Hi Derek,
apologies in the delay of my response, but I disagree with you. The smell of the 1970 Grahams bt (Corney&Barrow bt and from my cellar) at the tasting was similar to nail varnish remover. At the tasting I was still a bit unsure since I did not have a reference taste/bt to hand and also was cautious due to the disappointment of all "big hitters" (Nacional, Taylor, Fonsecca, Dow and Grahams) failing to show. In addition I thought it was just a bad bt with too much volatile acidity which can also lead to this smell. On the Saturday after the tasting after quite a few discussions with my friends, who were coming partly over from Germany for this tasting, I decided to open another bt (same lot as at the tasting, Corney&Barrow bt) to check. Sadly the second bt showed the same pattern as the one at the tasting. We also compared the second faulty bt with another bt of Grahams 1970 I purchased via a different source (auction) which was Oporto bottled (you remember the bt you were not exactly fond of when I sent you pictures
). The Oporto bottled bt was superb, "the true thing" despite the bt being not in very good condition ( showed signs of leakage which was the reason why it was decided not to take it to the tasting).
My friends and I believe the Corney&Barrow bottled bt at the tatsing and the bt opened the day after had a bacterial infection caught through the bottling process which can also lead to this nail varnish remover smell. It is becoming very clear since over time the smell/taste deteriorates heavily.
Also the characteristics you gave based on the sample you conserved from the tatsing I would not put down as a "true" 1970 Grahams experinence. I miss here clearly the "boldness" in tase, the very complex dynamic appearance, Honey and still strong quite primary fruit characteristics. Your tasting note states it was a very good Port after decanting + 2 days you had, for me though a Grahams 1970 should be something really special which is not comeing through (in my opinion). Funnily enough I think we did not discover the fault of the bt at the tasting during the decanting process due to the taste/smell of a "true" Grahams 1970 without bacterial infection is quite similar shortly after opening to the faulty one we had at the tasting. Only with air the bacterial infections really comes through and the difference becomes clear.
regards
Wolfgang