Intensely black bottle - very difficult to decant using even a powerful flashlight - could hardly see sediment come into the neck. I was prepared, however, with the strainer and siphon. No muslin was available on such short notice as this was definitely an impulse buy when I discovered my father was coming to town for dinner. 1½ days of standing upright left most of the sediment on the bottom of the bottle. I'm not sure if I took an inordinately long time pouring, but it took an awful long time for sediment to reach the steel strainer. This was good. The cork did come apart, and while I didn't have to go at it with glue, I was able to fish what wanted to remain in the neck out with a sharp, thin knife blade. Only three or four small bits ended up in the wine - not bad for a first effort IMHO.
First impressions - upon decanting
Wow! Powerful nose of grapes, huge black cherries, undertones of licorice
Slight tickle of alcohol in the nose.
Beautiful dark ruby colour, very rich and intense. The small amount swirled in the glass gives way to a dark orange colour when held directly underneath the light.
I was salivating from the moment I began decanting this beauty until I touched it to my lips for the first time.
The fruit bursts onto the palate with cherries, blackberries, perhaps a slight licorice taste, not as much as the nose suggests. There is a noticable twinge of alcohol at the back of the throat, but not unpleasant at all. This is some powerful stuff, my senses seem overpowered.
+90 minutes
Nose is still dominated by black cherries, but the licorice seems to have subsided, being replace by blackberries
Alcohol is beginning to integrate nicely, both in nose and in the mouth
Nice thick, tears that I typically associate with older tawny Ports. (20+ years) I haven't seen thick tearing like this on any of the LBVs or Rubies that I have tried thusfar.
Thick, viscous mouthfeel - somewhat fuzzy mouth. It has the longest finish of any wine I have ever tasted... almost a full two minutes. Looking forward to a proper portion - for now I tried simply two fingers for impressions and analysis.
+2½ hours
A proper glass poured, the family around the table, we toast the occasion and indulge. Wow.
I think I am in trouble because I now know what Vintage Port is. If this is a "cheap" bottle, then I cannot fathom what a "big" house produces. This is amazing.
Some tannins, but seemingly well-integrated. Still some huge cherry aromas and taste. The palate is dominated by fresh fruit.
Although aware of the alcohol, it is integrated and not standing apart. Blackberries on the undertone. Perhaps a slight taste of something other than the strong cherries and blackberries... not able to identify it with any amount of certainty. Black currents or over-ripe boysenberries comes to mind, but as soon as I try picturing that in the picture, my mind tells me it is not so. Something not readily identifiable.
+5 hrs
We have finished up the conversations for the evening, everyone has headed to bed. I have transcribed my notepad scribbles on to the forum and am having a quick nightcap before heading to bed myself.
The impression I have gotten from this Vintage Port, although young at only 10 years, is that I am going to be broke for the remainder of my life! 8) The biggest difference between this and all other Ports that I have consumed is the sheer power, harmony and depth. It has a length that the LBVs cannot touch and a depth that is magnificent.
This bottle was one of the less expensive ones of the '97s (the others available were Taylors, Fonseca, Warre, Smith Woodhouse and Noval I believe, and while I know all of these hold great things in store, I have read and heard good things about the Ferreira being a bargain for the price.)
I am going to try to avoid slurping down the remainder of the decanter contents and let it sit overnight. If I happen to wake up I will sample and report accordingly, but as a morning prelude to my uber-dark coffee, it should be good at 12+ hours decanted. We'll see if there is significant change in store.
This is a very good port.
I almost consider it unfair to use Tom's rating system, which after having studied, rates the port against others that I may have this year. Having no idea of how obsessed with drinking VP i wil become (I suspect VERY), and being that it is not only the first VP this year, but ever for me, it seems unfair to attempt a rating using the Tom-system. I also have no idea whether or not this port will get better with age (another 10 years is the standard that you use if I am not mistaken Tom) but I will guess that it does have some maturation to undergo and will get better with age, perhaps the alcohol will integrate itself even moreso than it is at present. I imagine this to be the case but have absolutely nothing to base this on.
Please forgive the 'sit-on-the-fence' stance that I am taking (hey, I'm from Canada! It's what we do!!
) but I will rate this port tomorrow once a bot more time has elapsed and we see if there is indeed any change in the decanter.Todd
recollection