Robert Parker 93
A slightly deeper core compared to the ’63. The nose is very ripe with mulberry and tobacco with a hint of balsam, just lacking a little freshness and delineation. The palate is similar to the ’63, very well-balanced and cohesive, a slightly viscous texture, fresh and surfeit with joie-de-vivre and vivacity. Wild strawberry, lemongrass and fig towards the finish, this is certainly the a oedark horsea of the decade and in my humble opinion, superior to the ’63. A little gem. Tasted November 2007.
The 1966 Croft Vintage Port comes from an under-rated general declaration marked by a late harvest thanks to a previously rain-sodden winter (the grapes picked from 26 September.) A slightly deeper colour compared to the 1963, the palate showing good cohesion and ripeness with tobacco, mulberry and a touch of balsam that perhaps lacks the delineation of a truly great vintage, the palate is lovely balanced and harmonic, fresh with surfeit joie-de-vivre. Hints of wild strawberry, lemongrass and fig towards the finish. Like the 55 patience is required after uncorking to allow this Port to enter its stride. Tasted in the Factory House in Porto for "Taylor’s – The Story of a Classic Port House" book.
Anticipated maturity: 2018-2030
Tasted blind. Mid brick. Nutty, biscuity nose with black pepper, dried blue fruit, cinnamon and dark chocolate. Ripe, round and mouth-filling, with a fabulous depth of Christmas cake, dried red cherry and fig, and an exceptionally long, integrated chocolate and fig finish. What a delight. (TJ)
Anticipated maturity: 1990-2040