For The Love Of Port

Tasted blind. Bottled in 2000? Lots of oxidized aged character in the aroma, caramel with dried prune essence; caramel crème with slight flaming; spirit and possible VA; and a fig spread aroma. There is lots of acid and ancient flavors. I think this is >40 years old. It has good sugar complexity too. It is pretty thick and brown. More sugars and sugar complexity with further tasting … lots of Douro bake character; and warmth that carries through the finish. Old and tasty. 94 points.

This was a good showing of this. IIRC it was decanted a number of days ahead of us tasting it.

Yes, I should have written that. Decanted 5 or 6 days ahead as I recall.

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These are the oddest Colheita's I've ever had. Never seen ones that need so long of a decant to show well. They are not pop and pour friendly.


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Almost Madeira-esque in that sense?


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It was decanted on Monday early evening, so 5 days by the time we got to it. I've found that they're best around 7 days, but cut it to 5 in this case due to the warmer weather. It seems to have worked!

The bottle I brought with me to Portugal was the Moreira 1966. I've had that a bunch and it is a weird one. Typically it shows best with even two weeks of decant time. The last one I opened was in a pop and pour scenario having brought it overseas and opened it less than 15 hours after my arrival in PT. It was a touch cloudy, but shockingly good for a pop n' pour situation.

I had a bunch of Moreira at one time, 1952, 1964, and 1965. I enjoyed them all, but they were a little different, sort of a cross between Madeira and Colheita Port.

Eric Ifune wrote:I had a bunch of Moreira at one time, 1952, 1964, and 1965. I enjoyed them all, but they were a little different, sort of a cross between Madeira and Colheita Port.

Same here. A "little different" is a good description. Lol


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