Taylor Fladgate LBV (Late Bottled Vintage) Port NV

Winery Background and History

Taylor Fladgate, officially Taylor, Fladgate & Yeatman, is one of the oldest and most prestigious Port houses in Portugal, founded in 1692 in Vila Nova de Gaia.  Over centuries, Taylor established itself as a benchmark in Port styles—Vintage, Tawny, Ruby, White, and LBV. It was Taylor who officially introduced and popularized the LBV category in 1970 as a high-quality but more accessible alternative to Vintage Port. 

Producer and Wine Maker

The producer is Taylor Fladgate & Yeatman. Its winemaking / blending team sources wines from estate vineyards and partner vineyards in the Douro (especially Cima Corgo and Douro Superior), then ages them, blends, and bottles under the house style of Taylor’s LBV.  The house carefully monitors oak aging, blending of barrel lots, filtration (or not), and bottling schedules to ensure consistent expression. 

Vineyards and Micro Climate

Grapes used in Taylor’s LBV come from vineyards across the Douro Valley, notably the Cima Corgo and Douro Superior zones. The Douro has a continental climate, with hot summers and cold winters, and large diurnal temperature shifts that help preserve acidity even in fortified wines. The terraces of schist and well-draining soils stress the vines and concentrate flavours. 

Vinification & Aging Methods

The wine is produced in the standard Port fashion: fermentation is carried out until a portion of sugar remains, then fortification with grape spirit (brandy) arrests fermentation. Taylor’s LBVs are aged in wood (oak casks) for 4 to 6 years before bottling.  Some LBVs are filtered before bottling (so do not throw sediment), while others are bottled unfiltered. Taylor’s LBV is ready to drink when bottled, with no need for long bottle aging. 

Tasting Notes

Deep ruby to purple in color. On the nose: blackcurrant, dark cherries, plum, hints of licorice and spice. On the palate: rich black fruit character, concentration, and a strong structure from residual tannins; balanced sweetness, and lingering finish of fruit, spice, and a touch of wood influence. 

Food & Wine Pairing

Excellent with dark chocolate desserts, berry compotes, nutty desserts (almond tart, pecan pie), and strong cheeses such as Stilton or blue cheese. It also pairs well with desserts featuring red fruits, chocolate mousse, or forest berry sauces. 

Service Methods and Temperatures

Serve slightly cool (around 16-18 °C). Use a port glass or smaller red wine glass to concentrate the aromas. Decanting is generally not necessary if the bottle is filtered; if unfiltered, decant gently to leave sediment behind. Once opened, the wine remains drinkable for some weeks if corked and kept cool. 

Storage and Aging Potential

Because LBV is already aged in wood and intended to be bottle-ready, further bottle aging has limited effect compared to Vintage Port. Under cool, stable conditions, it can remain in good condition for several years in bottle, but its prime drinking window is typically within a few years of purchase.

Grape Varietals & percentage used

As a Port house blend, Taylor’s LBV uses traditional red Douro grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Cão, etc. Precise proportions are proprietary to the house and vary by vintage. 

ABV (Alcohol by Volume)

Around 19–20 % ABV (typical for Port / fortified wine)