For The Love Of Port

Rich, dense fruit. Plums, cranberries, blackberries, wood smoke and a hint of Christmas spice (cinnamon?). This really needed some time in the decanter to open up. Noticable, but accessable tannins. This reminded me a bit of a Turley Zin, in both good and bad repects: a wealth of fruit, but the alcohol and oak is noticable at times. Still very enjoyable. I will let the rest of my bottles rest for a while.

Update: This did not show as well on the second day. The sweet fruit combined with (what seemed to me) soft structure (low acid?) made this appear a bit cloying. Best on day 1.

I had a similar experience with this wine as I bought a few half bottles since I really enjoy this producer. Shortly after opening the wine, it had a beautiful color and tasted smooth and silky. Yet, as time and the meal progressed, it became increasingly alcoholic. I won't say that I'm underwhelmed, yet it probably needs some time.

Not only some time, some decanting.

Unlike Marco, I've not had a chance to try this on a second day, but what a great example of this annual go-to wine. To me, it is the Ridge Geyserville of the Douro: consistent, infused with various grapes and old viney stuff inside, the ability to improve for years and a reasonable price. 2006 may be a bit more expensive than some years, but with 2007 I have a feeling we'll see it return to its normal range.

Roy Hersh wrote:2006 may be a bit more expensive than some years, but with 2007 I have a feeling we'll see it return to its normal range.

I don't remember the specifics, but didn't you tell me at the Port Gala why the 2006 is more expensive? I seem to recall that it had something to do with the amount of the old vines grapes that were used being significantly higher in 2006 than in previous years... am I remembering that correctly?

Yes, there was a significantly higher amount of grapes from the Vinha da Ponte vineyard and that costly addition made the difference. FWIW, I think the fruit forward nature of this wine shows the beauty from VdP and in time, the structural components will be more pronounced too as the puppy fat recedes.

Another part of the higher cost was the Euro v. USD at the time. The Euro was strong when the purchases were done on the wholesale level and this drove the cost up here in the US.