Incredible: rated 100/100 JAMES SUCKLING
Wine Spectator 98/100
Wine Enthusiast 98/100
ABOUT TAYLOR'S 2016 VINTAGE PORT WINE
The quintessence of Port Wines.
Taylor's is one of the oldest port wine trading houses, founded in 1692 and dedicated exclusively to the production of Port wine.
As an independent company whose success is inseparable from the success of the Douro region itself, Taylor’s remains committed to protecting this beautiful region by practicing viticulture that is economically and environmentally sustainable. The future of the Douro Valley and its unique environment is also the future of Port wine, one of the great classic wines in the world and an irreplaceable part of the heritage of humanity. For many, Taylor's is the most distinguished producer of Port wines and drinking their wines is the most sublime of experiences.
TASTING TAYLOR'S 2016 VINTAGE PORT WINE
Its color is a deep purple black with a narrow magenta rim.
It presents high notes of pure, intense woodland fruit with lively accents of green apple, fresh plum and raspberry. Around this core of bright, singing fruit is a heady aura of wild herbs.
On a deeper register, exotic notes of cedarwood and jasmine provide an additional dimension of complexity.
The wine has an attractive leanness and muscularity with sinewy, linear tannins that integrate seamlessly into the mid palate and then re-emerge to hold the wine in a confident grip.
Energised by a racy acidity, the intense berry flavours continue to build into the long finish.
Although the keynotes are refinement and poise, the wine displays the restrained vigour and stamina that are the hallmarks of the Taylor style.
PAIRING TAYLOR'S 2016 VINTAGE PORT WINE
Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to this incredible Vintage Port; dried fruits such as apricots or figs are also a great match.
MORE INFO ABOUT TAYLOR'S 2016 VINTAGE PORT WINE
Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.
Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.