1983 Smith Woodhouse

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
Forum rules
Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
Post Reply
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

1983 Smith Woodhouse

Post by DRT »

On decanting
Very dark ruby red. Red cherry and a little spirit on the nose. Thick and chewy texturewith chocolate, dark fruits and lots of tannin. The finish is long but a little too hot at this stage. If the alcohol integrates well this will be yummy stuff later this evening :D

More later.
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

Just checked my previous note on this wine and this bottle seems to have had a slighty better start than the last one did. Hoefully the outcome will be as good!
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

+4 Hours
Some pepper on the nose and the spirit has gone. Thick texture with lots of dark fruits and a nice long chocolate finish. Syill a little heat but nothing distracting and just enough for to worm you on a cold night like to night.
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
benread
Niepoort 1977
Posts: 1555
Joined: 21:36 Thu 17 Apr 2008
Location: Reigate, Surrey
Contact:

Re: 1983 Smith Woodhouse

Post by benread »

DRT wrote:+4 Hours
Some pepper on the nose and the spirit has gone. Thick texture with lots of dark fruits and a nice long chocolate finish. Syill a little heat but nothing distracting and just enough for to worm you on a cold night like to night.
"worm"....

An interesting property from a vintage port! Does it work on domestic pets too?
Ben
-------
Vintage 1970 and now proud owner of my first ever 'half-century'!
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

benread wrote:
DRT wrote:+4 Hours
Some pepper on the nose and the spirit has gone. Thick texture with lots of dark fruits and a nice long chocolate finish. Syill a little heat but nothing distracting and just enough for to worm you on a cold night like to night.
"worm"....

An interesting property from a vintage port! Does it work on domestic pets too?
What can I say? It's been a long, tiring and emotional day :roll: :lol:
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

+12 Hours
Yummy.
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

This evening I am finishing off a half bottle of this that was placed in the fridge at the time of decanting. It really is a very nice VP and one that I would certainly buy again.

Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
SushiNorth
Martinez 1985
Posts: 1341
Joined: 07:45 Mon 18 Feb 2008
Location: NJ & NY

Re: 1983 Smith Woodhouse

Post by SushiNorth »

What did you think about the bottle in the fridge vs the original decant?
JoshDrinksPort
Image Port wine should perhaps be added -- A Trollope
User avatar
DRT
Fonseca 1966
Posts: 15779
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1983 Smith Woodhouse

Post by DRT »

SushiNorth wrote:What did you think about the bottle in the fridge vs the original decant?
I do this with most of the bottles I open. With this one I found that the second half bottle showed almost exactly the same as my initial note taken at the point of decanting. There is no question in my mind that this method works. I think the longest I have left the half in the fridge is around 7 days, with no obvious deterioration.
"The first duty of Port is to be red"
Ernest H. Cockburn
User avatar
uncle tom
Dalva Golden White Colheita 1952
Posts: 3518
Joined: 23:43 Wed 20 Jun 2007
Location: Near Saffron Walden, England

Re: 1983 Smith Woodhouse

Post by uncle tom »

SW83 is a somewhat rare beast in the UK - only two cases have come to auction (as far as I know) in the last three years here..

I am becoming increasingly convinced of the need to keep decanters cool after decanting, in order to obtain best results. I am seriously contemplating the investment of a second fridge, with the temperature set high - to about 11c - and most shelves removed, to accomodate a decanter or two..

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