1995 Quinta do Vesuvio Vintage Port

[Glenn E.]

Tasted at a mini-vertical of 1994-1998.

1995 Quinta do Vesuvio Vintage Port
decanted 6 hours, which ultimately seemed about right. It could take more, but doesn't need it.

Color: dark garnet or magenta. About a 3/8" to 1/2" rim, so while very deep in color it wasn't particularly dense for a 25 year old Port. About what you'd expect, really.

Nose: somewhat reticent to start. Faintly fruity, mostly purple. Some white cake frosting. Extremely faint VA - almost imperceptible. (No one else could find it, so it might have just been me.)

Palate: mellow and pleasant. Somewhat meaty. Very slightly drier on first impression than the 1994, but ultimately about the same. Possibly some very faint Douro bake.

Score: 94 points. This was the most different of the 5 Ports. It gave the strongest impression of approaching maturity, though no one felt it was there yet. It was also the easiest to drink. Ratings varied from first to worst, so its "different"-ness wasn't a plus for everyone.

[Andy Velebil]

This shouldn't have any Douro bake. Perhaps it was America bake

[David Spriggs]

Agreed. Douro Bake is not possible. Maybe in the vineyard, but not in the élevage.

[Glenn E.]

It's a tasting note - that's what it tasted like to me. I'm not say it was baked, but rather that it had that flavor. I don't really know how else to describe it as succinctly.

[Andy Velebil]

It's a tasting note - that's what it tasted like to me. I'm not say it was baked, but rather that it had that flavor. I don't really know how else to describe it as succinctly.

Hence, American bake hahaha

[Glenn E.]

It's a tasting note - that's what it tasted like to me. I'm not say it was baked, but rather that it had that flavor. I don't really know how else to describe it as succinctly.

Hence, American bake hahaha

Yeah, or just some flavor. The bottle did not in any way seem heat damaged, and the flavor itself was pretty faint. Just a hint of quasi-caramelization of fruits that gave it some extra depth and complexity.

[David Spriggs]

>I'm not say it was baked, but rather that it had that flavor

OK. Gotcha