1963
1963
Quinta do Noval 1963 Vintage Port
Portuguese Fortified
At full maturity, the colour has softened to translucent ruby-tawny. Sweet strawberry and orange aromas lead into an elegant, balanced palate, where warm spice, a dry core and fine remaining tannins keep the fruit poised. The finish is long and gently warming. Bottle variation is possible at this age, so stand upright and decant carefully before serving.
Cockburn’s 1963 Vintage Port
Portuguese Fortified
Coffee, caramel and toffee appear with mint. The palate is full-bodied, with medium acidity and light tannins; fruit notes diminish as spices become more prominent. Cocoa, spice, sweet cherry, warmth, medicinal notes, nuttiness and cherry liqueur are also present. This Portuguese Vintage Port comes from the Douro and is listed at 20 percent alcohol by volume.
Leacock’s 1963 Sercial Madeira
Portuguese Fortified
Burnt orange peel and lime are joined by caramel and warm spice. The palate is dry-leaning and slightly tart, with deeply concentrated flavour, bright acidity and only a touch of sweetness. Its power is carried by freshness rather than weight, leading to a long, precise finish. Serve slightly cool in small pours with toasted almonds, aged cheese or savoury pastry.
Burmester 1963 Vintage Port
Portuguese Fortified
Raisin, fig and date aromas lead, joined by warm spice and a gentle savoury note as it opens. The palate is sweet, concentrated and richly textured, with enough freshness to keep the mature fruit defined. Its slightly wild character adds interest, while the remarkably persistent finish remains rich and composed. Decant carefully and serve with blue cheese or walnut tart.
Croft 1963 Vintage Port
Portuguese Fortified
Dried fig, plum and raisin aromas unfold with spice, dark chocolate, tobacco and leather. Silky and harmonious on the palate, it carries mature dark fruit through lively acidity and fully integrated tannins, with a delicate sweetness rather than heaviness. The finish is long, elegant and warming. Decant carefully and serve with Stilton, walnuts or dark chocolate.