Dow 2002 Crusted Port

[*123]

:help: Let me start off by explaining a few things. I'm a British historian, and have read a fair amount of literature as well as history, esp. for my 'period' (1914-1940). I was fascinated many years ago when I came across the term 'crusted port', and when I saw this for sale, had to get a bottle (I never noticed a bottle for sale in the US, and I've looked, on and off, for 30 years). I should also add that I was working in New Orleans when Katrina hit, so I am in North Carolina and my wife (and almost all my wine reference works) are still in NO until my wife moves here or I move back. Hence the question here.

Anyway, if anyone could add to or correct my understanding of crusted port, I would appreciate it. My understanding is that comes from more than one vintage and has been aged in oak for at least two years, and been in the bottle for at least five (and is of course unfined). While ready to drink now, it should mature for at least another 5-10 years, and when I'm ready, I should treat it as I would vintage port or a traditional LBV. Is that about right? Even close? :?

"T"

[Eric Ifune]

Crusted port is a bottle aged port. It's usually a blend of several years but bottled after only a few and expected to mature in the bottle. It'll throw sediment, hence the name crusted. Decant it off the sediment before drinking. Don't often see it in the states, I usually buy it whenever I see it because of its rarity here.

[Todd Pettinger]

As Eric alludes to, you got it right T.

I recently had a Churchill's Crusted (bottled in 2001) and it seemed a bit young, but good - in the middle of the spectrum for what I would expect of unfiltered LBVs. Not as close to a VP, or if Vintage, then not a very good one.

I would definitely buy and try one... if you like it, possibly a few more for the cellar would be in order. 2002 would likely indicate that it was bottled in 2002, so it may still need a few good years in a cool dark, damp place to show really well, but may be good at the moment too - try it and let us all know! :)
(I haven't seen the Dow's label on Crusted Port yet, but would be interested in trying it if it ever showed its face around here.)

Todd

[*123]

Thanks! At my age (50), I'll likely be sticking to buying traditional LBV and, if I can find it, crusted (I remember being told in the 90s at several shops that it only went to the UK) :) (Still have some bottles of vintage, though)

"T"

[Al B.]

Terrance,

I've been lucky enough to have had some Crusted Port with 20-40 years of bottle age. If you can afford to buy some of the 2002 bottled versions on offer at the moment and tuck them away for a decade, they should really repay the patience.

Alex

[Andy Velebil]

Terrance,

Here is some info from the Forum's new F.A.Q. section
HERE

Often referred to as the “Poor man’s Vintage Port” because they emulate the qualities of a Vintage Port but are a fraction of the price. Crusted Ports are blends of at least two or more vintage years that age in wood for up to four years and ideally at least three years in bottle, left unfiltered and are intended to be aged in bottle for midterm cellaring (10-20 years). Crusted Ports are not often seen today outside of the UK, as LBVs have all but replaced them, especially in the US marketplace. They offer good quality at typically very good prices, and will need to be decanted just like a Vintage Port to remove the sediment (or “crust”). A little known Crusted Port factoid: Like VP, Crusted Porto must get used to its storage conditions and initially will throw more of a "crust", and then it will slow down as it acclimates to its surroundings and will continue to slowly mature. In the USA, Dow is about the only Crusted Port easily found, but Quinta do Noval makes an excellent version and going on trusted friend’s opinions, I’ll recommend Smith Woodhouse, Churchill’s and Martinez’ Crusted Port.

[Moses Botbol]

Dow's 1999 (pretty sure it was '99) Crusted Port is available in USA, I bought almost a case of it about 6 months ago and that was the only time I saw it available. I noticed a local B&M selling Churchills 2000 Crusted for $25.00 last weekend. I almost picked up a bottle, but decided to pick the Taylor 2000 LBV for $13.00 instead.

I tried a Noval Crusted, I believe from the 60's that I did not like at all. We may have posted TN's on it here?

I like the Dow's Crusted more than the LBV's considering they are the same price point. I have had two bottles of the Dow and don't plan to revisit them for several years, but they left a favorable impression.

[Derek T.]

If you can afford to buy some of the 2002 bottled versions on offer at the moment and tuck them away for a decade, they should really repay the patience.

That is what I intended to do with the bottle of this that I bought last week. However, I made the mistake of leaving it standing up in a kitchen cupboard rather than putting it straight in my "cellar" so temptation got the better of me 30 minutes ago and I am sitting here drinking it now. It is very nice, but Al B is right - leave it alone for 10 years or more if you have more patience than I do :?

Derek

[Kris Henderson]

I opened a bottle of this a couple weeks ago and really enjoyed it.