Taylor’s is one of the first historic Port wine lodges, having been established in 1692. A family company since its foundation, it has been dedicated exclusively to the production of high-quality Port wines, from the planting of the vine and harvesting the grapes for fermentation, to the ageing and bottling of the various styles of Port wine. The family’s commitment to the future of Port wine is also demonstrated in its determination to preserve and, where appropriate, improve the unique environmental, social and economic aspects of the Douro region through the promotion of sustainable viticulture.
Taylor’s is mainly recognised as a benchmark for Vintage Port, its classic Vintages attracting the highest scores and auction prices. Known for their elegance, longevity and distinctive scented character, they are blended from the finest wines of three of the firm’s own ‘quintas’ or estates: Quinta de Vargellas, Quinta da Terra Feita and Quinta do Junco.
The house created L.B.V. (Late Bottled Vintage), a style which the company pioneered and of which it continues to be the principal producer; it also pioneered Dry White Port when it invented Chip Dry and also launched the first Single Quinta Vintage Port.
Taylor’s is also recognised as the most important producer of Aged Tawnies and has one of the most extensive reserves of cask aged Port wines.
“Taylor’s Port has a long-standing relationship with the sommelier community, and we are delighted to have the opportunity to further strengthen our support by partnering with the Top 100 Sommeliers initiative. At Taylor’s we share many common goals with the Top 100 Sommeliers, including an unrelenting commitment to quality, authenticity, expertise and hospitality, therefore it seemed a natural choice for partnership.”
Lisa O’Donnell, Director of Fladgate & Fortified Wines at Mentzendorff & Co
