12+ hours or so to open, that it can stand cellaring maybe another 10 years? Is there a relation to decanting time and potential cellaring?

Re: 1977 Graham's vintage port

Posted: 13:54 Mon 25 Aug 2008
by jdaw1
[url=http://www.theportforum.com/viewtopic.php?f=2&p=17558#p17558]Here[/url] mosesbotbol wrote:Is it a fair assertion that if a port takes 12+ hours or so to open, that it can stand cellaring maybe another 10 years? Is there a relation to decanting time and potential cellaring?
A splendid question, moved to a new thread entitled ¿Needs â”°Â¥12h in decanter ┡’ needs more time in cellar?.

Re: 1977 Graham's vintage port

Posted: 15:26 Sat 30 Aug 2008
by Axel P
I had that VP out of a Magnum last year and was a little disappointed by its signs of ages and its depth and complexity. Thought it to be better. Had it out of a normal bottle at the beginning of the year. Not much better.

DId any of you guys ever discover it to be a real blockbuster? I like the 85 and the 70 a lot more.

Axel

Re: 1977 Graham's vintage port

Posted: 23:35 Sat 30 Aug 2008
by Alex Bridgeman
I had a terrific bottle of this in April and posted a tasting note here. I rated it as 95/100 that day after 15-16 hours in the decanter. It was superb and a real blockbuster.