1963 Fonseca

[jdaw1]

At Bonham’s on 18 February 2016 was sold most of a pipe of Fonseca 1963, not moved since original purchase (lots 324 to 343).

So, on Wednesday 15th June 2016, we gathered in the Boot & Flogger to compare six of these, which were joined by a selection of other English-bottled Vintage Ports.

Links:

• Review of the evening as a whole;
• The six Fonseca 1963s:
  • 1963 Fonseca, α = alpha;
  • 1963 Fonseca, β = beta;
  • 1963 Fonseca, γ = gamma;
  • 1963 Fonseca, δ = delta;
  • 1963 Fonseca, ε = epsilon;
  • 1963 Fonseca, ζ = zeta;
• The other English-bottled Vintage Ports:
  • 1955 Mackenzie;
  • 1963 Berry Bros & Rudd;
  • 1963 Martinez;
  • 1963 Warre;
  • 1970 Fonseca;
  • 1970 Warre;
  • 1970 Smith Woodhouse;
• And one colheita:
  • 1937 Warre colheita;
• Food order.
• Placemats;
• Planning and arrangements.

[jdaw1]

This Fonseca 1963 is ε = epsilon.

[flash_uk]

30% opacity, mature red. Musty nose, bacterial? Some oranges behind all that. Oranges in the mouth, long aftertaste. Very very gentle heat at the end.

[Alex Bridgeman]

One of the 36 bottles sourced from the pipe sold at Bonhams in February 2016, which had been bottled and stored under identical conditions. 6 bottles with the same fill (top shoulder) were opened and tasted together to investigate the extent of bottle variation in mature port.

Bottle 5: Attractive appearance, very similar to the other bottles being tasted. Foul on the nose, unpleasant; not clear whether the bottle was suffering severe bottle stink or a bacterial infection. 90 minutes later it was clear that it was bottle stink and it was fading, although a swirl brought it back with a vengeance! Sweet fruit on the palate, baked cherries and light tannins, tannins which take a gentle grip when the port is worked with air. Hot elastic bands on the late palate, which carry through to the aftertaste and finish, despite the gentle dry tannins. 82/100. 15-Jun-16. Decanted 3½ hours.