Taylor's 40 Year Old Tawny Port NV

Limited release 40 year old Tawny Port

The 40-year-old tawny port has a deep amber colour and complex aromas of nuts, honey, figs, and spices.
On the palate, it is smooth and velvety with a long, lingering finish
This port pairs well with a wide range of foods, including desserts, cheese, and even spicy dishes. It is also delicious on its own as a digestif
While the port has already been aged for 40 years, it has the potential to continue aging and developing in the bottle for many more years if stored properly
This port should be decanted before serving to remove any sediment that may have accumulated in the bottle during the aging process

Vintage: NV
Type/Colour: Tawny
Alcohol: 20%
Bottle Size: 75cl
Group: Port
Sustainable: Yes

'It is my opinion that Taylor's tawny ports are the best of this type. When tasted against other tawnies, they all exhibit more aromatic personalities, greater fruit ripeness and a wonderful sweetness and length' - Robert Parker, The Wine Advocate

Taylor's is now over 300 years old. It remains a family firm, completely independent, owned still by relations of the original partners. Taylor is accepted by most wine authorities to be one of the greatest port shippers, famous especially for its sublime and long-lived vintage ports, which consistently fetch the highest prices at auction, and for old, distinguished tawny ports. But Taylor's is also an innovative house, pioneering the successful Late Bottled Vintage style which has been copied by almost every other shipper. The finest Port is produced from grapes grown on the steep and rocky slopes of the Upper Douro and its tributaries. Vines have been grown on these remote hillsides since pre-Roman times. In the 17th Century British traders, cut off from their supplies of Bordeaux by frequent wars with France, took a liking to the full-flavoured, robust wines of Portugal. Under the Methuen Treaty of 1703, England granted lower duties to Portuguese wines than to those of France and Germany, becoming for over a century the principal market for the wines of the Douro Valley. But these wines did not travel well, so the traders added brandy to fortify them against the rigours of their Atlantic sea voyage. Before long pure grape spirit was added during fermentation and Port, as we drink it today, was created. Now in its fourth century, the company is still thriving, with wine quality remaining the firm's only consideration. Taylor's Port was, is, and will continue to be, one of the world's greatest wines.

Taylors have developed a model for sustainable viticulture, which was awarded the prestigious BES Biodiversity Prize in 2009.