1966 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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flash_uk
Taylor Quinta de Vargellas 1987
Posts: 2359
Joined: 20:02 Thu 13 Feb 2014
Location: London

Re: 1966 Fonseca

Post by flash_uk » 10:50 Wed 23 Apr 2014

40% opacity, rusty brown with orange rim, some sediment. Mint and menthol on the nose, and liquorice (black). Good structure, nice balance, sweetness and sugar early then heat builds mid palate to quite a spirituous finish. Lovely long aftertaste of orange marmalade.

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jdaw1
Taylor 1900
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Location: London
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Re: 1966 Fonseca

Post by jdaw1 » 15:56 Fri 02 May 2014

F66. Dark red, 60% opaque. Nose of mocha and plum. Early palate had rich smooth sweetness. Tip-top. But mid- and late-palate less good than this.

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AHB
Fonseca 1970
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Joined: 13:41 Mon 25 Jun 2007
Location: Berkshire, UK

Re: 1966 Fonseca

Post by AHB » 21:45 Fri 23 May 2014

Deep red in colour, appearing to be in early maturity; 60% opaque. Wonderful roasted cranberries on the nose, sweet and attractive and with great depth. Less thick in texture on the palate than the Cr, D or G but manages a big presence despite not being as thick; full of strawberry and flowers. On the palate this has lots of layering of flavours, terrific complexity and great balance. Lovely spiciness on the aftertaste and finish, with a bitter-sweetness coming through late. A very, very interesting port which has many decades of life ahead of it. 95/100. Decanted 5½ hours.
Top Port in 2017 (so far): Graham Stone Terraces 2015 and Quinta do Vesuvio 1994
2016 Port of the year: Cockburn 1908

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djewesbury
Graham’s 1970
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Re: 1966 Fonseca

Post by djewesbury » 15:56 Sun 08 Jun 2014

This was the darkest wine of the night - a firm ruby with about 35% opacity. On the nose there's rosemary - not sharp or acidic though; and mint jelly, and soft roasted meats. Silky and soft in the mouth, with a chocolatey core with a very light mint. Very delicate, elegant tannins creep up high in the gums, immensely soft and velvety. Delicious.
Daniel J.
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