1963 Taylor

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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jdaw1
Taylor 1900
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1963 Taylor

Post by jdaw1 » 16:41 Fri 20 Jun 2008


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jdaw1
Taylor 1900
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1963 Taylor: bottle

Post by jdaw1 » 19:18 Fri 20 Jun 2008

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jdaw1
Taylor 1900
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1963 Taylor: capsule

Post by jdaw1 » 19:18 Fri 20 Jun 2008

White capsule; no lettering; floral design.
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jdaw1
Taylor 1900
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1963 Taylor: cork

Post by jdaw1 » 19:19 Fri 20 Jun 2008

Cork clearly branded.
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jdaw1
Taylor 1900
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1963 Taylor: sediment

Post by jdaw1 » 19:20 Fri 20 Jun 2008

Chunky robust pieces in the sediment, shiny and smooth as if formed by sticking to the inside of a bottle.
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jdaw1
Taylor 1900
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1963 Taylor: colour

Post by jdaw1 » 19:22 Fri 20 Jun 2008

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jdaw1
Taylor 1900
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1963 Taylor

Post by jdaw1 » 19:26 Fri 20 Jun 2008

13:30 decantation. At D+0 I tested a tiny sample that had been used to prime the decanter and the washed bottle. Brick red, edging towards brown :990033:. Nose very spirity. Mouth also showing the spirit, which I hope fades, along with a brief flash of mint. Sweetness in the mid-palate, dry at the end, and no signs of big fruit. This bottle might be a little past its prime, but we shall see.

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g-man
Quinta do Vesuvio 1994
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Post by g-man » 06:19 Sat 21 Jun 2008

Decanted 7 hours, color of light brown sugar somewhat murky red color with slight bricking around edges.

Nose of grassy cedar with a hint of red berries and smells like if you kept red roses in a cigar box.

Tastes of spicy currants, a bit hot needing time to mellow out. A touch of leather according to restaurantaur (I dont believe him). A finish of sweet dragonfruit and all spice and black tea tannins that really just goes on and on.

94. A wine that can hold it's own for another decade and a brilliant drink with the moltant chocolate cake.

i forgot to mention when left int he glass to aerate, it smelled like fine curry spices.

Oh right, and I agree with Julian it had the texture of fine chocolate mousse.
Last edited by g-man on 01:19 Sun 22 Jun 2008, edited 1 time in total.

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jdaw1
Taylor 1900
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1963 Taylor

Post by jdaw1 » 15:21 Sat 21 Jun 2008

At D+6hr the same brick red. Nose has more red fruit and more sugar than earlier a better wine. Still some heat in the mouth, lovely length, Taylor backbone, and much red fruit, and chocolate, agreed to be mousse rather than solid. The chef thought it leathery, but I didn’t concur.

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