A big wine with superb balance, a shining example of this exuberantly fruity vintage. Deep ruby, with violets and coffee on the nose, full-bodied, with dried cherry flavors and plenty of tannin, balanced and long on the finish. (JS)
The ’63 Taylor is a legend in the making, but unlike the 1970 that has been drinking well for many years already, the 1963 is still at least a dozen years away from its true apogee. I know that there are many port enthusiasts that have been happy drinking the 1963 Taylor for years already, but to my palate this is so obviously still on its way up that I have little desire to do anything but keep this resting comfortably in the cellar. The bouquet is deep and still very youthful, as it offers up a lovely blend of black cherries, plums, tobacco, herb tones, mint, a touch of tariness, cedar and a snapshot of the intense old Taylor spice garden that will come if given appropriate bottle age. On the palate the wine is full-bodied, deep and powerfully built, with the iron backbone of this house, great acids, moderate tannins, and outstanding length and grip on the complex finish. As appealing as this wine is in its plump and black fruity middle age, I would strongly urge keeping hands off of it until all of the spice and orange zest elements emerge and add another layer to the aromatic fireworks. (Drink between 2020-2075)
This house must certainly be the Latour of Portugal. Their ports are remarkably backward yet still impressive when young. Of all the vintage ports, those of Taylor need the longest time to mature and even when fully mature seem to have an inner strength and firmness that keep them going for decades. Their tawnys are also among the very best, though somewhat expensive. The 1963 is quite fabulous yet still seemingly capable of developing for another decade or more. (RP)
A rare treat to sip a truly mature vintage port. The spirit was just starting to make its presence felt. This is fully mature and possibly, in the case of this bottle, even starting its gentle decline. Extremely sweet and spicy, this reminded me of those biscuits they call gypsy creams. Caressing, round texture. 18/20 points. (JR)
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