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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.1 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by tob100 on 7/28/2023 & rated 99 points: Decanting 9 hours in a zalto decanter and put the wine back in the bottle.
- Note:
I smelled the wine before decanting (no tasting) and it smelled like sour and old red wine.
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The nose:
Medicin closet, pencil, mint. Wood and leaf/meadow. The fruit is anonymous but i get honeycoated dried plum and blackcurrant. Intereting nose.
The palate:
A little more approachable then the nose.
Raisin, Fig, Plum, Blackcurrant, honey. Also some milk chocolate, nutty feeling and cocao
Very sweet on the tounge. Fine amount of oak, silky, fresh and lush.
Tannin high
Acidity medium+
Full body
- Seems sweeter then the 07' and 03' - I dont know if its due to the vintage being so young.
This Taylor vintage 2018 sure did benefit from a long decant, because its so fantastic after that. It could easily do 12 hours in total.
I was curious to taste a young vintage, and it didn't disapoint. But to break it up:
Wines up to 15 years = More freshness and fruity character.
Wines from 15 and above = the fruit becomes secondary and the secondary notes becomes primary
Either way: decant the shit out them!
To compare this with the Vargellas 2015, that I had last week, its hard. I must say I like this vintage 18' the most, but the Vargellas didn't get 9 hours decant - only 1 hour decant and tasted over 4 hours
Im sure to think that the decanting had something to say.
Vargellas 15' was closed, even after the decant, but opened up after a longer time.
Vargellas wines is a great cheaper "alternative" and to be honest, I dont think that I would be able to taste difference, if blind tasted. If so, very slightly.
To finish up, I think that you should treat most of the wines from Taylor equally when it comes to decanting - not for sediment, but for breathing. Many of them needs hours and hours of air. So do yourself that favor because it will only be a greater experience, when tasting.
Taylor vintage 2018 feels like it could last forever, but at this stage - 99 Points. (3236 views) | | | Tasted by Jason Wu on 3/21/2023 & rated 93 points: Black tea, minty, violet, ripe apricot, fruity and luscious. (3616 views) | | | Tasted by Lukas_w on 10/31/2022 & rated 98 points: Aging possibility is staggering (4015 views) | | | Tasted by Everything Ahead on 4/16/2022 & rated 94 points: Believe it or not, this is drinking very nicely now from a 375ml with a several hour decant and followed over 2 nights. Not overly sweet, comes across almost like a high octane late harvest California Zin, but in a good way. At first, all dark/dried fruits like plum/blackberry/prune/raisin, then lots (!) of licorice and molasses. Tannins not insanely drying, this feels gently extracted. Minerality (slate) comes through on day two, as do the floral qualities. Of course this is a wine to age for a few decades, but wanted to crack one early in the name of science, and it was both a hedonistic and intellectual pleasure. Rating: 94+ (3826 views) | | | Tasted by Heynetty on 4/9/2022: D5 DipWSET FORTIFIED WINES with Adam Chase and Matt Gaughan; 4/9/2022-4/10/2022 (St Francis' Yacht Club San Francisco): A: Deep ruby
N: Medium (+) intensity nose of prunes, dried cherries, white pepper, clove, nutmeg, medicinal , menthol
P: Sweet, medium acid [instructor says its medium + acidity], high chalky tannins [instructor describes these as ripe], high alcohol, medium (+) intensity and medium (+) finish.
This is a very high quality wine. The acidity balances the sugar, length and intensity support a mildly complex wine. Further ageing might provide more dried fruit, leather and other tertiary factors may develop and increase the complexity of this wine.
Suitable for ageing....obvs. (3517 views) | | | Tasted by Martin Redmond on 2/18/2022 & rated 93 points: Port Primer: Violet-black core with a narrow purple rim and aromatic blackberry, fig, baked black cherry cobbler, dried herb, and violets aromas with subtle minty notes. On the palate, it's full-bodied, dense, and focused with bright acidity and velvety tannins with an other-worldly texture. It shows blackberry compote, black cherry cobbler, ripe fig, vanilla, mocha, mint, dried herb and spice flavors with a long finish. 375mi| 20% abv| SRP - $54.99
A blend from Quinta de Vargellas in the Douro Superior (‘the backbone’) and Quintas Terra Feita and Junco in the Pinhão Valley. (2666 views) | | | Tasted by berlinhotel on 4/30/2021 & rated 97 points: one week tasting of Taylor´s Vintage Port vertical 2016-2017-2018
in the long run probably the best of these three
97-98+ (3002 views) |
| By Michael Godel
WineAlign (11/29/2020)
(Taylor Fladgate Vintage Port, Douro Valley (375ml) red) Subscribe to see review text. | By David Lawrason
WineAlign (11/28/2020)
(Taylor Fladgate Vintage Port, Douro Valley (375ml) red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (9/23/2020)
(Taylor’s Vintage Port, Fortified, Portugal) Subscribe to see review text. | By Neal Martin
Vinous, 2018 Vintage Port Releases (Jun 2020) (9/1/2020)
(Taylor’s Vintage Port Fortified/spirits) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/7/2020)
(Taylor's Port Red) Subscribe to see review text. | By Richard Mayson
Decanter, 2018 Vintage Port Report (6/1/2020)
(Taylor's, Port, Douro Valley, Portugal, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and JamesSuckling.com and Vinous and JancisRobinson.com and Decanter. (manage subscription channels) |
| Taylor (Fladgate) Producer Website
Taylor's vintage ports are renowned for their massive structure, concentration of flavour and distinctively masculine style. Taylor's Port is also renowned for being amongst the longest lived of all ports.
Robert Parker: "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."Port BlendOver a hundred varieties of grapes (castas) are sanctioned for port production, although only five (Tinta Barroca, Tinto Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional) are widely cultivated and used.
- Mayson (1999), Port and the Douro, p. 93
Portugal ViniPortugal (Associação Interprofissional para a Promoção dos Vinhos Portugueses/Portuguese Wine Trade Association)Douro Instituto dos Vinhos do Douro e PortoPorto For The Love of Port is an essential site on the wines of Porto and Madeira. Co-subscribers can automatically integrate their reviews here as well. Also, read more about the HistoryOfPort. |
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