For The Love Of Port

Tasted this port primarily to determine optimum decanting time. It has been stored in a relatively cool cellar since purchased in the late 1990's
Decanted and filtered through cheese cloth. Poured back into cleaned bottle. Temperature 21 degrees C
Just decanted: fruity, but too many tannins
1 hour: now the tannins are much lower (optimal drinking time)
2 hours: still fruity, but tannins returning
4 hours: the fruit has disappeared, now more vinous, some tannin
16 hours: vinous, OK tannins

The wine is relatively light and missing structure and complexity.
88/100

First let me welcome you to the Forum

Thanks for the note on this. While in recent years RCV has been working on increasing the quality of their Vintage Ports, this was still at a time when they were still average at best. If you can get them at an inexpensive price they made decent daily drinkers. That said, I'd avoid them from the 1980's altogether.

Welcome! Always good to have another enthusiast here to contribute. I totally agree with Andy's sentiments. RCV Ports have definitely gotten better post 80's, but the '94 is not a head turner.


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