TN: 1977 Gould Campbell Vintage Port
Posted: Thu Sep 02, 2010 12:13 am
Decant: 36 hours - I can't believe the difference another 24 hours in the decanter has made to this port. Now decanted for 36 hours, it has blossomed and is much better integrated and more pleasurable than this time last night.
Perhaps slightly darker than last night, but not subtantially so, this port now smells of stewed blackcurrants and custard and - of all things - fresh garden rose flowers! In the mouth there is still the initial flavour of coriander, and a lot else. It reminds me of turkish delight wrapped in thick, dark chocolate. The tannins are a little more reserved than yesterday but the acidity is searing but balanced by the sweet purity of the black cherry juice that must have been used instead of grapes for the fermentation. The mouthfeel has thickened up and coats the tongue. The aftertaste is now massive bringing dark cherry chocolate. Super. So much better than yesterday that I would now rank this as 92/100 or 7/7.
If I was planning on drinking one of these again soon I would open it a good 24-36 hours before I planned on drinking it. 92 points
Perhaps slightly darker than last night, but not subtantially so, this port now smells of stewed blackcurrants and custard and - of all things - fresh garden rose flowers! In the mouth there is still the initial flavour of coriander, and a lot else. It reminds me of turkish delight wrapped in thick, dark chocolate. The tannins are a little more reserved than yesterday but the acidity is searing but balanced by the sweet purity of the black cherry juice that must have been used instead of grapes for the fermentation. The mouthfeel has thickened up and coats the tongue. The aftertaste is now massive bringing dark cherry chocolate. Super. So much better than yesterday that I would now rank this as 92/100 or 7/7.
If I was planning on drinking one of these again soon I would open it a good 24-36 hours before I planned on drinking it. 92 points