The Auswine Forum

Just found one in the cellar
Purchased cellar door
Temperature controlled

Any comments?
Was thinking of opening it with some eclectic wine nerds of high standard at an Old World Dinner
Will it bat up ? ..,,,
I seriously have no concept

I opened one back in July and I thought it was very good and significantly better than I was expecting, but not of the same caliber of the 93 or especially the 92 which is a superb fortified.
92 and 93 were the first releases they used Touriga Nacional along with Shiraz and Durif, but 94 - 96 they went back to being straight shiraz. From 97 onwards you'll often find the Touriga, Tinto Cao and Tinta Barroca along with shiraz and often Durif.
If you are looking for something to look like an "old world' port then this isn't the vintage to use, but it would make for a pleasant way to finish an evening. If you do open it, give it a big decant if the weather isn't too hot.

Here's the note I wrote on it...
7/16/2017 This is a a lovely red fortified with raspberry jam, cinnamon standing out and hints blackcurrant, black tea and licorice. It didn't budge much over 3 nights. It doesn't feel like it will decline over the medium term.
Not a stellar vintage in comparison to the 92 and 93 so it lacks a little of the complexity and intensity that would take it to the next level, but still pretty pleasant drinking.

paulf wrote:I opened one back in July and I thought it was very good and significantly better than I was expecting, but not of the same caliber of the 93 or especially the 92 which is a superb fortified.
92 and 93 were the first releases they used Touriga Nacional along with Shiraz and Durif, but 94 - 96 they went back to being straight shiraz. From 97 onwards you'll often find the Touriga, Tinto Cao and Tinta Barroca along with shiraz and often Durif.
If you are looking for something to look like an "old world' port then this isn't the vintage to use, but it would make for a pleasant way to finish an evening. If you do open it, give it a big decant if the weather isn't too hot.

Here's the note I wrote on it...
7/16/2017 This is a a lovely red fortified with raspberry jam, cinnamon standing out and hints blackcurrant, black tea and licorice. It didn't budge much over 3 nights. It doesn't feel like it will decline over the medium term.
Not a stellar vintage in comparison to the 92 and 93 so it lacks a little of the complexity and intensity that would take it to the next level, but still pretty pleasant drinking.

Much appreciated
I think there is another vintage in the cellar
I will check

I found a 95 Stanton
And
96 Hardys
Any ideas on the Hardys?

The Hardy's should be nice. I tasted it at cellar door in the McLaren and thought it would be a good ager, dryer in style than the Reynellas. I thought I would buy it in Sydney but didn't find any before heading home. So no 1996 Hardy VPs but did find the 1996 Peter Lehmann's 'The King' when I got home.

I feel certain that there is no rush to drink the Hardy.

Mahmoud.

Mahmoud Ali wrote:The Hardy's should be nice. I tasted it at cellar door in the McLaren and thought it would be a good ager, dryer in style than the Reynellas. I thought I would buy it in Sydney but didn't find any before heading home. So no 1996 Hardy VPs but did find the 1996 Peter Lehmann's 'The King' when I got home.

I feel certain that there is no rush to drink the Hardy.

Mahmoud.

thank you very much

just found a 1999 Gralyn Port from MR
The 1981 Gralyn is $450 @ cellar door...
I know there is a 1965 fortified in the cellar but cant find the bloomin thing!

michel wrote:Just found a 1999 Gralyn Port from MR.
The 1981 Gralyn is $450 @ cellar door...

Ah, Gralyn Port, it brings back memories. When I was in Perth back in 1995, after taking the India-Pacific across Australia, I was asked by an older family member to look up a gentleman who had retired to Perth and with whom he he had lost touch with many years ago. I found him through the local phone directory/information and gave him a call. After I had introduced myself and we had started talking, he told me I had just missed his wine club meeting where members bring $7 and under bottles to share blind. He invited me over to taste the leftover wines and after a lovely visit and much talk of wine the gentleman reached into a lower cabinet and pulled out a 1978 Gralyn Port which he offered as a gift. I had never heard of Gralyn but since it was a 17 years old Margaret River port I thought I ought to demur since he must have had it for quite a few years. He insisted I take it, saying that it still has some meat on its ribs, and that I would appreciate it.

About a week later, before boarding a plane to Hong Kong for my backpacking trip in China, I opened the bottle. Naturally I decanted it but not for long because, despite what my benefactor said, I expected it to be very mature. To my surprise it was still a fairly youthful port, redolent with dark fruit, considerable depth, and resolved tannins. I remember thinking that it was fine port for an unknown (to me) Margaret River producer and wondered what else they made. I've never forgotten that port, nor the gentleman who gave it to me.

If they're charging A$450 at cellar door for their '81 Gralyn port, then I consider it a validation of my opinion of the port they made back then. Michel, I hope the 1999 is as good as their '78 was.

Cheers ................... Mahmoud.

If I was choosing between the 94 and 95 Stanton & Killeen (I opened one of those in 2016) I'd take the 94.
I can't comment on the Hardy's, but Mahmoud has you covered there.

I drove past the Grayln at the start of last year and was tempted to go have a look, but it was at the tail end of January, it was hot and I was driving so it wasn't conducive to fortified tasting

paulf wrote:If I was choosing between the 94 and 95 Stanton & Killeen (I opened one of those in 2016) I'd take the 94.
I can't comment on the Hardy's, but Mahmoud has you covered there.

I drove past the Grayln at the start of last year and was tempted to go have a look, but it was at the tail end of January, it was hot and I was driving so it wasn't conducive to fortified tasting

Much appreciated Paul