1983 Taylor Vintage Port

[Michael Hann]

I opened and decanted through a stainless steel funnel with a removable wire mesh strainer (Christmas gift from my wife) and stopped pouring when I began to see sediment catching in the wire mesh. Little liquid was left in the bottle, the which I poured into a convenient wine glass to sample. The cork was in good condition -- wetted through but came out in one piece, remaining in decent condition. Perhaps there was some meager leakage at the top of the cork, but precious little. Emptying the bottle into the sink, there was a lot of sediment and crud that poured out. More crud was dislodged and came out of the bottle when I rinsed it with water in the sink. The decanted wine, as viewed later in my glass, was clear of sediment.

4 hours after decanting:
Light red color in the center, bricking at the edge. Reticent nose -- general hints of dark fruit. Plummy, raspberry flavors with a moderate and suitable degree of sweetness. After taste was pretty short -- but there was heat from alcohol that lingered. I've heard others speak of "heat" in port and had not really experienced this before myself as a newbie to port. I have little experience drinking port but much experience drinking various Alsatian eaux-de-vie -- Kirsch, Mirabelle, Framboise, Marc de Gewurztraminer, Prunelle, etc. -- and this "heat" was slightly evocative of those eaux-de-vie.

28 hours after decanting (left in decanter, paper towel secured over the opening, when not drinking):
On further scrutiny, I wouldn't say there was particular bricking at the edge of the glass. The color looked much like a sound ten year old Beaune burgundy: light, warm ruby color. Nose still reticent -- some licorice and hints of dark fruit -- pleasant but meager. Flavor of prunes, rasins, raspberries. Moderate and suitable degree of sweetness. Maybe some tannin on the aftertaste, but the "heat" was also there and it was difficult to tell if the sensation was some tannin along with the heat or all heat. The sense of unintegrated spirit -- the "heat" -- was not as distinct or distracting as the previous evening.

At Roy's request, I will provide a score: 84/100. I'm not accustomed to scoring ports or other wines, so bear this in mind.


This was a pleasing port. I enjoyed drinking it while reading through some of James Suckling's "Vintage Port" which I just received in the mail a couple of days ago. It was better than several of the late bottled vintage ports I have sampled lately, but not by a long margin. Also, it was not as good, by a distinct margin, as a 1994 de Zellaer (that's the spelling on the label) Late Bottled Vintage port I drank earlier in December. This VP didn't meet the expectation I had when I bought it for $90/bottle at the wine shop last May -- fortunately I only purchased one bottle. I have read reviews of this particular VP, after I bought it, so I was clued in that this might be less than top flight VP. I know that preconceptions can color one's judgment -- but I am not making super fine distinctions in my evaluation above and don't think I have let these reviews prejudice that evaluation.

[Roy Hersh]

For the sake of the TNDB, would you please put a score to this VP if you forgot to do so. Your notes are spot on from my experience too.

[Andy Velebil]

I know that preconceptions can color one's judgment -- but I am not making super fine distinctions in my evaluation above and don't think I have let these reviews prejudice that evaluation.

You pretty much nailed this one. While a decent bottle I too don't find it worth the premium price it often sales for.