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TN marathon: A few sweet/fortified wines

R rhonewarriorMember
'99 Chateau D'Yquem: Honeyed, rich, cotton candy notes with dense ripe apricot jam and orange marmalade. Full-bodied and unctuous with lots of apparent acidity. Turns a bit heavy and hot on the finish. ***

'76 Chateau D'Yquem: Obviously this bottle was not in top condition. Apple-juice color. Orange marmalade, burnt caramel, and cotton candy. Thick and viscous. Mouthfilling burnt sugar and crème brulee notes with a long and balanced finish. Downhill after around 30 minutes. ***

'88 Climens: Neon yellow. Gummy with orange marmalade and cherry pit notes. Great balance. Very bright with good acids that gain in apparent strength over time. Still young. ****

'89 M. Deiss Altenberg de Bergheim Gewurtz. SGN: Bright with candied mandarin orange notes. Chewy texture with some potpourri character. Very sweet but with acidity that comes in quickly to keep it from being cloying. Starts falling apart after 30 minutes or so. ***

'95 Dal Forno Romano Nettare: Pinkish amber color. Burnt sugar, apricot, and bruised orange notes. Intense and concentrated. Loads of sugar with a persistent burnt caramel and almond finish. ****

'97 Altesino Vin Santo: Light caramel color. Almond, toffee, and caramel notes. Medium sweet with nutty wood influence. ***

1900 D'Oliveras Moscatel Madeira: As concentrated a nose as I've ever found in a wine. Lots of bright, limey, caramel and coffee/toffee notes. Well balanced with exceptionally high acidity and extreme concentration. Bual-level sweetness. *****

1910 Barbeito Bual: Characteristic caramel nose and volatile notes. A bit cloying on the palate - without sufficient balancing limey acids. A nice, but incomplete, wine. **

1910 Barbeito Sercial: Ultra limey caramel nose. Crazy acidity. Caramel really comes through on the finish. ***

1926 Barbeito Verdelho: A dark, concentrated, and characteristic nose. Well rounded caramel and toffee finish when the acid really kicks in. ***

1977 D'Oliveras Terrantez: Lacking in concentration. Verdehlo level sweetness with typical, just lighter, flavors. Some limey wood-aged notes. *

'92 Fonseca Vintage Port: Expressive, distinct, and powerful nose with pretty red cherry fruit, some violet, and mint. Powerful yet balanced palate with anise and chocolate notes. Great length. ****
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R rhonewarriorMember
quote:
Originally posted by Board-O:
Phil, I've had the 1976 d'Yquem several times and felt it was just fine. When you say "Obviously not in top condition," do you think you had an off or damaged bottle?


I think the bottle clearly saw some poor treatment before I got it (as a very well-intentioned gift unfortunately). The color was a warning - way too dark for a 750 from a vintage that should last for a long time. My bottle was not representative.
bmanbmanMember
re the 92 Fonseca, WS scored it 96 points in 1995 and 94 points in a recent tasting, while saying that it would not peak until after 2010. These scores both seem higher praise than yours - would you expect it to reach greater heights in the future? If so, how far in the future? I can get a bottle here (London) for about USD$80 and was thinking of doing so.
R rhonewarriorMember
quote:
Originally posted by bman:
re the 92 Fonseca, WS scored it 96 points in 1995 and 94 points in a recent tasting, while saying that it would not peak until after 2010. These scores both seem higher praise than yours - would you expect it to reach greater heights in the future? If so, how far in the future? I can get a bottle here (London) for about USD$80 and was thinking of doing so.


To the contrary, I think it's an excellent wine and in line with the WS scores. As for a drinking window....I'm not sure. It's, of course, a young wine that has a long life in front of it; that said, I don't mind drinking VP somewhat young and it didn't disappoint at this stage. In other words, depending on how you like your port you could probably drink it anytime between now and 20+ years from now Big Grin. I would buy more at $80.

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