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News

Taylor's declares 2018 Vintage Port

Taylor’s has announced that it will release a classic Vintage Port from the 2018 harvest.  According to house custom, the declaration was made on 23rd April. Comments on the Taylor’s 2018 Vintage Port are as follows:

Adrian Bridge, Managing Director
Although a Classic declaration normally only happens about three times a decade, the exceptional run of years has meant that Taylor’s has been able to make a third in a row.  This is very unusual but our principle is that we declare a Classic Vintage when the quality is there.  This is dictated by the year, not by any other consideration.  All our properties are farmed so that every grape has the potential to become Vintage Port. In 2018, overall conditions were excellent but in the Douro Superior they were exceptional.  Taylor’s Quinta de Vargellas produced outstanding wines. In view of the current economic situation, we will bottle in July as usual but will not release the wine until early 2021”.

David Guimaraens, Head Wine Maker 
“The 2018 viticultural cycle had a challenging start but, as the harvest drew nearer, the conditions for making outstanding Vintage Port all fell into place. This was particularly true of the Douro Superior, which enjoyed the combination of intense summer heat and abundant ground water which often produces great Vintage Port.  It gave us the excellent phenolic maturity typical of a hot ripening season but the elegance and fresh acidity we normally associate with cooler years.  What stands out in the Taylor’s 2018 are its impressive, linear tannins, its depth of aroma and its wonderfully complex multi-layered fruit.” 

 

Taylor's declares 2016 Vintage Port

Taylor’s has announced that it will release a classic Vintage Port from the 2016 harvest.  According to house custom, the declaration was made on 23rd April, 2018. Comments on the Taylor’s 2016 Vintage Port are as follows:

Adrian Bridge, Managing Director
“The keynotes of the 2016 vintage are purity, refinement and structure. The Taylor’s 2016 is characteristically elegant and poised and underpinned by firm, superbly integrated tannins of exceptional quality. Yields at the 2016 harvest were relatively low and the wine is likely to be tightly allocated.”

David Guimaraens, Head Wine Maker
Commenting on the viticultural year: “Two factors stand out in 2016. The spring was extremely wet meaning that the vines had plenty of water throughout the summer.  Secondly, the ripening season started relatively late and lasted well into September. This meant that the crop was very evenly ripened and all elements were in perfect balance at the time of the harvest. Picking started later than usual, particular in the Pinhão Valley where the Taylor’s properties only began their harvests in the last week of September.” Commenting on the wine: “The hallmark of the Taylor 2016 is the very fine fruit quality and the magnificent tannins supported by a lively acidity.”

 

 

 

FLADGATE TO BUILD €100M TOURIST ATTRACTION IN PORTO

Adrian Bridge, CEO of The Fladgate Partnership, is to start work next month on a €100 million visitor attraction called The World of Wine on the southern side of the Douro in Porto.

 

Occupying more than 30,000 m2, the planned facility will incorporate a museum on the history of Porto, a museum on the cork industry, a wine school, a slow food restaurant and events space, along with nine further restaurants, a retail area, and a fashion and design museum to celebrate the textile industry of northern Portugal. Speaking to the drinks business last month in Porto about the project, Bridge said that he would start preparing the site in November, and expected to open The World of Wine in 2020.

 

He also said that “there would be no problem raising funds” for the project, which he said would cost between €80m and €100m, explaining that there were government funds for regeneration, along with European Commission funds that offered as much as 20 years without any interest.

In terms of visitors, Bridge told db that he was conservatively forecasting that The World of Wine would attract one million visitors annually, but said that he believed the attraction would easily exceed such a number.

“Last year visitors to Port cellars exceeded one million for the first time, and there were 6m people through Porto’s airport, and ‘bed nights’ in the city totalled 1.7m, and hotel revenues have increased by 50% in the last four years,” he said, highlighting the expanding tourism industry in Porto, and justifying his forecasted 1m visitors to The World of Wine.

Furthermore, he said that tourists were coming to the city despite the fact that “there is no major visitor attraction ­– the only big buildings in the city are churches, or owned by the church.”

 

The World of Wine will be developed on a site in Vila Nova de Gaia on the southern banks of the river Douro on land owned by The Fladgate Partnership that is currently filled with empty warehouses just beneath the group’s 83-room hotel called The Yeatman.

“We have a load of warehouses that are incredibly well located and not used for ageing Port anymore because we have put that in the Douro,” said Bridge, referring to the group’s modern winery and ageing facility at Quinta da Nogueira in the Douro.

“Organising the Port business has been our primary objective and in doing that we have freed up a lot of land,” he added.

“We could sell the warehouses but we don’t want a property developer to put something ugly on our doorstep,” he said, talking about the environs of The Yeatman luxury hotel.

“And I would rather we told the story of Port,” he stated.

Concluding he said, “Port is our core business but tourism is synergistic… in today’s world the consumer is knocking on our door, so it makes huge sense to be welcoming them here, and you can make a connection with them that you will never make through a PowerPoint presentation on the other side of the world.”

Adrian Bridge is CEO of The Fladgate Partnership, which owns the Taylor’s, Fonseca and Croft Port houses, as well as CEO of The Yeatman, a luxury hotel in Porto containing the city’s only Michelin-starred restaurant.

 

 

Taylor’s Single Harvest 1863, drawn from the firm’s collection of very rare and valuable cask aged Ports, represents a unique piece of wine history. Like a time capsule, it offers a fascinating glimpse into a distant past.

 

The harvest of 1863 was one of the finest of the nineteenth century and the last great Port vintage before Phylloxera spread throughout the Douro Valley. Matured for over a century and a half in oak casks, the Taylor’s Single Harvest 1863 has achieved an exceptional level of density and complexity while displaying a vitality and freshness remarkable in a wine of this age. In addition, the cool and tranquil environment of the Port lodges in Oporto has allowed the wine to retain its harmony and balance.

The Taylor’s Single Harvest 1863 is presented in a bespoke crystal decanter, specially produced in Italy, with an individually fitted glass stopper engraved and polished by hand in Scotland.  The decanter is displayed in a superb luxury box finished in maple burl veneer.   Each box contains a certificate individually signed by Taylor’s Managing Director, Adrian Bridge.

 

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History

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.

Peter Bearsley, a member of the original firm who founded Taylor’s, was the first Englishman to visit the Upper Douro to buy wines in the early 1700’s. Taylor’s were the first port shippers to buy a property in the Douro at Salgueiral  between Régua and Pinhão, in 1744. During the Napoleonic Wars this was used as a hospital for the Duke of Wellington’s troops, owing to the natural spring rising on the property.

 Taylor’s were 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.

Taylor’s were the first to commercialise their single Quinta wines. In years when a Taylor’s Vintage is not declared, the decision may be taken to bottle a ‘single quinta’ vintage Port.  This is made entirely from grapes grown on one of the firms two quintas, Vargellas and Terra Feita, and bears the name of the individual property on the label.  These two vineyards are capable of producing wine of vintage calibre in years which are not generally declared.

The reputation of the wines of Quinta de Vargellas dates back to the 1820’s.  Usually maturing earlier than the declared Taylor years, Quinta de Vargellas vintage ports are cellared in Oporto until they are ready to drink. For nearly a century, Taylor’s has bottled small amounts of single quinta vintage from Quinta de Terra Feita.  It is only recently, however, that selected Quinta de Terra Feita vintages have been released for sale.

 

 In 1955, Taylor’s were the first to introduce a Vintage Reserve wine.  The success of this wine resulted in Taylor’s being asked by the IVP to propose a new style of Port - Taylor’s owned the rights of the name Vintage Reserve and other companies were able to copy the wine but not market it in the same way.  Taylor’s proposal Late Bottled Vintage (LBV) was accepted and the first LBV to appear on the market was Taylor’s 1965 Late Bottled Vintage in 1970. Like classic vintage port, LBV is the product of a single year.  However, whereas vintage port spends only two years in wood, LBV is matured in cask for between four and six years.  LBV is ready to drink when bottled and is not intended to be laid down. Although nearly every shipper now offers an LBV, Taylor’s remains international brand leader with over 20% of the market, setting the standards to which all others aspire.

Taylor’s were the first to put a dry white port on the commercial market, in the 1930’s.  This was a blend created by Stanley and Dick Yeatman, called Chip Dry. Taylor’s have also pioneered the commercial market for their Tawny Ports, and were one of the first shippers to offer a 10 year old and 20 year old.

Taylor’s are one of the few remaining company’s to still produce a 40 year old tawny port. This is made possible because of the fine selection of very old ports that are held by the House.  Taylor’s are renowned throughout the port trade for this collection.

 

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Vineyards

Two estates, 'Quinta de Vargellas' and 'Quinta Terra Feita', have provided top quality fruit for the Taylor's vintage ports for decades, with Vargellas the backbone. 'Quinta do Junco' also contributes.

There is evidence that single quinta port from that part of the Vargellas estate owned at the time by the Carvalhos family, was available in London as far back as the late 1820's – it is considered by many that the seriously reduced yields, subsequent to phylloxera, resulted in the combining of estates – a move away from producers persisting with single vineyard wines. The various individual parts of the Vargellas vineyard were amalgamated and finally purchased by Taylor's in 1890, rather courageous given that this was the time that phylloxera was raging through the country. Vargellas is considered responsible for the alluring fragrances, sinewy tannins and delightful elegance found in Taylor's VP's. 

Like all port producers, Taylor's only declares a vintage port in the best of years, which of course, also must suit that House's style. Hence, Taylor needs a vintage that promotes their “masculine” style. Their best are the powerhouse of ports, offering incredible intensity and longevity, while treading the finest of tightropes towards elegance. Expect serious structure, rather than the plushness of some Houses, or the sweetness of yet others. Tradition dictates that they make their vintage announcement on St Georges Day.

 

Vargellas, a 164-hectare estate located in the far distant parts of the Douro, is key. It is a north-facing amphitheatre, situated well above the Douro River. 68 hectares are producing. These terraces have been classified by UNESCO as World Heritage. Plantings at Vargellas are devoted to approximately one-quarter each of Touriga Nacional, Touriga Francesca and Tinta Roriz, with the rest a mix, especially Tinta Barroca, Tinta Cao and Tinta Amarela, along with some thirty other permitted varieties. In years that don't quite make Vintage quality, a single Quinta vintage port is often produced. In what Taylor's consider to be the very finest years for the Vargellas vineyard, they make a few hundred cases of Quinta de Vargellas 'Vinha Velha' Vintage Port. 2007 followed on from 2004, 2000, 1997 and 1995. 2009 is the sixth release. Only a tenth of the estate qualifies as 'Vinha Velha', and this consists of five parcels, though only the oldest parts, with vines ranging between 80 to 120 years, are used in the VVV. For those concerned about the effect releasing such a port might have on the Taylor’s VP, production is less than 1% of that wine.

In 1999, Taylor's purchased the 46-hectare adjoining property, 'Quinta de Sao Xisto'. It has undergone a program of replanting and will soon be producing.

'Terra Feita', 116 hectares, is set in an amphitheatre, back in the Pinhao Valley. It has 62 hectares producing fruit. Although only purchased around 40 years ago, in 1974, it has provided Taylor's with quality fruit for a very long time. The 1757 classification of Douro estates rated this vineyard at the very highest level. Here is where the power, richness, depth, fullness and concentration of berry flavours, found in their VP's, is sourced. Vines are mostly Touriga Francesca and Tinta Roriz, with some Touriga Nacional.

'Quinta do Junco', located not far from 'Terra Feita', was purchased in 1998. 48 hectares are currently planted and they are increasing that over time, as the entire property consists of 82 hectares. 15 hectares are very old vines. It was awarded “feitoria” status as far back as 1761, the highest classification for vineyards at that time. At this stage, it only provides a very small contribution to the VP's though this is increasing. Fruit from here is described as “massive in scale” and adds to the power and structure of the wines. The vineyard is dominated by Touriga Nacional, Touriga Francesca and Tinta Roriz. This vineyard differs from most of those in the region by including some vertical rows, with the traditional terraces. 

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Winemaking

Since its foundation in 1692, Taylor has been dedicated to making the finest Port.

The house remains entirely focused on Port production and specialised in its premium styles.  Unlike most other producers, it does not market any other wine.Taylor is committed to remaining independently owned. This guarantees the continuity of purpose required to make wines of quality and character.   It also preserves a priceless inheritance of experience and skill passed down through the generations over more than three centuries. 

Taylor’s independence also helps to protect its future as a producer of the finest Ports, allowing it to make decisions and investments which are in the best long term interests of the firm and of future generations.  The family character of the company also helps to nurture the personal relationships which lie at the heart of the fine wine business, such as the firm’s long established partnerships with its grape suppliers and with its customers around the world.   Most importantly it helps to strengthen the firm’s bond with those who appreciate and enjoy fine wines and whose loyalty is the firms’ most important asset.

As an independent company whose success is inseparable from that of the Douro Valley, Taylor remains committed to protecting this beautiful region by practising viticulture which is economically and environmentally sustainable.  The future of the Douro Valley and its unique environment is also the future of Port, one of the world’s great classic wines and an irreplaceable part of human heritage.

 

"Twirling a glass of Taylor’s Vintage, one can imagine that Taylor’s has the classical beauty of Greece, while perhaps Fonseca is Rome. Flights of fancy are permitted with wines of this impact and dimension. Ultimately, it comes down to the simple, glaring fact that one never tires of Taylor’s.”

Serena Sutcliffe

 

"Their two Companies are to Port what Rolls Royce and Bentley are to automobiles. Fonseca consistently makes some of the very best wines in each declared vintage, while Taylor continues to attract premium prices in wine shops and auctions around the world.”

James Suckling, The Wine Spectator

 

"There is one wine that always fetches a premium at auction. Its character is for many the quintessence, the yardstick of port. For many, this wine, the port of Taylor, is the classic port, as Latour is the archetypal claret.”

Clive Coates MW

 

"Taylor holds a prime position. I have often described it as the Latour of port, implying strength of character, sturdiness, capacity for long life.”

Michael Broadbent, Senior Director of Christie’s, 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Inside information

1692          Company founded.

1703          Methuen Treaty signed between Portugal and Great Britain; reduction of tax on Portuguese wines, in comparison to French wines.

1720s      Peter Bearsley, son of the founder, becomes the first port shipper to visit the Douro and buy its wine.

1744          Bartholomew Bearsley buys the first British shipper’s property in the Douro, at Salgueiral; it is still owned by Taylor’s.

1755          Marquês de Pombal creates in the Douro the world’s first demarcated wine area.

1790        The Factory House built by Oporto’s community of British Shippers.

1792        The ravine at Cachão de Valeira made passable to river traffic.

1807          Napoleon conquers Spain and Portugal.

1809          Wellington lands in Portugal, creates Anglo-Portuguese Army Joseph Camo, Taylor’s American partner, helps save port stocks during the Battle of Oporto.

1810          Wellington’s army uses Taylor’s property at Salgueiral as a field hospital.

1816        First Taylor joins company.

1820/32   Quinta de Vargellas Vintage port sold in London by the Brito e Cunha family.

1837        First Fladgate joins company.

1844        First Yeatman joins company.  Taylor, Fladgate & Yeatman established as the firm’s name; unchanged since then, but Taylor’s for short.

1855        Three cases of Taylor’s Port shipped to Scutari, for the use of wounded soldiers in Florence Nightingale’s care.

1862        Buoyed up by her crinoline, Baroness Fladgate survives her boat’s capsizal in the Douro rapids; the Baron Forester was drowned.

1870s        Phyloxera devastates vines in the Douro region.

1880s        The railway opens up the Douro valley.  Eiffel builds his rail bridge across the Douro at Oporto.

1893          Taylor’s purchase Quinta de Vargellas.

1933          Instituto do Vinho do Porto (IVP) established as government body to control port.

1934        Chip Dry, the first dry white port, is launched by Taylor’s.

1958        Quinta de Vargellas is offered to the public, the first single quinta vintage port to be commercially available.

1967        Alistair Robertson takes over as managing director, following the death of Dick Yeatman.

1970          Taylor’s Late Bottled Vintage Port is introduced - first of its kind.

1974          Taylor’s purchase Quinta de Terra Feita.

1988          Taylor’s First Estate launched, made from grapes grown on the first British property to be bought in 1744.

1998         Taylor’s purchase Quinta de Junco, a key grade A classified, 81.79 hectares property in the Cima Corgo region.

1999          Quinta de Vargellas is enlarged by a further 44 hectares with the purchase of a neighbouring property.

2000          Adrian Bridge continues the family involvement and becomes Managing Director.

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8 different wines with 63 vintages

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Wine Moments

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 Taylor's  has updated producer and wine information

19d 1h ago

 Ken Gargett, Wine Writer (Australia)  tasted  3 wines  from  Taylor's . In a tasting of  25 wines 

Domaines Ott Clos Mireille 2019 / From the Côtes de Provence, this is considered to be not only one of the world’s great rosés but possibly the very first “prestige” rosé made. From the Mireille vineyard, planted in 1936. The palest of hues hides some intense flavors yet balance and delicacy is maintained throughout. Clean acidity. Strawberries and peaches. A lovely clean, dry finish. Seamless. A blend of Grenache, Cinsault, and Syrah. 93.

1m 2d ago

 Neal Martin, Wine Writer (United Kingdom)  tasted  1 wines  from  Taylor's . In a tasting of  25 wines 

The 1966 Petrus is often overshadowed by the 1961 and 1964, however, it remains a great vintage that has held up well. It has a much more reserved earthier bouquet than those aforementioned vintages, more black than red fruit infused with clove, autumn leaves and mahogany bureau. It is beautifully defined and noble, offering ash-like/fireside hearth scents with aeration. The palate is extremely well balanced with fine tannin that are slightly drier and more rigid than the 1964. That said, this bottle demonstrates more flesh than the previous one a couple of years back, a gentle sprinkling of white pepper towards the statesmanlike finish. This benefits from time in the glass, stretching its arms to reveal a deeper, slightly gripper Petrus than initially observed. Outstanding. Tasted at the Petrus dinner at Hide restaurant in London.

3m 17d ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Taylor's . In a tasting of  23 wines 

Yesterday a fine tasting with friends including wines from 1908-2019. Best ones were Harlan 2011, Cristal 1962, Cheval Blanc 1947, Monfortino 2009 etc.

6m 12d ago

 Neal Martin, Wine Writer (United Kingdom)  tasted  1 wines  from  Taylor's . In a tasting of  26 wines 

The 2017 Quinta do Noval Nacional, which was trodden under foot in lagares and matured in wood for 18 months, demands considerable aeration in the glass even after extended decanting. Eventually it offers an enthralling kaleidoscope of aromas of blackcurrants, clove, thyme and very subtle truffle aromas (not scents that I often find in young Vintage Port.) It is a mercurial bouquet that constantly shape-shifts in the glass. The palate is full-bodied with perfect balance. This is a faultless Vintage Port whatever way you look at it. From start to finish it conveys a sense of beguiling symmetry, a leitmotif of the 2017s, then astonishing energy and persistence towards the finish with cracked black pepper and clove liberally sprinkled over the vivacious black fruit. Sixty second after the wine has departed you can still feel its presence. This is an astonishing Nacional. Period.

9m 15d ago

 Jancis Robinson MW, Wine Writer (United Kingdom)  tasted  3 wines  from  Taylor's . In a tasting of  26 wines 

Cockburn's Vintage Port 1912 / Seven bottles of this remained. There are now four. A perfect vintage (not unlike 2007). Rupert Symington: In 1912 there was a note from one of the Grahams in the Symington archives complaining that they couldn’t get the price he sought because Cockburn had so definitively the highest price. The field blends from which ports this old were made meant they were made from a mix of ripe and underripe grapes.
Not quite clear. Yellowing deep tawny. Not as charming and alluring on the nose as the 1927. Definitely smudgy and a bit metallic. Not graceful but certainly concentrated, impressive and assertive. My bottle was slightly drying out. But it’s valiant to have lasted. A little hint of apple. The finish was very slightly hard. 18 points

1y 18d ago

 Julia Harding MW, Wine Writer (United Kingdom)  tasted  1 wines  from  Taylor's . In a tasting of  21 wines 

Niepoort Vintage Port 2017 / All from Cima Corgo. All field blends, including Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz, etc, oldest vines 80–100 years. Any overripe grapes removed. 100% foot trodden with 100% stems. Press wine very important – like 'gold', says Niepoort. Not from all the vineyards just from his four favourite, eg Pisca. To be bottled June 2019.
Black cherry colour with narrow purple rim. Gorgeous pure hedgerow black fruit and no sense of the alcohol on the nose – it has been completely integrated with the fruit already. Ripe blackberry, elderberry and blackcurrant and a touch of spice, wild fruit. Incredibly intense on the palate but not showy and the tannins make it taste almost dry. Wonderful texture, great freshness, the tannins ‘sweep the sweetness out of the mouth’, as Mondavi once said to Niepoort. Incredible purity, freshness, intensity and harmony. I’ve put a start date of 2025 but this is ridiculously delicious now even though it clearly has massive potential longevity. An incredible dark, rocky purity with a long savoury finish, the fruit is intense but not ultra-fruity. This reminds me of the rocky Douro from which the wines come. Sheer beauty with hidden power. Glorious, very long, totally moreish even now.

1y 2m ago

 Ken Gargett, Wine Writer (Australia)  tasted  2 wines  from  Taylor's . In a tasting of  21 wines 

Quinta do Noval Vintage Port 2016 / This has always been one of my favourite Houses. It was the first producer I visited in the Douro, back in the days when the van Zellers still ruled. Older examples of their VPs (though curiously, not always older examples of their Nacional) have always look good to me, and the legendary 1931 more than lived up to its fame, a few years ago, and remains the greatest port I've seen (110/100?). My ‘research’ leading up to tasting all these 16s suggested that I could expect the Noval to sit with the very best. I never doubted it would be anything other. I had seen one review which was positive but hardly a rave, though it was certainly nothing to set off the alarm bells.


That is why this came as a bit of a surprise. My ultimate score was 95, which by any standards is more than decent, but given its reputation and the vintage, I expected better. No question, very good, but it did not have the excitement level that transcends the very best of the vintage. The colour appeared slightly redder than most of the opaque samples I saw. There were lovely fragrances of florals and red fruits, leather and spices. It was certainly more elegant than many, and nothing wrong with that, and it will surely age well for a long time. It just did not flick the switch in the way others did. All that said, it was still a really good young VP. 95.


Sadly, the Noval people chose not to show their Nacional 2016, but when there are a total of just 170 cases for the entire world, that is understandable.

2y 3d ago

 Jancis Robinson MW, Wine Writer (United Kingdom)  tasted  1 wines  from  Taylor's . In a tasting of  12 wines 

Château d' Yquem 1811 / A quite amazing wine, served blind with 1831, 1911 and 1931 it was the most intense, yet least evolved of the lot. Deep amber with green gold rim. So vibrant and multilayered on the nose, it smelt as though it was just starting to unfold, yet was utterly convincing about the treasures it had yet to give up. Spicy and rich and so, so piercingly clean. Racy, long piercing essence of cream and spice. Very, very powerful, long and complete. After 40 minutes in the glass it took on a hint of rum toffees which is not a flavour I happen to like (c.f. the greater delicacy of the 1847) but that is the only criticism I could possibly muster. This is presumably a one-off and probably deserves an even higher ranking than the 1847. 25 and still a great deal to give. I hope very much to have a chance to taste it again before I die.

2y 1m ago

 Aaron Nix-Gomez / Wine Historian, Pro (United States)  tasted  1 wines  from  Taylor's . In a tasting of  19 wines 

1808 Braheem Kassab (BAK) “SS”Sercial / The nose is fresh but not rich with some smoke. The saline start bears sharp acidity. The wine is powerful with both mineral and citric flavors. It is a little short in the finish but a beauty to drink. ****(*)

2y 1m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  2 wines  from  Taylor's . In a tasting of  25 wines 

The first night was at Bo Innovation, one of Hong Kong’s few three star restaurants. Chef Alvin Leung, also known as ‘The Demon Chef’ and one of the stars of Master Chef in Canada, was personally on hand and created a special menu that was the greatest meal of East meets West that I have ever had. Bravo Chef! We were off to a great start food wise, but the wines would take it up even another notch.

2y 5m ago

 Taylor's  has news

Taylor's declares 2018 Vintage Port Taylor’s has announced that it will release a class  more ...

2y 5m ago

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