Taylor’s Vintage Port 2017 (RP100)

The 2017 Vintage Port, not quite bottled when seen but the final blend, is a field blend aged for approximately 20 months in wood. It comes in with 100 grams of residual sugar. A step up (or two) on the 2016, this shows fine depth, more focus, vivid fruit and serious power. It's not particularly thick, austere or astringent, but this is built for the long haul. It is potentially a great Taylor's, effortlessly combining brilliant fruit and structure. It tastes great now (today, it is far more vivid than its Vinha Velha sibling), but the power makes this hard to drink today. So, have some patience. It will need some time, probably a lot more than indicated, and will likely last longer than indicated as well. As noted in the accompanying article, I don't see much point to impossibly long drinking windows. At some point, reevaluation is required. At the moment, it seems to be a step up on the Vinha Velha, although that is far more closed. I'd pick this today, but in time, both undoubtedly will have more tales to tell. Great young Ports go through many phases, and both are great young Ports. When ten-year anniversary tastings are done, this will have to be on the shortlist of greats to reconsider to determine how the best in the vintage are meeting expectations.

James Suckling 99
Complex aromas of tar, wet earth, dark berry and flowers follow through to a full body, medium sweet and amazing compacted concentration. Vertical and so deep. It goes on for minutes. Truly excellent. Better after 2027.

Wine Spectator 97
This offers up a dense rumble of dark currant, fig and blackberry paste flavors, laced with hints of buckwheat, baker’s chocolate and warm tar. The muscular finish is thickly layered, with threads of alder and espresso cream adding definition along the way. Should be among the more long-lived wines of the vintage. Best from 2035 through 2060.

Wine Enthusiast 97

The structure is currently very dominant in this wine. Its dark tannins are concentrated, waiting for the masked black fruits to come through. Everything is there, it just needs an immense amount of time. Drink from 2030. Kobrand.