1964 Krohn White Colheita Port

[Andy Velebil]

Part of the D-bag dinner (See the 1966 Graham's VP TN I just posted) bottled in 2007

This was decanted for 24 hours. The color is a very light tanish orange with some just noticable green highlights on the edge. The nose is wonderfully complex with orange peel, walnuts, apricots, and carmel. The palate is just an incredible full bodied Port with lots of acidity, big chestnuts, carmel, chocolate bean, orange blossoms, some citrus fruit, and the longest finish on a Port I've had in a while. Just an incredible Colheita, but one that needs at least 24 hours to start peaking. I've had this before and initally said 12 hours is a good decant time. I must admit when I am wrong, and this is one time when 24+ hours really makes a large difference. 95 points.
06/07/08

[Roy Hersh]

To clarify, we are talking about a WHITE Colheita, right?

[Andy Velebil]

yes. this is a white colheita.

[Glenn E.]

Thanks for the note, Andy! I've seen this many times while searching for 1964 Ports, but have never taken the leap to buy one because I wasn't really sure what it was.

Now that I know, and based on your excellent TN, I'll have to order some to add to my birth year collection!

[Frederick Blais]

Was this bought in Portugal? Planning ahead my buying list

[Andy Velebil]

Fred,
I found it here in the states.

[Lars F]

I had the opportunity to try this one a few months back, and I really liked it as well. I spoke to a manager from Krohn about this wine and he claimed that it was actually a barrel (or pipe) which was forgotten in the cellar by accident and when found they decided to bottle and sell it. We can only hope they'll put more down for future use.

-Lars

[Glenn E.]

I ordered several bottles (from several stores) of this online, and the first one arrived today. Wow, it is certainly lighter in the bottle than any other Port!

I can't wait to try one, but I'm going to force myself to at least wait until my birthday to open the first one. Bottles from 1964 run $100 and up, so I can't afford to open them too often!

[Marc Sherwin]

I followed Glenn E's approach and bought two bottles as soon as I read the first post. It's the lightest color white port compared to the other two I've had (Dalva 52 and Casa Santa Eufemia Special Reserve). I have to admit I found it a bit sharp and almost tasting a bit like a scotch whiskey. It has mellowed over a few days and overall I'm happy I had a chance to try it.

[Morten O]

I've just bought one bottle and I'm very pleased to read that 24+ decanting time is needed as I would never have given it that much air. Thanks!

My question relates to at what temperature this Port should be served. I assume that straight from the frigde is too cold but is cellar temperature too high? I guess the main question is whether it should be treated as a white port or a colheita port.

[Andy Velebil]

Morten,
Your in for a treat. I prefer it just above cellar temp, but a little below room temp. Please do let us know how it is after you've tried it. It is a Colheita, so treat it as such.