1970 Dalva

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
Fonseca 1966
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1970 Dalva Vintage Port

Post by DRT »

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 88)

Image

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 88)

+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 :D

+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
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Alex Bridgeman
Graham’s 1948
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Post by Alex Bridgeman »

Excellent timing on the tasting note as I've got one of these on its way to me from a spot of sales shopping - and its intended for early drinking!

Alex
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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DRT
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Post by DRT »

Alex,

I will try to save you a tatse for when we meet on Wednesday but can't promise anything at this stage :wink:

Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Conky
Fonseca 1980
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Post by Conky »

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. :roll: 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! :D :P :D

Alan
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DRT
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Post by DRT »

I am pleased to report that I am now outside my fillet steak :D

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 :lol: :lol:
"The first duty of Port is to be red"
Ernest H. Cockburn
Conky
Fonseca 1980
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Post by Conky »

No point in telling me! I was the dope who was sent back in the kitchen to cook 'second' steaks for you greedy buggers. Next time you lot come round here, I'm just going to buy a Pig and a Cow and tie them up around the side of the house! :lol:
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jdaw1
Cockburn 1851
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white stencilling

Post by jdaw1 »

Conky wrote:the white stenciling is the 'proper' way that such delights are labelled
I also vote for white stencilling.
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DRT
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Post by DRT »

Remember to buy a blow-torch so that we can sear them for a few seconds before we begin to dig in :lol: :lol:

Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
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jdaw1
Cockburn 1851
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Food

Post by jdaw1 »

Conky wrote:I'm just going to buy a Pig and a Cow and tie them up around the side of the house
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.
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jdaw1
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rhubarb crumble and custard

Post by jdaw1 »

And did I forget the rhubarb crumble and custard? That was careless.
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jdaw1
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Welsh rarebit

Post by jdaw1 »

And has nobody mentioned Welsh rarebit? My, we are slacking.

(Guess who is on a diet, fantasizing about food.)
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DRT
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Post by DRT »

Jdaw,

Does the lump of fillet in the picture above look cooked enough for you?

Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
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jdaw1
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A little searing is allowed, but not required.

Post by jdaw1 »

Fantastic. A little searing is allowed, but not required.
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DRT
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Post by DRT »

I did sear it, just enough to bind the peppercorn crust 88)

Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
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uncle tom
Dalva Golden White Colheita 1952
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Post by uncle tom »

400g - wimp!!

At least call it 14 ounces... :roll:

I did a 47oz fillet on my birthday this year (washed down with G45.. :P )

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
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DRT
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Post by DRT »

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
"The first duty of Port is to be red"
Ernest H. Cockburn
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uncle tom
Dalva Golden White Colheita 1952
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Post by uncle tom »

Please remind me what I paid you for it?
£15 - want some more?

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

:D :D :D

PM time :wink:
"The first duty of Port is to be red"
Ernest H. Cockburn
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