Druken Sunday Night

[mosesbotbol]

We were drinking like champs on a snowy Sunday night. Was more effort than the Steelers had to do get through this line up!

For Port (only one pictured) we drank:

1970 Fonseca – incredible as expected
1970 Royal Oporto – easy drinking, simple yet a good
1955 Taylor – often overlooked, and underrated. Buy if you can find.
1942 Russian “Port” – Fruity and not bad
Date Unknown – Borges Tawny Port – Probably from the 50’s.

Dry Wine:
1947 Nuit St. George – bottle was a little past…
1952 Mouton – incredible, great showing.
1808 Malmsey – off tasting, like shellac and dried fruit
1860 “Pata de Gallina” Dry Sherry – still holding up. Not much experience with sherry this old.

Needless to say, this was a lot of booze for 3 people to drink. Was feeling it the next day! Did not kill the sherry or Borges.

[Mark C]

Couldn't find anything from the 18th century? Looks like a fun night for sure!

[mosesbotbol]

Originally Posted by Mark C

Couldn't find anything from the 18th century? Looks like a fun night for sure!

Almost... The 1808 Madeira was the first Madeira I have had that was "off". Some experts say it can take over 2 hours of decanting and they can turn around. This bottle was supplied by my friend and I'll find out today if it has improved. I kind of doubt it. The Sherry was still holding up well. The oldest I have drank previously was 1962; so this was a treat. Probably not the kind of Sherry meant for the long haul, but still ticking away.

The 1952 Mouton and 1955 Taylor were two best of the evening. 1970 Fonseca was obviously great too, but have had it several times... Every other bottle that night was a first for me. Too bad the Burgundy was a loss, it had good color and fill, but that only means so much.

[landhoney]

When did acquire the Mouton? I like to hear a little more about how it drank too please?

[mosesbotbol]

Originally Posted by landhoney

When did acquire the Mouton? I like to hear a little more about how it drank too please?

My friend showed up with it. I bet is was part of a mixed lot or estate sale. This guy drinks more 1st growths than anyone I know of.

Still had some life in it, showed typical Bordeaux earth and secondary fruit, with mushroomy old taste, but not in a moldy faulted way. Finish was not too long and was still very dark in the glass with a decent nose. I did not take notes on this bottle. It will decline at this point, but should hold for some time.

[aldukes]

Originally Posted by mosesbotbol

My friend showed up with it. I bet is was part of a mixed lot or estate sale. This guy drinks more 1st growths than anyone I know of.

Still had some life in it, showed typical Bordeaux earth and secondary fruit, with mushroomy old taste, but not in a moldy faulted way. Finish was not too long and was still very dark in the glass with a decent nose. I did not take notes on this bottle. It will decline at this point, but should hold for some time.

[kaisersozei]

Originally Posted by mosesbotbol

For Port (only one pictured) we drank:

1970 Fonseca – incredible as expected
1970 Royal Oporto – easy drinking, simple yet a good
1955 Taylor – often overlooked, and underrated. Buy if you can find.
1942 Russian “Port” – Fruity and not bad
Date Unknown – Borges Tawny Port – Probably from the 50’s.

Dry Wine:
1947 Nuit St. George – bottle was a little past…
1952 Mouton – incredible, great showing.
1808 Malmsey – off tasting, like shellac and dried fruit
1860 “Pata de Gallina” Dry Sherry – still holding up. Not much experience with sherry this old.

I am always in awe of your port & wine collection. Opening just one of those bottles would have been something to celebrate in my house! Nicely done!

I (er... actually, my wife...) would love to see pictures of your cellar or storage. I imagine it's like something out of a movie

[mosesbotbol]

Originally Posted by kaisersozei

I am always in awe of your port & wine collection. Opening just one of those bottles would have been something to celebrate in my house! Nicely done!

I (er... actually, my wife...) would love to see pictures of your cellar or storage. I imagine it's like something out of a movie

Actually, nothing fancy, just a pile of wooden cases on the cellar floor. I would like to build dedicated wine cellar room, but what I have has worked so far. I keep the cases touching each other and throw a blanket over the whole thing to minimize temp swings. Not an attractive set up, but easy and takes up the absolute minimum of space.

Holy cow. I would be so honored to drink those wine's. Those are so expensive.