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D+0
A rich, dark, golden-red colour. Not much on the nose, perhaps a little candle wax. Very thick and extremely smooth in the mouth. Delicious sweetness at first but then a slightly hollow mid-palate. The sweet, nutty finish grows in the mouth and seems to go on forever. Very good

I hope the nose and the hollowness sort themselves out with some air as this could turn out to be a stunningly good wine.

DRT wrote:D+0
A rich, dark, golden-red colour. Not much on the nose, perhaps a little candle wax. Very thick and extremely smooth in the mouth. Delicious sweetness at first but then a slightly hollow mid-palate. The sweet, nutty finish grows in the mouth and seems to go on forever. Very good

I hope the nose and the hollowness sort themselves out with some air as this could turn out to be a stunningly good wine.

Another one of those bottles! I have one left. Did it need much decanting? I have found these need very careful decanting to get the fine sediment out.

benread wrote:Another one of those bottles! I have one left. Did it need much decanting? I have found these need very careful decanting to get the fine sediment out.

I think you are thinking of Fonseca 10 Year Old Tawny, bottled 1979.

This was a lone bottle that I acquired in a batch of oddments on eBay about 5 years ago. It does have some fine sediment,but I'm gritting my teeth

DRT wrote:D+0
A rich, dark, golden-red colour. Not much on the nose, perhaps a little candle wax. Very thick and extremely smooth in the mouth. Delicious sweetness at first but then a slightly hollow mid-palate. The sweet, nutty finish grows in the mouth and seems to go on forever. Very good

I hope the nose and the hollowness sort themselves out with some air as this could turn out to be a stunningly good wine.

WHOA! hold the phone. This isn't the first time I've heard of you loving a wood aged Port. So just stop this non-sense now as your giving you and your fellow UK'ers a bad name

It's OK. He's mixed it with some blackcurrant cordial before tasting it

Andy Velebil wrote:WHOA! hold the phone. This isn't the first time I've heard of you loving a wood aged Port. So just stop this non-sense now as your giving you and your fellow UK'ers a bad name

Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

JacobH wrote:

Andy Velebil wrote:WHOA! hold the phone. This isn't the first time I've heard of you loving a wood aged Port. So just stop this non-sense now as your giving you and your fellow UK'ers a bad name

Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

Only if the bottle is wrapped in wood

Andy Velebil wrote:

JacobH wrote:

Andy Velebil wrote:WHOA! hold the phone. This isn't the first time I've heard of you loving a wood aged Port. So just stop this non-sense now as your giving you and your fellow UK'ers a bad name

Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

Only if the bottle is wrapped in wood

Yikes; does that mean a substantial part of my Port is ‟matured in cardboard”?