___________Roy Hersh wrote:Henrik,
In June 2007, I opened a bottle of the 1910 Andresen from my cellar and it was quite good indeed. Your score is quite a bit higher than mine, but that may be because we were having 30 Colheitas at that quality level going back to a pair of them from 1815. Many from the 1800-1900 vintages. I truly find Andresen is a very solid producer. I have never met Mr. Andresen although we email back and forth during the year on occasion. Seems like a great guy!
Have a look at this article ... you'll get the picture, literally.
http://www.fortheloveofport.com/port/wo ... 957-7.html
Roy,
Very nice tasting indeed! One could only wish to have been there.
But your experience with the 1910 Andresen colheita wasn't any good - as I understand:
"1910 J.H. Andresen Colheita Port –From the Parisian cellar of J.B. Besse, comes this dark brown/orange colored Colheita with a tawny rim, bottled 1973. I wasn’t sure if it was oxidized or maderized but either way, there was a faulty nose. There is the unique combination of coffee and orange peel flavors which is not the typical profile found in this type of Port. The Andresen delivered the requisite acidity level to keep this in synch and provided respectable length, but it just lacked the vibrancy that I’ve found in the others in this flight. It’s a bit simplistic and the nose was a real downer. 85 points (7/1/07)"
It seems the bottle was "bad" - had errors. Also - it was bottled in 1973. I had "it" fresh - direct from the barrel. I actually don't think they are comparable. One liquid been bottled in 1973 - another liqued with only "life" in a barrel?
The Andresen 1910 colheita I tasted had no "faulty nose" - and wasn't "oxidized or maderized" in the way you desribed. But one thing is for sure - if you had what I tasted - it's much more than 85p - it could be, that 99-100p is set to high - but between 96-98 is for sure
There is nothing compared with tasting rarities - I just love it. The taste of "history"
Best regards
Henrik