You can personalise the wooden box, Taylor’s holds one of the most extensive reserves
of very old cask aged Port of any producer. They
include a collection of rare Single Harvest Ports.
These are Ports from a single year which age to full
maturity in seasoned oak casks and display the
year of harvest on the label. Taylor’s has decided to
make a limited release, each year, of a Single
Harvest Port made 50 years previously.
The sixth in the series is the 1969 Port Wine
You can add the Name and the date and print this on the Taylor's wooden box (just ignore this if you do not want this service)
1969 Port wine Single Harvest
Taylor’s has decided to make a limited release, each year, of a Single Harvest Port made 50 years previously. The sixth in the series is the 1969 Single Harvest.
These extraordinary Port wines have aged in oak casks in the cool, dark and quiet environment of Taylor’s lodges in Oporto. The wine has matured, slowly and evenly, gradually developing the sublime, rich and sumptuous aromas characteristic of a very old Port wine. Half a century of ageing has given this Single Harvest 1969 its seductive complex aromas and intense mellow flavour.
Deep mahogany colour with discreet olive highlights on the rim. Very fine, elegant nose, with an opulent core of wild honey, treacle and butterscotch infused with a spicy redolence of black pepper and cinnamon. Cedary cigar box aromas, savoury scents of wild herbs and a discreet aura of fresh mint add a further layer of complexity. The perfectly calibrated palate is lifted by a fresh acidity and delivers a wealth of rich mellow flavour, molasses, dried figs, sultanas and apricot confit. The finish is clean and bright, with ripe pear and mint and very discreet zesty citrus notes.
This wine is ready to drink and does not require decanting
The bottle should be kept upright, protected from direct sun light and at a cool and constant temperature.
The wine benefits from being served slightly chilled, between 12ºC to 16ºC.
Combines well with flavours of figs, almonds and caramel. It is an excellent complement for a crème brûlée or a plate of wild strawberries. It may also be appreciated on its own, at the end of the meal, with walnuts or dried fruit.