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DRT
- Fonseca 1966
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by DRT » 21:39 Sun 28 Aug 2011
D+0
A rich, dark, golden-red colour. Not much on the nose, perhaps a little candle wax. Very thick and extremely smooth in the mouth. Delicious sweetness at first but then a slightly hollow mid-palate. The sweet, nutty finish grows in the mouth and seems to go on forever. Very good
I hope the nose and the hollowness sort themselves out with some air as this could turn out to be a stunningly good wine.
"The first duty of Port is to be red"
Ernest H. Cockburn
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benread
- Martinez 1985
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by benread » 21:50 Sun 28 Aug 2011
DRT wrote:D+0
A rich, dark, golden-red colour. Not much on the nose, perhaps a little candle wax. Very thick and extremely smooth in the mouth. Delicious sweetness at first but then a slightly hollow mid-palate. The sweet, nutty finish grows in the mouth and seems to go on forever. Very good
I hope the nose and the hollowness sort themselves out with some air as this could turn out to be a stunningly good wine.
Another one of those bottles! I have one left. Did it need much decanting? I have found these need very careful decanting to get the fine sediment out.
Ben
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Vintage 1970!
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DRT
- Fonseca 1966
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by DRT » 22:08 Sun 28 Aug 2011
benread wrote:Another one of those bottles! I have one left. Did it need much decanting? I have found these need very careful decanting to get the fine sediment out.
I think you are thinking of
Fonseca 10 Year Old Tawny, bottled 1979.
This was a lone bottle that I acquired in a batch of oddments on eBay about 5 years ago. It does have some fine sediment,but I'm gritting my teeth

"The first duty of Port is to be red"
Ernest H. Cockburn
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AHB
- Quinta do Noval Nacional 1962
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by AHB » 21:29 Thu 01 Sep 2011
It's OK. He's mixed it with some blackcurrant cordial before tasting it

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JacobH
- Taylor Quinta de Vargellas 1987
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by JacobH » 14:41 Sat 03 Sep 2011
Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

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Andy Velebil
- Dow 1980
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by Andy Velebil » 18:44 Sun 04 Sep 2011
JacobH wrote:Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

Only if the bottle is wrapped in wood
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JacobH
- Taylor Quinta de Vargellas 1987
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by JacobH » 23:17 Mon 05 Sep 2011
Andy Velebil wrote:JacobH wrote:Can it still be called ‟wood-aged” if it’s spent far longer in the bottle than the barrel?

Only if the bottle is wrapped in wood
Yikes; does that mean a substantial part of my Port is ‟matured in cardboard”?
