Niepoort Port, 1934

Colheita Port 1934 Vintage

Description and Reviews:
99 Points Robert parker

Reviews
"The 1934 is an example of a wine in bottle a long, long time—fortunately
Niepoort’s Colheitas do have normal, long corks. If this handsome beast is this
dense, concentrated and powerful now, I can barely imagine what it must have
been like when it was bottled. My mouth waters to think of it. Remember, too,
that this had less than 50 years in cask. What would a version bottled today be
like? Besides the notable concentration and viscosity, it has powerful acidity to
cut through its palate and make it seem bright and vibrant as well, with some
brandy in the background. Aromatics, viscosity, acidity, complexity, amazing
finish—it isn’t missing much. Well, perhaps elegance isn’t a word you’d use often
here. If it seems rich, the amazing nose is so powerful, projecting molasses and
dark chocolate, that it promises three times that level of richness. The acidity cuts
the viscosity nicely, enlivens the wine and hammers home a deliciously, juicy
finish that lingers more or less forever. Embarrassing to admit, but I forgot to
brush my teeth after one tasting of this. The next morning, I could still taste it on
my teeth, identifiable and rather fresh. With air and a couple of days, this wine
loses just a tiny bit of its rich feel and begins to show more of its powerful
structure. There is a lot of underlying power here, period. It never lost that rich
texture and viscosity. It seemed more or less identical on Day 2 to Day 1,
perhaps even better. By Day 3, it seemed to acquire just a bit more austerity, losing a little sugar and becoming a bit sterner , with an
increasingly intense dark molasses and treacle overlay. That’s relative, of course. Everything remained in place. It was never less than
remarkable. Then, it settled in and remained largely unchanged for as long as I had it, about a week. Note that this is also ag ood example of
needing to drink the wine at the right temperature. Too hot (or, for that matter, too cold) and it could seem harsh, which is t ypical of many
tawnies. Overall, I thought it drank best around 62F. At that point, all I could say is--what a remarkable beauty. This dense,f ull throttle Colheita
simply takes no prisoners. If you’re looking for gentle and easy, this sure isn’t going to satisfy that urge on opening. It isa good example of
how great older Colheitas can be—but also why some would just as soon have easier, lighter, gentler versions, typically younger. (Try Krohn’s
1987 or a Niepoort 1978 for an easier, more graceful style. It’s not just about age, to be sure, but also style and year.) All things said, this is
simply brilliant. It is at a level of intensity and concentration that must be experienced. 99 points. Robert parker 2012