First 50cl bottles of DALVA GOLDEN WHITE 1963...

[goncalo devesas]

DALVA Golden WHITE 1963...

...a normal Winter and a cold and rainy Spring, with a very dry and hot Summer with some rain before the harvest time.
In September the days were very hot with warm nights, a perfect weather for the 1963 harvest.
Strong wines, with a lot of tanins and amazing color.

These were the weather conditions that allowed this outstanding Dalva Golden White 1963 production, a mythical Vintage year !

With a very fashionable good looking bottle and simple presentation...elegance !

Green hints when balancing the glass, rich in aromatics, dry fruits, caramel, molasses...sweet.
With a nice aftertaste, that fulfill the mouth.

Special launch Price: 119€

Best regards from Porto,

For further informations: goncalo_devesas@hotmail.com

[Frederick Blais]

Interesting that they release it in 500cl.... It is not enough quantity for one night :)

[Glenn E.]

I have to admit that it's a very nice looking bottle.

[Eric Menchen]

Very red for a white A lot of years in a cask will do that to you I guess.

[Derek T.]

Very red for a white.

That is a surprise. The 1952 is distinctly brown, not red at all.

Goncalo, is the red colour that we see real or is it just that the photograph is not showing the true colour of the wine?

I can understand how a white wine could turn brown with age in the cask, but not red!

Derek

[Andy Velebil]

The color when I tried this in October was more like the '52 and didn't appear to be as red as the picture.

[Glenn E.]

I'm no expert on the subject, but those images look like they've been enhanced a bit to me, possibly for publication or other use in print. That process may have altered the colors slightly as well.

This picture is from http://www.cdasilva.pt and even it shows the '63 to be red compared to the '52, though, so who knows?

anuncio_golden.jpg (68.76 KiB) Viewed 1412 times

[goncalo devesas]

Very red for a white.

That is a surprise. The 1952 is distinctly brown, not red at all.

Goncalo, is the red colour that we see real or is it just that the photograph is not showing the true colour of the wine?

I can understand how a white wine could turn brown with age in the cask, but not red!

Derek

The colour it´s like the 1952... not so dark like in the photograph, I ask them (Dalva) to give me some pictures because the image quality it´s better than some photographs that I made, although the picture doesn´t reveal the right colour.

[Roy Hersh]

Goncalo,

How would you compare the quality of the 1963 vs. the 1952 overall?

[goncalo devesas]

I´m tasting in this precise moment the 1963 VS 1952, in aroma they are very similar, although the delayed essence is higher in the 1952, in colour they are quite similar also, golden brown with green hints...

On the palate definitely the 1952 is much more subtle and smooth, more complex, with honey, a little bit of cinnamon and caramel, vanilla, slightly toasted and in the end walnut, envolved by a wonderful distributed acidity and the aftertaste is much longer...
It´s very intense and vibrant from the beginning untill the end... very consistent !!!

On the palate the 1963 as more cinnamon and it´s very toasted, I don´t like the acidity (because it appears in a unic peak), the complexity ends sooner than the 1952 and there is a bitter and watery taste in the finish... it´s more powerful in the beginning but the complexity and the delayed aftertaste

After 40 min the aromas keep on going in the empty glass of the 1952...while in the 1963...

Roy I would like to know your apreciation... in the next Tour...