1983 Cockburn

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
Forum rules
Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
Post Reply
TLW
Taylor’s LBV
Posts: 169
Joined: 07:51 Sat 01 Dec 2012

1983 Cockburn VP

Post by TLW » 00:54 Mon 03 Jun 2013

About 60% opaque, roughly as expected.

After decanting, relatively little nose, but taste of raspberries. Somewhat thin, and a little disapoointing after the last bottle from the case that I had a couple of months ago. The word 'reedy' came to mind, but it could just have been that it was late, it was warm, and I was tired.

Will try again at D+1 and see if the wine, or I, are any different.

Andy Velebil
Taylor Quinta de Vargellas 1987
Posts: 2469
Joined: 22:16 Mon 25 Jun 2007
Location: Los Angeles, Ca USA
Contact:

1983 Cockburn VP

Post by Andy Velebil » 01:38 Mon 03 Jun 2013

Your descriptions appear to indicate its corked. This normally, from good bottles, has a very fragrant nose and fruity palate still.

TLW
Taylor’s LBV
Posts: 169
Joined: 07:51 Sat 01 Dec 2012

Re: 1983 Cockburn VP

Post by TLW » 04:52 Tue 04 Jun 2013

Andy Velebil wrote:Your descriptions appear to indicate its corked. This normally, from good bottles, has a very fragrant nose and fruity palate still.
Possibly so, although I really just want to delude myself that it was a bit warm.

At D+1, it was little changed, although possibly a bit softer. Nose muted.

The capsule was intact, and the cork looked about right for a wine of this age. I had been hoping for something a bit nicer to finish out the season. Oh well, will just have to think towards next year's line-up. Fortunately, there is much from which to choose.

Andy Velebil
Taylor Quinta de Vargellas 1987
Posts: 2469
Joined: 22:16 Mon 25 Jun 2007
Location: Los Angeles, Ca USA
Contact:

1983 Cockburn VP

Post by Andy Velebil » 20:35 Tue 04 Jun 2013

As I don't know your knowledge of wine/port. Corked, or TCA tainted, has nothing to do with how a cork looks. It's a chemical in natural cork that affects about 1-2% of all wines sealed with corks. In low levels it can rob a wine of its nose and flavors. In higher levels it can smell like wet musty cardboard. Some people are very sensitive to it and some are not very sensitive to it.

This port is known to have a high incident of TCA infected bottles, some 80+% based on empirical evidence.

User avatar
djewesbury
Graham’s 1970
Posts: 8153
Joined: 20:01 Mon 31 Dec 2012
Location: Belfast
Contact:

Re: 1983 Cockburn VP

Post by djewesbury » 22:28 Tue 04 Jun 2013

TLW wrote:I had been hoping for something a bit nicer to finish out the season.
There's a season....?? :shock:
Daniel J.
delete.. delete.. *sigh*.. delete...

TLW
Taylor’s LBV
Posts: 169
Joined: 07:51 Sat 01 Dec 2012

Re: 1983 Cockburn VP

Post by TLW » 03:00 Wed 05 Jun 2013

djewesbury wrote:
TLW wrote:I had been hoping for something a bit nicer to finish out the season.
There's a season....?? :shock:
Living in Tokyo, when it is 30+ Celsius and 80% humidity, somehow the decanter is less tempting..........
Until early October.

If I lived in Scotland, where the temperature never seems to rise above "brisk" even in mid-summer, my port consumption would nearly double!
--------------------------------------

Also, Andy, thanks for the information on failure rate of the 1983 Cockburn, although I have a fair few left in my cellar, and will have to figure out what to do with them. Will finish off the current one, and look forward to next year.

Christmas gifts to unsuspecting people who are unfamiliar with port, perhaps.................. :lol:

User avatar
g-man
Quinta do Vesuvio 1994
Posts: 3341
Joined: 13:50 Wed 24 Oct 2007
Location: NYC
Contact:

Re: 1983 Cockburn VP

Post by g-man » 15:28 Wed 05 Jun 2013

TLW wrote:
djewesbury wrote:
TLW wrote:I had been hoping for something a bit nicer to finish out the season.
There's a season....?? :shock:
Living in Tokyo, when it is 30+ Celsius and 80% humidity, somehow the decanter is less tempting..........
Until early October.

If I lived in Scotland, where the temperature never seems to rise above "brisk" even in mid-summer, my port consumption would nearly double!
--------------------------------------
i believe it just means you serve the port at a lower temperature ;-)
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz

Post Reply

Who is online

Users browsing this forum: No registered users and 7 guests