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Magnum of 94 Taylor Fladgate Vintage Port - Ready yet?

Wine friends - I have been sitting on a magnum of 94 Taylor Fladgate since release when it was dubbed vintage of the century for port. (Stored continuously in temperature and humidity controlled home cellar.)

The Parker review I saw rates it 92T (tannic; not ready). However, I think this vintage chart is from a 2007 tasting. I don't subscribe to eparker so don't know if it is current.

Any thoughts on whether it is ready? I'm getting an itchy screwpull finger.

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  1. A 750ml, maybe . . . a magnum? No, probably not.

    Then again, I still have bottles of 1970, 1977, 1985 and 1994, so take my opinion with whatever grains of salt you deem appropriate.

    1 Reply
    1. re: zin1953

      I agree. I have the '94 (plus the Fonseca - co-wine-of-the-year), and neither is ready yet, IMHO. I have sampled each over the years, and think that each has probably 10 years until ready (0.75 for all).

      The '85's are probably as good as they will get, so are probably ready to be consumed now, through 2020. The same for the early '90s vintages, except for the '94.

      I'm just now thinking about drinking more of my '63s. Unfortunately, my '70 is gone (really a "sleeper" vintage, and great), and I'm also looking at the '77, in case I run out of the '85.



    2. I have quite a bit of great vintage port. It will taste wonderful now, no one is going to be able to tell you exactly when it will be optimum ( no, not even Parker :). They can only guess. The good thing is that port has such a HUGE window for drinking that you can only go wrong if you drink it straight out of the chute! I am drinking my 60's, 70's and 80's right now. I am saving the 90's for 2015 or later ( or at the minimum 25 year mark). This is for no other reason but that it has always worked for me.

      1 Reply
      1. re: sedimental

        Another factor, and one not considered as much, as it should be, is that to drinker A, a VP might be at its "peak" today, but to drinker B, it's "over the hill," or "just too young." My wife enjoyed the '85 Taylor-Fladgate, during the time from release, and I kept waiting, expecting things to get much better. They never have, so she was correct, but likes her VP younger, than do I. [Note: the '85 Taylor is not bad by any respect, but just never quite lived up to the hype for me.]

        It's all about what an individual enjoys most. No one can tell YOU what you will like best. It is very personal, and only YOU can know for sure.


      2. Oh. By the way . . .

        >>>> . . . dubbed vintage of the century for port. <<<<

        Vintages of the Century are self-promoted years when a) the quality is *GREAT*, and b) the shippers have a large volume to sell. 1927, 1945, 1963, 1970, 1977 and 1994 were ALL "Vintage(s) of the [20th] Century."

        Outstanding vintages of the 20th Century that were NOT declared "Vintage(s) of the Century" include 1900, 1912, 1935, 1947, 1948, 1955, 1966, 1985, 1997 . . . .

        This is NO WAY diminishes the quality of your 1994. It is OUTSTANDING. It's just a suggestion not to believe all the hype . . .

        1. Ready yet? Basically, no. BUT.....it all depends upon why you want to open it now. If there's a special occasion and you want to share it with friends, then maybe the time is right.

          Personally, I would probably wait at least until '14.

          1. I agree with the others. It is probably good now, but I prefer my vintage ports to be older, much older. I'm certainly holding on to my ports from the '90s for a while, and am just starting to think about cracking open the '85s. If you want to drink it now, it will probably be very good, but a magnum ages much more slowly and it should be good for quite a few more years, even a few decades, if you want to hold on to it.

            1. A magnum of port is....ALOT of port! Are you going to have a big party or a big event coming up?

              I find it hard to finish small bottles, but I am not too fond of sweet stuff anymore.

              4 Replies
              1. re: sedimental

                I thought that there was an invitation to the CH Port-fans, to join in... [Grin]

                You make a great point - even if I gathered all my Port-aholic friends (at least in Phoenix), I'd have a tough time with a magnum. OTOH, I have had several VP's, that really bloomed in the decanter, over a few days, so if one did several nights of this, with enough good friends, all would not be lost.


                1. re: Bill Hunt

                  Yes! It last for a very long time (and I have cooked with it instead of dumping it down the drain). But it is very hard to drink it in quantity. Maybe if I bought that 2 lb wheel of Clawson Dairy Stilton from Williams and Sonoma....lit a fire..... I might be able to do it.....still....thatsa lota port!

                  1. re: sedimental

                    Yeah, I do agree. We've done several Port-tastings, and a 0.75 goes a long way (in our cases, about 8 bottles for 20 - 25 guests). I only do VP's, when we have friends over. Otherwise, we are almost always doing a Tawny, as it will keep better, for 3 nights. Also, I have to make sure that my wife is on the level, where she will be sleeping that night, since Port puts her almost immediately to sleep. [Grin]


                2. re: sedimental

                  l have a mag of Graham's 1977 and while, l assume ready, haven't a clue what to do with it. Sort of like a wine Methuselah or bigger. Need a lot of people.

                3. Many thanks, oenophiles. You win! I'm going to save it. My plan had been to share it with a few different groups over the course of 3-4 nights.

                  BTW I opened a Warre's 77 about 5 years ago and it was incredible. And, um, well, the two of us were able to polish it off while watching the sun set over the Statue of Liberty, from a pier in Red Hook, Brooklyn. Magic.

                  Here's to good wine to you all.

                  1. I had this twice a couple of months ago. It's drinking surprisingly well now but is still very primary. Extremely enjoyable, but if you prefer the taste of mature port, give it 10 or 15 years.