For The Love Of Port

Graham's Crusted Port bottled 2001; c.20€

During the years that I have been allowed to buy alcohol, there haven't been any Crusted Ports available until this one! Our Monopoly doesn't say which vintages are blended into this one; in fact all the info we are given is that it is partly sourced from Malvedos.

Dark. The nose is full of dark fruit tones (with Graham's VPs I tend to find the profile more in the red fruit spectrum), very grapey and primary, yet quite forceful and masculine in style. The palate, though very sweet, is savoury also thanks to delectably noticable tannins and a refreshing herbal note. A moderate length aftertaste with a charming note of red apple creeping in.

Since I have no experience at all with this style, I would like to know if such a style should be aged? I would imagine that a few years would only be good for it.

Sadly this was a spur of the moment decision to open it for dessert, so it didn't get decanted except for sediment. The alcohol was a little aggressive today. I do have a bit left for tomorrow, though, so I hope the alcohol will integrate by then. :)

-Otto

Otto,

How do you feel this compares to a Vintage Port?

Otto,

Glad you got to try one. The handfull I've had, Ive enjoyed and think they are a slight step up from most LBV's.

Roy Hersh wrote:How do you feel this compares to a Vintage Port?

Very similar. If given this Crusted and a VP from the late '90's (say, a '97) I'm not sure I could tell them apart. Should crusted be very different from VP? As Andy says, it's like an LBV but "classier".

-O

I have had this one a few weeks ago. Like Otto no experiences with Crusted Port before. IMO it's more similar to an LBV, because it lacks depth. What remebers me to a young VP was the sharpness/aggressiveness. Nevertheless I liked it and I would buy it again.

Michael

Crusted port will mature for many years and behaves in a very similar way to a vintage port. I have been lucky enough recently to drink a couple of crusted ports from the 1960's and they were wonderful. If ever you get the chance to try a crusted port with 20-30 years of bottle age, its worth the experience.

Alex