Classic Vintage2016
The weather pattern during the growing and ripening seasons had a decisive effect on the character of the 2016 wines, with their elegance, refinement, crisp acidity and magnificent tannins. Spring was unusually wet, with heavy rain and relatively cool conditions throughout April and May. This had the benefit of restoring ground water levels, depleted by the previous year’s drought, and creating reserves for the hot summer that was to follow. However, the wet spring conditions also resulted in loss of fruit in some areas and a significant reduction in yields. They also delayed the start of the ripening cycle.
Véraison started late, with the first signs visible around the second week of July. From early July, hot dry conditions prevailed until well into September. In spite of the heat, maturation was even and gradual. Together with the late start to the cycle, this meant that, at the end of August, the crop was still far from ripe. Some rainfall in mid-September helped to round off the maturation.
Producers that delayed picking until after the rains were rewarded with perfect harvesting conditions, with cool nights helping to extend fermentation times and allow for gentle extraction. The first grapes were picked at Taylor Fladgate’s Quinta de Vargellas on 17th September, with the Pinhão Valley estates following on the 23rd and 26th respectively.
TASTING NOTES
Deep purple black with a narrow magenta rim. High notes of pure, intense woodland fruit with lively accents of green apple, fresh plum and raspberry. Around this core of bright, singing fruit is a heady aura of gumcistus and wild herbs. On a deeper register, exotic notes of cedarwood and jasmine provide an additional dimension of complexity. The wine has an attractive leanness and muscularity with sinewy, linear tannins that integrate seamlessly into the mid palate and then re-emerge to hold the wine in a confident grip. Energised by a racy acidity, the intense berry flavours continue to build into the long finish. Although the keynotes are refinement and poise, the wine displays the restrained vigour and stamina that are the hallmarks of the Taylor Fladgate style.
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.
