I finally opened one of those '81 Australian Vintage Ports I referred to in the Tawny Port Thread. The cork fell apart, so I had to pour it through a coffee filter. Unbelievable burst of intense black currants, plums, and raisins. Notes of toffee and caramel on the finish. Very light tannins and just the right amount of sweetness, without being overly so. It may not be a real Porto (i.e. from Portugal), but it is a 37 year old fortified in the Porto style. I think I paid something like $10 a bottle back in '93. It was an excellent investment.

David (dpnewell)

Looks like a nice pairing.

Nice, the color still looks good. I thought it would be more brown.

^I also was very surprised at the vibrant color. Though there was about an inch of residue in the bottom of the bottle.

David (dpnewell)

Sounds about right. I love a good Port.

Was it worth the wait? Looks very nice

Looks delish. How was it? X:-k

Truth be told, I enjoy a well aged tawny more than a vintage Port.

No sediment and a much more consistent blend. The vintages are all over the place.
The Australians do a very nice job of mimicking the style.
Yalumba makes a really good fortified wine