1983 Gould Campbell Vintage Port

[Todd Pettinger]

Also posted in the September 2007 Virtual Tasting Forum.

Gould Campbell Vintage Port - 1983
Decanted at 13:00 hrs. I was unsure of an optimal decanting time for this Port, so I bet on 5-6 hrs for my main tasting, but will sample along the way to ensure I’m not missing out.

When the outer cap was removed, I saw a green deposit above the cork, with some brown staining on the IVDP seal and inner foil cap. It looks like a bit of mold, but I’m not too sure – wondering if someone can tell me if this deposit that resembles mold is normal on an older bottle (this one is 24 years – 22 of which were in bottle)?

First impressions - upon decanting
Medium ruby red colour starting to gain some oranges when held at an angle to the light. A bit of bottle stink and spirit on the nose – this should blow over with the passage of time.

Initial taste offers cherries and dried prunes, with a touch of unintegrated alcohol which leaves a not-unpleasant warmth in the back palate. I detect some tannins in the mid-palate and finish leading me to believe that this Port very well could live on another 5-10 years in bottle (just a guess at this point, we’ll see if this holds true as it evolves over time.) A bit of lingering acidity, with a longer finish than expected.

+1½ hrs
Not much evolution. The Port is medium bodied, definitely not the characteristics of a serious “big boy” but still nice. I would have to say it is very mellow at this point, although a touch of disjointed spirit remains in the forefront. Bottle stink has blown off and what remains is still a nose full of cherries, plums and dried prunes.

+3 hrs
Nose has developed some light floral notes to go along with a touch of strawberries in the palate. Some grapes show up, very sweet and with green tannins which introduce a define mouth-pucker.

+5 hrs
Cherries and plums still dominate. Sweet, dried figs show up in the background. The spirit is still a bit of a standout with some VA on the finish that burns for a short while. I get the impression at this point that the Port will improve only a slight bit.

+6½ hrs
Plums now dominate the palate. Alcohol is nicely integrated and a warm after-burn works its way out of a lengthy plum-jam sweetness. A hint of sticky tannins coat the mouth in the medium length finish. Although not a blockbuster, this Port is decent for sipping and is certainly drinking well at this age.

+8 hrs
The kids are finally in bed and I am sitting down with the first proper glass and able to really concentrate on a serious bit of investigation. A light flavouring of dark cherries show up in the mid- to –end palate, along with a touch of chocolate.

Green tannins are present in the mid-palate and through the finish as they stick to the back of the tongue and the sides and roof of the mouth. A defined acidity keeps the finish in check and provides a medium length.

+10 hrs
Alcohol seems to be completely integrated. Shorter, smooth finish. Tannins seem to be taming down as is evidenced by less mouth-pucker.

+1 day
Still smooth and mellow; a more feminine style of port. The front of the palate is all plums/dried prunes. I still have the dominating taste pegged at plums/dried prunes with cherries hidden in the background.
The nose at this point is of an alcoholic prune juice – the only real indicator of any alcohol at all as it is very well integrated now. The tannins are still there, but only in the background on the end palate.

1½ days
Not a whole lot of change, although the Port does seem to be getting better the longer it sits in the decanter.

+2½ days
After this much time all the heat is off the palate. A faint hint of green pepper on the mid-palate, but still the dominant flavours are plums with dark cherries. This seems to be (for me) the ideal decanting time, because I definitely like it the most at this point. That being said, although it is a decent VP, it is not one I would seek out again in large quantities, despite the easier price point for VPs from 1983 in Canada.

I have decided that I am going to have to seek out a young Gould Campbell VP to see if I like it any better when it is younger and hopefully, more fruit-forward. The two examples of GC that I have had have both been in the lower ratings for VPs I have tried this year.

Rating
I used to exclusively use the Uncle Tom rating system. Seeing as how Uncle Tom is no longer around, I will discontinue my use of his TN system as new folks will not be able to get a proper explanation from me as to how the system works, and therefore, it would make very little sense. A 100 pt scale for me is pretty useless as I have not attempted it, but based upon the typically-accepted rating system of the 100 pt scale, this would likely weigh in around an 88 points, perhaps as low as 86.

Todd