1994 Quinta do Vesuvio Vintage Port
Posted: Mon Mar 26, 2007 8:30 am
A good friend of mine is visiting from Oxford. She is very much into Vintage Port, so I decided to open up a Vesuvio that I had briefly tasted at the VinExpo. That all too brief encounter made me fall in love with the wine, so it was nice to be able to revisit it in a less hurried environment.
Quinta do Vesuvio Vintage Port 1994
Upon decanting, the nose was very blueberry-like and floral - it reminded me rather of Fonseca's style. It was very primary tasting and showed only promise of the future in its balance. The alcohol was - as expected - rather too prominent.
After 7 hours: It is starting to come together. There are some very lovable sweeter red tones coming out from underneath the darker and floral tones. This is a savoury scent despite the all the sweet nuances. The alcohol is starting to integrate better. Though full of everything, I wouldn't call this a blockbuster style of Port - in fact, I can only call it elegant. It isn't anymore as primary as upon decanting, but it is still a young Port. The palate has perfect balance for my tastes: thanks to obvious but soft tannins and noticable acidity it tastes on the drier end of the spectrum (like Dow). It is very savoury yet hedonistic.
After 13 hours: this is utterly brilliant now. The alcohol is largely integrated, there is great freshness, the brighter red tones are even more to the fore and the aftertaste is interminable. Despite the sugar it tastes fresh and is very moreish.
After 24 hours: I used to find that young and youngish Ports could keep well 24 hours. This hasn't become a disaster and is very enjoyable still, but it has lost aspects that I find myself more and more looking for in wines: brighness and freshness. I want my wines to taste refreshing and at 13 hours this was. At 13 hours, it also seemed perhaps the best young Port I've so far tasted.
All in all it was quite a nice, lazy Sunday afternoon. :)
Quinta do Vesuvio Vintage Port 1994
Upon decanting, the nose was very blueberry-like and floral - it reminded me rather of Fonseca's style. It was very primary tasting and showed only promise of the future in its balance. The alcohol was - as expected - rather too prominent.
After 7 hours: It is starting to come together. There are some very lovable sweeter red tones coming out from underneath the darker and floral tones. This is a savoury scent despite the all the sweet nuances. The alcohol is starting to integrate better. Though full of everything, I wouldn't call this a blockbuster style of Port - in fact, I can only call it elegant. It isn't anymore as primary as upon decanting, but it is still a young Port. The palate has perfect balance for my tastes: thanks to obvious but soft tannins and noticable acidity it tastes on the drier end of the spectrum (like Dow). It is very savoury yet hedonistic.
After 13 hours: this is utterly brilliant now. The alcohol is largely integrated, there is great freshness, the brighter red tones are even more to the fore and the aftertaste is interminable. Despite the sugar it tastes fresh and is very moreish.
After 24 hours: I used to find that young and youngish Ports could keep well 24 hours. This hasn't become a disaster and is very enjoyable still, but it has lost aspects that I find myself more and more looking for in wines: brighness and freshness. I want my wines to taste refreshing and at 13 hours this was. At 13 hours, it also seemed perhaps the best young Port I've so far tasted.
All in all it was quite a nice, lazy Sunday afternoon. :)