For The Love Of Port

Decant: 36 hours - The decanter was left standing in the cellar at about 10ºC for the following two days. Over the next couple of night this port showed better than it did the evening it was opened - that would be 34 and 58 hours of decanting. With this additional time in the decanter, the port shook off most of the stewed or cloying notes and pulled itself into much better balance. The fruit was foremost, but the wine was thick and dry with the tannins clearly showing but not dominating. At its peak, I would score this at 89/100 with something in the region of 36-48 hours of decanting time needed to reach this peak. 89 points