1975 Fonseca

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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1975 Fonseca

Post by DRT » 20:01 Sat 18 Sep 2010

Is now running into the decanter. It looks like port, smell like port and hopefully tastes like port.

Back soon.

JDAW: Please let me know if you need a sample of this sent to Paris.
"The first duty of Port is to be red"

Ernest H. Cockburn

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DRT
Graham’s 1948
Posts: 14940
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
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Re: 1975 Fonseca

Post by DRT » 20:15 Sat 18 Sep 2010

It has almost finished running through the filter so has had more than enough decanting time for the first glass to be taken.

Fully transluscent but still very red. Some spirit and apricot on the nose. Medium weight. Very smooth on entry then a quite agressive acidic kick on the tongue. The heat soon fades, leaving lots of dry aniseed and a long but one-dimensional finish. As Otis Clay sang 5 years after this was bottled: the only way is up!
"The first duty of Port is to be red"

Ernest H. Cockburn

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DRT
Graham’s 1948
Posts: 14940
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
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Re: 1975 Fonseca

Post by DRT » 21:19 Sat 18 Sep 2010

What a difference an hour makes!

This is now much darker in the glass and fuller in the mouth. The heat has blown off the nose and the sharp acidity has gone completely. The nose is now a little dusty but the wine is full and thick in the mouth with nice, ripe plummy fruit and a long and sweet fruity finish.

This is no superstar, but it is a very nice glass of port.
"The first duty of Port is to be red"

Ernest H. Cockburn

User avatar
DRT
Graham’s 1948
Posts: 14940
Joined: 23:51 Wed 20 Jun 2007
Location: Chesterfield, UK
Contact:

Re: 1975 Fonseca

Post by DRT » 18:22 Sun 19 Sep 2010

D+1 day
The spirit has returned to the nose and the wine is now much softer and sweeter on the palate: "flabby" probably sums it up nicely.

This was probably at its best between 1-2 hours after decanting.
"The first duty of Port is to be red"

Ernest H. Cockburn

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