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Unlike basic ruby, vintage or even LBV, aged tawny ports spend extended time in oak before bottling - in this case 10 years, but up to 40 is possible.
This oak aging strips the port of much of its colour (compared to a younger ruby or LBV), leaving it a brick red with pure acidity, complex red fruits and eucalyptus aromas.
Aged tawny is, for me, the one port that actually matches well with cheese - its sweetness and low tannins complement hard yellow cheeses perfectly.
Brick red in the glass, there are aromas of fruit, nuts and eucalyptus on the nose; it's quite a forward wine, which I rather like. The palate is viscous and sweet with good balancing acidity and plenty of balanced warmth on the finish.
Priced at £23 for a 75cl bottled from E.H. Booths, Majestic, Morrison, Sainsbury, Selfridges, Tesco, Wholefoods Market, Waitrose - provided for review.
Taylor's ports will also feature on Jazz FM - along with suggested food matches - on Tuesdays, Thursdays and Saturdays from 7pm on Dinner Jazz for twenty six weeks starting from Tuesday 22 October. There is also a competition which will run for six weeks offering a mixed case of Taylor’s Port just in time for Christmas.
Other related articles
Dow's Vintage Port 1975
Noval Dinner at Cambridge Hotel du Vin
Links
Taylor's - website, twitter
Jazz FM - website
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