2017 Technical Specifications
Alcohol 20.5%
Grape Varieties Old-vine field blend including Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz and Tinta Barroca
Drinking Window 2030–2060
Classification Vintage Port
Region Porto
Harvest Dates Picking at Quinta de Vargellas started on 1 September 2017
Vine Age 80–120 years
Production Details The early-ripening crop had high grape sugar levels, producing longer fermentations and effective colour extraction; the musts were dense, deeply coloured and phenolic. Decant to remove the natural bottle deposit, serve at 16–18°C, and preferably drink within one to two days after opening.
Tasting Notes Impenetrable ruby-black colour; dense dark berries, woodland fruit, cassis and black cherry, with flint, wild herbs, cedar, beeswax, leather and cigar box; thick granular tannins and a long crescendo of black and red berry fruit.
Food Pairing Walnuts; blue-veined and other strongly flavoured cheeses; dried apricots or figs
2011 Technical Specifications
Classification Vintage Port
Region Porto
Harvest Dates Harvesting at Quinta de Vargellas started on 10 September 2011
Production Details The crop had high grape sugar levels balanced by acidity; long fermentations gave balanced, complete extraction, and the musts showed intense colour and powerful fruit.
Tasting Notes Intense purple-black colour; layered blackcurrant, plum and blackberry with dark chocolate, exotic wood, black pepper and floral notes; sinewy tannins and a lingering fresh-berry finish.
Sources: www.taylor.pt ↗ · Compare this vintage
2009 Technical Specifications
Classification Vintage Port
Region Porto
Harvest Dates The Quinta de Vargellas harvest started on 12 September 2009; most grapes selected for this wine were picked from 15 to 17 September
Production Details Low yields and a dry summer produced exceptionally concentrated old-vine musts with very high grape-sugar, tannin and colour levels.
Tasting Notes Deep purple-black colour; plum, black cherry and cassis with rosewood, clove and violets; dense, thickly textured tannins, sumptuous fruit, weight and grip, and a long tannic finish.
Sources: www.taylor.pt ↗ · Compare this vintage
2007 Technical Specifications
Classification Vintage Port
Region Porto
Production Details Warm, dry pre-harvest conditions advanced sugar and phenolic development while retaining natural acidity; Taylor's describes the resulting musts as balanced and the wines as fresh, concentrated and vigorous.
Tasting Notes Deep inky colour with a magenta rim; concentrated black fruit, dark chocolate and liquorice, followed by dark berries, black plum, blueberry and bitter chocolate; lean integrated tannins with structure, elegance and finesse.
Sources: www.taylor.pt ↗ · Compare this vintage
2004 Technical Specifications
Classification Vintage Port
Region Porto
Bottling Date July 2006
Production Details A cooler-than-normal ripening period produced young Ports with good structure and fresh berry aromas. Decant to remove the natural bottle deposit, serve at 16–18°C, and preferably drink within one to two days after opening.
Tasting Notes Massively concentrated, with black fruit and bitter chocolate; black plum, cherry, blueberry, blackberry jam, cassis, liquorice and molasses; chewy texture, substantial grip and a long finish balanced by finesse.
Food Pairing Walnuts; blue-veined and other strongly flavoured cheeses; dried apricots or figs
Sources: www.taylor.pt ↗ · Compare this vintage
2000 Technical Specifications
Classification Vintage Port
Region Porto
Production Details Taylor's made fewer than four pipes of this vintage and describes the resulting wines as full-bodied, intensely coloured and highly aromatic. Decant to remove the natural bottle deposit, serve at 16–18°C, and preferably drink within one to two days after opening.
Tasting Notes Deep purple-black with a vivid magenta rim; concentrated blackcurrant and plum with liquorice, coffee, spice and leather; thick sinewy tannins, dense texture, rich grapey fruit and an exceptionally long succulent finish.
Food Pairing Walnuts; blue-veined and other strongly flavoured cheeses; dried apricots or figs
Sources: www.taylor.pt ↗ · Compare this vintage
1997 Technical Specifications
Classification Vintage Port
Region Porto
Production Details Very hot harvest conditions caused high fermentation temperatures, requiring additional effort to prolong fermentation; Taylor's records intense musts, good spirit integration and powerful aromas. Decant to remove the natural bottle deposit, serve at 16–18°C, and preferably drink within one to two days after opening.
Tasting Notes Pungent black fruit and dark velvety chocolate followed by herbs and tobacco; cherry and plum jam, blueberry, bitter chocolate, cigar box, spice and leather; molasses-like texture, great depth and a prolonged finish.
Food Pairing Walnuts; blue-veined and other strongly flavoured cheeses; dried apricots or figs
Sources: www.taylor.pt ↗ · Compare this vintage
1995 Technical Specifications
Classification Vintage Port
Region Porto
Harvest Dates Picking at Vargellas started on 13 September 1995
Production Details Selected old-vine grapes were picked separately for this first release. Taylor's records exceptionally high grape-sugar readings and says cool conditions prolonged fermentation, improving extraction of fruit, flavour and colour.
Tasting Notes Deep ruby-brick colour with rim development; jammy fruit, herbal fragrance and strong violet notes; a relatively lean palate with the characteristic Vargellas backbone.
Sources: www.taylor.pt ↗ · Compare this vintage
Producer Information
Website
Address
Visitors' Centre, Rua do Choupelo nº 250, 4400-088 Vila Nova de Gaia, Portugal
Phone
+351 223 772 973
Owner
Family-owned (The Fladgate Partnership)
Cellarmaster
Adrian Bridge (CEO)