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
1970
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
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’s 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.
Neal Martin