ThePortForum.com

To celebrate the Quinquagenary of AHB, he arranged a horizontal of 1963s in Wokingham at The Cantley House Hotel (evenings of Friday 11^th and Saturday 12^th October 2013) and The Walter Arms (lunch on Saturday 12^th), and two evening Champagne tastings for our better halves. Sadly the venue was not able to accommodate all he would have liked to have invited. Diaries had been blocked since early 2012, and bottles had been gathered for most of a decade before that. A splendid weekend indeed.

Partial links:
• Review of the event as a whole, which starts with a full set of links;
• Placemats (and parameters by which constructed).

Some links:
• Review which includes links to the Champagnes; Placemats and their Parameters;
• Fri evening 1963s: VS QH GC Ck G | Kh Pç Mg Av F | RV Rs S Dl Cn;
• Sat aftern’n 1963s: Sb RVi RCV Ad RO | Dm BBR T Cr Ni | Mk Fd O Mz;
• Sat evening 1963s: MC W D N NN | A B&I Df PS Cv | GB Cá CáF B Fr;
• Others: 1863 Burmester, 1977 Warre (tappitt hen), Martinez Crusted bottled 1973, 1966 Château Batailley (magnum).

Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

A remarkably youthful De63, compared to previous encounters. Good drinking.

jdaw1 wrote:Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

uncle tom wrote:A remarkably youthful De63, compared to previous encounters. Good drinking.

Were you both drinking the same port?

djewesbury wrote:

jdaw1 wrote:Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

uncle tom wrote:A remarkably youthful De63, compared to previous encounters. Good drinking.

Were you both drinking the same port?

Have you never been to a Port Forum tasting? Normal consensus views include "corked"/"lovely aromas of fresh flowers", "thin and horrible"/"feels like olive oil in the mouth", "lots of sweet red fruit"/"yuck!".

Strange nose. Lots of red fruit on the palate - nice drinking port.

djewesbury wrote:

jdaw1 wrote:Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

uncle tom wrote:A remarkably youthful De63, compared to previous encounters. Good drinking.

Were you both drinking the same port?

DRT wrote:Strange nose. Lots of red fruit on the palate - nice drinking port.

JDAW had a bad glass.

DRT wrote:

djewesbury wrote:

jdaw1 wrote:Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

uncle tom wrote:A remarkably youthful De63, compared to previous encounters. Good drinking.

Were you both drinking the same port?

Have you never been to a Port Forum tasting? Normal consensus views include "corked"/"lovely aromas of fresh flowers", "thin and horrible"/"feels like olive oil in the mouth", "lots of sweet red fruit"/"yuck!".

And the guesses would then be: "I think it's a Graham but probably a Malvedos: 1979"; "A Tesco 94?"; "Definitely a Warre, mid 60s I think"; "This was not Port".

djewesbury wrote:

DRT wrote:

djewesbury wrote:

jdaw1 wrote:Df63. Brown, 40% opaque. Taste all heat, and, late, some brown sugar. Far past prime.

uncle tom wrote:A remarkably youthful De63, compared to previous encounters. Good drinking.

Were you both drinking the same port?

Have you never been to a Port Forum tasting? Normal consensus views include "corked"/"lovely aromas of fresh flowers", "thin and horrible"/"feels like olive oil in the mouth", "lots of sweet red fruit"/"yuck!".

And the guesses would then be: "I think it's a Graham but probably a Malvedos: 1979"; "A Tesco 94?"; "Definitely a Warre, mid 60s I think"; "This was not Port".

"That's not Sandeman!"

glorious dark ruby red, noticeable no orange on the rim! Good but light nose; medium bodied port; good length but lack flesh mid palate; very nice port!

Modest red in appearance, 50% opaque. Pronounced nose, minty sweet and attractive. Sweetness floods the palate on entry, followed by a huge wave of acidity. This slowly fades to allow a fragrant and explosive aftertaste and a long, flavoursome finish. A fine port. 91/100. Drunk 12-Oct-13. Decanted 10½ hours.