2011 Quinta de la Rosa (Waitrose)
Posted: 23:06 Wed 02 Jul 2014
2011 Waitrose (Quinta de la Rosa)
In direct defiance of Alex's winces and with the thought of the 'predicting the future' thread I opened this, just to see.
The cork has 2011 stamped on the top and 'Quinta de la Rosa' with a crest on the side, nothing to suggest a different bottling.
Wow, this is different. Absolutely impenetrable to light, the colour coats the glass and sticks. When the glass is almost empty it looks the colour of black cherry juice. Really dense. Nothing on the nose at opening, nowt, nada. A bit of waiting and twirling brings a suggestion of bitter plums and boiled sweets. But still nothing really. The palate is most noted for the tannins which give a wool carpet/velcro feel to the inside of the mouth. It has a real lift in the mouth as you go through the palate, finishing on a privet note. There is tons of fruit too but this is swamped by the sense of raw power, in the tannins and the spirit. It is testament to the tannins that the spirit seems secondary.
Alex is right, this is infanticide and I have murdered a bottle that could have grown into something good. I have no idea how this might develop, but it seems full of good stuff at the moment and I would buy some if I wanted to still be drinking port when I'm 103. It has a lot of impurities to shrug off.
I wonder about who might buy this, and what they might make of vintage port if they idly tried this.
In direct defiance of Alex's winces and with the thought of the 'predicting the future' thread I opened this, just to see.
The cork has 2011 stamped on the top and 'Quinta de la Rosa' with a crest on the side, nothing to suggest a different bottling.
Wow, this is different. Absolutely impenetrable to light, the colour coats the glass and sticks. When the glass is almost empty it looks the colour of black cherry juice. Really dense. Nothing on the nose at opening, nowt, nada. A bit of waiting and twirling brings a suggestion of bitter plums and boiled sweets. But still nothing really. The palate is most noted for the tannins which give a wool carpet/velcro feel to the inside of the mouth. It has a real lift in the mouth as you go through the palate, finishing on a privet note. There is tons of fruit too but this is swamped by the sense of raw power, in the tannins and the spirit. It is testament to the tannins that the spirit seems secondary.
Alex is right, this is infanticide and I have murdered a bottle that could have grown into something good. I have no idea how this might develop, but it seems full of good stuff at the moment and I would buy some if I wanted to still be drinking port when I'm 103. It has a lot of impurities to shrug off.
I wonder about who might buy this, and what they might make of vintage port if they idly tried this.