Cockburn Vertical, Tue 2nd Oct 2018
Re: Cockburn Vertical, Tue 2nd Oct 2018
Cornish crab salad with ciabatta toasts
Sirloin steak, medium rare, with skinny fries,
+ Green beans with shallots;
Sirloin steak, medium rare, with skinny fries,
+ Green beans with shallots;
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- Dalva Golden White Colheita 1952
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Re: Cockburn Vertical, Tue 2nd Oct 2018
Just missing an order (and/or default order) for Wolfgang (S).
Will create a default if I don't hear back today, and post the food order for checking tonight/tomorrow morning, and then submit on Monday evening.
Will create a default if I don't hear back today, and post the food order for checking tonight/tomorrow morning, and then submit on Monday evening.
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- Dalva Golden White Colheita 1952
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- Location: Near Cambridge, UK
Re: Cockburn Vertical, Tue 2nd Oct 2018
Food order draft created; please check your orders; I will submit on Monday evening, so any corrections before then please.
Wolfgang - as you have not posted your food choices and have no default order currently, I have assumed you want the same order as from a previous tasting, and trust this should be ok.
Wolfgang - as you have not posted your food choices and have no default order currently, I have assumed you want the same order as from a previous tasting, and trust this should be ok.
Re: Cockburn Vertical, Tue 2nd Oct 2018
Works for me, thank you.
Re: Cockburn Vertical, Tue 2nd Oct 2018
My order is correct, thanks.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: Cockburn Vertical, Tue 2nd Oct 2018
Apologies for the delay, was off sick. Food order is duck liver pate for starter and sirloin steak medium rare with skinny fries green beans with shallots as main.
Rgds
WS1
Rgds
WS1
"Sometimes too much to drink is barely enough"
Mark Twain
Mark Twain
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- Dalva Golden White Colheita 1952
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Re: RE: Re: Cockburn Vertical, Tue 2nd Oct 2018
Thanks Wolfgang - hope you're feeling better.WS1 wrote:Apologies for the delay, was off sick. Food order is duck liver pate for starter and sirloin steak medium rare with skinny fries green beans with shallots as main.
Re: Cockburn Vertical, Tue 2nd Oct 2018
Can I please have chips with my steak. Any type is good
Re: Cockburn Vertical, Tue 2nd Oct 2018
Food order looks good to me. Thank you.
Sent from my iPhone using Tapatalk Pro
Sent from my iPhone using Tapatalk Pro
Ben
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Vintage 1970 and now proud owner of my first ever 'half-century'!
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Vintage 1970 and now proud owner of my first ever 'half-century'!
Re: Cockburn Vertical, Tue 2nd Oct 2018
Ck55 delivered today to the B&F
Rgds
WS1
Rgds
WS1
"Sometimes too much to drink is barely enough"
Mark Twain
Mark Twain
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- Dalva Golden White Colheita 1952
- Posts: 3546
- Joined: 14:22 Wed 15 Dec 2010
- Location: Near Cambridge, UK
Re: Cockburn Vertical, Tue 2nd Oct 2018
Updated food order as submitted, FYI.
- Axel P
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Re: Cockburn Vertical, Tue 2nd Oct 2018
Dear Axel ,
Very nice to hear from you.
I have the best memories from that great tasting, without doubt one of the most enjoyable and interesting events in all my profissional life !
Also Cockburn's 1908 was, probably, the best Vintage I taste ever !
Please send my best regards to all,
Abraço,
Miguel
Very nice to hear from you.
I have the best memories from that great tasting, without doubt one of the most enjoyable and interesting events in all my profissional life !
Also Cockburn's 1908 was, probably, the best Vintage I taste ever !
Please send my best regards to all,
Abraço,
Miguel
worldofport.com
o-port-unidade.com
o-port-unidade.com
Re: Cockburn Vertical, Tue 2nd Oct 2018
Axel P wrote: ↑07:36 Wed 26 Sep 2018 Dear Axel ,
Very nice to hear from you.
I have the best memories from that great tasting, without doubt one of the most enjoyable and interesting events in all my profissional life !
Also Cockburn's 1908 was, probably, the best Vintage I taste ever !
Please send my best regards to all,
Abraço,
Miguel
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- Axel P
- Taylor Quinta de Vargellas 1987
- Posts: 2028
- Joined: 08:09 Wed 12 Sep 2007
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Re: Cockburn Vertical, Tue 2nd Oct 2018
And here are Dominics words alongside to the tasting, when I asked him what needed to be altered when the Symingtons took over the brand:
Dear Axel
As you are aware. We purchased the assets of Cockburn’s from Beam Global Spirits & Wines in 2006 but not the brand and at the same time came to an agreement with them to supply them with their commercial requirements of Cockburn’s Port, including Vintage. We had to ensure that we kept adequate stock for future business development of all categories of port.
We also contracted to keep Quinta dos Canais available to them for marketing & promotional/Commercial visits.
All wine making and production responsibility was to be solely ours although final blends would be signed off by them.
The entire Cockburn’s vineyards, wine making facilities in the Douro and ageing cellars (Lodge) in Vila Nova de Gaia became our sole property.
Cockburn’s had historically followed their own philosophy in wine making with a particular propensity to use the “movimosto” system of double-depth lagares and a pumping-over system. We were not particularly keen on this system due to potential issues of excessive air contact and possible oxidation and so immediately started making the Cockburn’s wines by our, now tried and tested, method of automatic treaders (modern Lagares). For the commercial wines we use the very efficient small volume/large surface area closed autovinification tanks where one harnesses the by-product CO2 as a “pressure-pump” to transfer the must from below the cap to above so as to maintain the must constantly mixed and hence permanent skin contact with the must. We believe that both these systems produce much better wines than others that can be used for the production of port.
We reviewed the Cockburn’s blends and within the traditional parameters of the house and wine styles looked to enhance & improve the blends, focus on particular unique points within the traditional Cockburn’s style and also bring some “freshness” to the wines. (Lifting the aromas & flavours by having well balanced acidity)
We held two very extensive vintage tastings going as far back as the 1860’s with some of the worlds leading wine critics and as many old Cockburn’s and Harvey’s employees so that we could taste and hold a debate between us all to understand the original “DNA” of Cockburn’s which we believed had been somewhat lost since the late 1960’s / early 1970’s. The point of the two tastings was to have an open round-table discussion between all guests to “get under the skin” of Cockburn’s Vintage Port and understand what was the original “house style”.
This we believe we achieved and since 2011 have re-defined the house style and “taken it back to it’s roots”.
Essentially we have identified the vineyard style and allow the grapes to define the wine rather than interfere too much. Cockburn’s is unique, a little on the dry side, floral and aromatic with a bit of “garririge”, quite lean but rich and lingering.
Most of the Cockburn’s vineyards were in excellent condition so here there was very little work to be done.
Best regards
Dominic
Dear Axel
As you are aware. We purchased the assets of Cockburn’s from Beam Global Spirits & Wines in 2006 but not the brand and at the same time came to an agreement with them to supply them with their commercial requirements of Cockburn’s Port, including Vintage. We had to ensure that we kept adequate stock for future business development of all categories of port.
We also contracted to keep Quinta dos Canais available to them for marketing & promotional/Commercial visits.
All wine making and production responsibility was to be solely ours although final blends would be signed off by them.
The entire Cockburn’s vineyards, wine making facilities in the Douro and ageing cellars (Lodge) in Vila Nova de Gaia became our sole property.
Cockburn’s had historically followed their own philosophy in wine making with a particular propensity to use the “movimosto” system of double-depth lagares and a pumping-over system. We were not particularly keen on this system due to potential issues of excessive air contact and possible oxidation and so immediately started making the Cockburn’s wines by our, now tried and tested, method of automatic treaders (modern Lagares). For the commercial wines we use the very efficient small volume/large surface area closed autovinification tanks where one harnesses the by-product CO2 as a “pressure-pump” to transfer the must from below the cap to above so as to maintain the must constantly mixed and hence permanent skin contact with the must. We believe that both these systems produce much better wines than others that can be used for the production of port.
We reviewed the Cockburn’s blends and within the traditional parameters of the house and wine styles looked to enhance & improve the blends, focus on particular unique points within the traditional Cockburn’s style and also bring some “freshness” to the wines. (Lifting the aromas & flavours by having well balanced acidity)
We held two very extensive vintage tastings going as far back as the 1860’s with some of the worlds leading wine critics and as many old Cockburn’s and Harvey’s employees so that we could taste and hold a debate between us all to understand the original “DNA” of Cockburn’s which we believed had been somewhat lost since the late 1960’s / early 1970’s. The point of the two tastings was to have an open round-table discussion between all guests to “get under the skin” of Cockburn’s Vintage Port and understand what was the original “house style”.
This we believe we achieved and since 2011 have re-defined the house style and “taken it back to it’s roots”.
Essentially we have identified the vineyard style and allow the grapes to define the wine rather than interfere too much. Cockburn’s is unique, a little on the dry side, floral and aromatic with a bit of “garririge”, quite lean but rich and lingering.
Most of the Cockburn’s vineyards were in excellent condition so here there was very little work to be done.
Best regards
Dominic
worldofport.com
o-port-unidade.com
o-port-unidade.com
Re: Cockburn Vertical, Tue 2nd Oct 2018
Please could somebody check the placemats carefully, ideally today. Thank you.
(Do force-reload images. PDF version = 11:00 Sun 30 Sep 2018.)
(Do force-reload images. PDF version = 11:00 Sun 30 Sep 2018.)
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- Dalva Golden White Colheita 1952
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Re: Cockburn Vertical, Tue 2nd Oct 2018
Provided details in first post are all up to date, everything looks correct on the placemats to me.jdaw1 wrote: ↑11:00 Sun 30 Sep 2018 Please could somebody check the placemats carefully, ideally today. Thank you.
Re: Cockburn Vertical, Tue 2nd Oct 2018
Thank you.PhilW wrote: ↑15:28 Sun 30 Sep 2018Provided details in first post are all up to date, everything looks correct on the placemats to me.jdaw1 wrote: ↑11:00 Sun 30 Sep 2018Please could somebody check the placemats carefully, ideally today. Thank you.
• Derek: please confirm first post all good.
• Who can print?
Re: Cockburn Vertical, Tue 2nd Oct 2018
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: Cockburn Vertical, Tue 2nd Oct 2018
Printing done. Heading to B&F for 4.
- Alex Bridgeman
- Fonseca 1966
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Re: Cockburn Vertical, Tue 2nd Oct 2018
I’ll also aim to be there as soon after 5pm as I can manage.
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.
Re: Cockburn Vertical, Tue 2nd Oct 2018
I'm on the way. Should get there a little after 5.
Re: Cockburn Vertical, Tue 2nd Oct 2018
May the juice be wonderful. Enjoy...
Re: Cockburn Vertical, Tue 2nd Oct 2018
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn