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Uutiset
97 pts Robert Parker - Inky black with purple rim. A nose of great purity opening on a vigorous note of concentrated black woodland fruit laced with raspberry and plum. Around this dense fruity core, with its attractive vibrancy and minerality, is a fragrant and complex aura of citrus fruit blossom and wild herbal scents of mint and lavender. Supported by a tight warp of thick sinewy tannins, the palate explodes with concentrated ripe black fruit flavour which surges into the long finish before being gripped in a tight tannic embrace.
Viinin Kuvailu
The Story
Taylor’s Port is the last of the original English founding port companies to remain family owned. It has never been bought, sold or taken over. The company is run by descendants of the founders. This ensures its outlook and philosophy remains focused on the production of top quality ports.
Taylor’s were also the first to invest heavily in property in the Upper Douro. The recent acquisition of Quinta do Junco illustrates the continued commitment of the firm to producing premium quality wines. Their Estates at Vargellas, Terra Feita and Junco, have been carefully selected and all have the prize Casa do Douro “A” classification. The main grape varieties used are Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Barroca, Tinto Cão and Tinta Amarela.
Each Estate has a carefully planned programme of new planting to maintain the standards of the estate wines - used for the famous Taylor’s Vintage Ports, single Quinta wines, and the backbone of Taylor’s Late Bottled Vintage Port.
Taylor’s Vintage Port is made from grapes grown on the firms two properties Quinta de Vargellas and Quinta de Terra Feita. The stature of its Port is acknowledged by experts everywhere - and by the international wine auctions which regularly price Taylor’s Vintage Port ten to fifteen per cent above its rivals.
Wine Information
A vintage Port wine which manages to combine the massive structure and powerful fruitiness of the 2009 harvest with elegance, poise and finesse.
2009 will be remembered as a year of very low yields. This was partly due to the small amount of fruit and also to the effect of the very dry ripening season. Bud burst started in the first week of March. All vine varieties showed low fertility although the vegetation was healthy and vigorous. Vérasion (colouring of the grapes) also occurred earlier than usual.
The ripening season started with relatively cool weather which continued throughout July but in August this turned to intense heat. From July right through to the harvest in September, there was almost no rain. These hot, arid conditions produced concentrated musts, rich in colour, tannins and sugar.
The year produced Vintage Ports of massive scale, not unlike the iconic vintage ports of the twentieth century. They are port wines built to last.
