The 2016 Vintage Port is a field blend that was set to be bottled about a week after this tasting. It was the final blend, aged for 20 months in wood. It comes in with 104 grams of residual sugar. Tight, powerful and very intense, this is a big boy with the firmness you expect from fine Vintage Port, although the Fonseca is even more powerful. Showing good concentration and a fresh, lifted finish too, this is impressive at the outset. Initially, I was wowed by this. A few more tastes with more air made me think I’d like to see it prove some things in the cellar. It’s not hot, but it seems a bit more alcoholic than its Fonseca and Taylor siblings. Still, there’s a long way to go before making a final call. As noted, this is very tight, not nearly as approachable as many 2016s are in this relatively restrained year. It won’t sear your mouth with tannins?hey are not TOO hard?ut you are going to have to cellar it a while to allow it to acquire more complexity and more harmony. I’m not quite convinced this will ever become as attractive as Taylor and Fonseca in this vintage, though
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