Often described as the definitive Port, Taylor’s is renowned for its balance of tradition and innovation, soughtafter Vintages and acclaimed Aged Tawnies. David Guimarãens leads the winemaking team that is responsible for maintaining Taylor’s position as a premium Port wine producer.Taylor’s was the first to commercialise a Single Quinta (Estate) Vintage with their 1958 Quinta de Vargellas.
Complex aromas of tar, wet earth, dark berry and flowers follow through to a full body, medium sweet and amazing compacted concentration. Vertical and so deep. It goes on for minutes. Truly excellent. Rating: 99 Points; James Suckling
Early budburst followed by rapid growth, and a very hot June in a dry season might have caused problems, but moderate temperatures followed to the end of harvest. The earliest start to harvest had been September 3, 1945 (an all-time great vintage) the record broken in 2017 with a September 1 start. Both the bouquet and palate have an autocratic discipline, every aspect under a tight rein, resulting in unexpected elegance and length. A truly great vintage. Drink to: 2047; Price: $300.00; Alcohol: 20%; Rating: 98 Points; James Halliday, Wine Companion
Now this boasts a bold and more flamboyant bouquet vis-à-vis the Croft with layers of blackcurrant, blueberries, violet and allspice. Wonderful definition here and as it ratchets up through the gears with aeration manages to maintain impressive delineation. The palate is medium, rather full-bodied. The first impression is one of freshness, completely disguising that summer’s dryness and warmth, a disarming finesse built around the frame of tannins that would have been impossible years ago. It is a silky-smooth Taylor’s, one of the most polished 2017 Vintage Ports with energy and tension flooding through the finish. Aristocratic as ever, totally Taylor’s, yet still translating the growing season with aplomb. Rating: 98 Points; Neal Martin, Vinous
The 2017 Vintage Port, not quite bottled when seen but the final blend, is a field blend aged for approximately 20 months in wood. It comes in with 100 grams of residual sugar. A step up (or two) on the 2016, this shows fine depth, more focus, vivid fruit and serious power. It's not particularly thick, austere or astringent, but this is built for the long haul. It is potentially a great Taylor's, effortlessly combining brilliant fruit and structure. It tastes great now, but the power makes this hard to drink today. So, have some patience. It will need some time, probably a lot more than indicated, and will likely last longer than indicated as well. Rating: 98-100 Points; Robert Parker's Wine Advocate
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