For The Love Of Port

As said on another thread, I was curious to taste this wine to compare with what have been done from other declared producers of the same vintage.

Really dark and saturated ruby color, the edge is starting to show some evolution, very little. On the nose, it is not Vargellas for me, it is missing that floral and fresh fruit component so remiscent of this Quinta. Still it shows intense notes of dried dates, plums and cherries and brown chocolates. Uppon opening, the mouth was dry and alcoholic, now 2 hours later it is much more integrated but still it is on the dried fruits secondary flavours and tertiary ones of leather and tobacco, it is really lacking freshness and elegance. For me this is a fruit bomb that is drying, yet it is really poweful showing nice grained tannins, really lingering finish on dark chocolate and minerals. My primary interogations comes from the fact that the fruit is evolve and how it is not really complex right now for that kind of evolution. My verdict... 15/20?+

The Graham, Dow, Warre, Ramos Pinto where really much more enjoyable right now, lacking the concentration but having the complexity and elegance of a true VP. Compared to the 87,88 Vargellas I've had duraing the last 2 years, this is clearly a bid step behind for a Taylor VP.

20 hours later, it has settle in the decanter and fridge during that time. It has change, mainly on the structure and flavours. The colour remains the same, the floral tones I was looking for last night have appeared, though alcohol too and also more chocolate tones. The mouth has gain in weight, especially from dark fresh fruits flavours on the entry, then the tannins are really getting dryer, the fruit too and the finish is burning on alcohol and spices.

Though the flavours may be more interesting, the structure and the balance have fallen appart. Really the alcohol is the most disturbing, it really kicks in on the after taste too.

I have two more bottles, if you have too, I'd wait another 10 years to hope everything will be integrated, it really has the tannins and concentration to last that long so cross your finger!