1960 Delaforce

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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DRT
Graham’s 1948
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1960 Delaforce

Post by DRT » 22:07 Fri 02 May 2008

Cork pushed in and then removed intact using the bag-in-the-bottle method. Nice clear branding "Delaforce Vintage Port 1960 Bottled 1962". Decanted through coffee filter.

On Decanting
Light ruby with a touch of brown at the edge. Spicy nose - nice thick texture. Slightly woody and hot but a lovely caramel finish.

+ 3 Hours
Softer on the nose but no fruit coming through. The woodyness has gone and now has citrus flavours and a lighter texture. The heat has reduce considerably but still gives a warm glow.

It will be interesting to see how this develops over 24 hours as I'll be taking it along to Tom's tomorrow night to help celabrate his birthday 88)

Derek
"The first duty of Port is to be red"

Ernest H. Cockburn

Simon Lisle
Taylor’s LBV
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Post by Simon Lisle » 22:11 Fri 02 May 2008

I don't think I've ever tasted this one so I'm quite eager to find out how it develops

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jdaw1
Taylor 1900
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Re: 1960 Delaforce

Post by jdaw1 » 22:20 Fri 02 May 2008

Derek T. wrote:Cork pushed in and then removed intact using the bag-in-the-bottle method. Nice clear branding "Delaforce Vintage Port 1960 Bottled 1962".
Which direction of branding? You might recall that a Df63 recently tasted had a horizontally-branded cork (picture).

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DRT
Graham’s 1948
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Post by DRT » 22:29 Fri 02 May 2008

This was branded vertically along the length of the cork over three lines of text bound by a rectangular box. On looking again I now see that the word Port is not used.

Derek
"The first duty of Port is to be red"

Ernest H. Cockburn

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uncle tom
Dow 1980
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Post by uncle tom » 12:49 Mon 05 May 2008

We sampled this one on my birthday, Derek noting that it was less hot after 24 hours. It shared a peppery note with the De35.

I thought we'd finished the bottle, but when clearing up last night I realised that the bottle (un-stoppered) still held a couple of glasses.

So after 48 hours, I polished it off.

It was much improved on the day before, less peppery, better integrated and the fire gone - did the air exposure do that? I'm not sure..

Having another 11 bottles in the cellar, I may serve this to the masses on my 50th in 2 years time.

Anyway, score 5-4

Tom
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill

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