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Decanted three hours.

Bright, dark red. Spirity and dust on the nose. Nice weight, very smooth entry. Lots of plummy, dark fruit but quite hot in the mid palate. Lots of menthol and sweetness in the finish, which is very long and warming.

A dilemma: (a) this clearly needs more time in the decanter; but, (b) this is an emergency.

Yes, yes, I know emergency situations call for emergency solutions. I will struggle on.

A magnum, dear boy, a magnum.

Thank you for the sound advice. I am coping very well, safe in the knowledge that I have the equivalent of four magnums of this only ten yards away from where I am now. I think I will survive the night.

Three hours on and this is now drinking very well. There is still a strange thing going on with the nose but the heat on the palate has gone and the fruit is now coming through.

Whilst this is a very nice glass of port, I don't think it will improve with more time in the cellar and is probably ready to drink now. It is by no means going down hill, but it doesn't have the substance and backbone that would be necessary to keep it developing further.

+2 days.

Sweet cherry nose, all the heat and dust have blown off. Now drinking extremely well, thick and unctuous. Lots of berry fruits and some tannin in the long finish. This has certainly benefited from time in the decanter. Great port.