Taylors 2017 Vintage Port in 75cl bottles.
Founded in 1692, Taylor Fladgate & Yeatman is one of the oldest, and most, prestigious Port houses. Taylor’s Port is regarded as the benchmark for Vintage Port. Noted for their elegance and restrained power, their longevity and their distinctive scented character, these classic Vintage Ports are blended from the finest wines of the firm’s own ‘quintas’ or estates. Taylor’s three famous properties – Vargellas, Terra Feita and Junco – occupy distinct geographic locations. Each contributes its own unique character and dimension to the subtle harmony of the blend.
The 2017 Port Vintage is of exceptional quality. The vintage was characterised by intense heat with record low levels of rainfall. Flowering and bud burst developed under good conditions and the high daytime temperatures and cool nights in August and September allowed for a gradual and even ripening. Harvest was exceptionally early, with some producers harvesting at the beginning of August. The harvest was around 20 to 30% down on a normal harvest, basically due to water stress. So, 2017 produced a smaller quantity of excellent fruit. Conditions were similar to 1945, an extremely highly regarded vintage. Expect powerful, intense and complex wines with great aromas and freshness. Adrian Bridge, managing director of The Fladgate Partnership, stated “All our houses and their properties have produced exceptional wines, with impressive density, depth and aromatic potential”.
Taylors 2017 Vintage Port
Picking started at Taylor’s Quinta de Vargellas on 1st September, the earliest in a generation. The last time picking was recorded as having started this early was in 1945 – one of the greatest of the 20th century vintages – when the first fruit was picked on 3rd September.
The Fladgate Partnership’s Managing Director, Adrian Bridge, commented: “After the long interval that followed the 2011 Vintage release, we are delighted that the highly acclaimed 2016s are now followed by the superb 2017s. All our houses and their properties have produced exceptional wines, with impressive density, depth and aromatic potential.”
Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.