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A slightly leaky bottle from Uncle Tom's cellar. Here is a picture of the bottle, slightly broken cork, decanter and 400g of fillet steak



On Decanting
A very brown colour, still quite dark in the decanter. A lovely smell of cherrys filled the room as I decanted. Nose is quite hot. An orange tinge to the wine, which is much lighter looking in the glass. Initial sip has a nice mouthfeel and is full of cherry flavours. Obviously a mature VP that isn't going much further but very pleasant. The finish has some fire but that may well integrate with some air. I'm looking forward to having this with a nice big rare fillet steak later tonight

+8 Hours
A nice light fruity nose and darker in the glass than on decanting. Good thick texture and lots of red fruit flavour, predominently cherry with a hint of liquorice. The heat has gone. A nice length to the finish. I'm now off to eat my steak

+9 Hours
The second glass, without food this time. A floral nose and now a very attractive colour and weight. My cheeks are watering with all those red fruits. No tannins to speak of and the heat has now fully integrated.

I had this wine about 4 years ago (no note) and was not impressed. This is much, much better than I expected. I still don't think it will improve further but it is by no means over the hill. I think this wine will drink very nicely over the next 5 years.

On Tom's scale I would venture a score of 6-5

Derek

Excellent timing on the tasting note as I've got one of these on its way to me from a spot of sales shopping - and its intended for early drinking!

Alex

Alex,

I will try to save you a tatse for when we meet on Wednesday but can't promise anything at this stage

Derek

The Port looks marvelous. I still suggest the white stenciling is the 'proper' way that such delights are labelled.

You know what's coming.....

I'm getting used to those tiles now. Cant say I like them, but I'm getting used to them. And I love the 1970's Fanny Craddock Steak dish! Awesome. Thankfully it wont affect the taste, and it looks a beaut. Just dont spill the juices down your sheepskin, or your bird wont be impressed. To many of those gorgeoous steaks and you wont fit in your yellow capri!

Alan

I am pleased to report that I am now outside my fillet steak

Fanny gave me that dish in her Will and I insist on using it each time I cook a good old fashioned British meal.

Derek

PS: That is not the normal amount of steak that I would consume in one sitting. But when one's vegitarian girlfriend is in another country one has to take advantage of circumstance

No point in telling me! I was the dope who was sent back in the kitchen to cook 'second' steaks for you greedy buggers. Next time you lot come round here, I'm just going to buy a Pig and a Cow and tie them up around the side of the house!

Conky wrote:the white stenciling is the 'proper' way that such delights are labelled

I also vote for white stencilling.

Remember to buy a blow-torch so that we can sear them for a few seconds before we begin to dig in

Derek

Conky wrote:I'm just going to buy a Pig and a Cow and tie them up around the side of the house

Good idea, but we might also be needing a sheep and a few ducks. Plus some goose liver. And oysters. And that should be enough, unless there’s more than half-a-dozen of us.

And did I forget the rhubarb crumble and custard? That was careless.

And has nobody mentioned Welsh rarebit? My, we are slacking.

(Guess who is on a diet, fantasizing about food.)

Jdaw,

Does the lump of fillet in the picture above look cooked enough for you?

Derek

Fantastic. A little searing is allowed, but not required.

I did sear it, just enough to bind the peppercorn crust

Derek

400g - wimp!!

At least call it 14 ounces...

I did a 47oz fillet on my birthday this year (washed down with G45.. )

Getting back to the wine, what's the clarity like? I've noticed that the Da70 has some very fine and easily disturbed sediment - last but one bottle was a tad cloudy and not brilliant - last one I stood up for several days and handled very carefully - it was much better.

Sometimes though, the last (slightly sedimented) dregs from a decanter can be the best..

Tom

Tom,

I stood this up at 10:00 this morning and decanted at 13:30. I was surprised by the lack of crust and, like you say, it is ever so slightly cloudy. I decanted the last glass through a coffee filter and it was clear and bright. That was what I sipped on decanting in the above note.

This is a very nice bottle of port. Please remind me what I paid you for it? I'm sure it is very good value.

Derek

Please remind me what I paid you for it?

£15 - want some more?

Tom

PM time