Porto Vintage, Taylor - 1997

Viticulture

After the snowfall on 7 January, the winter and spring of 1997 were characterised by mild temperatures and dry weather. Higher than average temperatures led to early bud-break and good fruit set throughout the vineyard. However, the vegetative advance acquired at the start of the season was lost due to frequent rainfall between flowering and September, leading to a return to more gradual ripening at the end of the season. The harvest took place under a blazing sun, with high temperatures. The result was fermentation at high temperatures, which had to be prolonged with great effort. The wine, made from intense musts, showed great potential right from the start, with perfect integration of its high alcohol content and powerful, complex aromas.

Oenology

After the harvest, these wines are selected by the estate's panel of tasters, then matured in oak tuns for two winters. They are then tasted again the following spring. If their quality proves exceptional, they are retained for the final blend.

Suggestions for accompaniment

Drink it after a few years with a jugged hare, a stilton, a dark chocolate dessert or to accompany a cigar.