Decant: 3½ hours - 3½ hours after decanting, this is damned good stuff.
This smells of rose hips, dust and redcurrants. The alcohol that was apparent on the nose immediately after decanting, has now gone. Quite dry when first entering the mouth, but wonderful layers of redcurrants and all spice. Absolutely delicious and with the faintest of tannins still around but most of the structure comes from the very ripe acidity.
The aftertaste is stunning. Warm, mouthfilling and full of raisins and redcurrants. Lasts a long time. This is great stuff and shows no signs of fading. 8/8 or 93/100.
After 15 hours in the decanter, this was still tasting as good, although the heat was starting to show through in the finish. After 19½ hours the nose had closed down substantially (but was stillsmelling of rose hip syrup) but the texture in the mouth had thickened considerably and was retaining its significant midpalate complexity - beautiful layers of flavour on the tongue. Again the heat showed on the aftertaste, but cooled quickly to leave a long and lingering redcurrant sweetness. I bet this would go really well with roast lamb... 93 points
TN: 1967 Cockburn Vintage Port
Moderators: Glenn E., Andy Velebil