For The Love Of Port

Never sold. 60 bottles. Reticent nose. Tinta negra mole greater than 60 years old. Light style. Nice balance. Guess sugar about 2%. Clean, but not exciting. 15/20. (3/11).

All tasted together (1/29/10) The question frequently arises about the proper airing of madeira. I'm convinced that I've diminished the wondrous flavors of the wines on occasion, by inadequate air exposure prior to drinking. In the past I've suggested that for every decade the wine has been in the b...

Dark brown. Initial alcoholic nose blows off quickly. Wonderful light spice panoply; obvious long wood aging, smell of cedar; nose settles down to add clove and lanolin overtones. Very sweet with molasses and apricots predominating, plus cedar, spice and cognac highlights. Long finish with herbs, a ...

Light brown. Herbal nose. 7 wines 15-18 years old blended. 55% Boal. Improving in bottle. About 2% sugar, excellent balance and acidity. No great depth, but nice finish. 16/20. (3/11).

Toffee, nuts and some complexity. 16. (2003). Medium dark yellow-brown. Not much bouquet. On palate sweet, but cooked flavors off-putting. Short finish. 13/20. (11/12).

Alcoholic nose. Simple, dull and short. 14. Light-medium brown. Limited, slightly nutty nose. Limited flavor interest with sea salt. High acidity. Medium aftertaste.14+/20. (3/11).

Very dark brown. Huge fruity nose plus toffee, hazelnuts, alcohol and a little violets. In mouth big roasted nut flavors with some caramel and dark chocolate. Excellent acidity. Quite young. Try 2015. 18.5/20. (1/08).

Extremely dark. Overwhelming nose of dried fruits, cherries and apricots especially. The huge dried fruit flavors carry over into the taste. Long, rich finish. Quite sweet, indeed sweeter than the 1835 Quinta do Serrado Bual and as sweet as 1845 Cossart Gordon Solera Bual that followed. Not sure if ...

Light yellow color. Initial nose of light Karo syrup, but with time became more floral with hint of cloves. Alcohol evident on nose, plus enough volatile acidity to be obvious. Medium weight. Mixed fruit and nut flavors with burnt caramel edge; excellent acidity. Not quite enough fruit to cover the ...

Darker yellow/orange and much greener edge. Honey, Asian spices, herbs and vanilla make excellent nose. Sweeter and richer, with substantial mouthfeel. Distinctly raisined, with butterscotch adding interest, but deficient acid lowering the score. Sweetness more like boal. Moderately long finish. 17+...

14/20.

14+/20.

Brought to 3/2/2011 tasting by Dr. Bill McGowan. Drawn from demijohn that had been left unstoppered for decades. Nose with great depth of plums and dark fruit. On palate, fabulous concentration. About 8-10% residual sugar. Dried fruits, toffee, oriental spices. Very high acidity, resulting in endles...

Nose of hazelnuts and walnuts, plus a touch of orange peel. Orange nuances in mouth, some dired fruit flavors, but bitter, short finish. Guess 1.5% sugar. 12/20. (12/08).

Light yellow-brown. Little bouquet. Slight toffee and coffee grounds flavors. Dull. Residual sugar 1.5-2%. Short finish. 12/20. (9/10).

Nose with cloves and walnuts. Walnut and pecan flavors. Guess 2.5-3% sugar. Simple, but has nice, clean finish. 14.5/20. (12/08)

Yellow, not green edge. Some caramel, dark Karo/ molasses and touch of cloves on nose. Cloying, low acid, simple and non-descript flavors. 13/20. (12/08)

Off nose overwhelms the molasses aromas. Molasses in mouth, with just enough acid. 14/20. (12/08).

Medium brown. Light Karo flavor; about 5% residual sugar. Simple flavors, fair acidity. 14/20. (3/12).

Medium brown. Nose of cardboard with a little chocolate and touch of hazelnuts. Better on palate with butterscotch, a little chocolate, good acidity and nice finish. 15+/20. (9/10).