Deep brick-garnet. Multi-layered nose, led by herb notes from stems, smoke, dried blackberry and rocky mineral notes. Rich, sweet-savoury black, liqueur fruit on the palate, with Taylor’s typical firm tannic structure. Savoury and intense, with an underlying minerality. I can understand why the vintage was declared.
Drink 2015 - 2035
Tim Jackson MW, JancisRobinson.com (February 2021)
Wow. Virtually opaque core, black and purple in colour, with a thin ruby rim. The nose is incredibly intense, a ravishing potpourri of scents: black cherries, raspberry, cassis and vanilla pod, all with fantastic delineation. I will have to employ my off-used phrase -controlled opulence-.
The palate is full-bodied with layers of pure black fruits, beautifully defined tannins, vibrant acidity, and immense power but the same level of control: pure blueberry, liquorices and crushed violets towards the finish with a citrus undertow.
The poise and definition are so unexpected given its ferocious power and will surely rank alongside the likes of the -35 and the -48 in years to come—an immense achievement.
Neil Martin, Wine Advocate (November 2007)
Taylor's 1992 Vintage Port is unquestionably the greatest young port I have ever tasted. It represents the essence of what vintage port can achieve. The colour is opaque black/purple, and the nose offers up fabulously intense aromas of minerals, cassis, blackberries, liquorice, and spices, as well as extraordinary purity and penetration. Yet this is still an unformed and infantile wine. If Chateau Latour made a late-harvest Cabernet Sauvignon, I suspect it might smell like this.
In the mouth, the wine is out of this world, displaying layer upon layer of concentrated black fruits backed by well-integrated tannin and structure. This massive, magnificently rich, full-bodied port will be far more flattering in its youth than were such Taylors as the 1983, 1977, or 1970. It possesses awesome fruit, marvellous intensity, and lavish opulence, brilliantly well-delineated by the wine's formidable structure.
This monumental 30-50-year port is a must-purchase for port aficionados! Also noteworthy is the fact that the 1992 Taylor commemorates the 300th anniversary of this firm, as evidenced by the special bottle Taylor used for this port.
Drink 1995 - 2045
Robert M. Parker, Jr., Wine Advocate (February 1995)
Deep and opaque. Still going through an awkward adolescence on the nose with much more to give. Lovely, rich, fleshy fruit – powerful with bittersweet chocolate intensity, good depth and a wonderful finish.
Drink 2015 - 2030
Richard Mayson, Decanter.com
About this WINE
The first Taylor joined in 1816, followed later by a Fladgate and a Yeatman. Taylor’s is the only Port wine shipper to remain completely independent throughout its history. British ownership continues to this day, when, after the last Yeatman, Dick, died in 1966, the firm passed via his widow to her nephew, Alistair Robertson.
Adrian Bridge, Alistair's son-in-law, is the current Managing Director. David Guimarãens leads the winemaking team that is responsible for maintaining Taylor’s position as a premium Port wine producer.
In addition to Vintage Port, Taylor's has also enjoyed considerable success with its Quinta de Vargellas, under which label Vintage wine is made in good years that have not been declared.The range has been augmented by the 116-hectare Quinta de Terra Feita in the Pinhão valley and Quinta do Junco, Vila Nova da Gaia and Xisto.
The Port wines are typically closed and austere when young; it is only with adequate ageing that they loosen up and offer their subliminal qualities. Worth waiting for, though, to secure stocks one is best advised to buy young.
Vintage Port accounts for only a small percentage of the total Port production - which includes Tawny, Ruby, Late Bottled Vintage, Single Quinta Vintage styles, among others - but is the finest, longest-lived and most expensive style that is produced. The best are as good as any wine in existence.
With the exception of legendary vineyards like Quinta do Noval Nacional and Quinta do Vesuvio, Vintage Port is made from a blend of wines from a producer's finest plots. It is aged for around 18 months in wooden casks before bottling; from then on the watch-word is patience. At least 15 years ageing – and for the top wines it will be significantly longer – is required before the tannins, spirit and fruit are fully integrated. Indeed, the finest examples can last well over 50 years.
Vintage Port is only made in exceptional years (normally around three times per decade) with considerable stylistic variation between different years and shippers. However, they all share a sweet, warming, spicy richness, power and complexity. In other good but not great vintages, many shippers produce a Single Quinta Vintage Port from their finest vineyard. These are made in the same way and have the same style as Vintage Port but tend to mature faster and are less profound. All Vintage Port throws a sediment as it matures, and thus requires decanting.
There are around 40 different grape varieties permitted in the production of Port - however the vast majority of Ports are produced from a blend of 5 grapes - Touriga Nacional, Touriga Francesca, Tinta Barroca, Tinta Roriz, and Tinto Cão.
Touriga Nacional produces small, dark-skinned grapes that produce opaque black wines of great extract and high tannins - it gives grip, body, and structure to the blend.
Touriga Franca has a thinner skin and consequently produces wines lighter in colour and tannins than Touriga Nacional. It contributes fruit, aroma, suppleness and roundness.
Tinta Roriz is the Portuguese name for Tempranillo and its high sugar content and low acidity contribute colour and fruit.
Tinta Barroca which is normally grown at highish altitudes and on north-facing slopes, is prized for producing wines of delicacy, finesse and with smooth, velvety fruit. It brings elegance and sweet, ripe fruit to the final blend.
Finally Tinto Cão produces fine and complex wines, though it is probably the least important of the 5 grapes as its painfully small yields have reduced plantings to almost insignificant levels.