1970 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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jdaw1
Taylor 1900
Posts: 19598
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1970 Fonseca

Post by jdaw1 » 22:24 Wed 09 Nov 2011

On Tuesday 8th November 2011, in The Steak Exchange EC2A 2EH, friends gathered to note the return to London of jdaw1, and the recent birth of his second daughter. The theme was ‟Port With Star Quality”, with appropriately themed placemats.

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jdaw1
Taylor 1900
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Joined: 15:03 Thu 21 Jun 2007
Location: London
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Re: 1970 Fonseca

Post by jdaw1 » 23:01 Wed 09 Nov 2011

F70, from JDAW. A magnum of Fonseca 1970 had been decanted the previous evening. Half went into an empty pre-chilled Claret bottle, that went straight back in the fridge. Half went into an empty room-temperature Burgundy bottle, which was left in a room that was cool but not cold. That was at about 11pm on Monday.

On Tuesday at about 5pm the Claret bottle came out of the fridge, and with its sibling and I went to the pub Hamilton Hall. At about 6pm or so we repaired to The Steak Exchange, and they were tasted at about 8pm.

We tasted Dissection (chilled, Claret bottle) first. I declined to give an answer, as the two were pairs to be tasted together. Answers came in a rush (Dissection then Dissected): THRA, W77 W70; DRT, F70 F77; AHB, G85 G85 (I can’t remember the difference he suggested); RAYC, G70 G80; JGH, D83 D85. Ben noticed the high fill levels, which nudged Derek into cleverness: a magnum!

It was suggested (by THRA?) that this experiment was worthy of repetition. (For that discussion see thread Split magnums.)

F70 (Dissection, chilled): dark red, 80% opaque. Nose of plums. Taste was hot. Plums. Tasted much younger than the room-temperature bottle.
F70 (Dissected, room temperature): slightly less opaque at 70%. Also hot. More mature, softer, and larger.

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AHB
Fonseca 1970
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Re: 1970 Fonseca

Post by AHB » 18:29 Mon 14 Nov 2011

One half of a magnum, that was decanted and kept at cool room temperature until served. Mid red in colour, 80% opaque. Delightful nose, rising beautifully from the glass - showing early peak maturity. Gentle entry, perhaps a tiny bit hollow but fruit shows up later. The tannins are still apparent, but gentle and there is a late showing of red jelly bean. The aftertaste is modest but the finish is huge and full of fruit and chalky tannins. 91/100.

The second half of the magnum, this was kept refrigerated until being served. 85% opaque, the red of early maturity. Subdued on the nose, but showing some fruit. Sweet fruit on the palate, with dry and chalky tannins and a spiciness on the sides of the tongue; big flavours. Lovely aftertste, full of jelly beans and a big, big finish. 91/100.
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