1963 Taylor Vintage Port (Stained label, bottom neck fill)
A big wine with superb balance, a shining example of this exuberantly fruity vintage. Deep ruby, with violets and coffee on the nose, full-bodied, with dried cherry flavors and plenty of tannin, balanced and long on the finish.
Robert Parker's Wine Advocate
This house must certainly be the Latour of Portugal. Their ports are remarkably backward yet still impressive when young. Of all the vintage ports, those of Taylor need the longest time to mature and even when fully mature seem to have an inner strength and firmness that keep them going for decades. Their tawnys are also among the very best, though somewhat expensive. The 1963 is quite fabulous yet still seemingly capable of developing for another decade or more.
...This showed masses of dried fruit and maple syrup flavors, all of which seemed to dry up a bit on the finish to reveal spice, alcohol and a certain degree of austerity. It may just be in an awkward stage, as the components are fine, just a little disjointed. Hold?
Very pale ruby Lots of almost yellow broad rim. Spicy and nutty with a hint of black pepper and very mature on the nose. Super mellow treacle. Lovely spice on the finish. Masses of ripe fruit. Kick of freshness. Really transparent but not much further to go. 18/20 points.
96 points Neil Martin: "A much more youthful colour compared to the -60, the nose is very well defined, feminine, almost floral with notes of wild strawberry, smoke, tobacco, Clementine and leather. Yet it does not quite have the breeding I was expecting, something more transparent when contrasting against the -45 or the -48. The palate is silky and harmonious with filigree tannins, notes of strawberry, cherry and liquorices leading to a more structured fig-tinge finish. The palate is more compelling than the nose and it has great length. I would actually give this more time in bottle, something tells me it would like to reach half-a-century! Tasted November 2007." (5/2008, Wine Journal, eRobertParker.com)