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
1991
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.
About the Wine
The Winter of 1990/1 was generally dry until early January, when there was heavy rain until March. April was also wet and flowering took place in May, in warm dry weather.
The summer was hot and dry and the flower set was excellent, resulting in a lot of fruit on the vines. Warm days and cool nights ensured long fermentations with excellent colour extraction. Sugar levels were above normal and, indeed, continued to rise during the course of the vintage.
Rain fell on the 29th September but, due to dryness of the soil, it did not enter the root system and there was no colour dilution. Picking resumed on the 30th under textbook conditions.
1991 was a split declaration year, with Taylor’s deciding not to declare a classic vintage port.
Tasting Notes
Deep red with narrow brick rim. Rich, ripe, blackcurrant jam aromas with elegant floral and spice notes. Rounded, full palate with firm tannins and good volume. Plum and cherry fruit flavours carrying through to the finish.
James Suckling, The Wine Spectator