Initial impression was just fantastic. Saved the best for last. Quite sweet, a little stringent at the end, light on the tannin. Very dark and quite dirty. May have benefited from decanting but was a great way to end the evening.
The verdict on this was that it was quite tasty.
"I would subscribe to that" -
The port spilling and glass breaking part of the evening has begun...
The big brother to the previous one. Very nice colour. A little harsh at the back of the throat, quite dry. Not actually sure how to describe this one. Phil describes it as a sherry starting to be on the dry side, rather than a port. The flavours are complicated... That's about as far as I can go with it I think. It's not unpleasant, but it's not good as I was anticipating.
This is a step down after the previous couple.
The colour isn't bad, tawny bordering on ruby. I think it's a little... fresh though. Just a little harsh on the nose and has a bit of an edge on the tongue. I think this may be the Krohn Ruby Port of the Tawnys.
The Six Hour Lunch is something that we started back around 2008. We first heard about it at a wine tasting evening at Vino Fino and we liked the idea so much that we have made it something of a tradition.
So, it's on again. Amy and Dopp are hosting it here in Christchurch and we've got a great line up so far. :)
I'm actually starting this late so we'll get a couple in this post and I'll start posting as we reach them. Traditionally these posts get less and less coherent through the day so bare with me. :) Since the walk I've also become something of a light weight.