1957 Porto Rocha Colheita Port

[Eric Menchen]

(bottled 2006)
My pour had lots of sediment and some haze. Aromas of crème brûlée, caramel, and peach cobbler—cooked peach with a toasty sweet crust. The flavor is nice, but there is a little too much alcohol in the finish, and mid-palate as well. Later the aroma revealed flour, cookie. The flavor is a little stale too. 92-93 points, settled at 92 points after tasting 1967 Rocha colheita.