The 1961 vintage, another exceptional year, also produced a highly sought after port bottles in a characteristic black ship's decanter which reminds one of the port bottles used by the Portuguese early in the 18th century. The port's tawny colour, nutty taste and raisin bouquet ensured that it received a Superior award. After two years maturation in 500 litre French oak barrels, the port was transferred to large wooden vats for further maturation. Bottling was postponed until justified by a special event, such as Paarl's tercentenary in 1987. The port was then carefully decanted from the vats to separate it from the natural sediment that collected over the years. Fewer than 8000 bottles were available.