Taylor Fladgate 1976 Single Harvest Vintage Port
Product details
| Management number | 253524423 | Release Date | 2026/10/24 | List Price | CA$149.10 | Model Number | 253524423 | ||
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Taylor Fladgate Single Harvest Vintage Port originates from Portugal, specifically from the Douro Valley region. Founded in 1692, Taylor Fladgate is the only British Port house never to have been bought or sold, and it is known for holding one of the largest reserves of long-aged, cask-matured Port of any producer. The winery's philosophy is defined by slow maturation and long-term craftsmanship, with its Single Harvest series—started with the 1964 vintage—only releasing wines from years judged to have reached exceptional maturity and balance.
Wine Description
Taylor Fladgate 1976 Single Harvest Port displays a lustrous copper-amber colour fading to a soft amber rim. The aroma is complex and beautifully perfumed, featuring notes of gingerbread, honeysuckle, Seville orange, marzipan, and soft caramel, underscored by cedary cigar box, wild rosemary, and a hint of fresh mint. On the palate, the wine is deep and refined, delivering flavours of blood orange marmalade, dried figs, rum and raisin, and tropical hints of guava and grilled pineapple. It possesses a luscious body lifted by fresh acidity, concluding with a long, elegant, and harmonious finish.
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Varietal Composition: A traditional blend of native Portuguese grapes such as Touriga Nacional, Tinta Amarela, and Tinto Cão.
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Stylistic Notes: This Port is aged for half a century in seasoned oak casks, resulting in a wine shaped by decades of slow maturation that combines aromatic complexity with freshness and poise.
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ABV: 20%.
Food Pairing
The sumptuous and velvety nature of this Single Harvest Port makes it a perfect companion for rich desserts and intense savoury starters.
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Desserts: Pairs beautifully with dishes featuring figs, almonds, and caramel, such as crème brûlée, honey and almond cake, or apple tart.
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Savoury & Rich: An excellent match for foie gras with brioche, where the Port's acidity cuts through the richness of the pâté.
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Cheese: Complements hard, nutty cheeses such as Parmesan and Manchego.
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