1976 Smith Woodhouse Colheita, advice needed

Post by **Andy Velebil** » Mon Nov 20, 2006 10:19 pm

I ran across this bottle and never even knew that SW made a colheita. I bought it and have since found virtually no information about this bottle. I am planning on opening it on Wednesday night and give it a go.

Does anyone have any decanting advice? Or has anyone tried this before?

Thanks

Post by **Roy Hersh** » Mon Nov 20, 2006 11:22 pm

Two hours should be plenty Andy. Enjoy and please do let us know how you liked it.

Gary Banker · Post by **Gary Banker** » Tue Nov 21, 2006 7:13 am

I've never seen a 1976 colheita from Smith Woodhouse, but several stores around here have had their 1986 colheita this year. I think that they were bottled in 2004. I plan to get one to try.

The Smith Woodhouse web site doesn't mention colheitas. I wonder why.

Gary

Steve Culhane · Post by **Steve Culhane** » Tue Nov 21, 2006 6:56 pm

I bought a bottle of this last year in Utah (really!). It was stenciled (bottled in 2004). I too had never had a Smith Woodhouse Colheita, so bought it out of curiousity, since it was no bargain at 75$.

It was a pretty disappointing experience for me. The wine was a bit cloudy and too dry for my taste, not bad, but way too expensive. It served as a reminder to stick to the Portugese houses when it comes to Colheitas to get good value for money.

Steve

Jay Powers · Post by **Jay Powers** » Tue Nov 21, 2006 11:58 pm

Andy

I just had a bottle of the 1984 Niepoort Colheita, and as Roy suggested, 2 hours seems about right, although a little more would not hurt. I would decant, as my experience with the above mentioned 84 showed a fair amount of improvement over time.

It was just as good after 24 hours as well.

Jay

Post by **Andy Velebil** » Wed Nov 22, 2006 7:07 am

Thanks for all the help guys, I will let you know how it goes.