1970

Decanting

Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.

Storage

Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.

Serving temperature

Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.

Pairing suggestions

Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to Vintage Port; so too are dried fruits such as apricots or figs.

Select Year

1970

About the Wine

Winter rainfall was slightly above average, followed by a very dry Spring and further rain in June. From July through to October in 1970 almost no rain fell and the harvest which started on 21st September was made under ideal conditions.

It was also the year in which Alistair Robertson, the current Chairman of Taylor Fladgate Port, launched the 1965 Late Bottled Vintage Reserve, creating the LBV Port style as we know it today.

Tasting Notes

A deep garnet core with a faded brick rim. The nose is still tight, youthful with notes of liquorice, raisin, boot-polish and a little lemongrass. Very well defined. The palate is full-bodied with firm tannins, very cohesive with superb ripeness: wild strawberry, lemongrass, smoke and dates with an incredibly long, persistent finish. There is an effortless nature to this wine.

ACCOLADES

It has such weight on the finish that it will cruise past another 20-25 years in bottle.

Neal Martin

Toasted brioche, duck liver parfait, black cherry compote and black truffle shavings. The wine’s sweetness enhances the creamy texture of the parfait and the sweet, fruit-driven cherry compote, while its tertiary development is accentuated by the truffle’s earthy umami notes, resulting in a highly refined and harmonious pairing.

Maria Boumpa, Wine Director, De Terra

"Duck liver pâté with fig compote, candied orange peel and toasted walnuts on brioche. For a refined after-dinner pairing, enjoy with a medium-bodied cigar, such as a Partagás Serie D No.4 or a Romeo y Julieta Churchill, whose earthy spice and creamy texture complement the richness and maturity of Taylor Fladgate Port."

Jacopo Maroni

"I would pair this wine with a lightly spiced, smoky dish: baby chicken slow-cooked and served on sugiita cedar wood, adding a smoky dimension, finished with shichimi togarashi and saffron. The sweetness of the Vintage Port will counterbalance the warmth of the spices, the tannins will complement the slow-cooked chicken, and the wine’s oaky notes will mirror the smoky character of the sugiita cedar wood."

Joanna Nerantzi, Head Sommelier, 5 Hertford Street