Decanting Advice for 1983 Gould Campbell

This forum is for discussing all things Port (as in from PORTugal) - vintages, recommendations, tasting notes, etc.

Moderators: Glenn E., Roy Hersh, Andy Velebil

Post Reply
mwaters
Posts: 44
Joined: Sun Jul 31, 2005 8:27 am
Location: Mississauga, ON, Canada

Decanting Advice for 1983 Gould Campbell

Post by mwaters »

I'll be taking this to friends home in a few days for dinner. I will not be able to decant prior to getting there (around 5pm). Should this be decanted immediately? What would be the optimal time to have it open. I always err on the side of too little time vs too much.

Anyone taste this recently? WS gave it 90pts in 1989.

Thanks.
Top
User avatar
David Spriggs
Posts: 2658
Joined: Fri Aug 05, 2005 9:51 pm
Location: Dana Point, California, United States of America - USA
Contact:
Contact David Spriggs

Post by David Spriggs »

I haven't had this in a number of years. If you can't decant it (and recork the bottle) ahead of time, then I would decant it as soon as you get there. That's just my opinion based on the producer and the year. Sorry I haven't had this recently and can't give you a better read.

-Dave-
Top
mwaters
Posts: 44
Joined: Sun Jul 31, 2005 8:27 am
Location: Mississauga, ON, Canada

Post by mwaters »

Thank you. I've only tasted a few bottles 20+ yrs old and none were my own. Thanks again.
Top
Post Reply

Return to “Port Forum”