Taylor's Vintage 2016 with maximum score!

Taylor's Vintage 2016 with maximum score!

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The critically lauded praise has created a high expectation for the Vintage 2016.

Recently, James Suckling, a renowned American wine critic, highlights the "high quality", stating that this could be a legendary year for Port wine.

At Taylor's Vintage 2016 awarded the maximum score, 100 points!

The critic makes sure that this is the best young Taylor's ever tasted. It recommends a minimum wait of eight years to be opened and show your full potential.

The weather pattern during the growing and ripening seasons had a decisive effect on the character of the 2016 wines, with their elegance, refinement, crisp acidity and magnificent tannins.

Deep purple black with a narrow magenta rim. 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 gumcistus and wine 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.

Taylor’s is one of the oldest of the founding Port houses. It is dedicated entirely to the production of Port wine and in particular to its finest styles.

Taylor’s Vintage Port is one of the world’s great iconic wines. Made only in the very finest years – known as ‘declared’ vintages – Vintage Ports are blended from the best produce of the firm’s own estates of Quinta de Vargellas, Quinta de Terra Feita and more recently, Quinta do Junco.

After each harvest, the tasting panel selects the finest Port wines from the three properties and these are then left to age for two winters in oak vats.

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