1992

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.

The winter of 1991/92 was unseasonably dry. This continued into the Spring with light rain only in April and May. A long hot summer was broken by a...

Select Year

1992

About the Wine

The winter of 1991/92 was unseasonably dry. This continued into the Spring with light rain only in April and May. A long hot summer was broken by a few heavy showers at the end of August and September. Taylor’s started picking a week later than elsewhere in the valley and was rewarded with a perfectly ripe crop.

Taylor Fladgate & Yeatman celebrated its tercentenary with, among other events, a major vintage port tasting at the London headquarters of Coutts Bank, a company also founded in 1692.

Tasting Notes

Deep ruby – purple inky colour. Powerful ripe berry fruit aromas. Excellent balance and complexity. Delightful fresh intensity. Big, full bodied, well structured palate. Intense mixture of rich dark fruits, liquorice and spice. Superb depth and richness. Good long finish.

ACCOLADES

100

Taylor's 1992 Vintage Port is unquestionably the greatest young port I have ever tasted. It represents the essence of what vintage port can achieve. The color is an opaque black/purple, and the nose offers up fabulously intense aromas of minerals, cassis, blackberries, licorice, and spices, as well as extraordinary purity and penetration. Yet this is still an unformed and infantile wine. If Chateau Latour made a late-harvest Cabernet Sauvignon, I suspect it might smell like this. In the mouth, the wine is out of this world, displaying layer upon layer of concentrated black fruits backed by well-integrated tannin and structure. This is a massive, magnificently rich, full-bodied port that will be far more flattering in its youth than were such Taylors as the 1983, 1977, or 1970. It possesses awesome fruit, marvelous intensity, and lavish opulence, all brilliantly well-delineated by the wine's formidable structure. This monumental 30-50 year port is a must purchase for port aficionados.!

Robert Parker, Wine Advocate