1963 Offley

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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1963 Offley

Post by jdaw1 »

1963 Offley Boa Vista O63, magnum, at Tom’s pub. Red-brown, 30% opaque. Nose has heat, some burnt caramel, and a hint of leather. Palate very hot, some red cherry, but starting to be dried out.

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Alex Bridgeman
Graham’s 1948
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Re: 1963 Offley

Post by Alex Bridgeman »

Brick red in colour, 30% opaque. Lovely nose of roses and maraschino cherries with a strange, Sandeman-like dustiness to it. Thick texture before a powerful acidity sears the palate. A lovely fragrance to the mature raisins and dried cherries with the smoky overtone that you get from an old wood burning fireplace. Quite hot on the aftertaste, but likely to lose this heat with a little more time in the (double) decanter. From magnum. 89/100. Decanted 30 minutes. 25 July 2014.
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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jdaw1
Cockburn 1851
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Re: 1963 Offley

Post by jdaw1 »

Increasingly moreish.
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DRT
Fonseca 1966
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Re: 1963 Offley

Post by DRT »

jdaw1 wrote:Increasingly moreish.
A direction of travel with a predictably disappointing end.
"The first duty of Port is to be red"
Ernest H. Cockburn
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djewesbury
Graham’s 1970
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Re: 1963 Offley

Post by djewesbury »

DRT wrote:
jdaw1 wrote:Increasingly moreish.
A direction of travel with a predictably disappointing end.
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jdaw1
Cockburn 1851
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Re: 1963 Offley

Post by jdaw1 »

jdaw1 wrote:O63, magnum, at Tom’s pub. Red-brown, 30% opaque. Nose has heat, some burnt caramel, and a hint of leather. Palate very hot, some red cherry, but starting to be dried out.
I subsequently learnt that this was about twenty minutes after decanting. An hour or so later it had gained body and lost heat, becoming a good but not great slightly over-mature VP.
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