Taylor's Port
Taylor’s is one of the oldest of the founding Port houses, since 1692. It is dedicated entirely to the production of Port wines, which are made by adding a proportion of grape spirit, or brandy, to the wine before the wine has finished fermenting.
Vintage Ports
Vintage Port represents the very best produce of a single outstanding year. It remains in the vat for only about two years and then ages in the bottle. Vintage Ports will continue to age and improve in bottle for decades.
Classic Vintage 2018
Country: Vila Nova de Gaia, Portugal
Raw material: Touriga Nacional, Tinta Roriz, Tinta Barroca, Tinta Amarela, and Touriga Franca
Alcohol: 20%
Classic Vintage Ports are blended from the three best produce of the firm’s own estates of Quinta de Vargellas, Quinta de Terra Feita, and recently Quinta do Junco.
Occupying distinct geographic locations between ‘Cima Corgo’ and ‘Douro Superior’, each vineyard contributes a unique character when blended.
Vargellas bringing structure, elegance and complexity to the wine and Terra Feita and Junco body, depth and power. These are then left to age for two winters in oak vats.
Tasting Notes
Aroma: Deep ruby
Colour: Black fruits, rose petal, and herbaceous
Taste: Rich and powerful, ripe tannins, and complex fine fruits
Variants: *
Quinta de Vargellas
Quinta de Terra Feita
Vargellas Vinha Velha
Vintage Port Years
* Bottled Aged Port – are capable of maturing in bottle.
** Wood Aged Port – are those which age entirely in cask or vat and are ready to drink when they are bottled.
Full-Bodied & Fruity Ports
Full-bodied and fruity Ports are aged for a relatively short time, between two to three years, in large oak vats. General higher quality wines are aged for slightly longer between four and six years.
Late Bottled Vintage 2015
Country: Vila Nova de Gaia, Portugal
Raw material: Touriga Franca, Touriga Nacional, Tinta Roriz, and Tinto Cão
Alcohol: 20%
Vintage Port and LBV both present a selection of very fine full bodied red ports from a single year, The fundamental difference between the two styles lies in the way each is matured.
Vintage Port is kept in wood for only twenty months or so before being transferred to the bottle where it will continue to age.
Late Bottled Vintage, as the name suggests, is bottled later, remaining in wood between four and six years.
LBV was developed as a high-quality but more affordable and immediately drinkable alternative to Vintage Port.
Tasting Notes
Colour: Deep ruby
Aroma: Intense blackcurrant and cherry, hints of liquorice and spice
Taste: Rich and concentrated black fruit flavour, and balanced tannins
Variants: **
Fine Ruby
First Estate Reserve
Select Reserve
* Bottled Aged Port – are capable of maturing in bottle.
** Wood-Aged Port – are those which age entirely in cask or vat and are ready to drink when they are bottled.
Rich & Mellow Ports
Rich and mellow tawny Ports are aged for longer periods in small oak casks. The relatively small volume of wine compared to the surface area of the vessel increases the contact with the wood.
10 Year Old Tawny
Country: Vila Nova de Gaia, Portugal
Raw material: Tinta Cão, Tinta Francisca, Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Barroca
Alcohol: 20%
This style of Port is fully matured in seasoned oak casks. Throughout the aging process, the wine gradually takes on its characteristic.
From its extensive reserves of old cask aged Ports matured in the firm’s cool cellars, Taylor’s blends its magnificent 10-year-old tawny for balance and completeness.
Tasting Notes
Colour: Amber tawny
Aroma: Rich and elegant, ripe berry fruit, nuttiness, butterscotch, and fine oak wood.
Taste: Smooth and silky, ripe figs, and jammy flavours
Variants: **
20 Year Old Tawny
30 Year Old Tawny
40 Year Old Tawny
Fine Tawny
* Bottled Aged Port – are capable of maturing in bottle.
** Wood-Aged Port – are those which age entirely in cask or vat and are ready to drink when they are bottled.
White Ports
White Ports are made from traditional white grapes from Douro region and are usually aged for two or three years in large oak vats.
Chip Dry White
Country: Vila Nova de Gaia, Portugal
Raw material: Gouveio, Rabigato, Viosinho, and Malvasia Fina
Alcohol: 20%
Chip Dry White Port was first blended in 1934 and is made from selected dry white grapes that thrived in the Douro Superior.
Chip Dry is produced using the traditional port wine vinification method. Although to produce the dryness, the brandy is added later, when much of the sugar has been converted into alcohol.
Tasting Notes
Colour: Pale straw
Aroma: Delicate nose, with fresh fruit fragrance, and woody aromas
Taste: Fresh fruit flavours with an elegant, and complex nuttiness
Variants: **
Fine White
* Bottled Aged Port – are capable of maturing in bottle.
** Wood-Aged Port – are those which age entirely in cask or vat and are ready to drink when they are bottled.
