Love this guy. Simple but with depth. Chocolate and round dark fruits with some vanilla and oak. Lingers for a long time and is very satisfying. — 6 days ago
Today was an absolutely fantastic Friday hosting at the City Club by @Dan Fitzgerald. 1 sparkler, 3 whites, 4 reds, 1 dessert wine. Great job Dan!
On a night where the whites and reds were all 99-100 pointers, this stole the show. Jaw dropping in terms of how light, yet youthful, this was. Most guessed this was an ‘80s port. Astounding shaved dark cocoa, blackberry infused fig bar and raspberry liqueur spread over old graham cracker notes. It was floral but also dense. Fantastic. — 3 days ago
The nose on this tawny Port is so full of raisins and hot caramel it can mean nothing except dessert. The palate reaffirms that feeling, with a sweet taste which brings a little savory along for the ride. There’s enough acidity to make pairing possible, maybe with a slice of pumpkin or pecan pie. — a month ago
One of the very few bottles brought back from Portugal 5 years ago. Amazingly fresh. Caramel, honeydew, raisin, toffee, hint of cigar, mint, and roasted nuts. Perfect balance between sweetness and acidity. Full but not thick, voluptuous yet sublime.
I hope to take my 3rd trip to Portugal in the not too distant future. — a month ago
Porto is so out of fashion. I have no idea why since a number of highly rated “dry” wines carry substantial residual sweetness. Fashion is fashion. Hipsters will find this soon enough. 1977 was a time with Port if not in its heyday it was certainly much more highly regarded. This is just sensational. A fortified wine of great depth and dimension. — 4 days ago
Very nice Port. Very similar to Taylor Fladgate 20yr — 2 days ago
Wednesday Wine Committee. 1 sparkler, 3 whites, 4 reds and 1 dessert wine. Blind as usual.
With how youthful this was, I was surprised not only at the amount of sediment I had, but the size of the flakes! Because of that, I went the LBV route. Cran-raisins, creamy espresso, stewed raspberries and blackberries, baked graham cracker cherry pie and very small traces of heat. — 11 days ago
Second 16' Block 5 this year and this one's showing a lot better. I put it down to provenance - this was straight from Michael, the other was from the local importer. Nevertheless, the 16' Original Vineyards still the better wine for me at the moment.
I think Michael's right in saying that the Block 5 needs time to sort itself out. But really what am I talking about? The vigneron should know best. Still good to have confirmed it myself. This bottle was a touch disjointed - as with the previous bottle, the tannins stood out. The nose was still quite dark. However, it was certainly brighter on the palate with red cherries instead of dark berries. Also feels fresher without accentuated fruit sweetness, better oak integration although not subtle (smoky). There's a lovely meatiness and spiciness. I like this wine, but it could be more elegant which time would give it! — 22 days ago