1997 Smith Woodhouse Vintage Port
Posted: Sun Apr 05, 2009 11:56 am
I had planned a slightly longer decant time, but forces beyond my control intervened
+3 hours: Very dark garnet color, almost inky-black purple; ruby at the rim with only a very slight tint of orange-brown. Fruity sweet aroma with peppery spice. In the mouth the spiciness was still there with raisin fig flavors. There was a bit more acid than I would have liked, and a hint of orange citrus. Tannins were moderate and fine. Overall it just didn't seem all that complex or integrated. The finish was medium long, with a bit of burn from the alcohol.
+12 hours: Just took some whiffs this morning. Aroma first showed some mixed berry--blueberry, blackberry, maybe boysenberry. Shortly thereafter I thought this had changed to more of a black currant aroma. Orange citrus that was hinted at last night is definitely there today.
I opened this because I was considering it to serve to others at a tasting, but I'm going to pass on it for now. I don't know when it will be ready and for how many years it will last, but my impression now is that it isn't ready yet. It needs time to integrate, and hopefully the acid will fade behind other flavors and sensations. I'll taste again this evening, and perhaps with more decant time my opinion will change. We'll see ...
+3 hours: Very dark garnet color, almost inky-black purple; ruby at the rim with only a very slight tint of orange-brown. Fruity sweet aroma with peppery spice. In the mouth the spiciness was still there with raisin fig flavors. There was a bit more acid than I would have liked, and a hint of orange citrus. Tannins were moderate and fine. Overall it just didn't seem all that complex or integrated. The finish was medium long, with a bit of burn from the alcohol.
+12 hours: Just took some whiffs this morning. Aroma first showed some mixed berry--blueberry, blackberry, maybe boysenberry. Shortly thereafter I thought this had changed to more of a black currant aroma. Orange citrus that was hinted at last night is definitely there today.
I opened this because I was considering it to serve to others at a tasting, but I'm going to pass on it for now. I don't know when it will be ready and for how many years it will last, but my impression now is that it isn't ready yet. It needs time to integrate, and hopefully the acid will fade behind other flavors and sensations. I'll taste again this evening, and perhaps with more decant time my opinion will change. We'll see ...