While a group of the UK’s leading sommeliers deliberated over a flight of Vintage Ports, Sommelier Edit sat down with Head Winemaker at The Fladgate Partnership, David Guimaraens, to find out which wines he had chosen to test their palates—one of whom would go on to become the inaugural winner of the Taylor’s Port Vintage Years | UK Sommelier Challenge.
From the outset it was important to Guimaraens that he began with an important reminder: Vintage Port is a wine that evolves over decades. He emphasised that each vintage is unique, shaped by climate, terroir, and winemaking choices and that sommeliers should distinguish ripening years (cooler, vibrant, aromatic) from concentrating years (hotter, structured, tannic), as this informs aging and drinking windows.
“Vintage Port is a dialogue with time—each year tells its own story, and understanding that is the key to enjoying it at its peak.”
— David Guimaraens, Taylor’s
Vintage Port Comparison Chart
| Vintage | Type of Year | House | Tasting Profile | Aging Potential | Serving / Pairing |
|---|---|---|---|---|---|
| 1970 | Ripening | Taylor’s | Black cherry, leather, subtle tobacco, refined tannins | Fully mature, approachable now | Decant gently; pair with delicate cheeses; serve 16–18°C |
| 1985 | Ripening | Taylor’s | Blackcurrant, plum, cedar, integrated tannins | Peak now; potential for 5–10 more years | Decant 1–2 hrs; pair with medium-aged cheeses |
| 1994 | Balanced | Taylor’s | Red berry, floral, gentle spice, polished tannins | Approaching full maturity | Decant 1–2 hrs; medium-aged cheeses or fruit-forward desserts |
| 2004 | Ripening / Single Quinta | Taylor’s | Raspberry, violet, orange zest, balanced acidity | 15–20 years | Serve slightly chilled; pairs with fresh cheeses or light desserts |
| 2016 | Ripening | Taylor’s | Juicy red & black berries, subtle spice, fresh acidity | Approachable now; develops over next 10–15 years | Decant 1 hr; versatile with cheeses or lighter desserts |
| 2022 | Concentrating / Sentinels | Taylor’s | Red fruit, floral notes, bright acidity, light tannins | Drink within 3–5 years | Serve slightly chilled; pair with strong cheeses |
Winemaker’s Tasting notes
Taylor’s Vintage 1970
A classic ripening year, the 1970 vintage showcases remarkable balance at 55 years of age. Guimaraens described it as a wine with fully integrated fruit and nuanced bottle maturity, demonstrating both structure and elegance. At this stage, pairing with delicate cheeses is recommended over heavier desserts to avoid overpowering the wine’s subtleties.
Tasting Notes: Black cherry, leather, subtle tobacco, refined tannins.
Serving Advice: Decant gently; serve slightly below room temperature (16–18°C).
Taylor’s Vintage 1985
Despite industry-wide challenges in the 1980s, the 1985 vintage achieved elegance and precision. Guimaraens highlighted its firm tannins complemented by juicy berry fruit, marking it as a classic example of the decade. This vintage bridges youthful energy and approaching maturity, rewarding careful decanting.
Tasting Notes: Blackcurrant, plum, cedar, integrated tannins.
Aging Potential: Peak approachable now, with further refinement over the next 5–10 years.
Taylor’s Vintage 1994
Described as a balanced and exceptional year, the 1994 vintage demonstrates harmony between fruit, structure, and aromatic complexity. Guimaraens emphasised its full potential has only recently emerged, offering a textbook example of how patience rewards those who respect a wine’s natural evolution.
Tasting Notes: Red berry, floral notes, gentle spice, polished tannins.
Serving Advice: Decant 1–2 hours; pairs beautifully with medium-aged cheeses or fruit-forward desserts.
Taylor’s Quinta de Vargellas 2004
Representing Fonseca’s precise and floral style, the 2004 vintage is a single quinta expression noted for its definition and clarity. Guimaraens highlighted the importance of single quinta wines in demonstrating terroir and early accessibility compared with multi-estate house blends.
Tasting Notes: Raspberry, violet, orange zest, balanced acidity.
Drinking Window: Ready for drinking now; maintains potential for 15–20 years of bottle evolution.
Taylor’s Vintage 2016
A ripening year, the 2016 vintage offers vibrant, approachable fruit without excessive heat or tannin. Guimaraens noted its “well-behaved” character makes it ideal for earlier enjoyment while still showing depth for collectors.
Tasting Notes: Juicy red and black berries, subtle spice, fresh acidity.
Service Tip: Can be enjoyed younger; decant 1 hour before serving to reveal aromatics.
Taylor’s Sentinels 2022
The 2022 vintage, the most arid year in recent memory, challenged the team yet yielded a fresh, balanced wine. Guimaraens emphasised the role of Sentinels in making vintage-style ports more approachable, highlighting vibrancy, freshness, and early drinkability.
Tasting Notes: Red fruit, floral notes, bright acidity, light tannins.
Service Advice: Ideal for pairing with strong cheeses; can be enjoyed within 3–5 years.
Decanting, Pairing, and Serving Tips
- Older Vintages (pre-1990): Decant carefully to remove sediment; allow aromatics to unfold.
- Younger Vintages (2000s–2020s): Brief decanting enhances fruit clarity.
- Pairing: Mature ports with delicate cheeses; younger or Sentinels with bold cheeses.
- Serving Temperature: 15–18°C; slightly cooler for very mature wines.
- Glassware: Large Bordeaux-style glasses to lift aromatics.
“Patience is the greatest asset when approaching Vintage Port. Some years reveal their soul only after decades in bottle.”
David Guimaraens framed Vintage Port as a conversation across decades. From the structured elegance of 1985 to the fresh accessibility of 2022, each vintage offers sommeliers tools to guide consumers through the complexity of history and the promise of future enjoyment. “Our role is to honour the heritage of these wines while helping others discover their potential—whether a 55-year-old classic or a vibrant new release.”
Port Mastery
As to the UK’s sommeliers, who put their Vintage Port mastery to the test in the inaugural Taylor’s Vintage Years | UK Sommelier Challenge, Guimaraens recently declared the winner: “Roxane Dupuy, executive head sommelier at Jason Atherton’s Row on 5 – an absolutely outstanding submission, the quality of the tasting notes, the recommendations and the selection of pairings was an outstanding submission and a very honourable winner of this first edition, congratulations!”
