1983 Cockburn Vintage Port

[Richard Henderson]

After hearing of so many corked botles of this much maligned vintage of Cockburn, the beloved and I decided to open a bottle last night as it is our anniversary month and 1983 is our year. We cannot recall ever having a corked bottle of 1983 Cockburn so we were apprehensive. The cork pulled cleanly and the cork itself smelled of good old VP. We poured small glasses and I got the chocolaty spicey dark fruit nose. The mouth entry was smooth and nice palate coating. Reminds me of those raspberry infused dark chocolate truffles. Nice finish. Hints of nutmeg. This is the distinctive style that I like about Cockburn's and remember from ordering it in pubs in the UK. I keep thinking that I am going to smell wet dog soggy cardboard. Never happened. After 14 hours of decanting it is still very smooth.
We pondered the bad luck so many have had and we recall buying most if not all from The Rare Wine Compnay of California. Maybe we have not had any bad bottles because this particualr shipment came from a well bottled few cases?
I also question if I could distnguish a corked port. I remember tasting corked port in the past. We opened two bottles in succession before the port last night of corked Chardonnay including a 2000 Kistler. I think I know what I am doing.

I just wonder if it is corked and I can't tell?

I give it 91 points.

[Jim R.]

Richard

I last had this port in March 2002. It was great. Thick and rich nose of plums and currants. Some raisin in the nose/taste, excellent body and clean flavors with definite tannins present, great sweetness. Luckily I have a few left to enjoy!

Jim

[Andy Velebil]

Richard,
I'm glad this bottle showed well for you, as I've had my fair share of bad bottles. When not corked this is a great VP, probably the best '83 has to offer. I know Cockburn's long-time winemaker has stated there was a major issue with bad corks in this vintage. And what is strange is, in my experience, it generally doesn't show mustiness right away. But about 4-5 hours later it all of a sudden has this major change and the TCA all of a sudden becomes very pronounced and continues to do so the longer it sits in decanter. I guess that's a testament to how powerful a good bottle can be.

[Richard Henderson]

After overnight decanting, a little pleasant heat has appeared but still plenty of rich spice and dark fruit. Two days later it still is a nice drink but starting to fade. No sign of the dreaded corkiness. Why do some bottles get it and others do not?

[Roy Hersh]

Simply put, because some bottles wind up with good corks and others come from batches where TCA has tainted those corks.

I love hearing the theory on the 4-5 hour range on the TCA setting in. A unique perspective.