1963 Offley Boa Vista O63, magnum, at Tom’s pub. Red-brown, 30% opaque. Nose has heat, some burnt caramel, and a hint of leather. Palate very hot, some red cherry, but starting to be dried out.
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1963 Offley
- Alex Bridgeman
- Graham’s 1948
- Posts: 14912
- Joined: 13:41 Mon 25 Jun 2007
- Location: Berkshire, UK
Re: 1963 Offley
Brick red in colour, 30% opaque. Lovely nose of roses and maraschino cherries with a strange, Sandeman-like dustiness to it. Thick texture before a powerful acidity sears the palate. A lovely fragrance to the mature raisins and dried cherries with the smoky overtone that you get from an old wood burning fireplace. Quite hot on the aftertaste, but likely to lose this heat with a little more time in the (double) decanter. From magnum. 89/100. Decanted 30 minutes. 25 July 2014.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Re: 1963 Offley
Increasingly moreish.
Re: 1963 Offley
A direction of travel with a predictably disappointing end.jdaw1 wrote:Increasingly moreish.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- djewesbury
- Graham’s 1970
- Posts: 8165
- Joined: 20:01 Mon 31 Dec 2012
- Location: Gothenburg, Sweden
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Re: 1963 Offley
GloaterDRT wrote:A direction of travel with a predictably disappointing end.jdaw1 wrote:Increasingly moreish.
Daniel J.
Husband of a relentless former Soviet Chess Master.
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Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Re: 1963 Offley
I subsequently learnt that this was about twenty minutes after decanting. An hour or so later it had gained body and lost heat, becoming a good but not great slightly over-mature VP.jdaw1 wrote:O63, magnum, at Tom’s pub. Red-brown, 30% opaque. Nose has heat, some burnt caramel, and a hint of leather. Palate very hot, some red cherry, but starting to be dried out.