A vivid ruby coloured rim around a deep violet-black centre. On the nose, the first impression is of brambly woodland berries & rich, jammy aromas of blackcurrant. Around this dense core of ripe dark berry fruit are leafy scents of mint & wild herbs, subtle spiciness & fleeting cedary notes of cigar box. The palate is underpinned by firm, linear tannins & lifted by lively acidity. Thick, luscious cassis flavours blend with raspberry & apricot & carry through into the very long finish. An archetypal Taylors Late Bottled Vintage, elegant & restrained, with great quality & purity of fruit. Taylors LBV is the perfect finish to any meal. It does not need to be decanted & should be served in a generously proportioned wine glass so that its rich fruity nose can be enjoyed to the full. Excellent with fully flavoured cheeses, especially blue cheeses such as Stilton or Roquefort. It is also delicious with desserts made with chocolate or berry fruits. ...

Opaque violet red with magenta highlights. This port has the intense berry fruit nose typical of Terra Feita, full of blackberry, cassis & black cherry aromas with hints of plum & liquorice. Round & full on the palate with ripe, mouth-filling tannins & sumptuous jammy fruit flavours on the finish. A superb fruit driven vintage port, true to the tradition of this ancient Pinhao Valley estate. ...

Taylors has decided to make a limited release, each year, of a Single Harvest Port, made 50 years previously. The sixth in the series is the 1969 Single Harvest. Deep mahogany colour with discreet olive highlights on the rim. Very fine, elegant nose, with an opulent core of wild honey, treacle & butterscotch-infused with a spicy redolence of black pepper & cinnamon. Cedary cigar box aromas, savoury scents of wild herbs & a discreet aura of fresh mint add a further layer of complexity. The perfectly calibrated palate is lifted by fresh acidity & delivers a wealth of rich mellow flavour, molasses, dried figs, sultanas & apricot confit. The finish is clean & bright, with ripe pear & mint & very discreet zesty citrus notes. This wine is ready to drink & does not require decanting. The bottle should be kept upright, protected from direct sunlight & at a cool & constant temperature. The wine benefits from being served slightly chilled, between 12C to 16C. The particular qualities of this wine allow it to be enjoyed over an extended period of time once opened, without losing its freshness & vibrancy. Optimum drinking time after opening the bottle is two months. Taylors 1969 Single Harvest is an excellent accompaniment to many desserts. It combines well with flavours of figs, almonds & caramel. It is an excellent complement for a crme brle or a plate of wild strawberries. It may also be appreciated on its own, at the end of the meal, with walnuts or dried fruit. ...

Pale mahogany core surrounded by a broad pale gold rim with subtle olive highlights. On the first impression, the wine is lifted & ethereal but soon begins to unfurl layer after layer of multi-dimensional aroma. First to emerge are notes of sawn wood & cigar leaf, against a background of cedar, balsam & citrus. These are followed by a warmer, mellow redolence of marzipan, walnut & coffee, notes of sultana & plum & spicy hints of black pepper & cardamom. Finally, the nose opens up a discreet savoury dimension, with hints of toast & wild herbs. On the palate, the wine has a smooth, velvety texture. Rich, dense & sumptuous, it coats the tongue with opulent mellow flavour, coffee & butterscotch with hints of walnut & candied orange peel, but with a remarkable freshness from the current of lively acidity which runs through the palate into the extraordinarily long finish. A wonderfully elegant finely constituted & beautifully matured port delivering a surge of rich flavour with every sip. Taylors has an extensive & enviable library of very old Ports & each year they release a 50-year-old Single Harvest Port which represents the cream of their aged reserves. Often referred to as Colheitas, these single harvest Tawny ports are a far cry from vintage port with very slow & gentle ageing in oak casks creating ports of extreme aromatic complexity with delightfully mellow structures. & the 1970 Port vintage was of one outstanding quality
- ideal growing conditions produced what is now a classic vintage
- universally declared by all the major port houses.

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This famous Bajan Gold Medal beverage & mixer, with a uniquely refreshing flavour was developed by John D. Taylor of Bridgetown, Barbados in 1890. Born & bred on the island of Barbados, this slightly alcoholic sugar cane based liqueur is a staple of every Bajan's bar. It's special taste comes from a refined infusion of lime laced with fine cane syrup & botanicals including almonds & cloves. ...

A connoiseurs unchilfiltered Blend. With more than double the malt content of most standard blends, this Gold Medal award winning whisky contains quality Islay, Isl&, Highland & Speyside malts aged from 8
- 11 years. Slightly creamy with a touch of liquorice on the palate & a delicate light peaty note. Pronounced chey vek, Te Bheag means the little lady & is the name of the boat in the company's logo. The name also means a wee dram in colloquial Gaelic. Smooth & slightly peated from its West Coast origins, this is a connoisseurs' whisky with a high malt content, aged between 5 & II years old, & a hint of sherry from selected casks in which it was matured. In I997, this version was awarded a Gold Label in the International Spirits Challenge Competition in London, followed by a Gold Medal from Selectione Mondiale in 1998.
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Awatea has a dark crimson colour with lifted floral, ripe blackberry cedar & spice aromas. The palate is laden with rich dark cherry, chocolate & Provence herb flavours, with a fine, persistant tannin finish. ...

Awatea has a dark crimson colour with lifted floral, ripe blackberry cedar & spice aromas. The palate is laden with rich dark cherry, chocolate & Provence herb flavours, with a fine, persistant tannin finish. ...

Separate parcels of fully ripened syrah were h&-harvested from the Bullnose vineyard between 22 & 27 April 2010. These individual lots were handled in a traditional manner; destemming, a warm, plunged fermentation, extended skin maceration, pressing, & then a secondary malolactic fermentation. The separate wines were run to a mixture of new & seasoned French oak barrels for 15 months maturation, before egg-white fining, blending & then bottling in July 2011. Bullnose 2010 has a dark crimson colour, with complex aromas of boysenberry, raspberry, red plum, red roses & allspice. The palate is full & even with great balance & purity of varietal expression. Powdery tannins provide structure & a long, elegant finish. It will continue to evolve in bottle for eight years from harvest. ...

The palate is full & even with great balance & purity of varietal expression. Powdery tannins provide structure & a long, elegant finish. It will continue to evolve in bottle for eight years from harvest. Limited stock. Moving to 2012 vintage. ...