Taylor’s were pioneers of the LBV category, developed to satisfy the demand for a high quality ready-to-drink alternative to vintage port for everyday consumption. Unlike vintage port, which is bottled after only two years in wood and ages in bottle, LBV is bottled after four to six years and is ready to drink when bottled. Taylor’s continues to lead the LBV category of port worldwide, in spite of the fact that many other shippers now also produce an LBV.
The wines used to blend Taylor’s LBV were drawn from a reserve of some of the best full bodied red ports, produced at the 2011 harvest, from grapes grown on Taylor’s own vineyards and on other top properties in the Cima Corgo and Douro Superior areas.
Notes on Viticultural Year and Harvest
The winter preceding the 2011 harvest was wetter and colder than the 30-year average. Budburst occurred as usual mid- March and warm weather and rainfall in April produced vigorous growth. At the beginning of May dry conditions set in and there was little rainfall in eastern areas of the Douro until late August.
However the vines were able to draw from the plentiful ground water reserves built up during the previous winter and bunches developed and ripened in ideal conditions.
Véraison occurred a little earlier than usual on 15th June. Mild weather in June and July was broken only by a heat wave in the second half of June. August was hot and dry, with perfectly timed rainfall on 21st August and 1st September rounding off an excellent ripening season and producing a well- balanced crop.