View the details and tasting notes for these other wines also declared or bottled from the year 1965:
Alcohol by volume v/v (20º C): 21%
Total Acidity g/l tartaric acid: 3,75
Shaped by a hot, dry summer, with welcome sporadic rain during the vintage; mature brick-red to amber color; open but looking dry and fragile, with a touch of roasted coffee bean on the palate (characteristic of a hot, dry year) and roasted nuts, with an affinity to an old Tawny, fine and delicate, still sweet but drying on the finish. Drink fairly soon.
The 1965 was delicious, much more full bodied & weighty than the ’58 and would clearly have been the star of the night but for the surprising 1958. I know the ’65 reasonably well, it’s a superb wine, beautifully balanced with all the elegance of a fully mature old Vintage Port and more than confirms the fact that Malvedos is superb vintage port in its own right.
Good mid-deep colour, thin brown rim; quite dense, opulent with scent emerging, suggests this wine may have more to give; rich, opulent and mouthfilling, lovely sweet, spicy fruit with good tannic grip, figs and prunes on the finish.
Score: 4 Stars
Deep garnet colour. On the nose perfumed and soft, with a touch of rose petals and a hint of mint at the end. On the palate soft and mellow, with fine tannins and a luscious and long lasting finish.
Deep red with a garnet rim, light aromas of tomato, earth and berries, medium-bodied, with sweet, velvety fruit flavours and a short finish.
Lovely long flavour.
Score: 3 Stars
To learn more about Graham's here on The Vintage Port Site, read a concise Profile of the Graham's Brand, and detailed viticultural profiles of four of the key Graham's properties: Quinta dos Malvedos, Quinta do Tua, Quinta das Lages and Quinta da Vila Velha. If you would like to learn even more about Graham's history and the full range of Ports styles offered, visit the Graham's website. Finally, if you will be in Porto, be sure to visit us at the Graham's Lodge across the river in Vila Nova de Gaia for a tour and tasting.