Decanted cleanly off a well formed crust that, along with the dregs, went into a slendid Spag Bol
+8 Hours
Dark red/brown colour, a distinctive shade which I am starting to think is typical of mature Noval VPs. Closest match I can see is
Spice on the nose with a very small amount of spirit. Nice thick and smooth texture. Stewed fruits, coffee and then quite hot after a few seconds. This fades slowly into a long mouthwatering caramel finish.
The heat is quite a distraction to the overall impression this wine leaves behind so I will save most of it until tomorrow to see if it integrates.
1970 Quinta do Noval
1970 Quinta do Noval
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
-
- Quinta do Vesuvio 1994
- Posts: 3031
- Joined: 22:16 Mon 25 Jun 2007
- Location: Los Angeles, Ca USA
- Contact:
+56 Hours
More coffee in the initial taste tonight and the fire is not so hot as before but still dominates. The finish is still long but now slightly bitter at the end. Probably the best of the three tastings but not a great VP. The remainder will accompany some cheese
Score: 3-3
Derek
More coffee in the initial taste tonight and the fire is not so hot as before but still dominates. The finish is still long but now slightly bitter at the end. Probably the best of the three tastings but not a great VP. The remainder will accompany some cheese
Score: 3-3
Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- Axel P
- Taylor Quinta de Vargellas 1987
- Posts: 2027
- Joined: 08:09 Wed 12 Sep 2007
- Location: Langenfeld, near Cologne, Germany
- Contact:
Jdaw,
exactly my impression when I had it together with the Noval 63. I was not impressed of both wines leading to not buying Novals for a couple of years in the past.
Of course the younger years are better, but they should have been able to produce better wines in these years since many winemakers said: "everyone can produce a good port in years like 63, 70 and 94".
Axel
P.S.: How did your lecture go?
exactly my impression when I had it together with the Noval 63. I was not impressed of both wines leading to not buying Novals for a couple of years in the past.
Of course the younger years are better, but they should have been able to produce better wines in these years since many winemakers said: "everyone can produce a good port in years like 63, 70 and 94".
Axel
P.S.: How did your lecture go?
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