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Exel wines GBP 15.84 750ml
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Taylor's Chip Dry White Port NV

Winemaker's Notes:

Taylor’s pioneered dry white aperitif port over seventy years ago. Chip Dry was first blended in 1934, since when it has acquired a devoted following throughout the world. Chip Dry is made from selected dry white ports produced from grapes grown in the Douro Superior (the eastern area of the Douro Valley). Although several white grape varieties are used, the Malvasia Fina grape predominates. Chip Dry is produced using the traditional port wine vinification method, brandy being added to the must to halt fermentation and to preserve some of the grape’s natural sugar in the finished wine. In the case of Chip Dry, the brandy is added later, when much of the sugar has been converted into alcohol, producing a port of unusual dryness. The individual wines are matured separately in oak vats for between four and five years and are then blended together shortly before bottling to give balance and character. Pale, straw colour. Delicate nose combining fresh fruit fragrances with the mellow aromas and hints of oak of a traditional white port. Fresh, lively palate, with good flavour and crisp, dry finish. Chilled, maybe even over ice. The Portuguese drink ‘portonic’: in a highball glass mix equal parts white port and tonic water, add a squeeze of lemon and some muddled ortorn mint to garnish.

Region: Portugal » Douro

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  • NV

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Color: White
Varietal: Vermentino
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Taylors Wines Pty Ltd:
Situated in the heart of South Australia’s beautiful Clare Valley, Taylors has become one of Australia’s best loved and most trusted wineries. The tale of Taylors wine-making goes back a few years – three generations in fact, and all began with Bill Taylor Senior, and his love of a certain Bordeaux wine. Originally wine merchants in Sydney, a passion for wine was all part of being a Taylor, an... Read more
Situated in the heart of South Australia’s beautiful Clare Valley, Taylors has become one of Australia’s best loved and most trusted wineries. The tale of Taylors wine-making goes back a few years – three generations in fact, and all began with Bill Taylor Senior, and his love of a certain Bordeaux wine. Originally wine merchants in Sydney, a passion for wine was all part of being a Taylor, and in particular, for the famous French Clarets such as Chateau Mouton Rothschild in Bordeaux’s Medoc region. It was this long held fascination for these wines which inspired the family’s foray into winemaking, and provides the inspiration and winemaking philosophy behind all Taylors winemaking today – to produce premium wines of exceptional and comparable quality in Australia. Bill Taylor Snr, together with his sons John and Bill set about sourcing an exceptional site to realise their dream and establish their vineyard, and in 1969 purchased a holding of 178 hectares by the Wakefield River in Auburn. The site was carefully chosen for its red brown loam over limestone soils (called ‘terra rossa’) and for the cool climate of the Clare Valley, known to be excellent for producing Cabernet Sauvignon. That year they planted their very first Cabernet Sauvignon vines, and never looked back… Indeed, Taylors took little time in proving that the dream wasn’t just pie in the sky – in 1973 they tentatively entered their inaugural vintage of Taylors Cabernet Sauvignon into the respected Royal Adelaide Wine Show – and were delighted to win the prestigious Montgomery Trophy for best red wine in the show! The family always knew there was something in the soil…and during the initial excavation of the vineyard dam, Bill and his sons were amazed to uncover the fossilised remains of tiny seahorses - confirmation that the area had in fact once been the bed of an ancient inland sea. The Taylors thought this to be a lucky omen and testimony that the ‘terra rossa’ soils were indeed fertile, and with thoughts firmly fixed on the successful future of Taylors Wines, the family adopted the three seahorses as the company insignia. Today those seahorses are found on Taylors wine labels all over the world. Read less

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Taylor’s pioneered dry white aperitif port over seventy years ago. Chip Dry was first blended in 1934, since when it has acquired a devoted following throughout the world. Chip Dry is made from selected dry white ports produced from grapes grown in the Douro Superior (the eastern area of the Douro Valley). Although several white grape varieties are used, the Malvasia Fina grape predominates. Chip Dry is produced using the traditional port wine vinification method, brandy being added to the must to halt fermentation and to preserve some of the grape’s natural sugar in the finished wine. In the case of Chip Dry, the brandy is added later, when much of the sugar has been converted into alcohol, producing a port of unusual dryness. The individual wines are matured separately in oak vats for between four and five years and are then blended together shortly before bottling to give balance and character. Pale, straw colour. Delicate nose combining fresh fruit fragrances with the mellow aromas and hints of oak of a traditional white port. Fresh, lively palate, with good flavour and crisp, dry finish. Chilled, maybe even over ice. The Portuguese drink ‘portonic’: in a highball glass mix equal parts white port and tonic water, add a squeeze of lemon and some muddled ortorn mint to garnish.

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