1983 Warre's Vintage Port

Otto Nieminen · Post by **Otto Nieminen** » Fri Dec 15, 2006 3:01 pm

A good friend of mine was over tonight for a quick dinner and a bottle of Warre's VP 1983. I took the cork out at 9am, went to work, decanted it when I came home from work at 18:30. We started drinking at 20:00. I thought at that point that I should have decanted in the morning, because there was a touch of alcohol noticable.

Otherwise the nose was utterly lovely. I've not usually really liked younger Warre's, but I have never (oddly enough) tasted one with a bit of age on it. The younger ones I've had have seemed a touch one-dimensional, rather sweet but lacking the savouriness that I hope to see. This however had such a depth and complexity and was savoury alongside being very sweet, that I really loved it. If this is how the young Warre's turn out, I have to revise my opinion on them.

It seems a very "gentlemanly" Port with its savoury fig, cigar and earth aromas. A pity then that even now at mid-night the alcohol hasn't really integrated. The aromas are very lovable, but here I feel that 18% instead of 20% would have been preferable.

I really must find some other older Warre's to taste.

-Otto-

Post by **Andy Velebil** » Fri Dec 15, 2006 4:12 pm

Otto,

Thanks for the note. Do you think it would have benefited from even a little longer in the decanter to allow the alcohol to better integrate?

Also, I've got some and was wondering how it was aging. Should I start drinking now or does it look like it will hold or get better with more cellar time?

Thanks

Otto Nieminen · Post by **Otto Nieminen** » Sun Dec 17, 2006 4:12 pm

Andy V. wrote:Otto,

Thanks for the note. Do you think it would have benefited from even a little longer in the decanter to allow the alcohol to better integrate?

Also, I've got some and was wondering how it was aging. Should I start drinking now or does it look like it will hold or get better with more cellar time?

Thanks

I had a feeling that the alcohol would integrate better with a bit more time, so I saved some for the next day. It hadn't integrated, but neither had the oxidation become intrusive. I started to wonder if this is a slightly flawed port for those of us who are sensitive to alcohol. Whatever, the flavours were so lovable that I'm willing to forgive the heat. FWIW, my guests loved the port and didn't find it hot at all.

For the fruit notes, I think this is at early maturity and I think will keep well for (my tastes, of course) many years to come. I would have no hesitation in opening another one now. But the question of the alcohol is nagging me a bit, so I really can't say about the maturity. It's a bit paradoxic now.

-Otto-

Post by **Andy Velebil** » Sun Dec 17, 2006 6:03 pm

Otto,
Thanks for the info