- 1983 Gould Campbell Porto Vintage - Portugal, Douro, Porto (6/22/2010)
Bought on Roy Hersh's recommendation. If there's one thing he knows, it's port. Double decanted back into the bottle at 7:30 am, recorked, and put into 57 degree wine fridge at 9:00am. Removed at 6:15 and opened for drinking at about 9:30 at the end of Leo's Blind Tasting Club at Rothman's Restaurant in NYC. The was not a poweful port, but an elegant one instead. There was a delicacy you do not normally get in VP, which may in part be the age. The color was normal - dark red, with no signs of age, but a little bit on the light side. When I decanted it in the mroning, the nose was alcoholic, but when reopened, the nose was Touriga Nacional red fruit. The palate was red and black fruit, light roasted nuts, and a bit of very soft citrus which I found surprising but interesting in adding to the complexity. It was extremely smooth and wonderful to drink. (93 pts.)
Posted from CellarTracker
Day 2 - 40 hours after double decant - I get some chocolate on the palate today, and a bit of sharpness, which I might just be noticing because my palate was not - as it was last night - conditioned by 10 Bordeaux with Pahlmeyer and Monte Bello ringers.
