1966 Warre

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 Warre

Post by jdaw1 »

As part of the plan to drink JDAW’s US-located port, a tasting of Taylor, Fonseca, Warre was held on Saturday 18th April 2009 at Petite Abeille, 401 East 20th Street at First Avenue, NY 10010-7501.

Links:This thread is to hold tasting notes and comments on the Warre 1966.
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jdaw1
Cockburn 1851
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Re: 1966 Warre

Post by jdaw1 »

Image
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jdaw1
Cockburn 1851
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Re: 1966 Warre

Post by jdaw1 »

W66, decanted 15:20. Lovely mid-translucent red. Intense astringency, present throughout the taste. I hope that softens.
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jdaw1
Cockburn 1851
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Re: 1966 Warre

Post by jdaw1 »

W66: a hint redder than the T66. ‟A little heat, but actually a great port. Best W66 that I have yet tasted. But relative to the F66, too much heat.”
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g-man
Quinta do Vesuvio 1994
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Re: 1966 Warre

Post by g-man »

Anise, crushed white pepper and cranberries on the nose.

Medium to start reddish fruit of currants then knocks out with a very full spicy anise/pure ground cinnamon body rounded out by some milk chocolate then sneaks behind you with heat.

Very solid port but needs the heat to subside.

93
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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RonnieRoots
Fonseca 1980
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Re: 1966 Warre

Post by RonnieRoots »

Darker in colour than the Taylor of the same year, with still some red. A bit medicinal on the nose, dusty and prickly with some green bushes. There's still some dark fruit on the palate, that otherwise shows some very nice flavours of black pepper, tobacco, spices and black tea. Rather secondary, but lovely.

It was interesting to see that LadyR and I disagreed completely on this port. She didn't like it at all, I would love to have some of this in the cellar and awarded it 93 points.
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SushiNorth
Martinez 1985
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Re: 1966 Warre

Post by SushiNorth »

Very dark, with a cranberry hue. The nose is light, and I'm picking up menthol here, too. It was hot at the beginning, thin, with some black pepper. Its tail is faint but holds on for a long while. Quite enjoyable. 95
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Image Port wine should perhaps be added -- A Trollope
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