Taylors 2016 Vintage Port. Vintage Ports are only made on very exceptional years (usually three or four times in a decade). After the harvest, wines of Vintage potential are put into oak barrels called ‘pipes’. Some eighteen months later a careful and painstaking series of tastings is held to judge exactly which wines of different vineyards merit inclusion in the final blend. If the ideal blend is achieved, the wine is then bottled without any filtration whatsoever approximately 24 months after the original harvest. Vintage Port must then be matured for some ten to twenty years in cool dark cellars as it gradually achieves the outstanding style of a great wine. The bottles should always be stored lying down. Vintage Ports deposit a heavy sediment or ‘crust’ in the bottle while maturing and must be decanted prior to serving.
Taylors 2016 Vintage Port – “The keynotes of the 2016 vintage are purity, refinement and structure. The Taylor’s 2016 is characteristically elegant and poised and underpinned by firm, superbly integrated tannins of exceptional quality. Yields at the 2016 harvest were relatively low and the wine is likely to be tightly allocated.” Adrian Bridge, Managing Director.
6,200 cases produced.