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
1975
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
A wet winter in 1975 was followed by a long dry Summer with almost no rain with the exception of a heavy thunderstorm in May. The harvest started on 6th October. Due to the September rain, yields were generally higher than had been expected.
Reproached when young for being on the light side, the best of the 1975 Vintage Ports have defied their critics and have achieved great elegance and breeding maturity.
Tasting Notes
A light, feminine nose of cherry, wild strawberry and a touch of pencil-lead. Not complex, but clean and fresh. Medium bodied palate, very fruit driven but lacking a little structure. Clean, attractive, smooth texture, but a less intellectual Taylor’s Vintage Port to drink without too much thought.
Michael Broadbent