Quinta do Noval Vintage Port – 2003
This is the second bottle of true Vintage that I have opened myself and much to my delight the cork came out cleanly using Ah-so style prongs. I realize that is likely due to the youth of the wine and cork and upon examination, there is hardly any penetration of the wine into the cork.
Decanted cleanly with a surprising lack of sediment. Again, likely due to the youth of the wine, it has not had much time to throw a heavy sediment. This will be the youngest VP I have ever tried, but I wanted to get a feel for just how blockbuster this 2003 year is supposed to be. I intend to purchase a few cases to lay down for my first-born son in the next few months and want to get a feel for the here-and-now prior to placing them all in the basement. I halved the 750 into a 375 ml bottle which I vacuvin’d and promptly place back into the cellar until tomorrow for the follow up of Easter dinner. After reading Roy’s decanting method and taking into consideration the view of many on this forum for optimal decanting times vs personal taste I wanted to experiment with decanting half the bottle now and sealing up the second half to compare for tomorrow.
A strong, powerful nose of tannins greeted me from the freshly decanted wine. I sense some displaced alcohol on the follow through. The port is dark purple, very inky. In the glass the colour is still inky purple, bricking towards the edge, with a clear meniscus. Tears are well structured and slow-running.
The first taste is an assault on the senses of fresh grapes, raspberries, currents and perhaps blackberries. The alcohol is slightly stand-offish, but does not have the sense that this will last. A monsterous fresh berry taste leads through the finish, which is not long but very sweet.
I have high hopes for this wine. Further notes to follow as the decanting time increases and I look forward to tracking the progress that this youngster makes. 8)
Todd
2003 Quinta do Noval Vintage Port
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Todd Pettinger
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Andy Velebil
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Todd,
Killing off the younglings I see
This is a monster wine, that is way young. You can easily leave that other 1/2 open in a decatner and it will be perfect for after dinner tomorrow.
i did a tasting about a year ago of most of the traditional shippers 2003 VP's, its quite educational to try them when they are that young and disjointed...tons of dark fruit, tannins, and acidity...mouth puckering 8)
Killing off the younglings I see
This is a monster wine, that is way young. You can easily leave that other 1/2 open in a decatner and it will be perfect for after dinner tomorrow.i did a tasting about a year ago of most of the traditional shippers 2003 VP's, its quite educational to try them when they are that young and disjointed...tons of dark fruit, tannins, and acidity...mouth puckering 8)
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
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Todd Pettinger
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Todd,
Just for Curiousitys sake, I think everyone should be given half a glass of a Quality VP thats a few years old and then half a glass of a proper 30year old VP. Then they should be told...'THATS WHY WE LEAVE THEM ALONE FOR DECADES!' which would result in as much as possible being left to sleep in peace until they are brooding studs in their prime.
Just an opinion.
Alan
Just for Curiousitys sake, I think everyone should be given half a glass of a Quality VP thats a few years old and then half a glass of a proper 30year old VP. Then they should be told...'THATS WHY WE LEAVE THEM ALONE FOR DECADES!' which would result in as much as possible being left to sleep in peace until they are brooding studs in their prime.
Just an opinion.
Alan
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Todd Pettinger
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+2½ hours
Nose has changed slightly, with a touch of old leather being added to the strong fruit bouquet. A hint of licorice, and black cherries.
Colour appears to be the same, still dark and swirling with purple and deep reds. After the small sample in the glass is gone, I noticed the distinct staining – extremely purple that requires an actual scrubbing of the bottom of the glass to be taken out.
The palate is still strongly tannic with the same VA present, causing a bit of fuzzy-mouthfeel. There is no after burn of alcohol, and I may be mistaken, but the port has a slightly longer length.
Nose has changed slightly, with a touch of old leather being added to the strong fruit bouquet. A hint of licorice, and black cherries.
Colour appears to be the same, still dark and swirling with purple and deep reds. After the small sample in the glass is gone, I noticed the distinct staining – extremely purple that requires an actual scrubbing of the bottom of the glass to be taken out.
The palate is still strongly tannic with the same VA present, causing a bit of fuzzy-mouthfeel. There is no after burn of alcohol, and I may be mistaken, but the port has a slightly longer length.
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Todd Pettinger
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Alan, I am with you all the way on that one. If I happened to have a 1970 or '77 Noval I would love to do the vertical comparison. My next purchase will be of a 30 year old that has been tracked down for me. (I may have to buy two bottles in order to try one soon after this "young stud" is sampled, so I have a recent point of reference, and one for August when my wife's 30th rolls around.)Alan C wrote:Todd,
Just for Curiousitys sake, I think everyone should be given half a glass of a Quality VP thats a few years old and then half a glass of a proper 30year old VP. Then they should be told...'THATS WHY WE LEAVE THEM ALONE FOR DECADES!' which would result in as much as possible being left to sleep in peace until they are brooding studs in their prime.
Just an opinion.
Alan
Call it scientific exploration!
:D 8) 8) Todd
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Todd Pettinger
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+6½ hours
The colour has gone much darker; deep purple blending to black in the middle.
Nose has evolved as well with over-ripened black plums, definite notes of blackberries.
A hint of bitter chocolate appears on the palate, blending nicely with the existing palate. This is still very powerful and slightly tannic (perhaps to a lesser degree than 4 hours ago.) Very tasty – my mouth continues to water for a full minute after the end of the sip. This is great stuff – definitely something I want to track over 40-50 years as it evolves and becomes the full-blown monster that is indicated by this young preview.
The colour has gone much darker; deep purple blending to black in the middle.
Nose has evolved as well with over-ripened black plums, definite notes of blackberries.
A hint of bitter chocolate appears on the palate, blending nicely with the existing palate. This is still very powerful and slightly tannic (perhaps to a lesser degree than 4 hours ago.) Very tasty – my mouth continues to water for a full minute after the end of the sip. This is great stuff – definitely something I want to track over 40-50 years as it evolves and becomes the full-blown monster that is indicated by this young preview.
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Todd Pettinger
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+11 hours
No further changes in the nose.
Chocolate has disappeared from the palate.
+21½ hours
No change in colour, still black and inky.
No change in nose.
There is not a whole lot of evolution in the palate at this point. The port is at a stage where it is solid and full-bodied and extremely good.
Not expecting much further change at this point. The explosion of fresh fruit has subsided perhaps a bit, but the port is still huge. A monster in waiting.
No further changes in the nose.
Chocolate has disappeared from the palate.
+21½ hours
No change in colour, still black and inky.
No change in nose.
There is not a whole lot of evolution in the palate at this point. The port is at a stage where it is solid and full-bodied and extremely good.
Not expecting much further change at this point. The explosion of fresh fruit has subsided perhaps a bit, but the port is still huge. A monster in waiting.
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Todd Pettinger
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35 hours
Wow, this little monster is still holding bold, brash fruit notes. Headstrong, but a tad to much alcohol showing through at this point. There has been virtually no change in the nose, colour or palate of the port – the structure has remained intact the entire way through.
Bring in the reserves...
I have just finished pouring the last remaining glass of the decanter and have thrown the reserved 375 mL bottle into the decanter to do a bit of a comparison.
The “new stuff” has less nose of alcohol and tannins in it – but it very well may be due to the fact that it is still cellar temperature, once it arrives up to room temperature it may show differently. On the palate, slightly more fruit and “sweet” flavours, vs the older, decanted stuff. I will keep watching to determine if the new port follows suit once brought to room temperature.
Todd
Wow, this little monster is still holding bold, brash fruit notes. Headstrong, but a tad to much alcohol showing through at this point. There has been virtually no change in the nose, colour or palate of the port – the structure has remained intact the entire way through.
Bring in the reserves...
I have just finished pouring the last remaining glass of the decanter and have thrown the reserved 375 mL bottle into the decanter to do a bit of a comparison.
The “new stuff” has less nose of alcohol and tannins in it – but it very well may be due to the fact that it is still cellar temperature, once it arrives up to room temperature it may show differently. On the palate, slightly more fruit and “sweet” flavours, vs the older, decanted stuff. I will keep watching to determine if the new port follows suit once brought to room temperature.
Todd
Alan,
Here is why I disagree with your pontification. If you don't evaluate and understand VPs in their most youthful state, how does one ever learn about a specific vintages ability to age and/or a specific producers wine from that vintage?
It is great to drink old VP and I love doing so and spent many a year ONLY drinking oldies. But to truly understand how they "get there" it helps to know where they come from. Of course doing vertical tastings is another way to learn this and possibly more beneficial if you have the proper amount of time with the wines.
I know that I am taking your comment very literally here, but I don't think that our friend in Alberta should be swayed away from experimenting with young VPs.
Here is why I disagree with your pontification. If you don't evaluate and understand VPs in their most youthful state, how does one ever learn about a specific vintages ability to age and/or a specific producers wine from that vintage?
It is great to drink old VP and I love doing so and spent many a year ONLY drinking oldies. But to truly understand how they "get there" it helps to know where they come from. Of course doing vertical tastings is another way to learn this and possibly more beneficial if you have the proper amount of time with the wines.
I know that I am taking your comment very literally here, but I don't think that our friend in Alberta should be swayed away from experimenting with young VPs.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
Roy,
On this one we'll have to agree to disagree.
As a renown taster, maybe you should try such drinks and chart their progress, and be the beacon for the rest of us that everything is safe and well. You'd be an extenstion of the Manufacturer and Blender, who also taste it 'to young' to confirm the process is still 'On Track'. But I do have the opinion (As a general Policy) everyone you open is a waste of a future great drink. It was not intended to be drunk at that stage, and in my opinion is like drinking beer whilst it is still in the fermentation process. You can do it if you must, but its not to be encouraged, and understand what your doing.(Hence the helpful hint)
We all like to experiment. Sometimes you see notes saying a 20yr old drink, 'Still' tastes a little young and should be left for a further period. I accept and encourage that position.
Remember the Thread were people spoke of how many Vintage Ports they actually drink? Well I think that the limited numbers stated by most, show that all but the keenest Port-Heads, should concentrate on drinks that are ready. And as Andy said 'Dont Kill Off The Young!' (I'm sure Andy will tell me he didn't mean it in that way and actually agrees with you). I've been told I may have stumbled across an old dispute, that is delineated by what side of the Pond you come from, i.e. we dont drink them young, and you guys do. If that is the case it was in innocence, but I'm clearly following form!
I obviously cant make anyone do anything on this subject. But I am at liberty to express an opinion. (And dont worry, I wont lock this subject down to avoid further riposte's) :)
Alan.
PS. If you look up Pontification in a dictionary, when you get to words like 'Arrogant' and 'Dogmatic', I'll consider that we're now quits from that time I didn't understand the US meaning of the word 'Crafty'!
PPS. All good fun though.
On this one we'll have to agree to disagree.
As a renown taster, maybe you should try such drinks and chart their progress, and be the beacon for the rest of us that everything is safe and well. You'd be an extenstion of the Manufacturer and Blender, who also taste it 'to young' to confirm the process is still 'On Track'. But I do have the opinion (As a general Policy) everyone you open is a waste of a future great drink. It was not intended to be drunk at that stage, and in my opinion is like drinking beer whilst it is still in the fermentation process. You can do it if you must, but its not to be encouraged, and understand what your doing.(Hence the helpful hint)
We all like to experiment. Sometimes you see notes saying a 20yr old drink, 'Still' tastes a little young and should be left for a further period. I accept and encourage that position.
Remember the Thread were people spoke of how many Vintage Ports they actually drink? Well I think that the limited numbers stated by most, show that all but the keenest Port-Heads, should concentrate on drinks that are ready. And as Andy said 'Dont Kill Off The Young!' (I'm sure Andy will tell me he didn't mean it in that way and actually agrees with you). I've been told I may have stumbled across an old dispute, that is delineated by what side of the Pond you come from, i.e. we dont drink them young, and you guys do. If that is the case it was in innocence, but I'm clearly following form!
I obviously cant make anyone do anything on this subject. But I am at liberty to express an opinion. (And dont worry, I wont lock this subject down to avoid further riposte's) :)
Alan.
PS. If you look up Pontification in a dictionary, when you get to words like 'Arrogant' and 'Dogmatic', I'll consider that we're now quits from that time I didn't understand the US meaning of the word 'Crafty'!
PPS. All good fun though.
This tired myth is such BS, that I still read in some of the UK wine mags which I enjoy. I realize that we on this FORUM are not typical of the Port consumer in either country.I've been told I may have stumbled across an old dispute, that is delineated by what side of the Pond you come from, i.e. we dont drink them young, and you guys do.
When I was in the UK and first met a bunch of the Forumites, we had some just bottled VPs at the end of our formal tasting of a dozen from 1963/'66/'70. I must say that the general comments from the UK guys was that these ultra-young Ports were delicious. Now of course, WE would prefer to drink them 30-40 years hence, but it was undeniable that these tasted good and could be appreciated even at that precarious young stage.
I can honestly say that from novices to serious Porto-holics, I meet the vast majority in the USA who prefer their VPs much older. I think the perception that Americans prefer their VPs young, stems from the fact that it was not until the mid-1990s that Port had its real genesis here in the States. Many did not discover it until much later. Had I not been in the restaurant biz 25 years ago when I discovered VP at a fairly tender age given that it was about a dozen years before most wine drinkers in the USA knew what Vintage Port really was. So forgive our shallow and young cellars which does not really reflect our desire to drink the 1945s but we don't have anywhere near the access nor pricing over here.
When I read Mayson or Jancis or Broadbent ... (friends, all) and they use the same tired lines about Americans committing infanticide and LOVING their Vintage Port young, I wretch. Yes, the restaurants even serve 2003s today and few and far between can anything older than 1994 be found on 90% of wine lists, but again ... that does not mean these are the Vintage Ports that we would like to drink. Semantics makes for a beautiful discussion.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Todd Pettinger
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Wow, I had no idea a simple set of TNs would provide for such debate! :?
Gentlemen, great points on both sides. I can honestly say I see where you are both coming from and perhaps even WHY.
Alan, you are right that letting them sit a long time definitely will age them properly, as they were meant to, and will result in a Port that is how the producer intended it to be (likely.) You may like it now, but it is designed for, and will be BETTER, 30 years from now.
Roy, you are correct when you say that tracking the progress is part of the journey. This is what motivated me to open this 2003, to see the kind of raw power and youthfulness that a young VP can exhibit. Will this be better in 30 years? You bet. Was it good right now? You'd better believe it! 8)
Being fairly new to drinking VP (three out of four that I have tried have been 10 yrs or less of age) I am interested in discovering all aspects of it, from young, to old, from major shipper to minor. It is all part of the fun and discovery. Would I prefer to be able to spend a lot more money on an older bottle of 30 - 40 yr old VP? Yes.
Unfortunately, Roy does bring up a decent point in that access to the older VP, and pricepoint make it very prohibitive. Seeing as how Canada is not a major market for the older VP, the US has an even greater advantage over it's Northern cousin. And the UK (and indeed majority of Europe) appears to have the best access to old VP. The unfortunate thing is that for the majority of us, if we want to taste a 30-40 yr old Vintage Port, we'll have to buy 2000 - 2003 varieties and wait an awful long time! Finding a 30-40 yr old VP in stores around here is a rarity, and when it occurs, comes with a very hefty price tag (as has been evidenced in my attempts to find a decently-priced bottle from 1976 (my birth year) and 1977 (my wife's birth year.) Celebrating her 30th this year is going to be a much more expensive proposition than I anticipated.
I guess I can say that I am glad to be starting the journey as young as I am and should still be able to afford to sit 20-30 years for the 2000s and the 2003s to mature to the point where they are closer to their peak.
Todd
Gentlemen, great points on both sides. I can honestly say I see where you are both coming from and perhaps even WHY.
Alan, you are right that letting them sit a long time definitely will age them properly, as they were meant to, and will result in a Port that is how the producer intended it to be (likely.) You may like it now, but it is designed for, and will be BETTER, 30 years from now.
Roy, you are correct when you say that tracking the progress is part of the journey. This is what motivated me to open this 2003, to see the kind of raw power and youthfulness that a young VP can exhibit. Will this be better in 30 years? You bet. Was it good right now? You'd better believe it! 8)
Being fairly new to drinking VP (three out of four that I have tried have been 10 yrs or less of age) I am interested in discovering all aspects of it, from young, to old, from major shipper to minor. It is all part of the fun and discovery. Would I prefer to be able to spend a lot more money on an older bottle of 30 - 40 yr old VP? Yes.
Unfortunately, Roy does bring up a decent point in that access to the older VP, and pricepoint make it very prohibitive. Seeing as how Canada is not a major market for the older VP, the US has an even greater advantage over it's Northern cousin. And the UK (and indeed majority of Europe) appears to have the best access to old VP. The unfortunate thing is that for the majority of us, if we want to taste a 30-40 yr old Vintage Port, we'll have to buy 2000 - 2003 varieties and wait an awful long time! Finding a 30-40 yr old VP in stores around here is a rarity, and when it occurs, comes with a very hefty price tag (as has been evidenced in my attempts to find a decently-priced bottle from 1976 (my birth year) and 1977 (my wife's birth year.) Celebrating her 30th this year is going to be a much more expensive proposition than I anticipated.
I guess I can say that I am glad to be starting the journey as young as I am and should still be able to afford to sit 20-30 years for the 2000s and the 2003s to mature to the point where they are closer to their peak.
Todd
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Derek T.
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Roy,
I think you are confusing two diferrent topics here - tasting port and drinking port.
I can entirely agree with your statement about the out of the cask 2003's we shared in November 05 in London, and many more from 03, 04 and 05 in the Douro last October. These did indeed taste delicious, but I would not choose to drink them for anything other than the experience of tasting them. If I want to have a few glasses of VP with a meal or just as a drink on its own I would always choose a mature VP over a youngster. That does not stop me tasting the youngsters periodically to see how they are coming along or just to get a first impression of a wine I have not yet tasted.
The reality is that, as you describe, US wine lists and wine merchant shelves mostly contain VP's that are not yet at maturity and are often in their infancy. These bottles get drunk because (a) that is all that is on the list and (b) the people buying them enjoy what they are buying. So, it is entirely valid to say that Americans enjoy their VP young, because that is what they do. It does not follow that they prefer young VP to mature VP and I am not aware that anyone has made this claim.
I hope this hasn't made you wretch
Derek
I think you are confusing two diferrent topics here - tasting port and drinking port.
I can entirely agree with your statement about the out of the cask 2003's we shared in November 05 in London, and many more from 03, 04 and 05 in the Douro last October. These did indeed taste delicious, but I would not choose to drink them for anything other than the experience of tasting them. If I want to have a few glasses of VP with a meal or just as a drink on its own I would always choose a mature VP over a youngster. That does not stop me tasting the youngsters periodically to see how they are coming along or just to get a first impression of a wine I have not yet tasted.
The reality is that, as you describe, US wine lists and wine merchant shelves mostly contain VP's that are not yet at maturity and are often in their infancy. These bottles get drunk because (a) that is all that is on the list and (b) the people buying them enjoy what they are buying. So, it is entirely valid to say that Americans enjoy their VP young, because that is what they do. It does not follow that they prefer young VP to mature VP and I am not aware that anyone has made this claim.
I hope this hasn't made you wretch
Derek
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Andy Velebil
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Todd,
Sorry for a bit of thread drift, but a very good discussion has indeed arisen.
Guys,
Here is my
. Yes, I love older mature VP's. However, I have also enjoyed, on occassion, a young VP too. This is not to say I will drink all of my VP's young, quite the opposite. However, I have enjoyed drinking young VP's not only from an educational stand point to predict how they will age, but also from a simple enjoyment stand point.
Everyone has their likes and dislikes. Some people may prefer their wines more on the mature side and some may like the more fruit forwardness a younger VP offers. Nothing is wrong with either, as we are all different. As much as I would rather see people age their VP's first, I will never tell someone not to drink a young VP. I think everyone should learn to appreciate young AND old VP's.
no more
Sorry for a bit of thread drift, but a very good discussion has indeed arisen.
Guys,
Here is my
. Yes, I love older mature VP's. However, I have also enjoyed, on occassion, a young VP too. This is not to say I will drink all of my VP's young, quite the opposite. However, I have enjoyed drinking young VP's not only from an educational stand point to predict how they will age, but also from a simple enjoyment stand point. Everyone has their likes and dislikes. Some people may prefer their wines more on the mature side and some may like the more fruit forwardness a younger VP offers. Nothing is wrong with either, as we are all different. As much as I would rather see people age their VP's first, I will never tell someone not to drink a young VP. I think everyone should learn to appreciate young AND old VP's.
no more
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Nope that makes perfect sense as well Derek.
Just to clarify, this is certainly not a UK vs. US competition of who likes to drink their Ports older. I don't know anyone here on this Forum who would rather drink a 2003 Quinta do Noval than a 1931 Noval for example, regardless of where they reside.
Back to the 2003 Noval, since there are so many here that have tried it before ... how many of you have bought some of this nectar?
Just to clarify, this is certainly not a UK vs. US competition of who likes to drink their Ports older. I don't know anyone here on this Forum who would rather drink a 2003 Quinta do Noval than a 1931 Noval for example, regardless of where they reside.
Back to the 2003 Noval, since there are so many here that have tried it before ... how many of you have bought some of this nectar?
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Andy Velebil
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Uhh, meRoy Hersh wrote: Back to the 2003 Noval, since there are so many here that have tried it before ... how many of you have bought some of this nectar?
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
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Todd Pettinger
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It'll probably say "Americans like Andy like their VP young while Roy prefers them old, as I'm sure will Todd if he ever gets the chance/budget to try a VP that has truly matured properly!"
One day my friends... one day soon. :)
I just discovered today a wonderful fact - that the local wine haunt which has the best selection of VP in the city actually does have 30+ yr old VPs, properly stored, etc. They just have them hidden away. I got a tour of their storage room for the first time today and they have a few very nice treats such as a Fonseca '63 750 and magnum size (along with the 70, 77 and 85), Warre's 83, 85, Taylor 63, 70, 77. And many others. They even have two bottles each of the Noval Nacional from 2000 and 2003, but at $800 and $900 respectively, I may have to STEAL those before I would ever be able to buy them.
Now that I know they have some older stock, I'll be saving the pennies for a few bottles of these!
But hey, I'm really glad I could get a debate like this sparked up... we should do this again... maybe in Derek's Andy's post next time. 8) (Alan I know has no troubles sparking "discussions!"
Todd
One day my friends... one day soon. :)
I just discovered today a wonderful fact - that the local wine haunt which has the best selection of VP in the city actually does have 30+ yr old VPs, properly stored, etc. They just have them hidden away. I got a tour of their storage room for the first time today and they have a few very nice treats such as a Fonseca '63 750 and magnum size (along with the 70, 77 and 85), Warre's 83, 85, Taylor 63, 70, 77. And many others. They even have two bottles each of the Noval Nacional from 2000 and 2003, but at $800 and $900 respectively, I may have to STEAL those before I would ever be able to buy them.
Now that I know they have some older stock, I'll be saving the pennies for a few bottles of these!
But hey, I'm really glad I could get a debate like this sparked up... we should do this again...
maybe in Derek's Andy's post next time. 8) (Alan I know has no troubles sparking "discussions!" Todd
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Jay Powers
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Derek, you old curmudgeon....
I like my port old and mature. I also like my Bordeaux old and mature, and prefer it to most California Cabs and Merlots (old or not).
I would fully admit that many in the US like their high alcohol big "Parkerized" reds, and that this may transfer over into their taste in drinking ports young: But, can you blame them, given the price of mature Bordeaux and Port in the US? The majority have never been exposed to a good Bordeaux or a mature Port! And if they see one on the menu at their favorite resturant, they are scared off by the unreasonable price, and I'm talking ~800-1200 $US for a 63 Port, and at least $US 200 for even a 95 2nd-5th growth Bordeaux!
However there are exceptions (in CA reds if not "port"), which even I must say are truely fantastic wines and should be enjoyed for what they are.
But.....The only way to convince the majority in the US about the wonders of mature Port (and Bordeaux) is to bring more of it over here, at less of a premium.
I think you know where I'm going with this.
Jay
I like my port old and mature. I also like my Bordeaux old and mature, and prefer it to most California Cabs and Merlots (old or not).
I would fully admit that many in the US like their high alcohol big "Parkerized" reds, and that this may transfer over into their taste in drinking ports young: But, can you blame them, given the price of mature Bordeaux and Port in the US? The majority have never been exposed to a good Bordeaux or a mature Port! And if they see one on the menu at their favorite resturant, they are scared off by the unreasonable price, and I'm talking ~800-1200 $US for a 63 Port, and at least $US 200 for even a 95 2nd-5th growth Bordeaux!
However there are exceptions (in CA reds if not "port"), which even I must say are truely fantastic wines and should be enjoyed for what they are.
But.....The only way to convince the majority in the US about the wonders of mature Port (and Bordeaux) is to bring more of it over here, at less of a premium.
I think you know where I'm going with this.
Jay