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.
Select Year
1966
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
About the Wine
The winter of 1965/6 was very wet and generally rather warm. The Summer was very hot and dry, the month of May being one of the hottest on record. The vines were very backward till early September when a few days of extremely hot weather brought the fruit on considerably.
Tragically for Taylor’s, in August 1966, Dick Yeatman died. He was the first British Port shipper to qualify as a viticulturist and was the leader in creating the first varietal blocks in the Douro.
Tasting Notes
Intense ruby. Elegant, fresh nose, finely balanced, redolent of violets. Palate is remarkably balanced as well: intense fruit (figs) in an excellent mineral/tannic frame. Lovely freshness and the flavours continue on the finish. Still has years of great life ahead.
Neal Martin