Roy Hersh: Believed to be Gould Campbell.) There was no sign of a producer on the cork of this bottle, and several guests doubted whether this was a Gould Campbell, or even a 1927 wine. I am certain that it was not a Vintage Port. Amber-tawny color with a green edge. Toasty notes of torched cane sugar, pecan, molasses, maple, and espresso. The palate was purely desiccated fruit flavors of raisin, prune, dates, and a major infusion of espresso—and great acidity. I believe this was an early 20th-century wood-aged Port, absolutely delicious, with a satin texture and a long, ripe, fig-flavored finish.