For The Love Of Port

I just picked some up and haven't been able to find many (non-commercial/publication) reviews.

I can't even find a Roy review (yet) on this one!

Mike,

I had a drop of this at Berry Bros in December and my brief note is below.

Bear in mind that I am not a great fan of young VP and do not have the exeperience of them as some other people here. Include the fact that I tasted this alongside other very good mature ports and my mark is probably a little uncharitable. I enjoyed it about as much as any other young (less than 20 year) port I've ever had (excluding 94s that are almost converting me ).


1992 Fonseca (GBP43.10) 91 ****
The best 92 I have ever tasted (but that does not say much really). Without doubt this has the acidity and tannin for the long term, but lacks the fruit and opulence of the greats of 66 and 70.

Mike, I'll try the Fonseca '02 side-by-side with the Taylor '92 in two weeks: I'll post my TNs.

I opened a bottle of the Fonseca 92 today because we had never tried it. After 4 hours, still a little hot, nice fruit but this bottle ...I have a question mark????
My current feelings are similar to Stuart's
It is not close to the 92 Taylor tried last week. This bottle was bought on release and never has left our cellar.
It has a nice long finish, so I have great hope that there will be more to it in a couple of hours.

After a couple of more hours, it is a magnificent port.
Not equal to the Taylor 92 but worthy of 96+ points. An unusal nose. Reminds me of a warm Christmas pudding after flaming with brandy on the bouquet. Lots of fruit on the palate , mint, overripe black currants, candied citrus peel. Licorice. Dried dates. Nutmeg, Malabar black pepper. Much in common with a Sauternes or Alsace SGN but it is defintley vintage ruby port. Long finish. I have had the 63 and the 70, This is great but very different from those and other great ports. It is very good. It is so different!
It is reminicient of an Australian sticky such as the Chambers Special Tokay in some of its falvors but it is not a madurized barrel tawny, it is a rich ruby port.

What is happening with this port Roy?

Stuart and Richard, thanks for your replies! I'll post my notes when I have a taste.

Mike, Note that last week I posted on the 92 Taylor on another thread.
Note also that Roy recommends considerable decanting time for VP's to lose their heat and evolve.

Ahem!!! Roy, we are waiting for you to weigh in with your replies to this thread! Please note my notes and explain if you can????

Roy,
One more time!!! :? 8) :o :idea:

Mike,
I last drank this just over 1 year ago. Here is my TN:

1992 Fonseca
Dark red plum with a strawberry rim. Plenty of red fruits and a focused backbone of alcohol that will need several years to integrate. My second sip confirms to me what my first sip has told me, namely very ripe plum fruit showing beautiful balance and poise. Waves of pleasure that are still ever so youthful. There is a prickle of alcohol on the mid palate but none on the finish. A serious Port that will need at least another 10-15 years to begin to strut its stuff. 94/100.

Thanks for the nice TN Nicos!


Richard,

The description of your bottle of Fonseca is way different than my few (just 2 or 3) experiences with this young pup. I found it more on the red berry flavor profile and not, anywhere in the direction of an Aussie sticky which are Tawny and carmelized in style. This has big bright red berry fruit that is rich and smooth and at the same time, dense and chunky. Last TN I have for it was a 95 pt. score. So, your bottle may have had some heat affectation? I was not there to taste it so I can not make a sound judgement just from your description.

Roy, You may be right. the bottle started off kind of strange. The overall effect was good . It really had none of the caramel madurized flavors but , the spicy Christmas pudding, fruit cake flavors did make me wonder.

I wonder if it was slightly corked? Maybe something was off in my body chemistry that day. :?

The bottle was overall very pleasant but very different than VP.
I thin I will leave it lie for a few years.