Catalog
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Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).
Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.The 2017 vintage in the press:
Vinous (N. Martin - May 2019): 98/100 "The 2017 Taylor's Vintage Port comes from their three quintas: Vargellas, de Terra Feita and do Jundo, picking commencing at Vargellas on September 1, the earliest since 1945. Now this boasts a bold and more flamboyant bouquet vis-à-vis the Croft with layers of blackcurrant, blueberries, violet and allspice. Wonderful definition here and as it ratchets up through the gears with aeration manages to maintain impressive delineation. The palate is medium, rather full-bodied. The first impression is one of freshness, completely disguising that summer's dryness and warmth, a disarming finesse built around the frame of tannins that would have been impossible years ago. It is a silky-smooth Taylor's, one of the most polished 2017 Vintage Ports with energy and tension flooding through the finish. Aristoctatic as ever, totally Taylor's, yet still translating the growing season with aplomb. Total production is 11 ,500 cases."
More- To keep or to drink:
- Wait 5 to 10 years
- Apogée:
- 2032-2060
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Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).
Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.The 2016 vintage in the press:
Vinous (N. Martin - May 2018): 97/100 "The 2016 Taylor's Vintage Port has an aristocratic bouquet with tight wound aromas of blackberry, bilberry, crushed stone, black olive and a light, marine-tinged element, perhaps almost peat-like. The palate is just beautiful with fine, chiseled tannins and a perfect line of acidity. There is almost "arching" structure one always seeks in a great Taylor's with a gentle but insistent grip towards the finish. It is everything you really want from a Vintage Port. Total production is 6,200 cases."
More- To keep or to drink:
- Wait 3 to 5 years
- Apogée:
- 2030-2056
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Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).
Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.More- To keep or to drink:
- Ready to drink
- Apogée:
- 2026-2046
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Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).
Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.More- To keep or to drink:
- Ready to drink
- Apogée:
- 2025-2050
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When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).
By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.
Black is the classic, full-bodied soy sauce, 50% wheat and 50% soy, aged 18 months in oak barrels.
More- To keep or to drink:
- Ready to drink
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When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).
By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.
White is a rare soy sauce, 90% wheat and 10% soy, macerated and aged for 6 months in stainless steel tanks, with a milder, more delicate flavor. Both sauces can be refrigerated for 3 months after opening.
More- To keep or to drink:
- Ready to drink