Experience Aging Value Ports?

Scott Anaya · Post by **Scott Anaya** » Fri Dec 01, 2006 5:29 pm

Some time back I purchased a four case lot of mixed value ports which included Ruby, Tawny and a few 10 & 20 yr tawny and LBV's which were purchased by the original owner in the 80's. I bought it b/c the cost to me for the whole lot was way cheaper than buying even just the 10/20's retail. After opening a few bottles of the standard value ports I was amazed by the quality to which they were drinking. Curious, I bought a few of the same bottles currently available at retail to compare to the same ports purchased and cellared since the 80's. What I found were value ports that were drinking better with cellar age.

Has anyone else out there delved into this topic?

Thx,
Alaska Scott

Derek T. · Post by **Derek T.** » Sat Dec 02, 2006 2:44 am

Hi Scott, and welcome to FTLOP

I have done this a few times with varied experience and have read reports from others here that have had similar experiences to your own.

There is a general view that these ports do not improve with age in the bottle but I, and some others here, disagree with this generalisation.

Perhaps you could post some tasting notes on some of your bottles to give us an impression of how they compare to more recent bottlings of the same wine.

Derek

Al B. · Post by **Al B.** » Fri Dec 08, 2006 2:27 am

Scott,

Although I've never tried a formal experiment - its damn difficult to get hold of bottle aged ruby ports - I do believe that even a basic ruby port will be better after having been kept in its bottle for a year or two than if you drink it the day you buy it. Why, I can't explain.

But I have had recent experience with Crusted Port. In the last 12 months I have drunk Crusted port bottled in 1999, 2000, 1965 and 1968. While the younger Crusted ports were fruity and vibrant, if I was going to drink a wine like this then I would either drink a young LBV or a just-released VP. But when it came to the two old bottles, they were fabulous - complex and elegant and were such joys to drink.

Next on my list to try and find are some old LBV's that have been in bottle for 20-30 years. I have been told that the unfiltered LBV's with 20-30 years in the bottle should be really magnificent, but I've only had the chance to try a really old LBV once and while it was good, it wasn't that great.

Alex

Tom Archer · Post by **Tom Archer** » Fri Dec 08, 2006 2:42 am

The mantra that 'filtered ports do not improve in the bottle' has been repeated endlessly by writers who have never put it to the test.

From the experiences of contributors to this site, I think it is fairly safe to say that this mantra is a myth.

Tom

Derek T. · Post by **Derek T.** » Fri Dec 08, 2006 4:23 pm

bridgema wrote:Next on my list to try and find are some old LBV's that have been in bottle for 20-30 years. Alex

Now I know what to bring from my cellar to the next Port-n-Spa Offline

Derek

simon Lisle · Post by **simon Lisle** » Fri Dec 08, 2006 4:36 pm

I've just had two old value ports one Taylors trident and the other Taylors reserve ruby both pre 1970 bottled by John Buccleigh Warrington,the bottles have no size or alcohol content on them.Both drinkable the reserve ruby being better.they were like a poor colheita but not bad considering they were meant to be drunk straight away.They both had screw caps.But the best I've had by far was the Taylors Nectar with a driven cork this was superb.

Derek T. · Post by **Derek T.** » Fri Dec 08, 2006 4:42 pm

simon wrote: They both had screw caps.

- I don't think I have ever seen a screwcap on a bottle of port apart from a 5cl bottle

Derek

Scott Anaya · Post by **Scott Anaya** » Fri Dec 08, 2006 6:37 pm

Thanks for the replies all, and the welcome to the site. I just discovered this site and have wasted pretty much my whole week following every other thread. WOW! A jackpot of info for the Port Loving neophite.

Unfortunately i do not have my t. notes from this experience as my journal from this period went missing in a move a couple of years ago. I do remember in general that the heat was far lower in the older ones, and the five or so we tasted side by side seemed like I was comparing the same vintage Port as it had aged...meaning the aged bottles drank more seamless and integrated while the younger ones were good, but a bit disjointed like you tasted all the components seperately (alcohol, tannins, sugar, acid, fruit) One of the four aged ones did prove over the hill and very tired.

I hope to repeat this experieince down the road and have been laying down a few LBV's and values to see how they progress as my budget allows. Problem is, in a pinch, i have poached a few of the bottles already for drinking! The age old delemma for us all I'm sure.