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  Taylors 1961 Single Harvest Port Limited Edition

  £340.00 Buy Core of walnut brown surrounded by a broad rim of pale gold with olive highlights. Powerful nose of extraordinary complexity and opulence, revealing multiple nuances and dimensions of aroma. First to emerge is a mellow redolence of molasses, dried fig and sultana, mingling with nutty marzipan aromas. As the wine opens up, scents of cedarwood and dried tobacco leaf appear, together with subtle spicy notes of black pepper and cardamom and a fleeting fresh hint of citrus. All this is enveloped in an powerful aura of oaky vanilla aroma, the legacy of decades of ageing in cask. In the mouth the wine is dense, round and concentrated, with a thick velvety texture, quite rich and sweet on the mid palate but then lifted by a burst of fresh acidity on the finish, which is crammed with lingering flavours of butterscotch, almond, orange marmalade and dried fruit. A beautifully balanced wine, still clean and fresh in spite of its many years of maturing in wood. Take a bow, this is legendary Port!
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  Fonseca Crusted Port, bottled in 2015, Oporto Portugal

  £22.00 £16.95 Buy The port is matured for a short time in barrel and then rested in the bottle for three years prior to release. During this period the sediment, which is always unfiltered, forms a crust in the bottle. Therefore giving you a "vintage character" without a vintage price tag. The complexity and layers of flavours are truly stunning. The rich characters of sweet blueberry and raisin are followed by subtle eucalyptus notes and a marzipan finish. Due to the youthfulness of this Port, decanting will indeed help develop flavours, but it is not vital as a 'crust' has yet to form.
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  Poças Colheita Port 1997, Oporto Portugal

  £39.95 £35.00 Buy Pocas 1997 Colheita possesses an enticing bouquet of dried fruit, caramelised walnuts, vanilla and roasted hazelnut. The palate possesses endless layers of complexity and a long intense finish. This port doesn’t contain the simplistic core of primary fruit you find in a ruby port - instead it offers layer upon layer of wonderful complexity, and a finish that refuses to end! Serve lightly chilled with stilton and walnuts.