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Port wine is a classic dessert wine, created by necessity in the 17th century to enable the export of wine from Portugal to England without spoiling (by adding grape neutral spirits (i.e. brandy) to wine). The resulting product is the richly-flavored, intense, often sweet after-dinner drink that we've come to love over the years.
Almost all Port wines can be divided into one of two major categories: tawny or ruby. Tawny Ports are aged in barrels, permitting some oxidation, and tend to have a nutty flavor. These can range from basic Tawny, aged Tawny (designated by number of years in the barrel, not by vintage), or Colheita (vintage Tawny). Ruby Ports are aged in the bottle, with no oxidation, and have predominantly berry flavors. Ruby Ports include basic Ruby, Special Reserve Ports (often labeled with a proprietary name), Late-Bottled Vintage and Vintage Port.
Port wine ratings are a good way to determine a brand preference for basic (non-vintage) Tawnies and Rubies, because these wines are very consistent for every production batch a winery releases. Vintage, Colheitas and Late-Bottle Vintage Port wine can vary from year to year, but are generally exceptional and have the ability to age long-term.
SP9393 pts. - Wine Spectator - Feb 28, 2014 Rich, with a spicy nose, this offers flavors of fig, dried apricot, mango and ginger. Complex and elegant, delivering concentrated crème brûlée and tropical fruit notes that linger on the vibrant and buttery finish. Drink now.WE9090 pts. - Wine Enthusiast - 8/1/2006 Although this famous name has produced quite a light 20-year-old, that lightness is more than made up for by the beautiful, smooth flavors, the taste of lemon jelly, dried apricots and peaches, and fine, fresh acidity.
SP8989 pts. - Wine Spectator - Jun 30, 2017 A light singed alder accent frames a fleshy core of blackberry and blueberry reduction flavors, followed by baker’s chocolate and black licorice notes on the finish. Drink now. 1,400 cases made.WE8888 pts. - Wine Enthusiast - 3/1/2005 Now under the same ownership as Taylor and Ferreira, Croft Ports have a new lease on life. This is a classic Port from a classic name, with its ripe fruit and structure. It has flavors of dried raisins, figs and dark chocolate, along with tannins and firm, dusty tannins and a dry aftertaste.
Not Shippable. Western New York Local Delivery and In-Store Pickup only. Learn MoreSorry, this item is not available for shipment outside of the Western New York area. Either the bottle is too large for our packaging (i.e. we cannot ship anything larger than 750 ml), the dimensions/shape of the bottle doesn't fit within our packaging for safe shipment, or this is a widely-distributed wine (e.g. Barefoot, Yellow Tail, etc) which we only sell at our physical store or for in-store pickup.
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SP9191 pts. - Wine Spectator - Sep 30, 2016 Rich and supple, offering creamy flavors of hazelnut, Christmas pudding and ripe cherry, with cocoa powder notes. Lush and spicy on the long, ripe finish. Drink now. 1,800 cases imported.WE8888 pts. - Wine Enthusiast - 2/1/2009 This has a fine bite, offering its richness on the edge of a knife. Wood and fruit tannins are very evident, giving the concentration a dry, fresh core, over which dried fruit flavors pass. It has some age to it, as if there are older wines in the blend.WS8888 pts. - Wine & Spirits - December 1, 2018 Notes of raspberry liqueur and coffee cake make this a dessert in a glass. Its bright caramel-apple flavors last on spicy warmth, referencing both the alcohol and the wood in which the wine aged. It’s balanced and would work as well with a savory caramelized-onion dish as it would with an unsweetened plum tart.
WE9393 pts. - Wine Enthusiast - 12/31/2008 Dark raisin and dried apricot flavors manifest on this immensely dark, old goldhued wine. Enormous concentration, as with the initially, almost painful acidity that comes through the spirit. This is an old wine, no question, but not too old, one to be savored in sips with all the flavors working at high intensity.
WE8686 pts. - Wine Enthusiast - 11/1/2006 A solid value in ruby Port, Sandeman’s bottling pairs dried fruits with leathery notes to offer more than simple, grapy fruit. Finishes with fresh, spicy notes. Imported by Pernod Ricard.
SP9191 pts. - Wine Spectator - Sep 30, 2015 This is luscious and creamy, with concentrated flavors of baked apple, vanilla, pear and almond tart that feature loads of spicy notes. Honey and crème brûlée accents linger on the long finish. Drink now through 2025. 800 cases imported.
SP8989 pts. - Wine Spectator - May 31, 2019 Juicy and nicely compact, with a core of cinnamon, raisin, dried cherry and plum cobbler notes that is flattering but stays fresh enough through the finish. Drink now. 2,000 cases made, 1,000 cases imported.
RP98+98–100 pts. - Robert Parker’s The Wine Advocate - 11th Jul 2019 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.SP9797 pts. - Wine Spectator - Dec 31, 2019 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. 1,250 cases imported.WE9797 pts. - Wine Enthusiast - 12/31/2019 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.WS9696 pts. - Wine & Spirits - October 1, 2019 This 2017 has all the markers of a legendary Taylor Port — scents of green fig, the complex tannic impact of schist, the consternating sense of elegance in the face of massive structural power. David Guimaraens bases this wine on fruit from the Quinta de Vargellas, an estate on the south bank of the river in the arid Douro Superior. In our tastings, it came after several 2017s that were sourced from vineyards on the north bank, closer to Pinhão, and, while it would be simplistic to consider this a definitive difference (there are many exposures in each quinta, and other quinta parcels in the blends), there was a stark shift from the blackness of those wines to the sour-cherry impression of this wine, and its floral fraise des bois notes. Those flavors keep pushing up against the dark shadows of the wine’s schist tannins, an undulating wake of red fruit and minerals that carries the wine’s muscular power into memory.
SP8787 pts. - Wine Spectator - Jun 30, 2012 Redolent of sweet cherry, with peppery notes and plenty of slate, followed by ripe currant on the finish. Drink now. 7,750 cases made.
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