What is this unusual Port flaw?

[Rico Thompson]

Bottle condition: 1963 Offley Boa Vista Vintage Port, cork completely saturated creating a bit of a crumbly mess to get out, previous signs of leakage, fill just below top shoulder. Sediment about an inch deep, color resembled golden tawny vintage Colheita. Decanted for sediment a couple hours prior to serving.

Flaw: The bouquet presented a mold/fungi note – not overwhelming and not in any way similar to classic wet cardboard TCA stench. On the palate that same mold note appeared but only at initial entry, then it quickly faded as the powerful body of the port took hold. I initially suspected TCA, but am not so convinced. It was drinkable, but compromised from delivering any pure pleasure it would have otherwise offered.

Any thoughts or similar experiences?

[Andy Velebil]

Rico,

Bummer to hear that. I was at dinner last night with friends and one said he had the same '63 Offley at home. We talked about openning it later this year and I was hoping for a good tasting note. Sounds like yours was not in the best of conditions to begin with though.

[Roy Hersh]

As you did not invite me to be there, I can only surmise the condition you describe. It sounds as if there was a flaw in the cork and it failed to provide a sound barrier to the oxygen and allowed Port to seep out of the bottle, come in contact with the metallic capsule and then seep back into the bottle of Port. This is not all that rare and will certainly cause premature oxidation and similar flavors to what you noticed. The cork becomes saturated and sponge like. The wines can still be drinkable but seem prematurely aged and usually have quite a bit of bottle stink.

[Tom Archer]

If the level in a bottle of that age has descended out of the neck, I would regard a good drinking experience to be a bonus.

I regard b/n to be just about acceptable from a '55 - anything younger should be i/n.

A very old bottle could reasonably be t/s, but I wouldn't pay serious money for anything lower - whatever the age!

When selecting a bottle from the cellar, those with lower levels or frosting always get drunk before their compatriots!

[alec]

I concur with Roy's opinion; bad corks are not relegated to port. A friend's cabernet had the same problem just the other night. One could make a case for synthetic corks, but I think buying extra port to compensate is good enough.

To avoid: From time to time, give a firm squeeze to the tops of your corked wines to make sure they're firm. Any hint of sponginess and it's time to open it. Another idea I've been meaning to try is to remove the foil from a bottle so as to see the first signs of seepage. I dunno if this does anything bad yet.

And while we're on this topic, does anyone know anything about where to go and cost of recorking?

--A

[Al B.]

Andy

I have drunk the 1963 Offley in the past. Although I don't have my TN, I do remember that it was a pretty good bottle of wine, although it showed less well that the Burmester 63 that we drank at the same time.

Alex

[Andy Velebil]

Alex, thats good to hear. I'm trying to convince my friend we need to drink it sooner than later