For The Love Of Port

(Bottled in 1991, decanted in 2018.) Cinnamon and classic VP aroma, with dried strawberry, raspberry, and a little bit of concentrated watermelon. Concentrated flavors, and thicker bodied. Fairly sweet. Roy says it is like a VP from the 1950s, but to me is is more like a 1970. Either way, a great wine. 96+ points.

I've had this twice (IIRC) and it's simply fantastic. It may be the best Garrafeira that they've ever made, though to take that crown we'd have to disqualify the 1863 for only technically being a Garrafeira. (It was bottled in 1972 IIRC and "decanted" in the early 1990s.)

I gave this 97 points at the Decades tasting in L.A.

I'd love to have a case for anniversary celebrations, but it's a tad expensive for me for that.

Glenn E. wrote: ↑Thu Sep 16, 2021 1:23 pmI'd love to have a case for anniversary celebrations, but it's a tad expensive for me for that.

I can certainly understand that. I thought it was great, but upon learning the price, considered that there are other 96+ point wines that I might be able to find for less, or perhaps 4-6 bottles of a 94-95 point wine, or ...

Tasted this May 2018 at Napoles with Dirk Niepoort.
Fantastic port. Gave it 95 pts. Posted tasting note at FTLOP.

Glenn E. wrote: ↑Thu Sep 16, 2021 1:23 pm I've had this twice (IIRC) and it's simply fantastic. It may be the best Garrafeira that they've ever made, though to take that crown we'd have to disqualify the 1863 for only technically being a Garrafeira. (It was bottled in 1972 IIRC and "decanted" in the early 1990s.)

I gave this 97 points at the Decades tasting in L.A.

I'd love to have a case for anniversary celebrations, but it's a tad expensive for me for that.

I know (or believe) that Garrafeira ports are aged in glass demijohns as opposed to oak casks, but what did you mean when you said that it was "decanted" in the early 1990's? Is the flavor profile unlike a VP, TWAIOA or Colheita?

Mike J. W. wrote: ↑Sun Sep 19, 2021 7:05 pm I know (or believe) that Garrafeira ports are aged in glass demijohns as opposed to oak casks, but what did you mean when you said that it was "decanted" in the early 1990's? Is the flavor profile unlike a VP, TWAIOA or Colheita?

Of those choices, I would say the flavor profile is most like a VP.

And the "decant" is when they take it out of the demijohns and put it in 750 bottles.

Mike J. W. wrote: ↑Sun Sep 19, 2021 7:05 pm I know (or believe) that Garrafeira ports are aged in glass demijohns as opposed to oak casks, but what did you mean when you said that it was "decanted" in the early 1990's? Is the flavor profile unlike a VP, TWAIOA or Colheita?

The terminology used for Garrafeira ports is a bit confusing. The Port is made much like a VP, but instead of being put into 750ml bottles right away it is instead aged in oak for a few years. Typically not for too long, but there's technically no limit to how long it can remain in wood. Most of the familiar Niepoort Garrafeiras spent between 4 and 7 years in wood, such as this 1987 which was in wood for 4 years until 1991. It was then "bottled" into large glass jugs - aka demijohns - that are mostly around 10-20 liters in capacity but can be larger. There it stays for, again, as long as they want, but in this case it was 27 years after which which it was "decanted" into 750ml bottles for sale.

Personally I think those two terms should be reversed, but that's not how it goes.

The flavor profile for ones treated as above is like a soft, elegant old Vintage Port. The 1987, for example, could probably pass as a top tier 1970 VP, but that doesn't mean that it is prematurely aged. It will likely remain in its current blissful state for a couple of decades as the bottling/decanting process seems to give Garrafeiras extra-long life expectancies.

The 1863 Niepoort Garrafeira is unique in that it remained in oak for 109 years until it was "bottled" in 1972. It was then "decanted" into 750ml bottles in about 1995. Daniel wasn't sure when asked at the Decades tasting in L.A., but knew it was the mid-90s. But that's why I often mention that it is only technically a Garrafeira... it spent so much time in wood that it tastes exactly like a Very Old Tawny Port (and an amazingly delicious one at that). The Garrafeira process doesn't seemed to have changed it in any way, at least not to me.

The first offcial Garrafeira from any Port compagnies was Niepoort 1977. Before that it was mostly something existing for the crazy geeks

My understanding nowadays is that it needs to stay under wood for 7 years(minimum) before being transfered to glass. Basically, if you get a colheita approved, you can decide to send it to bottle, keep it in wood, or put in demijohns to create a Garrafeira.

Glenn, I don't think Garrafeira were meant to me made like a VP, from what I've seen at Niepoort, it really depends. Some are bottled younger like 87 and some after more times in oak like 83. Some are more like LBV, 1964 is a good example. Tasting both side by side is quite interesting.