The bottle I had started out that way with only 6-8 hours of decanting, but with significant time in the decanter (days 2 and 3, as I recall) the heat subsided and it turned into a very pleasant (and very Taylor) Port. That signature Vargellas pepper and spice was very prominent.Andy Velebil wrote:In regard to the 1967 Vargellas...From drinking experience, over the past 2-3 years all the bottles I've had have shown an excessive amount of heat and have been average at best.
Mine was an Oporto 1970 bottling.