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
Taylor 1900
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1966 Gould Campbell

Post by jdaw1 » 14:50 Thu 27 Jun 2013

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
Taylor 1900
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Re: 1966 Gould Campbell

Post by jdaw1 » 10:04 Fri 28 Jun 2013

GC66. Red, 40% opaque. An excellent port. Some structural dryness, in the sense of powerful tannins and acidity. Good size. Another use of the word ‟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 » 20:50 Sat 29 Jun 2013

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.
Daniel J.
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JohninNYC
Fonseca LBV
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Re: 1966 Gould Campbell

Post by JohninNYC » 05:08 Thu 04 Jul 2013

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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AHB
Fonseca 1970
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Re: 1966 Gould Campbell

Post by AHB » 22:11 Tue 16 Jul 2013

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.
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