Simon Field | Brick-red, crimson at the core; bright and engaging; aromatic is equally enticing; plum, fig, and a hint of spice... A gentle lift and an evocative, resonant sense of anticipation. Clearly well kept and well manicured; the palate is equally composed, young beyond its years, harmonious and finely wrought, a balletic nubility with the spirit Ariel-like, but not making mischief, merely orchestrating the possibility of what may be... What may be and what is. Very fine, pinpoint dexterity, without the concentration of some of the ’63s maybe, but with its own allure and referential power. The discreet charm of the softly beguiling Vintage Port. | 95

Andrew Jefford | This is the first ’66 we are looking at, and what is immediately evident is that all the colors look a little older and browner—or to be technically accurate, a little less red or less russet—than the ’63s. This is the deep, clear oxblood red of classic mature Vintage Port. It’s smooth and warmly fragrant, sweet, with stacked hay, caramel, and toffee, but without particular fruit notes; nonetheless a classy, refined aroma, freshened by a little herbal elegance. There is ample post-fruit aroma, as well: a kind of sweet upholstery on which to show off the other assets. In fact, it is one of the freshest of the ’66s, aromatically speaking. On the palate, it is deep, quite assertive, almost with a little textural tannin remaining; it is also dry finishing, with very big, pushy flavors: the toffee of mature ’66, but also something savory. Complex, mouth-filling, and energetic wine, with plenty of life in it yet. | 92

Richard Mayson | Mid-deep center, grading to a tawny rim; seemingly still quite tight-knit on the nose, dense, a bit leathery when it opens up and perhaps a touch roasted; lovely, ripe-cherry fruit, firm, fine-grained tannins, building in the mouth to a bold, ripe finish where the tannins outweigh the fruit. Quite restrained and something tells me it is still not quite giving its all. I can’t quite get a handle on it! | 92