Taylor’s is one of the oldest of the founding Port houses. The history of the firm is in many ways the history of the Port trade itself. As well as giving the firm its current name, Joseph Taylor performed a pivotal role in the company’s history. His tenure bridged the gap between the Bearsley era and the arrival of the Yeatmans whose descendants own and run the company today. John Fladgate was the first of the new partners to move to Oporto, arriving in 1836. The advances in both wineries and vineyards, always tempered by a respect for traditional methods, bore fruit in a series of highly acclaimed Vintage Ports including the Taylor’s 1992, awarded 100 points by the influential wine critic Robert Parker.
Taylor Fladgate Tawny Port 20 Year Old
Another magnificent and finely-balanced tawny of outstanding richness and complexity. The additional ten years of aging produces a fine balance between the rich, raisiny fruit and the nutty, honeyed finish - a taste to linger over. This rare port is traditionally enjoyed as a dessert wine or at the end of the meal.
If vintage port represents a rare gift of nature guided by the least possible intervention of man, tawny ports of age represent one of the highest expressions of the blender's art. Though these wines essentially begin life in much the same way, the rest of their evolution could not be more different. Amber in color with subtle fruit nuances underlying nutty, caramel flavors and a long, balanced finish, Taylor, Fladgate Twenty Year Old Tawny is superb with foie gras, cheeses, nuts and desserts based on nuts, caramel, coffee and chocolate.
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Taylor Fladgate Tawny Port 30 Year Old
Only every two or three years is a reserve of port with sufficient structure, fruit and power to age, produced from Taylor's own vineyards, laid aside to age in oak casks. Those that have reached their peak after thirty years are then blended together for balance and finesse, and to ensure consistency of quality and style. The 30 year old tawny shows incredible length with smooth butterscotch and caramel flavours.
If vintage port represents a rare gift of nature guided by the least possible
intervention of man, tawny ports of age represent one of the highest expressions
of the blender's art. Though these wines essentially begin life in much the same
way, the rest of their evolution could not be more different. Deep old-gold in
color with hints of fruit and honey offsetting rich nutty, baked caramel flavors
and a clean finish sustained by its acidity.
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Taylor Fladgate Tawny Port 40 Year Old
An incredible example of an old Tawny port. Taylor's is one of the few remaining houses to produce a
40 Year Old aged tawny Port. A rarity, as few houses will make a 40 year old tawny. This wine is olive gold in color with rich caramel, butterscotch, hazelnut flavors. The concentration in this port also produces a wine with amazing length, which lingers beautifully in the palate. During this aging process, tawny ports lose their dark purple hue and grow lighter in color, hence the name "tawny," as they throw their deposit in the cask rather than in the bottle. The process of racking contributes to the oxidation process whereby the wine's fruit qualities gradually diminish and its nutty characteristics are acquired. The aging is further influenced by conditions of heat and humidity where the wine is stored. Taylor, Fladgate cellars its aged tawnies in Vila Nova de Gaia rather than in the Douro; the considerable difference in heat and humidity between these two areas produces a lush, silky richness reminiscent of caramel with an elegant, slightly austere quality which is quite distinctive.
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A rich, fruity taste and smooth finish make Taylor Port the perfect choice to pair with your favorite dessert. It is a moderately sweet, ruby red port and is delicious for evening sipping. Serve over ice or at room temperature, with a twist, or with soda.
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One of the early pioneers of the trade in Douro wine was Peter Bearsley, son of the founder of Taylor’s, who was said to be the first English wine merchant to make the hazardous and uncomfortable journey into the upper reaches of the Douro Valley in search of the best wine.
Although they came from the mountainous hinterland of the Douro Valley some 80 kilometres from the coast, the wines took the name of the city from which they were shipped, becoming known in Portuguese as Vinho do Porto, meaning ‘Oporto wine’, and in English as ‘Port’. The earliest recorded shipment of wine under this name took place in 1678. To protect the wine during the long sea voyage it was sometimes ‘fortified’ prior to shipment with the addition of a small amount of grape spirit, or brandy, which increased its strength and prevented it from spoiling.