1963 Graham

[jdaw1]

On Tuesday 14th May 2024, as arranged by Martin C., at the Boot & Flogger, some of the obvious suspects tasted a vertical of Graham.

Links:

• Review of the evening as a whole;
• Tasting notes:
  • 1942 Graham;
  • 1945 Graham;
  • 1948 Graham;
  • 1955 Graham;
  • 1960 Graham;
  • 1963 Graham;
  • 1966 Graham;
  • 1970 Graham;
  • 1975 Graham;
  • 1977 Graham;
  • 1980 Graham;
  • 1983 Graham;
  • 1985 Graham;
  • 1991 Graham;
  • 1994 Graham;
  • 1997 Graham;
  • 2000 Graham;
  • 2003 Graham;
• The placemats;
• Planning and arrangements.

[mcoulson]

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[mcoulson]

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1963-05sm.jpg (329 KiB) Viewed 2918 times

1963-08sm.jpg (257.2 KiB) Viewed 2918 times

[winesecretary]

Yellow rim. A little bite of something. Oranges and butterscotch. Not what was expected - possible stored a little warm at some point in its life?

[jdaw1]

G63: red-brown, 20% opaque. Nose slightly dirty — said by Martin C. to be “dusty”. Very light, heat prominent, faded and not right.

[Alex Bridgeman]

Grahams 1963, Oporto bottled. Double decanted 8 hours. Modest copper colour, 30% opaque. Sweet butterscotch on the nose, with an orange undertone and a clear element of oxidation in bottle. Light and evolved on the palate with little fruit, drying out. Tired, oxidised and not showing well. 84/100. Tasted 14-May-2024.

[Glenn E.]

G63. Light strawberry color with some caramel tones. Looks a bit off. Some fruit on the nose and decent "body", but hints of that caramel color lie in the background if you look for them. It's probably slightly oxidized, but it doesn't really stand out as flawed. Even without the slight hint of oxidation, this bottle seems like it has slipped off the plateau and started a downward slide. 91 points.

[M.Charlton]

Brown/orange rim, with a notably dusty nose. The dustiness did seem to fade over the evening, though. Palate lacking and too hot. Finished hot, too. My only disappointment at the tasting.

[flash_uk]

30% opacity, brown orange, yellow rim. Fresh nose, melon and almonds. Slightly mid-weight, heat and acidity bite.