Weds 14 March 2018, Blind, SQVP or a mature LBV

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When: 6½pm Wednesday 14^th March 2018.

Where: Red Room, Boot & Flogger, SE1 1TA.

Theme: Blind, SQVP or a mature LBV

mature LBV defined as older than 1990.

Who:

1. MPM;
2. IDJ;
3. CPR;
4. SCD;
5. DRL;
6. JDAW;
7. DG.

Possibly:

1. DRT;
2. AHB.

Draft of the food order.

Draft of the placemats (and parameters by which made)

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How does this date suit for folks?

[idj123]

Ok by me. SQVP may be easier than mature LBV.

[CPR 1]

Works for me, yes please

[Doggett]

Yes please

[forest26]

Ok by me

[DaveRL]

Sounds great, yes please.

[Alex Bridgeman]

I’ll check my diary tomorrow - but could we make this a blind tasting please? Adds an extra layer of challenge to first identify whether it’s SQVP or LBV.

[jdaw1]

Will check with SWMBO = HI.

I note that the LBV must be ‘≤1989’ mature, but that there is no such requirement on the SQVP.

Is Noval SQVP? NN? V89? GM?

[Alex Bridgeman]

Better put me down as a possible. I'm already out for dinner on Thursday so may not be able to get the pass for Wednesday as well.

[DRT]

Please put me down as a possible.

[flash_uk]

Please put me down as a possible.

Done. Fingers (and knees) crossed.

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Red room reserved at the B&F.

[flash_uk]

Will check with SWMBO = HI.

I note that the LBV must be ‘≤1989’ mature, but that there is no such requirement on the SQVP.

Is Noval SQVP? NN? V89? GM?

Was permission granted?

Hmmm. Is Noval a SQVP? I don't know the answer to that. Do they only make the port using grapes from Noval? Even if they do make it only using grapes from Noval, is that what we mean by SQVP, or do we mean the second wine from a house? Same conundrum applies to Vesuvio.

Malvedos though is a SQVP in my books.

[Alex Bridgeman]

Ooh! Controversial!

If you mean second wine, then say second wine and don't say SQVP. Noval have always made their ports only from grapes grown on their quinta. For many years Graham made Graham Malvedos from grapes grown outside the quinta boundaries. SQVP excludes Fonseca Guimaraens but Second Wines would include FG (but exclude Noval, Vesuvio etc.)

I presume that SQVP means port wine made only from grapes grown within the boundaries of the quinta (the boundaries at the time the grapes were being grown). So V94 is in, No27 is in, NN31 is in; FG76 is out

[Constandia]

Hi everyone, I really like mature LBV's. Is there a free space for this event?

[Constandia]

With regards to SQVPs , they are made quite similarly to VPs , with 2-3 years ageing in cask and no ftration prior to bottling. They are generally produced from the producer's finest vineyard in non declared years.
I would be inclined to ignore the vineyard boundaries and say that a single quinta is the best available v.p. on a non declared vintage!

A question? How about including some Noval Silval and Sandeman Vau? They are not single quintas but as mentioned previously, Noval Ports are only sourced by their vineyards. And both Vau and Silval belong to a category that is something between an LBV and a Vintage Port? Awaiting your thoughts.

[jdaw1]

Last week were drunk, from my cellar, three double-magnums of Sandeman Vau 2000. Plus my last Cockburn 1955.

[Andy Velebil]

With regards to SQVPs , they are made quite similarly to VPs , with 2-3 years ageing in cask and no ftration prior to bottling. They are generally produced from the producer's finest vineyard in non declared years.
I would be inclined to ignore the vineyard boundaries and say that a single quinta is the best available v.p. on a non declared vintage!

A question? How about including some Noval Silval and Sandeman Vau? They are not single quintas but as mentioned previously, Noval Ports are only sourced by their vineyards. And both Vau and Silval belong to a category that is something between an LBV and a Vintage Port? Awaiting your thoughts.

Noval Silval's don't come 100% from the main Quinta. While I enjoy them they are no where near the league of Malvedos/Vargellas/and some others. A bit closer to a good unfiltered LBV in my experience.

97/99 Vau were, by later admission, made a bit too VP-like and have held up quite well as a result. The 2000 version was substantially different in how it was produced and is a far more earlier maturing bottle...still quite good but quite different than earlier ones.


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[Constandia]

Last week were drunk, from my cellar, three double-magnums of Sandeman Vau 2000. Plus my last Cockburn 1955.

How was the 2000? Must have been good to drink 3 Mags in a week lol! I really like the '99.

[Constandia]

With regards to SQVPs , they are made quite similarly to VPs , with 2-3 years ageing in cask and no ftration prior to bottling. They are generally produced from the producer's finest vineyard in non declared years.
I would be inclined to ignore the vineyard boundaries and

Noval Silval's don't come 100% from the main Quinta. While I enjoy them they are no where near the league of Malvedos/Vargellas/and some others. A bit closer to a good unfiltered LBV in my experience.

97/99 Vau were, by later admission, made a bit too VP-like and have held up quite well as a result. The 2000 version was substantially different in how it was produced and is a far more earlier maturing bottle...still quite good but quite different than earlier ones.


Sent from my iPhone using Tapatalk

Hey thanks! Very interesting info about the Silval. It could act as a cheeky blind tasting against an unfiltered LBV then?

I haven't tried the 2000, however the 1999 Vau is delicious and at a fraction of the price of a VP. It seems so young still and definitely needs some more time to evolve.

[jdaw1]

How was the 2000? Must have been good to drink 3 Mags in a week lol! I really like the '99.

Three double magnums, for about thirty people.

I think it does what it says on the tin. Drinks very nicely young, but is insufficiently heavy to make great old Port.

I also prefer the ’99, but none remain.

[Alex Bridgeman]

I think I can upgrade myself from possibly to almost certainly

[jdaw1]

I won’t be able to access a suitable bottle in time. Please may I adopt?

The placemats added to first post.

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Time for the food orders to be made, from the menu here please.