WTN: 1997 Graham's Port

[David M. Bueker]

Served as the "cool-down" wine from a 2001 Chateauneauf du Pape tasting, this did anything but cool things down. It was double decanted about 3 hours ahead (did you know that a clean french press makes a fantastic decanting/aerating device?) & that gave it time to open up & show tons of crushed berry and cherry fruit, a good integration of its alcohol (didn't really stick out at all) & a firm but pliable backbone of tannins. This is not at all painful to drink now, but the sheer volume of fruit and the ripeness of the tannins bode well for the future.

David, once again you sacrifice a babe for the good of the group!

Did you keep any in the decanter? I've often found that really young Ports will continue to change for up to week and that what happens to them as they slowly oxidize in the decanter can be a useful pointer to what they'll eventually do through normal maturation.

[David M. Bueker]

Not my bottle.

Not my bottle.

Atta boy! Man after my own heart (and practice)!