1963 Grahams Vintage Port

[Eric Ifune]

My brother was visiting from LA and since he is also of the 1963 vintage, I opened, or rather tonged this. Oporto bottled. The sediment had clung to the sides so it was an easy decant.
The color has definitely gone tawny. On the nose, Spicecake! Cloves, nutmeg, toasted nuts, dried fruit. Initially, the alcohol was a bit intrusive, but after time in the decanter, this toned down. Best at about 5 hours. Still spicy on the nose. On the palate, this had a very rich, glycerine filled mouthfeel. Impecable balance. Had the typical Grahams sweetness. The fruit blossumed and the tertiary flavors were very much evident. Perfect for me and the best showing of the 63 Grahams I've ever had. I like my vintages just going tawny. Not just one of the best Ports I've had this year, but one of the best wines of the year.
Part of a great evening of wine. Earlier, I opened a 1974 Mondavi Reserve Cabernet. This also showed better than ever before. It's taken 34 years to shed it's tannic shell and now a lovely, warm, rich mouthfull of old style California Cabernet.

[David Gutglass]

I am really glad to hear this. I have this several times over the past 5 years and always loved it but thought that perhaps it was peaking. Ihave a few bottles left. Perhaps I won't drink them as quickly as I once thought.
DG