Little known port identification
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- Cruz Ruby
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- Joined: 12:25 Thu 31 Dec 2020
Little known port identification
Hi folks,
After purchasing a bottle of port recently I wanted to find more about it buf after searching online I have drawn a blank. I dont kniw whether its a tawny, a colheita, a LBV or a vintage. Nor do I know the age although it looks 1930s? Can anyone shed some light on tasting notes, history and potential value?
Thanks in advance
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After purchasing a bottle of port recently I wanted to find more about it buf after searching online I have drawn a blank. I dont kniw whether its a tawny, a colheita, a LBV or a vintage. Nor do I know the age although it looks 1930s? Can anyone shed some light on tasting notes, history and potential value?
Thanks in advance
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- Quinta do Vesuvio 1994
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Re: Little known port identification
Appears to be a 2 part mold bottle so not too terribly old.
I’d hazard a guess it’s a Ruby of some sort based on the “rich” part.
Value probably isn’t much. It was probably meant to drink decades ago. But should still be ok to drink just don’t expect greatness.
I’d hazard a guess it’s a Ruby of some sort based on the “rich” part.
Value probably isn’t much. It was probably meant to drink decades ago. But should still be ok to drink just don’t expect greatness.
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- Cruz Ruby
- Posts: 8
- Joined: 12:25 Thu 31 Dec 2020
Re: RE: Re: Little known port identification
Thanks Andy. I'll decant I suspect rather than cellarAndy Velebil wrote:Appears to be a 2 part mold bottle so not too terribly old.
I’d hazard a guess it’s a Ruby of some sort based on the “rich” part.
Value probably isn’t much. It was probably meant to drink decades ago. But should still be ok to drink just don’t expect greatness.
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- Quinta do Vesuvio 1994
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Re: Little known port identification
Good call. Do let us know how it was when you drink it.Tom.herrick1987 wrote:Thanks Andy. I'll decant I suspect rather than cellarAndy Velebil wrote:Appears to be a 2 part mold bottle so not too terribly old.
I’d hazard a guess it’s a Ruby of some sort based on the “rich” part.
Value probably isn’t much. It was probably meant to drink decades ago. But should still be ok to drink just don’t expect greatness.
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- Cruz Ruby
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Re: RE: Re: Little known port identification
I'll get a decent selection of cheese in tomorrow, and give it a few hours of airing. Will do.Andy Velebil wrote:Good call. Do let us know how it was when you drink it.Tom.herrick1987 wrote:Thanks Andy. I'll decant I suspect rather than cellarAndy Velebil wrote:Appears to be a 2 part mold bottle so not too terribly old.
I’d hazard a guess it’s a Ruby of some sort based on the “rich” part.
Value probably isn’t much. It was probably meant to drink decades ago. But should still be ok to drink just don’t expect greatness.
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- Alex Bridgeman
- Graham’s 1948
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Re: Little known port identification
Please do post a pictur eor two of what the wine looks like when you pour it into a glass. These old rubies are a bit of fun to open as they are a snapshot of history, although a wine meant to be drunk shortly after being bottled.
Shorts was a London Wine merchant which was founded - as it says on the label - in 1726. It was still around in the years between the wars and vanished at some point after that. I can't figure out when.
I'd guess the bottle to be from the 1950s-1960s maybe.
Is there a back label?
Shorts was a London Wine merchant which was founded - as it says on the label - in 1726. It was still around in the years between the wars and vanished at some point after that. I can't figure out when.
I'd guess the bottle to be from the 1950s-1960s maybe.
Is there a back label?
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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- Cruz Ruby
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Re: Little known port identification
Hi alex, thanks for the info. There is a label on the back but nothing to note. Decanted it tonight but it is very murky. If it dropped bright i suspect more like a tawny. Sampled a mouthful. Very hot, licquorice, some clove, cloyingly sweet with a long finish but probably not very representative...
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- JacobH
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Re: Little known port identification
I had a look and reached the same conclusion about being unable to find out what happened to it. I had wondered if they had lost their building in the war but it looks like it was a survivor (unlike the next few buildings going West on the South side the street). It seems at some point it was a pub called “The Chancery” but that is a rather unhelpful name for easy research.Alex Bridgeman wrote: ↑23:23 Sat 06 Feb 2021Shorts was a London Wine merchant which was founded - as it says on the label - in 1726. It was still around in the years between the wars and vanished at some point after that. I can't figure out when.
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- Cruz Ruby
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Re: RE: Re: Little known port identification
Thanks interesting. Many thanks!JacobH wrote:I had a look and reached the same conclusion about being unable to find out what happened to it. I had wondered if they had lost their building in the war but it looks like it was a survivor (unlike the next few buildings going West on the South side the street). It seems at some point it was a pub called “The Chancery” but that is a rather unhelpful name for easy research.Alex Bridgeman wrote: ↑23:23 Sat 06 Feb 2021Shorts was a London Wine merchant which was founded - as it says on the label - in 1726. It was still around in the years between the wars and vanished at some point after that. I can't figure out when.
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- Alex Bridgeman
- Graham’s 1948
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Re: Little known port identification
These old rubies or tawnies often develop a very, very fine sediment over the years. This stays in suspension for an annoyingly long time. In my experience it doesn't really affect the taste, but it does make the wine look cloudy.
Hot, liquorice, cloves, sweet doesn't sound that unexpected. Give it a couple of hours and the heat might disappear. Who knows? These old bottles are an absolute lottery - and all the more fun as a result.
I have a bottle of Smith Woodhouse Vintage Character Port which I'm guessing was filled in the early 1970s. You've inspired me to open it sometime this week.
Hot, liquorice, cloves, sweet doesn't sound that unexpected. Give it a couple of hours and the heat might disappear. Who knows? These old bottles are an absolute lottery - and all the more fun as a result.
I have a bottle of Smith Woodhouse Vintage Character Port which I'm guessing was filled in the early 1970s. You've inspired me to open it sometime this week.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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- Cruz Ruby
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- Joined: 12:25 Thu 31 Dec 2020
Re: RE: Re: Little known port identification
Hi alex, no it didnt. I often think like beer, we taste with our eyes and then with our nose before it even gets to our mouth. I'll give it a final day in the decanter before it gets enjoyed please do. Id be very interested how you get on!Alex Bridgeman wrote:These old rubies or tawnies often develop a very, very fine sediment over the years. This stays in suspension for an annoyingly long time. In my experience it doesn't really affect the taste, but it does make the wine look cloudy.
Hot, liquorice, cloves, sweet doesn't sound that unexpected. Give it a couple of hours and the heat might disappear. Who knows? These old bottles are an absolute lottery - and all the more fun as a result.
I have a bottle of Smith Woodhouse Vintage Character Port which I'm guessing was filled in the early 1970s. You've inspired me to open it sometime this week.
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- Cruz Ruby
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Re: RE: Re: RE: Re: Little known port identification
Left a day, dropped a good 5mm of sediment out and im glad I did leave it in the decanter a little longer. Phenolic taste has gone, hint of tobacco on the nose, date, fig and damson, medium to sweet finish. Very niceTom.herrick1987 wrote:Hi alex, no it didnt. I often think like beer, we taste with our eyes and then with our nose before it even gets to our mouth. I'll give it a final day in the decanter before it gets enjoyed please do. Id be very interested how you get on!Alex Bridgeman wrote:These old rubies or tawnies often develop a very, very fine sediment over the years. This stays in suspension for an annoyingly long time. In my experience it doesn't really affect the taste, but it does make the wine look cloudy.
Hot, liquorice, cloves, sweet doesn't sound that unexpected. Give it a couple of hours and the heat might disappear. Who knows? These old bottles are an absolute lottery - and all the more fun as a result.
I have a bottle of Smith Woodhouse Vintage Character Port which I'm guessing was filled in the early 1970s. You've inspired me to open it sometime this week.
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Re: Little known port identification
FWLIW, a 2018 book on Port Vintages has no mention of “Shorts” except in the cigar sense of “Partagas Shorts”.
- JacobH
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Re: Little known port identification
I saw that Vintage Wine and Port is selling a 1929 Vintage French Brandy from Short’s. A nice touch on the label is that they describe themselves as “Wine Merchants since the Reign of King George the First”!