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I don’t seem to have made a note on this for almost three years. Tempus fugit.

Pop and decant and pour.

Dark red rim, impenetrable core.

Swirling releases blueberry muffin and white pepper.

Very smooth palate. Possibly starting to slip from the red fruit spectrum to the plum spectrum, but the cranberry is still there later before the dark chocolate arrives. A little warmth, very late, but it’s attractively positioned.

Very nice port.

Six quid. Six quid!

winesecretary wrote:I don’t seem to have made a note on this for almost three years. Tempus fugit.

Pop and decant and pour.

Dark red rim, impenetrable core.

Swirling releases blueberry muffin and white pepper.

Very smooth palate. Possibly starting to slip from the red fruit spectrum to the plum spectrum, but the cranberry is still there later before the dark chocolate arrives. A little warmth, very late, but it’s attractively positioned.

Very nice port.

Six quid. Six quid!

How do you think this might age? Or do you think it's better to get into it young and not worry about how it might end up?

@rich_n - It's certainly delicious now. YMMV, but I think if I had six I would drink one every three years from now to watch its development. Happily I have a multiple of that, so I'll probably have one a year. It's arguably ready to drink - and I think it will be better at 20 than at 40 - but I suspect peak might be around 30...

winesecretary wrote:@rich_n - It's certainly delicious now. YMMV, but I think if I had six I would drink one every three years from now to watch its development. Happily I have a multiple of that, so I'll probably have one a year. It's arguably ready to drink - and I think it will be better at 20 than at 40 - but I suspect peak might be around 30...

Good to know. Sadly I didn't manage to get my hands on nearly as much as some others but I'll keep your thoughts in mind, thanks!