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NV Wine Society Crusted 2013
Posted: 22:34 Sat 12 Apr 2025
by jdaw1
An emergency was declared for Monday 14
th April 2025, at the
Boot & Flogger.
A 1977 was proffered, so another was, so another was, and the planning attracted towards an evening of 1977s. This is good.
Links:
Re: Wine Society crusted bot. 2013
Posted: 20:05 Sun 13 Apr 2025
by jdaw1
Re: Wine Society crusted bot. 2013
Posted: 20:05 Sun 13 Apr 2025
by jdaw1
Re: Wine Society crusted bot. 2013
Posted: 20:06 Sun 13 Apr 2025
by jdaw1
Crusted Port, bottled 2013
The Society's Exhibition Range wines are classic examples of the world’s best regions and styles. The range takes its name from the International Exhibition held at the Albert Hall in 1874 where The Wine Society was founded.
Crusted Port is inspired by the style of a Vintage Port, but rather than being made from the fruit of one harvest, it is a blend of several. Made for us by Symington Family Estates, the leading vineyard owners in the Douro region, and bottled in 2013 without fining or filtering, the wine will produce a ‘crust’, or sediment, over time. Store and treat like a Vintage Port, standing the bottle upright for about two hours before decanting and serving. Enjoy with cheese or chocolate or just on its own.
Re: Wine Society crusted bot. 2013
Posted: 20:46 Sun 13 Apr 2025
by jdaw1
Re: Wine Society crusted bot. 2013
Posted: 10:58 Tue 15 Apr 2025
by winesecretary
Colour almost as deep as the Gould Campbell 1977, 90% opaque. Delicious port of the figgier end of the spectrum, not disgraced in august company, and admirable drinking now.
Re: Wine Society crusted bot. 2013
Posted: 16:27 Tue 15 Apr 2025
by mcoulson
Had no really idea what to expect here but I was pleasantly surprised and it certainly did fight it’s corner at the event
Re: NV Wine Society Crusted (bottled 2013)
Posted: 16:22 Sat 26 Apr 2025
by Alex Bridgeman
NV Wine Society Crusted, bottled 2013. From Symington Family Estates. Dark red with an opaque centre. Jellied black fruit on the nose, bramble jelly. Bramble jelly on the palate with charcoal tannins. Smooth, satin texture, with some tannins creating a brushed cotton effect. Hibiscus aftertaste, lingering red pear and sweet loganberry finish. Very capable of ageing and developing further. 88/100.
