But without the 2007 you won't have a 100-point Port in the tasting!SushiNorth wrote:(the last two are only maybes, I'm still debating if they would be worth having at the tasting).
I agree. If you want to drop a bottle out of the line-up to make room for the 2007 I would recommend missing out the 1983.JacobH wrote:But without the 2007 you won't have a 100-point Port in the tasting!SushiNorth wrote:(the last two are only maybes, I'm still debating if they would be worth having at the tasting).
jdaw1 wrote:Dow 1985 needs sixty hours. Which might be approximately very soon.
Dom Symington wrote:I agree with your decanting assessment however would probably not push out quite so long – The wines do evolve once decanted, however part of the joy of these wines, and what is particularly important for the younger wines is the initial explosion of fruit which mellows as the wine spends more time in decanter under a greater amount of oxygen.
I, as a general rule decant older wines (at the moment 70 & older) with 4 - 6 hours.
Mid-age wines (77 – approx 83/85) 5 – 7 hours.
Young wines (90’s through ’03) 4 – 7 hours
Infant wines (... ‘07’s) immediate to 7 hours.
Here g-man wrote:whole heartedly agree on the decanting time being closer to the 30 hour mark then the 0 hour mark.
Here jdaw1 wrote:this bottle’s four hours decanting insufficient.
Here jdaw1 wrote:The following day, so after 54 hours in the decanter, Dow 1985 the same colour, and not a lot of nose, with menthol. To taste lovely. Long mouth-filling sweetness. The funk all gone, a little heat on tongue. Lovely. D85 really needs this long in the decanter—at room temperature too. Excellent port.
Here jdaw1 wrote:D85, at D+54h. Heat in the middle of tongue, sweeter than the previous day—let’s call it medium-sweetness, and the slight woodiness has gone. Lovely. A little lighter than perfect, but not so far from that. Very fine port after long enough in the decanter.
jdaw1 wrote:From Dow 1985 tasting notes:
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