2012

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.

Select Year

2012

About the Wine

The winter preceding the 2012 harvest was much drier and colder than is customary. Budburst occurred towards the third week in March under very dry conditions, with good levels of rainfall occurring in April and early May. By the end of May, the vineyards showed low vigour, caused by the combination of an extremely dry winter and cooler than normal spring. Flowering occurred between the 14th – 30th May.

Good weather continued during June and July leading to the healthy development of the vines. The vines maintained their lower than usual vigour, resulting in smaller berries, bunches and lower yields. Véraison (colouring of the grapes) was inevitably later than usual.

In mid-August, the grapes were still very low in sugar and with high levels of acidity. The vegetation however, was remarkably healthy for the time of year. The fully performing canopies and fewer grapes resulted in a significant and continuous ripening of the crop during the duration of the harvest. As a result picking started on the 20th September at Vargellas, with a small pause on the 24th for a few hours of rain, but good weather prevailed for the rest of the harvest.

Tasting Notes

Opaque ruby black core with vivid purple rim. The nose is fine and delicate, pure woodland fruit aromas combining with notes of wild herbs and gum cistus and discreet hints of vanilla. The floral scents which are the hallmark of Vargellas are in evidence, the characteristic violet fragrances combining with delicate blossom and wild herb notes. A current of very clean, vibrant berry fruit flavour flows through the palate from start to finish. Typically lean, wiry tannins emerge on the mid-palate and provide plenty of grip and an attractive touch of austerity. A wonderfully fine and harmonious vintage port, with every element in its place.

ACCOLADES

92-93

Typical Vargellas character with flowers such as roses and poppies that turn to dark fruits and spices. Full body, lightly sweet, dusty tannins and a raspberry and blackberry character. Long and flavorful. All in elegance and finesse.

James Suckling, The Wine Spectator

Taylor's Quinta de Vargellas 2012 has a much more straight-laced bouquet compared to the Fonseca Guimaraens as you might expect. However it is well defined with dusky blackberry, mulberry, dark chocolate and wet stone aromas that expand in the glass over the course of one hour. The palate is silky smooth on the entry with a taut line of acidity keeping everything linear. There is superb tension and focus here, not enormous depth but an almost effervescent finish that lends this Vargellas an approachability difficult to fend off. Probably best to just give in.

Neal Martin

Pure woodland fruit aromas combine with notes of wild herbs, gum cistus and discreet hints of vanilla. The floral scents, hallmark of Vargellas, include characteristic violet along with delicate blossom notes. Clean, vibrant berry fruit flavours (sic). Wiry tannins on the mid-palate which provide plenty of grip and an attractive touch of austerity. Wonderfully fine and harmonious.

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