Taylor Fladgate
Very Old Single Harvest Porto Port Blend
Tasting room Lead/Wine Educator/Sommelier at The Winemakers Studio at Wente Vineyards
Whoa! Amazing structure and taste. Umami experience overload 😮👍🍷
Whoa! Amazing structure and taste. Umami experience overload 😮👍🍷
Feb 23rd, 2017The wine was a dark red with brown edges. Aromas of sweet cherry with spice, honey and nutty nuances. The palate is smooth with a molasses character, warm yet vibrant ending with some spice and oak. Lingers nicely. Tasting Sample.
The wine was a dark red with brown edges. Aromas of sweet cherry with spice, honey and nutty nuances. The palate is smooth with a molasses character, warm yet vibrant ending with some spice and oak. Lingers nicely. Tasting Sample.
Jun 8th, 2016Spectacular! Dried leaves, brine, worn leather, sweet tobacco smoke, tanning solution (leather)
Spectacular! Dried leaves, brine, worn leather, sweet tobacco smoke, tanning solution (leather)
Jan 21st, 2015Very unique for me, almost spirits like in its elegant weight. A very complex nose and palate vie for the tasters attention. Impressively long and intense finish. Caramels, salt, orange fruits and rind, and spice are just some of the things I go lot from the nose and palate. Would love more time with a bottle of this over a month or so. #port
Very unique for me, almost spirits like in its elegant weight. A very complex nose and palate vie for the tasters attention. Impressively long and intense finish. Caramels, salt, orange fruits and rind, and spice are just some of the things I go lot from the nose and palate. Would love more time with a bottle of this over a month or so. #port
Oct 30th, 2014Very sweet smell. Legs 10/10. Heavy, supple taste. Cherry and currant present on tongue, lots of natural grape sugar.
Very sweet smell. Legs 10/10. Heavy, supple taste. Cherry and currant present on tongue, lots of natural grape sugar.
Jan 22nd, 2019Intense and syrupy red fruit. Good tension and depth. Yummy.
Intense and syrupy red fruit. Good tension and depth. Yummy.
Mar 25th, 2018