1966 Gould Campbell

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
Cockburn 1851
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1966 Gould Campbell

Post by jdaw1 »

Eleven regulars gathered in a crowded Bung Hole to give Mr Doty a break from Wimbledon, in the form of a 1966 horizontal. It’s a hard life.

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jdaw1
Cockburn 1851
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Re: 1966 Gould Campbell

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GC66. Red, 40% opaque. An excellent port. Some structural dryness, in the sense of powerful tannins and acidity. Good size. Lovely. Red fruit, and a hint of coffee early palate. Later, still good.
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djewesbury
Graham’s 1970
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Re: 1966 Gould Campbell

Post by djewesbury »

I gave this points but made few notes, describing only the very soft, smooth mouthfeel and the fresh mintiness. ‘Not as good as Offley’ I wrote, though I gave the Offley no points at the end of the night.
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JohninNYC
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Re: 1966 Gould Campbell

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Gould Campbell
Very soft tannins, flavors and aromas of white choc, nutmeg, vanilla, and stewed rasp
John in NYC

"Burgundy makes you think of silly things: Bordeaux makes you talk about them, and Champagne makes you do them."-Brillat-Savarin
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Alex Bridgeman
Graham’s 1948
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Re: 1966 Gould Campbell

Post by Alex Bridgeman »

Deep brick red, 40% opaque. Dusty sweet raisins on the nose, but very subdued. Thickly textured, concentrated and sweet with plentiful fruit. This initially gives the impression of being simple but develops lovely complexity. Long, fine length but quite sweet. 89/100.
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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