Colheita

[Luc Gauthier]

Just purchased a Krohn 1958 colheita . ( botted in 2004 )
Should I decant ?

There were not many declarations in that year , however Krohn has a good reputation for colheita's .

let you all know how thigs turn out . . .

[Tom Archer]

Yes.

I have come to the conclusion that no port suffers from being decanted, and most benefit from the aeration that decanting provides. You also get to see the wine better.

BUT beware the musty decanter...

Always give a decanter a quick rinse with a shot of cheap ruby before you fill it - this will remove any lingering odours, detergent and water residues.

Tom

[Jay Powers]

I agree with Tom, with a clean decanter there is no downside to decanting, and every style seems to benefit.

The one exception may be if you know that you are only going to have a glass or two, and then not come back to it for several days. With an older port (but one without sediment that is), it may make more sense to just pour what you want, then put the bottle away until you can return to it. The port can mature in a glass as well as a decanter and your remaining port in the bottle may be protected (a little) from premature evolution.

Many have suggested that, in this case, decant the whole thing, and then put half of it immediatly into a clean half bottle and straight into the fridge.

Jay

[Luc Gauthier]

Thanks for the advice guys . . .
Then decanting it is . . .

Luc