Last night I opened....

2 1970 Haut Brion
2 1970 Dow's
1 1970 Sandeman

The Haut Brion was shoulder high. Had a wonderful fruity nose while decanting. I thought there would be sentiment, but there was absolutely NONE to be seen. Thick amber edges, this obviously has seen a lot of time. Though the middle of the glass was still a nice garnet red. Not much fruit on the palate at all, very minerally with lots of terroir. I think this wine is past it's prime. Finish was fairly long, but full of intense terroir that I didn't particularly care for. It was not corked by any means or bad in anyway... Both bottles were consistent. Rev rates it: 84
I must say though, I really enjoyed the experience of having this wine since I'm new to such old bottles.

1970 Dow Vintage Port. A little above shoulder. WOW!!!! This stuff was really good!!! Slight amber edge to an otherwise very dark garnet/purple color. The nost was HUGE while decanting through cheese cloth. Lots and lots of sediment that clogged the cloth. Left a good inch of port in the bottle. Huge plum and prune? on the palate, definite sense of dark berry brandy... very smooth, super enjoyable... While it could last a little longer I think, I doubt it'd get any better. Drink this now. Superb. Both bottles were consistent. Rev rates it: 96

1970 Sandeman Vintage Port. Above shoulder. Only had one bottle. Cork was falling apart a tad inside the bottle, but was otherwise fine. Slight amber edge. This had another HUGE nose, and lots and lots of sediment that clogged up the cheese cloth again. Very glad I stood all these up two days before drinking. Another plum bomb, with dark fruits.. blackberry in nature... nicely balanced with brandy. Not as big on the palate with not as much complexity as the Dow's. Still excellent though... really enjoyed this as well. Ready to drink, but has more time left than the Dow's. Rev rates it: 93

I'm going to buy some more 70 Dow.

YUM!

YUM! YUM!

Sounds wonderful Rev, but why did'nt the Haut Brion have any "sentiment" it is your Birth year isn't it?

Revlis,
Is it your Birthday? Happy Birthday! I was at a multi- birthday party / halloween party last night. It was fun! So I had one for you too!

Yum, yum, yum!
I would buy more '70 Dow's, too, if I had more money.

I believe that the 1970 Dow Port is $99 at the Wine Library. Revlis, what is the price of the '70 Dow in your neck of the woods?

IW

IW,

You're not talking about The Wine Library in Springfield, NJ are you? I'd say that IS his neck of the woods (if a purist would allow Springfield and Bayonne to be considered the same basic area. I know I would!).

They do have some decent prices and selection there, though, don't they? I'm wondering how many cases of booty I can pack onto the plane when I visit that shop again.

Yes, Wine Library is always my first stop, and it indeed is $99.

In the same post I spelled that word two different ways, with two entirely different meanings.... I should proof read my posts once in awhile. :-)

Sir Willy, CHEERS! Sunday was my bday, however '72 was my birthyear, not '70. I couldn't find anything from '72 that was worthwhile however.

Thanks Rev, nice to get TNs on vintage ports.

Happy birthday, Rev. I just went downstairs and pulled my last '70 Haut-Brion. It's dark and when I held it up to the light, I could see plenty of sediment. I've had it about 4 times. For a very good year, the '70 Haut-Brion missed the mark, which is surprising to me since I regard it as perhaps the most consistently fine Bordeaux. I agree that it's either at the end of its optimal drinking period or already declining.

Thanks Board-O, and thanks for the comments on the Haut-Brion. Both RawRed and I were very surprised at the lack of Sediment. There was literally NONE to be found in either bottle.

Think that could mean anything in the way the bottle was perhaps taken care of? Maybe signify why there was hardly any fruit on the palate at all?

Were your Dow's stored at Room temp or in a temp. controlled unit? I was looking to pick up some up at a local store here in houston but these bottles are just sitting on the shelf at 75-80 F. Don't wanna be drinkin' vinegar...
Any suggestions Port lovers?

Yes, they were in a temp controlled unit at the Wine store I got them from, then in my cooler for about a whole month.

Where they were before the Wine store and for how long, I have no idea.

I personally have no idea if a Vintage Port can handle more heat because of the higher alcohol.

Anyone? Anyone?

This question has come up multiple times but I cannot think how one would find the threads.

Suffice it to say that a majority (including most more knowledgeable than I) thought vintage port might suffer just a very little less than other wines in poor storage conditions, while I and a few others said we thought it could take a fair bit more of a beating because it was originally invented, after all, to overcome the problem of spoilage of wine on a sea voyage from Iberia to England during one of those wars the English and French used to enjoy fighting.

If you are buying mature port (1980 or earlier) then buy one bottle, try it a week or so later when the sediment has settled down, and it it's rotten take it back. Explain to the store manager when you buy what you intend to do, and get him to agree to take it back if it's bad.