Taylor Fladgate
Classic Vintage Port 2003
94 Points
January 24, 2023

This is coming around beautifully now with dark plums, orange peel, chocolate and graphite undertones. It’s full-bodied with fine and chewy tannins and a long finish. A very fresh and elegant Taylor for this hot vintage, which slightly surprised me from the beginning.

– James Suckling
Taylor Fladgate
Classic Vintage Porto 2018
97 Points
Ken's Wine
September 1, 2021

This midnight purple colored Vintage Port opens with a faint dried cigar leaf and gentle cherry bouquet with hints of plum, date, and black licorice. On the palate, this wine is balanced and full bodied with medium plus acidity. The flavor profile is red currant, graphite, and raisin blend with hints of clove, tar, and black tea.

– Ken Hoggins
Taylor Fladgate
Classic Vintage Porto 2018
98 Points
Wine Enthusiast
December 22, 2020

This is an exceptional vintage, most unusually the third in a row from this producer. Intensely perfumed, richly structured with dark-black fruits, concentrated tannins, it is set for seriously long-term aging. The power of the wine, based around the producer’s Quinta da Vargellas, is magnificent.

– Roger Voss
Taylor Fladgate
Classic Vintage Porto 2018
95 Points
Wine Advocate
December 17, 2020

The 2018 Vintage Port is a field blend aged for approximately 18 months in very old and large wooden vats. It comes in with 100 grams of residual sugar. This is the third straight declaration (2016, 2017 and this 2018) of a classic Vintage Port for Taylor’s. Aromatic and expressive, this adds a big bang for a finish that reminds you that it is, indeed, Taylor’s. After opening it on the first day tasted, it tightened fast and showed the structure I like to see in serious Ports. It has that classic flavor profile as well and shows fine concentration.

– Mark Squires
Taylor Fladgate
Classic Vintage Porto 2018
96 Points
Wine Spectator
December 16, 2020

Remarkably harmonious already, with a beautiful display of unadulterated blueberry, blackberry and plum sauce flavors that fan out, while anise, ganache and cassis accents fill in. So lush and seductive through the finish.

– James Molesworth
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