Taylor's, Vintage Port, 2016

Name: Taylor's, Vintage Port
Brand: Taylor's
Price: 289.9 GBP

Available Vintages

all 1963 2016 2017 2018

justerini & brooks tasting note

Spicy taut and serious, with notes of mint leaf, bay and dark black berry fruit buffering a firm taut mineral mid palate that takes a little while to open up. As it does floral notes meet mocha and fresh fig, then fresh herb notes, wonderful dark fruits and salty schist on the finish bringing real brightness. A very poised, assured and complex Taylor’s brimming with sinewy, tense energy and wonderful lift on the finish.

critic reviews

96/100Mark Squires,Robert Parker Wine Advocate

The 2016 Vintage Port was aged for 20 months in wood and comes in with 102 grams of residual sugar. When last seen, this was a fine Taylor's, not my favorite, perhaps, but very fine. It is a little precocious in this elegant year, which is not to say there isn't a tannic backbone. Also, this did have a few hours in the glass. Still, the first and last impression is the big, beautiful fruit. It is a delicious Taylor's that is hard to resist. It also is firm on the finish and likely to evolve well. Complexity will come in time. I don't see any reason to change anything about my original evaluation just now. This is still too young to show much development.

DRINKING WINDOW 2026 - 2070

date of review 08/2022

97/100Neal Martin,Vinous

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. Production is 6,200 cases.

DRINKING WINDOW 2026 - 2076

date of review 06/2018