1970 Dalva
1970 Dalva Vintage Port
A slightly leaky bottle from Uncle Tom's cellar. Here is a picture of the bottle, slightly broken cork, decanter and 400g of fillet steak
On Decanting
A very brown colour, still quite dark in the decanter. A lovely smell of cherrys filled the room as I decanted. Nose is quite hot. An orange tinge to the wine, which is much lighter looking in the glass. Initial sip has a nice mouthfeel and is full of cherry flavours. Obviously a mature VP that isn't going much further but very pleasant. The finish has some fire but that may well integrate with some air. I'm looking forward to having this with a nice big rare fillet steak later tonight
+8 Hours
A nice light fruity nose and darker in the glass than on decanting. Good thick texture and lots of red fruit flavour, predominently cherry with a hint of liquorice. The heat has gone. A nice length to the finish. I'm now off to eat my steak
+9 Hours
The second glass, without food this time. A floral nose and now a very attractive colour and weight. My cheeks are watering with all those red fruits. No tannins to speak of and the heat has now fully integrated.
I had this wine about 4 years ago (no note) and was not impressed. This is much, much better than I expected. I still don't think it will improve further but it is by no means over the hill. I think this wine will drink very nicely over the next 5 years.
On Tom's scale I would venture a score of 6-5
Derek
On Decanting
A very brown colour, still quite dark in the decanter. A lovely smell of cherrys filled the room as I decanted. Nose is quite hot. An orange tinge to the wine, which is much lighter looking in the glass. Initial sip has a nice mouthfeel and is full of cherry flavours. Obviously a mature VP that isn't going much further but very pleasant. The finish has some fire but that may well integrate with some air. I'm looking forward to having this with a nice big rare fillet steak later tonight
+8 Hours
A nice light fruity nose and darker in the glass than on decanting. Good thick texture and lots of red fruit flavour, predominently cherry with a hint of liquorice. The heat has gone. A nice length to the finish. I'm now off to eat my steak
+9 Hours
The second glass, without food this time. A floral nose and now a very attractive colour and weight. My cheeks are watering with all those red fruits. No tannins to speak of and the heat has now fully integrated.
I had this wine about 4 years ago (no note) and was not impressed. This is much, much better than I expected. I still don't think it will improve further but it is by no means over the hill. I think this wine will drink very nicely over the next 5 years.
On Tom's scale I would venture a score of 6-5
Derek
Last edited by DRT on 00:12 Sat 29 Sep 2007, edited 4 times in total.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- Alex Bridgeman
- Graham’s 1948
- Posts: 14915
- Joined: 13:41 Mon 25 Jun 2007
- Location: Berkshire, UK
The Port looks marvelous. I still suggest the white stenciling is the 'proper' way that such delights are labelled.
You know what's coming.....
I'm getting used to those tiles now. Cant say I like them, but I'm getting used to them. And I love the 1970's Fanny Craddock Steak dish! Awesome. Thankfully it wont affect the taste, and it looks a beaut. Just dont spill the juices down your sheepskin, or your bird wont be impressed. To many of those gorgeoous steaks and you wont fit in your yellow capri!
Alan
You know what's coming.....
I'm getting used to those tiles now. Cant say I like them, but I'm getting used to them. And I love the 1970's Fanny Craddock Steak dish! Awesome. Thankfully it wont affect the taste, and it looks a beaut. Just dont spill the juices down your sheepskin, or your bird wont be impressed. To many of those gorgeoous steaks and you wont fit in your yellow capri!
Alan
I am pleased to report that I am now outside my fillet steak
Fanny gave me that dish in her Will and I insist on using it each time I cook a good old fashioned British meal.
Derek
PS: That is not the normal amount of steak that I would consume in one sitting. But when one's vegitarian girlfriend is in another country one has to take advantage of circumstance
Fanny gave me that dish in her Will and I insist on using it each time I cook a good old fashioned British meal.
Derek
PS: That is not the normal amount of steak that I would consume in one sitting. But when one's vegitarian girlfriend is in another country one has to take advantage of circumstance
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
white stencilling
I also vote for white stencilling.Conky wrote:the white stenciling is the 'proper' way that such delights are labelled
Food
Good idea, but we might also be needing a sheep and a few ducks. Plus some goose liver. And oysters. And that should be enough, unless there’s more than half-a-dozen of us.Conky wrote:I'm just going to buy a Pig and a Cow and tie them up around the side of the house
rhubarb crumble and custard
And did I forget the rhubarb crumble and custard? That was careless.
Welsh rarebit
And has nobody mentioned Welsh rarebit? My, we are slacking.
(Guess who is on a diet, fantasizing about food.)
(Guess who is on a diet, fantasizing about food.)
A little searing is allowed, but not required.
Fantastic. A little searing is allowed, but not required.
- uncle tom
- Dalva Golden White Colheita 1952
- Posts: 3520
- Joined: 23:43 Wed 20 Jun 2007
- Location: Near Saffron Walden, England
400g - wimp!!
At least call it 14 ounces...
I did a 47oz fillet on my birthday this year (washed down with G45.. )
Getting back to the wine, what's the clarity like? I've noticed that the Da70 has some very fine and easily disturbed sediment - last but one bottle was a tad cloudy and not brilliant - last one I stood up for several days and handled very carefully - it was much better.
Sometimes though, the last (slightly sedimented) dregs from a decanter can be the best..
Tom
At least call it 14 ounces...
I did a 47oz fillet on my birthday this year (washed down with G45.. )
Getting back to the wine, what's the clarity like? I've noticed that the Da70 has some very fine and easily disturbed sediment - last but one bottle was a tad cloudy and not brilliant - last one I stood up for several days and handled very carefully - it was much better.
Sometimes though, the last (slightly sedimented) dregs from a decanter can be the best..
Tom
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill
Tom,
I stood this up at 10:00 this morning and decanted at 13:30. I was surprised by the lack of crust and, like you say, it is ever so slightly cloudy. I decanted the last glass through a coffee filter and it was clear and bright. That was what I sipped on decanting in the above note.
This is a very nice bottle of port. Please remind me what I paid you for it? I'm sure it is very good value.
Derek
I stood this up at 10:00 this morning and decanted at 13:30. I was surprised by the lack of crust and, like you say, it is ever so slightly cloudy. I decanted the last glass through a coffee filter and it was clear and bright. That was what I sipped on decanting in the above note.
This is a very nice bottle of port. Please remind me what I paid you for it? I'm sure it is very good value.
Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn