1948 Suarez Vintage Port

[Eric Menchen]

Tasted blind. Very brown in hue and fairly hazy. Musty dusty aroma, but sweet caramel too. The must aspect is a bit like some rotting leaves. With swirling, there is some solvent aroma. Let it sit and the sugar fights to come out. But the flavor is those rotting leaves. The sugar can’t push through them enough. It tastes like maple syrup, but somebody put the rest of the tree in with the sap. Later there was some cinnamon toast aroma, along with some malted chocolate. 84-86 points. Guessed to be the 1948 Suarez. Full disclosure: This was tasted blind in a lineup of twelve bottles, but I knew the 1948 Suarez was in the mix.

[Andy Velebil]

So are you saying we all shouldn't run out and buy all we can for obscenely high prices?

[Eric Menchen]

So are you saying we all shouldn't run out and buy all we can for obscenely high prices?

For better or for worse, I have six more to try. I'm hopeful others will show better, but for now you should probably hold off.

[Andy Velebil]

So are you saying we all shouldn't run out and buy all we can for obscenely high prices?

For better or for worse, I have six more to try. I'm hopeful others will show better, but for now you should probably hold off.

Oh ouch. I hope the others show better.

[Mahmoud Ali]

Most interesting. The solvent aroma and rotting leaves sound odd and may be something to do with how it might have been stored. With a port of that age (or even a wine for that matter) there is likely to be provenance issues and bottle variation so there is every possibility that your bottles might be better.

Mahmoud.