Perhaps you guys with a bit of experience with the older VPs can answer this for me...
Does a Vintage Port throw more sediment the longer it is in bottle?
This leads to a second question:
Does the amount of sediment affect the development of a port over time? (i.e. More sediment = more potential for development, etc?)
I ask because the amount of sediment/crust in my bottle of the Noval LBV was disappointing, just a small amount. If the wine does not throw more sediment as it evolves, OR if the amount of development a wine may experience is limited by how much sediment is in the bottle, then it stands to reason that the LBV that I had with very little crust/sediment in the bottle may not develop a whole lot even if I left it for numerous years.
Ok, this leads to a 3rd logical question:
Does a VP contain a lot more sediment than an LBV? (It seems to from my own experiences, but I don't have ANY experience with aged LBVs and hardly any with older VPs, so I'm guessing here.) If so, is it logical to assume that this is why VPs are typically so much more complex and complete? More sediment = more character?
Okay, I think I need to tip a few more glasses of this stuff

Looking forward to a few response from the folks that have experience or better knowledge than I about all things related to sediment.

Todd