2003 Taylor's, Port, Portugal

David Guimaraens is a huge fan of 2003s, saying they are in the shadow of the 2000s the way 1966 was in the shadow of the 1963s, but 'when you have a warm year following a cool year, the wines have incredible longevity'. But he is not thinking of touching them yet.

Very subtle nose indeed, and to me, someone without unlimited access to vintage ports!), this seems pretty delicious now. Yes, there is lots of tannin but also lots of very charming pruney fruit. Exciting with sufficient freshness as well as sweetness and interest.

Drink 2026 - 2053

Bright, saturated ruby. Vibrant, pure aromas of blackberry, violet and bitter chocolate. Juicy, minerally, precise and penetrating, but quite primary and unevolved today. Shows strong but integrated acidity and a tight kernel of fruit—best today on the slow-building, rising, aristocratic finish. But today, the wine's tannins are less evident than its acids. This seems distinctly less ripe and chewy than the great 2000 Taylor's, but it's still extremely unevolved. Latour-like in its structure and reserve.

Leather, coffee and spice at the outset. Sweet spices, chocolate and mocha, bring depth and structure supported by firm, ripe tannins, leading to a berry fruit and bitter chocolate finish.

Drink 2022 - 2050

This is coming around beautifully now with dark plums, orange peel, chocolate and graphite undertones. It’s full-bodied with fine and chewy tannins and a long finish—a very fresh and elegant Taylor for this hot vintage, which slightly surprised me from the beginning. 

It’s drinkable but better in five years for me.

The 2003 Vintage Port is a field blend aged approximately 21 months in oak vats. It comes in with 93 grams of residual sugar. This oldie will be rereleased soon. As much as the Fladgate Group's 2003 oldies in this report all have bragging points, this is Taylor's, and the structure takes the lead for all of them. Still a wee bit tight, this is far younger than the Croft, not fully mature or at peak and classic Taylor's. 

The remaining tannins support the fruit perfectly, but nothing to me is better here than the flavour profile. This is a fine Taylor's, with plenty of room to evolve and improve. It could actually use a few more years, not to tame the tannins but to acquire more maturity. This is the winner of the three including Croft and Fonseca), but the Fonseca shows better today, and the Croft seems to be at its peak. So, cellar this a bit more and drink the others now.

Drink 2022 - 2065