1977 Graham

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
Fonseca 1966
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1977 Graham's vintage port

Post by DRT »

Consumed on 19th August 2008 in the comany of Ben Read and Christopher Gee.

From the same source as this bottle from the same batch.

Decanted 24 Hours
I did not take a note at the time so no specifics I'm afraid. This was a really nice glass of port. A lovely thick and smooth mouthfeel and definitely more together that the one I had with KillerB 3 nights earlier. I am convinced that the difference is attributable to the extended decant time. Lesson learned.
"The first duty of Port is to be red"
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RonnieRoots
Fonseca 1980
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Re: 1977 Graham's vintage port

Post by RonnieRoots »

How was the colour? The one we had in July was very light.
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DRT
Fonseca 1966
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Re: 1977 Graham's vintage port

Post by DRT »

It was lighter than I would expect for a wine of this age but was by no means weak looking.
"The first duty of Port is to be red"
Ernest H. Cockburn
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mosesbotbol
Warre’s Otima 10 year old Tawny
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Location: Boston, USA

Re: 1977 Graham's vintage port

Post by mosesbotbol »

This port needs a long decant time. Lacks the sweetness of better Grahams vintages. Have had two bottles and would rate this around 86 points.
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RonnieRoots
Fonseca 1980
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Re: 1977 Graham's vintage port

Post by RonnieRoots »

How long exactly do you recommend Moses? I've found it to go flat on the second day, and usually like it after a maximum of 10-12 hours in the decanter.
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mosesbotbol
Warre’s Otima 10 year old Tawny
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Re: 1977 Graham's vintage port

Post by mosesbotbol »

RonnieRoots wrote:How long exactly do you recommend Moses? I've found it to go flat on the second day, and usually like it after a maximum of 10-12 hours in the decanter.
10-12 hours sounds perfect for this vintage. Although I have not had it on a 2nd day, I'd imagine you're correct that it would be flat.

Is it a fair assertion that if a port takes 12+ hours or so to open, that it can stand cellaring maybe another 10 years? Is there a relation to decanting time and potential cellaring?
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jdaw1
Cockburn 1851
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Re: 1977 Graham's vintage port

Post by jdaw1 »

[url=http://www.theportforum.com/viewtopic.php?f=2&p=17558#p17558]Here[/url] mosesbotbol wrote:Is it a fair assertion that if a port takes 12+ hours or so to open, that it can stand cellaring maybe another 10 years? Is there a relation to decanting time and potential cellaring?
A splendid question, moved to a new thread entitled ¿Needs â”°Â¥12h in decanter ┡’ needs more time in cellar?.
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Axel P
Taylor Quinta de Vargellas 1987
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Re: 1977 Graham's vintage port

Post by Axel P »

I had that VP out of a Magnum last year and was a little disappointed by its signs of ages and its depth and complexity. Thought it to be better. Had it out of a normal bottle at the beginning of the year. Not much better.

DId any of you guys ever discover it to be a real blockbuster? I like the 85 and the 70 a lot more.

Axel
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Alex Bridgeman
Graham’s 1948
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Re: 1977 Graham's vintage port

Post by Alex Bridgeman »

I had a terrific bottle of this in April and posted a tasting note here. I rated it as 95/100 that day after 15-16 hours in the decanter. It was superb and a real blockbuster.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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