Thursday 18 December 2014

Fonseca Vintage Port 1970 - 2011

Mikke put together this year last tasting in our tasting group. And as usual - 2011 and 2013 - the theme was Port.
Tasted double blind.

1970 Fonseca Vintage Port
A big, sweet, mature nose with notes of figs, dates, pan fried nuts sprinkled with muscovado sugar, detergent and hand cream. Yummy! Fully mature. Soft, sweet and very fine.
The taste is bigger than the nose leads you to believe, with notes of figs, dried up raspberry jam, chocolate covered nuts and a hint of detergent. A long, warm finish. Drinking perfectly now.
I remember bying these by the half bottle for 10 Euro some 20+ years ago...
92p   (tasted 2014/12)

1977 Fonseca Vintage Port
Upon revealing the botlles, there was a sigh of disappointment around the table. Normally one of the best 77´s, this bottle didn´t reach the heights it normally perform on.
The nose is big, mature and a tad foursquare with notes of maple suryp, blueberry- and raspberry jam, dry wood, tepentine and rotting autumn leaves. Sweet and interesting, but not that complex.
The taste is big, broad and fiery with notes of raspberry truffles, spicy pepper, saw dust and nut cream. Some detergent in the long, warm finish. A good bottle of mature Port, but not in its usual class, that usually is in the high 90´s.
87p   (tasted 2014/12)

1980 Fonseca Vintage Port
A fine, persistent, deep nose with notes of dates, paint, pickled ginger, ski wax and sweet dried flowers. Very, very fine. Not as sweet on the nose at the two previous wines, but more refined.
The taste is beautifully ripe, mature and viscous with notes of chocolate covered raspberries, iron, ski wax, pan fried nuts and a hint of dark soap. A very long, focused, concentrated nose. Almost fully mature, this beaty will go on for years and years. Really fine.
93p   (tasted 2014/12)

1985 Fonseca Vintage Port
The 85´s do need time. And the Fonseca behaved no different. The nose is deep and seedy with notes of sweet blueberries, dark chocolate, violets and asphalt. Tight and concentrated.
The taste is big and youngish with notes of blueberry chocolate, sweet thyme, sweet nuts, band aid and asphalt. A long, tight and a bit foursquared finish. Needs time.
90p   (tasted 2014/12)

2003 Fonseca Vintage Port
A deep, powerful, tight nose with notes of blueberry bushes, bakelite, assorted nuts, violets, asphalt and hyachint. This has potential. Very ripe fruit. A fine depth.
The taste is young, tight and intense with notes of crushed blueberries, tar, sweet flowers, candied orange peel and high octane chocolate. The finish goes on for minutes. A stunning Port that will need 20+ years to reach maturity.
94p   (tasted 2014/12)

2011 Fonseca Vintage Port
Yet again, I lament the fact that I´m not 40 years younger. If I was I should buy 2011 Ports by the case for my pocket money... Lucky those who will enjoy these wines in their mature shape.
The nose of this gorgeous creature oozes up from the glass with notes of a cool nut- and blueberry pie, asphalt, 64% Valrhona chocolate, warm dust, dark cookie dough and green raisins. The depth is profound. It evolves and changes in the glass all evening long. Just stunning!
The taste is a wave of concentrated blueberry fruit intermingled with notes of violets, sweet flowers, green raisins and dark chocolate fudge. The tannins are turned up to eleven but it is hardly noticable behind the wall of sweet fruit. The finish goes on and on and on. This will surely mature into a perfect wine - just wait 30 years or so...
97p   (tasted 2014/12)


  1. This is not my game, but I do have a 1995 Fonseca so is that any good, Joakim? :)

    1. Hi, I have not tasted the 1995 Fonseca, so I can´t tell you - you just have to open it and check it out.....:-)

  2. Whatever you do, stock up on port 2011, they are all absolutely stunning. Had the Pintas '11 yesterday, mind-blowing in it's youth and perfect balance, and it's approachable _now_. I'll bet you can drink it for the next couple of years, then wait until retirement...

    1. I, who thinks that the 45´s are coming around now will then have to wait until 2083...and then I will be 119 years old - I am sceptical if I can handle a port tongs then....:-)

  3. This comment has been removed by the author.

  4. It's all about the right level of consumption. As far as I know there are specimens older than 119 well preserved at the National Museum of Natural History, enough alcohol will do it...
    But, to stay true, the '70 are really drinking well, and those 44 years old. So, in 41 years from now the '11 will be approachable, you'll only be 91. Or dead...

    1. I will focus on that alcohol preservation idea....and maybe last to 91 - and agreed, the 70's are pretty much in a state of maturity, but the 63's are it depends on what kind of vintage 2011 turns out to be - will taste more in the name of science...