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Taylor Fladgate Vintage Porto

2003 / 750 ml.

RP98WS96SP92+SP94

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Availability: In stock

$103.20
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Where it's produced

Country:
Portugal

Product Details

Brand:
Taylor Fladgate
Size:
750 ml.
Vintage:
2003
Item #:
21934
Case:
12 bottles
UPC:
084692000135
Status:
New

Taylor Fladgate Vintage Porto  2003 / 750 ml.

Ratings Key:

  • SP Wine Spectator
  • WE Wine Enthusiast
  • VN Vinous
  • RP Robert Parker’s The Wine Advocate
  • ST Stephen Tanzer’s International Wine Cellar
  • OT Other Review Service
  • Gold Premier Gold - Best Value*
  • Plat Premier Platinum - Our Highest Recommendation
  • * as rated by our staff

Published Reviews

98
98 pts.: 31st Oct 2005

The 2003 Taylor Fladgate Vintage Port improved each time I raised it to my nose or mouth. It displays a black color and a salty, graphite-laced nose packed with sweet black fruits that is reminiscent of a stellar vintage of Chateau Latour. With air, notes of molasses, burnt sugar, spices, and jammy plums emanate from the glass. Full-bodied, hugely dense, immensely rich, as well as thick, this behemoth is also amazingly balanced and harmonious. Raisins, molasses, licorice, black cherries, plums, and a distinctive note of violets are found in its complex, seamless character. Its interminable finish reveals additional notes of chocolate, kirsch, red as well as black currants, dark cherries, and rose blossoms. Armed with exceptional power, depth, and purity, this Taylor will proudly stand shoulder to shoulder with the finest ever crafted by the Fladgate Partnership. Projected maturity: 2035–2060.

97
97 pts.: 2/1/2007

Inky purple in color, this youngest Taylor vintage Port boasts a floral, wonderfully open and appealing bouquet, backed by layers of rich fruit. What makes this wine extra special is the seductive texture — somewhere between creamy and syrupy — and ample length. Hold.

96
96 pts.: December 1, 2005

The 2003 vintage surrounds Taylor’s classically hard-core iron grip with fruit that’s generous, succulent and rich. The aromas of violets and spice seem to rise out of a blast of black rock, the muscular tannin inseparable from the fresh fruit. Though the ripeness and richness of the vintage tends to blur many of the distinctions among the best Ports, the relatively dry style of Taylor stands out, the extreme power of its structure bringing to mind a wrought iron fence stretching off into the distance. Winemaker David Guimaraens describes 2003 as a concentrating year, and points to 1966 as a parallel to the vintage. Likely the longest lived of the ’03s, this should be drinking best from 2033 through 2055, then mature into a firm old age for decades after.

94
94 pts.: Apr 30, 2006

Lovely aromas of currant, blackberry and licorice. Full-bodied, with medium sweetness and layers of ripe, round, velvety tannins. Flavorful finish. More round and refined than from barrel. Best after 2014.

93
93+ pts.: Jan/Feb 2006

Bright, saturated ruby. Vibrant, pure aromas of blackberry, violet and bitter chocolate. Juicy, minerally, precise and penetrating, but quite primary and unevolved today. Shows strong but integrated acidity and a tight kernel of fruit. Best today on the slow-building, rising, aristocratic finish. But today the wine’s tannins are less obvious than its acids. This seems distinctly less ripe and chewy that the great 2000 Taylor’s but it’s still extremely unevolved. Latour-like in its structure and reserve.

92
92–94 pts.: Jul 31, 2005

[Barrel tasting] This is solid and powerful, with the dense mouthfeel of a big and rich young Port. Full-bodied, with velvety tannins and a long finish. Very tight and muscular. Almost 95–100. I expected a little more, but it could turn out even better after bottling.

: December 1, 2005

Black and dense appearance. Only a scent of old parchment comes into play in the first two minutes of sniffing; further time adds tightly-wound, austere aromas of tobacco leaf, black pepper, and black raisins, but even there are mere shadows of what’s really there; this bouquet is like a volcano that’s dormant but starting to stir. The palate entry is sweet, intense, and over-ripe; the midpalate stage offers more finely layered flavors such as lead pencil, black pepper, dates, figs, and prunes. Finishes nearly as tightly as it begins, but when one looks beneath the layers one sees the fantastic concentration, finesse, and power that is emblematic of only one porto producer, Taylor Fladgate.