1947 Sandeman Vintage Port

[Alan Gardner]

Upon opening, a pause – the aromatics were almost tarry – a fear that this was completely oxidized.
On decanting, the colour was a dark pink/rose (rather than brown) which certainly became ruby as more liquid entered the decanter, and about 5 mins later the sweetness started to appear on the nose. Whew!
I rebottled (after rinsing the bottle) as the intended drinking time was about 5 hours later and I didn’t want to transport the wine and disturb the sediment (and also wanted to check the condition – no point in taking it to the dinner if completely dead).

When tasted, had evolved wonderfully. Immediate sweet fruit, like perfectly ripe raspberries, showing the characteristic Sandeman sweetness (I always find this house the sweetest on the palate). A truly solid middle palate that showed perfectly harmonized tannins – this a surprise as Sandeman doesn’t usually show this firmness. And even finished slightly dry – sort of a Dow finish.

Truly a wonderful experience, although not the greatest 1947 as it was comparatively, simple – not showing the complexity of the great houses. But probably the best Sandeman I’ve had.

And had been decanted 5 hours earlier – so obviously still in great shape. Without doubt, 47 is one of the great all-time vintages.

[Andrew N.]

Interesting tasting note.Almost exactly what I would have written about the 1950 Sandemans picked up on the raspberries(Scottish tayside ones)though seemed to be a hint of powdered stone which I pick up on some mature douro dry red wines with a large % of tinta barroca.

[Alan Gardner]

I was using fresh Ontario raspberries as my benchmark. Obviously we have to do a Sandeman tasting with fresh raspberries from various appellations! I still have a couple of older ones left!