Taylor's : Principal Grande Reserva White 2016

Characteristics and tasting advice for the Principal Grande Reserva White 2016 from Taylor's

Tasting

Color
The color displays a magnificent rich golden hue, reflecting the complexity and maturity of this exceptional white wine.

Nose
The bouquet reveals a sophisticated aromatic palette blending stone fruits, hazelnut notes and citrus jam. Delicate buttery touches and toasty nuances harmoniously complete this olfactory ensemble.

Palate
On the palate, this wine unveils a generous body and a remarkably silky texture. Vibrant acidity brings freshness and balance, while the finish is distinguished by its exceptional length and pronounced mineral character.

Serving and cellaring
Ideally served at 10 to 12°C. A 30-minute decant before serving helps optimize aromatic expression. This wine can be enjoyed now or cellared until around 2031.

An exceptional ageworthy white from the appellation Bairrada

The estate

Founded in 1692, Taylor's remains one of the oldest and most prestigious Porto houses, located in the Douro region of Portugal. This independent family estate is exclusively dedicated to the production of Porto using traditional methods, employing terraced vineyards on the steep Duriense slopes. Owned by the Fladgate Partnership family company, Taylor's stands out for its historic Quintas (Vargellas, Terra Feita) and its oak cask aging techniques. The house produces exceptional vintage bottlings and tawnies aged up to 50 years, embodying the excellence and authenticity of traditional Portuguese Porto.

The vineyard

The Quinta Colinas de São Lourenço estate spans the Beiras region, in the Bairrada DOC appellation. Under the ownership of the Fladgate group, this property benefits from an Atlantic climate protected by the hills of Caramulo and Bussaco. The vines flourish on clay-limestone soils distributed over gentle hillsides, enjoying an Atlantic climate tempered by the natural shelter of the surrounding hills. Viticultural practices within the Bairrada appellation impart remarkable concentration to the grapes.

Winemaking and aging
Winemaking begins with a pre-fermentation cold maceration, gentle pressing and fermentation in stainless steel tanks then in 300 L French oak barrels (15 % new), with lees stirring during the first 4 to 6 months and sometimes a malolactic fermentation. Aging continues for 6 to 9 months in small barrels then 12 to 15 months in 2 000 L casks, before bottling followed by at least 3 years of bottle aging.

Blend
Chardonnay (95 %) and arinto (5 %).