Late Bottled Vintage…Much more for much less…

Ruby and tawny port we all know it, but for those who really love something more robust, there is this LBV… Robuster, more powerful, more grip, many layers of flavour, some spicy tannins. And moreover… the Taylor’s Port LBV 2016 is a port that you can drink immediately, but it is also one that can develop beautifully over time. Keep a bottle like this in your cellar for about 6 years and you will be amazed.

The Taylor’s Port LBV 2016 has a dark purple color. It boasts a powerful aroma of abundant deep black fruit such as blackberries and blueberries, accompanied by refined spiciness, toasted notes, figs, dried plums, cocoa, and a substantial touch of minerality. And you can simply smell the dusty slate of the terraces where the vines grow. The terroir is, therefore, truly exceptional. On the palate, this vintage is very present and sweetish, yet with a crisp start followed by a well-concentrated intensity. Its finish is long-lasting, warm, and full, again featuring that richness of spices, pleasant licorice, and toasted notes. At the end, those delightfully spicy, grainy tannins make a brief appearance. A perfect glass for any self-respecting hedonist. The Taylor’s Port LBV 2016 pairs wonderfully with chocolate, almonds, walnuts, and fine, rich cheeses. And as an experiment, try it with a pepper steak—very interesting. A Late Bottled Vintage is drinkable upon bottling but can – unopened – effortlessly remain in the bottle for about 5 years without losing its refined characteristics. In fact, it will continue to develop beautifully into greater complexity. Best serving temperature: 16-18 degrees Celsius. Room temperature makes Port heavy and alcoholic, while slightly cooler allows it to show more fruit. Try a bottle and you won't want to go back!

What does Late Bottled Vintage stand for?

This type of port developed by Taylor’s displays the typical characteristics of a vintage but is actually ready to drink immediately due to its somewhat longer barrel aging of 4-6 years. Consequently, the Taylor’s Port LBV 2016 is immediately drinkable from the moment it is bottled. The wine is a blend of some of Taylor’s best plots in the Cima Corgo and Douro Superior subregions. The usual Touriga Francesa, Tinta Roriz, and Touriga Nacional are intensively macerated after the manual harvest before fermentation. At Taylor’s, this is done using foot treading. This ensures that significant color and flavor extraction is achieved in a short time. Foot treading is therefore certainly not a tourist attraction. After just a few days of maceration and fermentation, it is stopped by the addition of pure wine alcohol. Fermentation comes to a halt, leaving behind the unfermented sugars, after which the four- to six-year wood aging in vats and barrels can begin. The Taylor’s Port LBV 2016 is born.