Serena Sutcliffe: Vintage September 15–October 4. 14.4% ABV. We all know about the difficult fermentations (ice in the vats!), extremely high residual sugar, and volatile acidity. The two bottles at this event were not from the Château, and the one I tasted was oxidized, but there was a blackcurranty, sweet center to it. Other features, which I did not see here, are coffee and chocolate—something of a Bailey’s Cream of a wine! I have had bottles of perfect provenance, which have a thick Portiness unlike any other wine, plus fireworks on the finish—truly overwhelming. I would always, however, take the 1949 and 1948 over this.