Decanting Time Question
Posted: 21:08 Thu 19 Jun 2008
Vesuvio 1994 - recommendations please?
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Decanting Time Question
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Yes. I recommend that you should ask AHB.
Posted: 21:16 Thu 19 Jun 2008
Yes. I recommend that you should ask AHB.
Re: Yes. I recommend that you should ask AHB.
Posted: 23:03 Thu 19 Jun 2008
Good suggestion, but he seems to have gone off to eat snails so I checked out the TN section and found these comments in thisTN on V94 from Mr Vesuvio:jdaw1 wrote:Yes. I recommend that you should ask AHB.
jdaw1 wrote:Recommended decant time for this 1994?
AHB wrote:Recommended decanting time for this vintage:- two windows, in my opinion
(1) 4-8 hours or
(2) 36-48 hours
Logistics tomorrow combined with the current time of day mean that 24-28 hours is impossible for me to achieve so I will decant now and make do with 22ish hours.AHB wrote:I've come back to this port again this evening, roughly 28 hours after decanting. This is absolutely superb. The nose has opened up and blackcurrants are dominant. In the mouth the wine is now a little softer but is so much more complex than it was last night or this morning. The tannins are less dominant than they were this morning and the aftertaste is longer and more pronounced.
Julian - when you read this please plan to open the bottle you are tasting a good 24-28 hours before you intend to drink it.
Derek
Posted: 04:07 Fri 20 Jun 2008
I think 22 hours is a good start. Although this is good with minimal decanting, it really gets going after a day open.
Re: Decanting Time Question
Posted: 12:11 Fri 20 Jun 2008
Give it to me, unopened.DRT wrote:Vesuvio 1994 - recommendations please?
Oh! You meant decanting recommendations. JDAW has already echoed the advice I would have liked to have given. Namely that it needs 24+ hours to show at its best at the moment.
However, 22 hours and then 6 hours of patient sipping should yield a very enjoyable port.
Alex
Posted: 07:17 Sat 12 Jul 2008
Decanting for a Noval 66 ?? how long time ??
We will drink it next week
We will drink it next week
Posted: 06:51 Mon 14 Jul 2008
I have absolutely no idea, I've never tried the Noval '66 and I'm very interested to hear what you think of it. Unless someone has some experience, perhaps it would be wise to give it a couple of hours in the decanter and then to drink it over the course of a long evening so you can see how it changes.ac-fast wrote:Decanting for a Noval 66 ?? how long time ??
We will drink it next week
Enjoy, and please do post a TN.
Posted: 08:46 Mon 14 Jul 2008
[url=http://www.theportforum.com/viewtopic.php?p=9091]Here[/url] in a thread entitled 1966 Noval AHB wrote:Similar depth of colour to the Taylor - deep centre, red-brown with a paling rim. An open and inviting nose that was sweet and attractive with dried cranberries dominating over golden syrup. Golden syrup in the mouth which develops the cranberries promised on the nose and an odd tone of washing up liquid! A great aftertaste that grows and warms and reminds me of Christmas mince pies. This will last at least another 5-10 years. 6/7 on the Uncle Tom scale or 93/100. Decanted for 4 hours and drunk on 28/1/08.
Posted: 11:54 Mon 14 Jul 2008
Perhaps allowing it to have 4 hours in the decanter would be a good start...
I should check my notes before I write a reply!
I should check my notes before I write a reply!
Posted: 12:13 Mon 14 Jul 2008
I'll let you know. Looks like we are having it in a 1966 Horizontal at my place this saturday. I've never had it either, so quite loooking forward to it.AHB wrote:I have absolutely no idea, I've never tried the Noval '66 and I'm very interested to hear what you think of it. Unless someone has some experience, perhaps it would be wise to give it a couple of hours in the decanter and then to drink it over the course of a long evening so you can see how it changes.ac-fast wrote:Decanting for a Noval 66 ?? how long time ??
We will drink it next week
Enjoy, and please do post a TN.
Posted: 18:44 Mon 14 Jul 2008
Thanks for your reply, Ive had tastet a Noval 66 once before.
I will inform you later
I will inform you later
Denating times?
Posted: 20:27 Mon 14 Jul 2008
Sandeman Vau 1997 in magnum? Offley Boa Vista 1997 in single? Perhaps to be had with Quinta da Eira Velha 1997? Thoughts?
Re: Denating times?
Posted: 20:44 Mon 14 Jul 2008
All young so I would advise significant decanter time, 8 hours perhaps?jdaw1 wrote:Sandeman Vau 1997 in magnum? Offley Boa Vista 1997 in single? Perhaps to be had with Quinta da Eira Velha 1997? Thoughts?
Derek
Note: This is based on zero experience of any of these wines
Posted: 15:13 Tue 15 Jul 2008
Derek,
I had a phenomenon with the Vesuvio twice now. I opened a bottle of 94 and it was very good right from the start.
Axel
I had a phenomenon with the Vesuvio twice now. I opened a bottle of 94 and it was very good right from the start.
Axel
Posted: 19:28 Tue 15 Jul 2008
How long did those bottles last?Axel P wrote:Derek,
I had a phenomenon with the Vesuvio twice now. I opened a bottle of 94 and it was very good right from the start.
Axel
I have to admit I do quite often open youngish VPs and start drinking with no airtime. Morgan 91 often suffers this fate
Posted: 20:49 Tue 15 Jul 2008
That was exactly the point. A little over 2 hours. I know that the Vesuvio does get better when one allows him some decanting time, but it is amazingly seducive directely after you open the bottle.
Axel
Axel