Amazing power and richness shows the ripeness and heat of the vintage. Stunning old port aged more than a century and a half in old oak barrels. Bottled this year. An extraordinary experience tasting this. 1863 was one of the greatest vintages ever and before phylloxera destroyed the European tasting.
A fitting conclusion to this unforgettable dinner, the 1863 is simply huge on the palate, with magnificent extract, concentration and depth, yet it somehow remains miraculously light on its feet. The flavors are dark, burnished and spiced throughout.
A barrel-aged wine that might catch you off guard with the freshness of its fruit. It’s not freshness in a just-picked sense; rather it’s like the scent of an apple barn long abandoned, or the fruitiness of porcini, of apple butter and tree sap.
Extravagant and luscious aromas of blackberries, black plum, camphor, rosemary, iris, caraway seed and walnut, fig jam, a quite extraordinary and heady bouquet. The palate follows suit with a sumptuous, quasi-viscous texture that instantly seduces the senses.