1985 Taylor Vintage Port

[Glenn E.]

1985 Taylor Vintage Port
decanted 24+ hours prior

Color: no note due to poor restaurant lighting.
Nose: something mildly vegetal but not overpowering. Some alcohol. Strawberries with stem and leaf crown attached.
Palate: sweet entry, then... corn cobs? Then it turns tart, then almost bitter. Still has very good tannins and good acidity, but has clearly been open too long. Still drinkable, though, and also seems like it needs more time. As JDAW put it, it needs 10 years more and 1 day less.
Finish: tart/bitter to start, then fades rapidly. Some faint mint. Fairly shallow and short.

Score: not rated. From my brief exposure I don't think it was a bad bottle; it just wasn't happy with 24+ hours of decant time.

[Andy Velebil]

While not a fonseca 85, if this was like this after only 24 hours, then it was probably a bad bottle. I've had 85 Taylors a number of times, even left overs on day two, and it's never shown as you described.

[Frederick Blais]

At the liquor store (SAQ) around the corner, there is a wine fridge where they store some bottles with a pump system so we can serve ourselves. According to the clerk, the bottle has been there for a week or so but the system should prevent much oxydation to happen.

I had not taste this Port for a few years, last time I remember was a dark and thight Port showing much potential. This time, it was a clear ruby with distinct tawny edge, candied fruits like figs and cherries on the nose, some caramel and grilled nuts. The palate is smooth, little tannins left, balanced with flavours similar to the nose, with cinnamon on the finish.

I'm not sure how much the storage did affect its quality, it was a pleasant drink showing some maturity in these conditions.

[Glenn E.]

Interesting, thanks guys.

I have a bottle of my own lying in wait for whenever I decide to do my (now 18-bottle) 1985 horizontal, so we'll see how that one turns out.

[Roy Hersh]

Glenn,

I'd agree with Andy -- bad bottle. It happens.