The big thing about the 89 Vesuvio â€‟ apart from being the first Vesuvio made by the Symingtons- is the Douro bake, a taste coming from storing the wine in its barrel-phase in the Douro Valley without proper air conditioning. And yes, there it was: from the first approach it was clear, that the 89 Vesuvio is a typical example for this tasting-experience. The colour is well developed with almost brownish notes. The nose has the burnt taste of tar with hidden fruit underneath and an alcoholic touch. In the mouth the wine is sweet with hints of spices and strong Alcohol. Very interesting, but no further potential.
Axel
1989 Quinta do Vesuvio
Interesting, I thought that Douro Bake developed in the bottle rather than in wood.
AHB's note from earlier today seems to suggest there are some with and some without The Bake which seems to support the idea that it is bottle rather than cask ageing where this occurs.
Derek
AHB's note from earlier today seems to suggest there are some with and some without The Bake which seems to support the idea that it is bottle rather than cask ageing where this occurs.
Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn