External Reviews for Taylors Vintage Port
This house must certainly be the Latour of Portugal. Their ports are remarkably backward yet still impressive when young. Of all the vintage ports, those of Taylor need the longest time to mature and even when fully mature seem to have an inner strength and firmness that keep them going for decades. Their tawnys are also among the very best, though somewhat expensive. The 1977 has consistently been at the top of my list of vintage ports in this great vintage, although the Dow, Graham, and Fonseca are equally splendid. It is a mammoth, opaque, statuesque vintage port of remarkable depth and power, but is should not be touched before 2000.
From a typical bottle at least the ones I've seen over the years - corroding capsule, a slight leaker. Still, an outstanding fill level! This was from a bottle imported from the UK originally imported to Denmark and then purchased from Farr Vintners in the UK and looks better than the ones I bought here in the US 15 years ago from Hi-time Liquor. Decanted, and then tasted. Color - A clear dark ruby color. Not opaque as it was when it was young. An amazing nose - spice notes really come forward. A little spirity. On entry, the taste is very fruity, high toned... yes -- it's spirity here too. Nice finish, just a touch of heat. Decanted back into the bottle after washing and drying the bottle. Next day. Wow! HUGE difference! The spirity nose has gone away and the wine is stupendous! Just about everything I look for in a great vintage port - spice, friut, earth - everything. Really inviting. Every sniff brings out something new. On entry it very big and forward. The mouthfeel is thick and massive. This thing is full bodied and has a long, long finish with just a hint of tannins. It's really surprising how much it's changed in 24 hours. The wine looks almost like a Pinot in its color, but is just loaded with flavor. After about 3-4 days the wine starts to fade. It's still good, but not quite as good. So the conclusion --- this needs to be opened in advance and given time to breathe. It's just entering its plateau of maturity. A really satisfying Port. The corks on all the ones that I've opened are starting to die a slow death, so these will not last for 50 years in the cellar, but they will hand in there for at least 10 more years. I'll just have to keep my eye on them on a bottle by bottle basis. My experience is that many 1977 have problem corks weevil damage, poor quality corks. My UK bottles are better than the ones I bought in the US, so I'll be drinking the US purchased bottles up!
Food Pairings for Taylors Vintage Port
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