Taylor's Vintage Port 2009
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A vintage port that manages to combine the massive structure and powerful fruit of the 2009 harvest with elegance, balance and finesse. 2009 will go down in history as a year of very low yields. This is partly due to the small amount of fruit and also the effect of the dry ripening season. All grape varieties showed low fertility, although the vines were healthy and vigorous. The ripening season started relatively cool up to and including July, but in August there was intense heat. From July until the harvest in September there was almost no rain. These hot dry conditions produced concentrated must, rich in colour, tannin and sugar. Robert Parker points: 95. Origin: Portugal, Douro. Port style: Taylor's Vintage Port 2009. Port house: Taylor's. Grapes: Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Amarela, Tinta Barroca. Storage and serving: This Vintage must be decanted. Once opened it is best enjoyed on the same day. Serve slightly chilled (16 to 18ºC). Quantity: 750 ml. What can you taste? Inky black with a purple rim. An aroma of great purity with concentrated black fruit interwoven with raspberry and plum. Around this dense fruity core, with its attractive liveliness and minerality, is a fragrant complex aura of citrus blossom and wild herb aromas of mint and lavender, supported by thick sinewy tannins. On the palate this vintage explodes with concentrated ripe black fruit flavour, which peaks in the long finish before being captured in a tight tannin embrace. Food & spice: Lovely with a mature blue cheese such as Stilton. The soft buttery texture, mild character and tingling of the cheese are perfectly matched by the powerful majestic flavours of the Vintage Port. Other blue, buttery, soft and slightly spicy cheeses are: Cashel Blue, Roquefort, Gorgonzola and Saint Agur Blue.
A vintage port that manages to combine the massive structure and powerful fruit of the 2009 harvest with elegance, balance and finesse. 2009 will go down in history as a year of very low yields. This is partly due to the small amount of fruit and also the effect of the dry ripening season. All grape varieties showed low fertility, although the vines were healthy and vigorous. The ripening season started relatively cool up to and including July, but in August there was intense heat. From July until the harvest in September there was almost no rain. These hot dry conditions produced concentrated must, rich in colour, tannin and sugar. Robert Parker points: 95. Origin: Portugal, Douro. Port style: Taylor's Vintage Port 2009. Port house: Taylor's. Grapes: Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Amarela, Tinta Barroca. Storage and serving: This Vintage must be decanted. Once opened it is best enjoyed on the same day. Serve slightly chilled (16 to 18ºC). Quantity: 750 ml. What can you taste? Inky black with a purple rim. An aroma of great purity with concentrated black fruit interwoven with raspberry and plum. Around this dense fruity core, with its attractive liveliness and minerality, is a fragrant complex aura of citrus blossom and wild herb aromas of mint and lavender, supported by thick sinewy tannins. On the palate this vintage explodes with concentrated ripe black fruit flavour, which peaks in the long finish before being captured in a tight tannin embrace. Food & spice: Lovely with a mature blue cheese such as Stilton. The soft buttery texture, mild character and tingling of the cheese are perfectly matched by the powerful majestic flavours of the Vintage Port. Other blue, buttery, soft and slightly spicy cheeses are: Cashel Blue, Roquefort, Gorgonzola and Saint Agur Blue.
