Dark amber color with notes of roasted coffee, nuts, toffee and a touch of VA that disappears as soon as the wine starts to breeze. The mouth is full of caramel, nuts, spices sugarcane and citrus. This is a very well balanced Colheita with bright acidity and a beautiful finish.

Roy Hersh 95 points: "Dry in profile with a power packed punch of acidity to carry the sweetness. Rich and generously concentrated flavors of citrus peel and hazelnut cream provide intricacy and nerve to the persistent finish. The 1966 is a mouth coating Colheita with a memorable butter toffee aftertaste."

Mark Squires (Robert parker 2016) 96 points: "As we start getting seriously old in the lineup from Sogevinus this issue, this shows what you get with increasing age: the superb concentration of flavor, the long, intense finishes and the complex medley of flavors that old Tawnies deliver effortlessly. That, to me, is what makes them worth the extra bucks. If some of the youngsters lean more to caramel, this adds more molasses with a touch of Brandy in the background. The concentrated flavors linger more or less endlessly, driven into the palate by the wine's power and acidity. You can smell and taste this for a long time. The graceful mid-palate is deceptively friendly at first. It sure does grip the palate at the end, though, finishing with juicy bursts of fruit and sugar. Over several days, it acquired a bit more harmony and shed a touch of aggression. The alcohol, speaking relatively, is not as well integrated here as with the 1965, also reviewed, but that is relative. I tended to like this just slightly better anyway for its complexity and concentration on several fronts. The freshness on the 1965 is quite enticing, though. It tastes younger. It depends on what you want: that old-wine complexity and depth or a livelier feel. They both have plenty of power on the finish. You can't go wrong, really."

Vintage: 1966
Alcohol content: 20.5%
Volume: 75 cl
Grapes: Blend of traditional Douro grapes
Cellaring: drink or keep for a few decades
Serving: 13 to 14 C
Last: 6 to 8 weeks after opening
Pairing: Like any Tawny Port this 66 will match all kinds of desserts such as a creme brûlée or an almond tart. It may also be served as a digestive with or without a cigar.