Roy Hersh: Ruby at the core and medium tawny meniscus. It’s impossible to forget the two other times I’ve had this Port. The first was May 2003, when Dirk Niepoort brought a bottle of his 1927 Vintage Port with him to Seattle for a weekend-long Port event that I had organized; and in June 2017 at a dinner at Dirk’s home (subsequent to Don’s event) I guessed this Port correctly; everyone else believed it to be a colheita or garrafeira from the 1940s or ’50s. The ethereal scents of dried fig, toffee, peach, Indian spices, and incense notes were the most intriguing of this last flight. Medium-weight, sensually soft red-berry fruit, hazelnut, prune, and unctuous crème caramel braced by racy acidity and fully resolved tannins led to an extravagant, enduring finish. The refinement of the mid-palate and stellar aftertaste is every bit as extraordinary as I remember. Overall, it is simply a gorgeous Vintage Port that will drink well for two more decades. Remarkable.