For The Love Of Port

I've just ordered for 6 bt. of Niepoort crusted port 2007.
Having zero experience with crusted port I would like to ask when this type of port is showing it's best. The manager of the store states the port is going to improve a lot in the bottle for at least a couple of years, so better wait some years before drinking this. So my question would be: is this the case and is there a (general) drinking window for crusted port?

Thanks again, Monique.

Monique,

It really depends on how you like your Port.

Crusted Ports from good producers tend to be a blend of very good quality wines from vintages that are 2-3 years of age when bottled. This means they are very similar in age profile to a vintage or (early) late bottled vintage. For my own taste I prefer crusted ports to have about 10 years in bottle, but they are certainly drinkable before then.

I do think your Niepoort 2007 will improve for many years to come. However, it might be an interesting experiment for you to open the bottle you have soon to see for yourself how it shows now and then by another one or two bottles to let them age for a few years so that you can see how they develop with time.

I second Derek's counsel. You have bought 6 bottles so you can afford to open one now and take good notes on the experience. From these notes (even though you have stated your "newness" to port in previous threads) you will be able to judge when to open the next one. For ports I suggest erring on the "long" side since they are more tolerant of age. Trust YOUR judgement. After all, you are the one to be satisfied. It is terrific fun to taste them as they age. If you are an infrequent port drinker 6 bottles should last you through at least ten years of periodic drinking. If you plan more frequent openings you should probably buy more. Most crusted and late bottled ports can take some age but it absolutely depends on the juice in the bottle. That is why the pre-aging taste is so important. I have been surprised at the lightness of some LBVP, so after tasting them they were relegated to house wines for early consumption. Enjoy the journey!

Thank you, both Derek and Jim, for your advice, it's most appreciated!
I will open one some days after they've arrived and will let you know how I feel about it. You're wright Jim, it should be my own judgement. I really do like Niepoort's VP's a lot (I had the 1991, 2000 and 2003), so I guessed this couldn't go wrong for me, esp. as they're mainly made of the 2003 and 2005 harvest.

Thanks again, Monique.

The window is huge on when to drink crusted port. Try one now and see how it compares to an LBV or Vintage. If the structure is the same in acid, tannin and concentration, I see no reason why the aging potential wouldn't be on par.

I wish there was more emphasis on crusted port. Some of the best port ever could be made this way. It makes sense that using an expanded list of ports blended together could yield something spectacular down the road.

I just wish I could find Niepoorts Crusted here in the States.

I agree with Moses. Crusted Port seems to be a much overlooked style of Port. I wish that there was a wider selection of it over on this side of the pond.

Eric Ifune wrote:I just wish I could find Niepoorts Crusted here in the States.

Marc J. wrote:agree with Moses. Crusted Port seems to be a much overlooked style of Port. I wish that there was a wider selection of it over on this side of the pond.

+1 to what they said

I've always thought that the esp. Brits were more into crusted port, but surfing the Forum I could not find very much information.
Here in the Netherlands it's not a type of port you come across easily, certainly not in the south, were I live. But I'm happy to try one in a few weeks and hope I'll enjoy them as much as I enjoy drinking my VP's.

Thanks again!

I'd love to see Cockburn come out with some interesting Crusted Ports. They have enough stock to do so.

Andy Velebil wrote:

Eric Ifune wrote:I just wish I could find Niepoorts Crusted here in the States.

Marc J. wrote:agree with Moses. Crusted Port seems to be a much overlooked style of Port. I wish that there was a wider selection of it over on this side of the pond.

+1 to what they said

I've told you guys before, if you had stayed being British instead of going for this silly independence thing we might have let you have some of the good things in life

Derek wrote:
Andy Velebil wrote:
Eric Ifune wrote:
I just wish I could find Niepoorts Crusted here in the States.
Marc J. wrote:
agree with Moses. Crusted Port seems to be a much overlooked style of Port. I wish that there was a wider selection of it over on this side of the pond.
+1 to what they said
I've told you guys before, if you had stayed being British instead of going for this silly independence thing we might have let you have some of the good things in life

Well, my mother's family is from Hawaii. If Capt. Cook didn't get eaten there, they might have remained the Sandwich Islands!

Eric Ifune wrote:Well, my mother's family is from Hawaii. If Capt. Cook didn't get eaten there, they might have remained the Sandwich Islands!

What can I say? Lord Paulet gave the chance to become British for six months in 1843 but you protested so much we had to let you go. So, no good Port for Hawaii. Don't say we didn't give you the chance

It would be great to see more Crusted Port available here. As far as I can remember, the only one's I've ever come across are Churchill's and Dow's (and very rarely at that).

Monique, I look forward to reading your notes on the Niepoort Crusted. Wish I could get my hands on some!

I just got this Fonseca crusted port, bottled in 2006, for a christmas present. Never tried that one - or actually any crusted port - before, but i found some positive notes about it here in the forum. My guess is that it will benefit from the more time in the bottle, but i think i'm going to taste it pretty soon anyway An hour or bit more of decanting time?

Mika H wrote: An hour or bit more of decanting time?

I'd give it more like 6-8 hours; at least.

Moses Botbol wrote:

Mika H wrote: An hour or bit more of decanting time?

I'd give it more like 6-8 hours; at least.

I can't recall having this, but Moses' recommendation is what I would do as well if you open it soon.

Let us know how it is when you do taste it.

Andy Velebil wrote:

Moses Botbol wrote:

Mika H wrote: An hour or bit more of decanting time?

I'd give it more like 6-8 hours; at least.

I can't recall having this, but Moses' recommendation is what I would do as well if you open it soon.

Let us know how it is when you do taste it.

Agreed. A Crusted Port should be treated like a Vintage Port for most purposes, as that's really what it is. It's just a blend of Vintage Ports across several years.

Thanks for the comments and advices concerning 2006 Fonseca crusted port.
I actually got that 1 hour decanting time in my mind from this post: http://www.fortheloveofport.com/ftlopfo ... ort#p83565
The bottle is yet to open, but i will let you know my opinion when i get to try it.

Apparentlty that Fonseca crusted port 2006 was not that much in my taste. Let's see if i can describe it. Sort of young taste if you will, raisins, fruit and some herbs with a short and not that impressing after taste. I gave it good 6-7 hours decanting time after all. But i tend to lean towards those older tawnys and colheitas, so i know i've got more home work to do with the other stuff. Thanks for your attention.