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Taylor Fladgate
Quinta de Vargellas Vintage Porto 2019
95 Points
jamessuckling.com
March 6, 2024

This shows notes of walnuts and hazelnut shells, combined with blueberries, mulberries and plums, as well as floral notes and hints of graphite and spices. Full-bodied but not heavy. Firm but with a smoother, rather more delicate approach, showing fine tannins that are compact and potent. Lots of vivid fruit, together with some blue flowers and crushed stones. Very attractive with a long, linear finish

– James Suckling
Taylor Fladgate
Quinta de Vargellas Vintage Porto 2020
93 Points
Wine Spectator
August 1, 2023

Lush and caressing in feel, with enticing waves of boysenberry and blackberry compote rolling through. Shows a subtle graphite underpinning that adds spine, while licorice root and Christmas pudding notes line the finish.

– James Molesworth
Taylor Fladgate
Quinta de Vargellas Vintage Porto 2020
93 Points
Wine Spectator
February 28, 2023

Lush and caressing in feel, with enticing waves of boysenberry and blackberry compote rolling through. Shows a subtle graphite underpinning that adds spine, while licorice root and Christmas pudding notes line the finish.

– James Molesworth
Taylor Fladgate
Quinta de Vargellas Vintage Porto 2015
94 Points
Wine Advocate
March 1, 2018

Like most 2015s, this is on the lighter side in the mid-palate, but also like most, it is fresh and lifted, refined and graceful. It is the type of wine that doesn’t hit you over the head but becomes ever more appealing as it sits in the glass. It’s all about finesse and elegance. Suddenly, you realize how much you like it. After some aeration, it adds to its mid-palate refinement the dry, tight and steely edge it had in Porto.

– Mark Squires
Taylor Fladgate
Quinta de Vargellas Vintage Porto 2015
91 Points
November 9, 2017

Initially closed with underlying ripeness on the nose, quickly opening up to reveal floral fragrance with a touch of dark chocolate and tar; soft plum and berry fruit on the palate with all-spice notes and firm, rapier-like tannins on to the finished.

– Richard Mayson
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