1977 Smith Woodhouse

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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1977 Smith Woodhouse

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Alex Bridgeman
Fonseca 1966
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Joined: 13:41 Mon 25 Jun 2007
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Re: 1977 Smith Woodhouse

Post by Alex Bridgeman »

Deep red, less black in tone than the Gould Campbell, 95% opaque. Little on the nose, a shade of bottle stink with hints of blackcurrant and coal dust. Sweet, smooth entry but little fruit at first. Lots of tannins wrap around a sweet strawberry core. Lots of tannins, still dry and rowdy. The sweet strawberry dominates the late palate and air releases a pleasing amount of fruit. Strawberry chew aftertaste, which merges into a long dark chocolate finish full of tropical fruit. This is big, lovely, fruity port that is certainly big, but could never be described as well balanced. 92/100. 19-Dec-17. Decanted 4½ hours.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Andy Velebil
Quinta do Vesuvio 1994
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Re: 1977 Smith Woodhouse

Post by Andy Velebil »

How come it could never be described as balanced?


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Alex Bridgeman
Fonseca 1966
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Re: 1977 Smith Woodhouse

Post by Alex Bridgeman »

Good question. It just never had the poise and elegance that most of the others possessed. The other 1977 ports were soft, sweet and spiced with cloves with the acidity and tannins melding nicely together to deliver a very satisfying palate. The SW (and GC) we’re both unintegrated - everything was in the Port, but not in a way that was smoothly combined. It was just slightly awkward drinking.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Andy Velebil
Quinta do Vesuvio 1994
Posts: 3048
Joined: 22:16 Mon 25 Jun 2007
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Re: 1977 Smith Woodhouse

Post by Andy Velebil »

AHB wrote: 09:36 Fri 29 Dec 2017 Good question. It just never had the poise and elegance that most of the others possessed. The other 1977 ports were soft, sweet and spiced with cloves with the acidity and tannins melding nicely together to deliver a very satisfying palate. The SW (and GC) we’re both unintegrated - everything was in the Port, but not in a way that was smoothly combined. It was just slightly awkward drinking.
Thanks. Do you think this and the GC just need more time to come together or do you think they'll stay somewhat awkward?
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flash_uk
Graham’s 1977
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Re: 1977 Smith Woodhouse

Post by flash_uk »

75% opacity, dark red, near purple. Concentrated dark fruit on the nose. In the mouth, young, tannic, with dark fruits. Lovely port, and you get the feeling that it hasn't settled down yet so will be interesting to see where the SW77 is at in 10 years from now.
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Alex Bridgeman
Fonseca 1966
Posts: 15074
Joined: 13:41 Mon 25 Jun 2007
Location: Berkshire, UK

Re: 1977 Smith Woodhouse

Post by Alex Bridgeman »

Andy Velebil wrote: 12:02 Sat 30 Dec 2017
AHB wrote: 09:36 Fri 29 Dec 2017 Good question. It just never had the poise and elegance that most of the others possessed. The other 1977 ports were soft, sweet and spiced with cloves with the acidity and tannins melding nicely together to deliver a very satisfying palate. The SW (and GC) we’re both unintegrated - everything was in the Port, but not in a way that was smoothly combined. It was just slightly awkward drinking.
Thanks. Do you think this and the GC just need more time to come together or do you think they'll stay somewhat awkward?
I honestly haven't a clue. I've a couple of cases of each so I really do hope it comes around, but only time will tell. And who knows how long will be needed? But it's still a pretty good drink so I'm not too worried.
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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jdaw1
Cockburn 1851
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Re: 1977 Smith Woodhouse

Post by jdaw1 »

SW77: dark dark red, 80% opaque. Plums on nose. Palate very dry and immature. Big, slightly hollow mid palate.

Could it be that both the colour and hollowness have a non-grape cause?
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