3 | Wine | Port, $50 to $100, 2007

"This is a giant of a wine lurking behind fresh flowers and ripe fruit. Starts off in a friendly way, then takes hold of the palate, with intense blueberry and blackberry fruit and chewy yet fine tannins. Mouthpuckering, but impressively complex and long. Really kicks in on the finish. The best Taylor since 1994."

"Cooked raspberry, with hints of lemon peel and leaf. Full-bodied and medium sweet, with a beautiful density and a sweet fruity and tannic aftertaste. Balanced yet muscular." 92-95 pts.

"There's plenty of blueberry and raspberry in this young Vintage Port. Full-bodied and medium sweet, with chewy tannins and a medium finish. Chunky and a little awkward now. But the structure is very good to excellent." 89-92 pts.

"I love the nose on this, with blackberry, black licorice, and dark chocolate. Full-bodied, medium sweet and very, very dense. What seductive mouthfeel, with polished, round tannins that caress the palate." 95-98 pts.

"The nose here can only be described as frustratingly coy but very, very pretty. Core notes of warm blackberry and black cherry are joined by violets, black pepper, cloves, licorice and a touch of mocha. The palate promises at a wine of great purity, elegance and balance to come. Layer upon layer of dark fruit and spice flavours seamlessly wrap around crisp acidity and a wonderful texture of very fine, firm tannins. Very, very long finish."

"This is black in color. Sweet berry and plum on the nose, with wet earth, pepper and leaf notes. Minerally. Full-bodied and medium sweet, with a solid core of tannins and a dense palate. Long and chewy, with a core of sweet fruit." 92-95 pts.

"Impressive aromas of crushed blackberry, mineral and dried flowers. Intense and deep. Full-bodied, very sweet and dense on the palate, with big, round tannins and a long finish." 94-97 pts.

"Primary yet detailed nose offers crushed blackberry, black cherry, licorice, bitter chocolate, minerals and flowers. Pure, elegant and precise in the mouth, with terrific energy and thrust to the flavors of crushed black fruits and spices. Perhaps best today on the sharply focused, gripping, palate-staining finish, which shows a captivating gingerbread spiciness. This can be tasted now thanks to its intensity and sheer personality but is built to age." Reviewed by Stephen Tanzer.