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Tasted at an emergency in NYC on Friday Mar 20.
Links: Review; Gould Campbell 1980; Gould Campbell 1997; Quinta de Roriz 1995; Quinta de Roriz 1999; Planning; Placemats

Decanted shortly before noon. There was some slight leaking under the capsule and cork fell apart, but fill was fine and -- when tasted at +0 after decanting -- I did not detect any obvious flaws. Notes at intervals will be posted after others have had a chance to taste it tonight, but suffice it to say the color is just dandy.

Gould Campbell 1980: very solid red fading to pink. Looks younger than her age. Nose: cranberry, and its tannic tartness; semi-sweet. JB rightly identified ‟scented oil”.

Taste had an even heat througout, some initial sweetness that then faded. Great length; some tart cranberries like the nose. Some identified black pepper, which for me was bound up with the heat.

Six hours decanting about right.

Did I mention that we agreed that, if stuck in Goa, the best of these ports to have in hand would be the GC80? Derek: go fetch.

1980 Gould Campbell Porto Vintage
milk chocolate/snickers bar, nutty raspberries, cinnamon, plums & after extended air time, tomato juice. this is drinking well right now and at $35, stock up as an everyday drinker.

in the decanter but snuck a quick look.

consistant impressions but also have a feeling it won't "last" like this until it's planned consumption this evening.

TBird wrote:1980 Gould Campbell Porto Vintage
milk chocolate/snickers bar, nutty raspberries, cinnamon, plums.

6 hr decant was about right, but another hour helped too.
Looks like the color of pomegranate; red fading to pink. There are lots of fruits in the nose, and john accurately adds white pepper. Raspberries, caramel, menthol, and some heat. smooth, with some distinct wafts of tomato in there. It had a nice long tail, and was mine (and the table's) favorite of the night. 91