Just had the last glass of a decanter of 1963 Cockburn. Yummy. After three days, it was still fresh and sweet with lovely cherry and crushed berry character. I think it was best, though, just after I decanted it and served it to Giacomo Neri of Casanova di Neri and Vicenzo Abbruzzese of Valdicava , the two 100-point Brunello makers.
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