OMG. This is really the most amazing young Taylor's I have ever tasted. Full-bodied and lightly sweet with super power and intensity. So racy and focused. Yet this has such muscle and intensity. Needs at least eight years to show you everything it has to offer. Drink in 2025
In 2016 Taylor's began picking in Vargellas on 17 September, followed by Pinhão Valley estate on 23 and 26 September. The 2016 Vintage Port has an aristocratic bouquet with tight wound aromas of blackberry, bilberry, crushed stone, black olive and a light, marine-tinged element, perhaps almost peat-like. The palate is just beautiful with fine, chiseled tannins and a perfect line of acidity. There is that almost "arching" structure one always seeks in a great Taylor’s with a gentle but insistent grip towards the finish. It is everything you really want from a Vintage Port. (NM)
Two main sources are Quinta de Vargellas, which is north-facing and so protected from excessive heat, and giving floral notes, plus Quinta de Terra Feita and Quinta do Junco around Pinhão for earthier characteristics. Only 6,500 cases were made, instead of the usual 12,000-14,000. Dark crimson but without the blueish purple of the Grahams. Tight, refined nose -- rather claret-like. Not as obviously sweet as some. Restrained aromatically: backward with sharp, linear blackcurrant and violet notes. This tastes like a somewhat shouty, scratchy baby at the moment -- which is no criticism of a wine designed to age as long as a vintage port. But then there are masses of sweet fruit with liquorice surrounded in a scratchy skein of tannins and acidity. 18/20 points. Drink 2043-2070. (JR)
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