(53 customer reviews)

Taylor Fladgate 40 year old Tawny Port

$199.95
750ml /
Vintage: NV
  • WS 90
  • WE 95
  • WA 95
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    This sweet wine shows fresh, rich black cherry and cassis aromas. On the palate, it has a well-knit structure, with a velvety, luscious mouthfeel and smooth tannins.  Delicious as an after-dinner drink on its own, this wine also pairs well with desserts made from chocolate or berries. Made to be consumed immediately, without further aging.

    53 reviews for Taylor Fladgate 40 year old Tawny Port

    1. Steven Wallace

      Brownish tawny; deep, liquorous, orange notes, very aromatic, tangy; very concentrated, tangy acidity, nutty, like a Madeira, rich Verdelho, hard aspect.

    2. Rachel Larsen

      Fabulous, purchased for my wife’s 40th, drank during our week in Punta Cana – It was very full bodied, viscous with a nutty, orange nose, extremely smooth on the palate with a finish that seemed to last an hour, simply excellent (92 Points).

    3. Cheryl Witherbee

      What should you expect from a 40yo tawny? Difficult question…..Tawny rim and deep dark russet body; thick, spirit, dark toffee and tar nose; big and mouth coating on the palate, a nice tingle of acidity (or was it the alcohol? – bit unexpected really); a huge long evolving hot finish leaves you sucking your mouth clean. Great stuff!

    4. Janice Freshour

      Opened on Christmas Eve and drank over the course of the winter. Was very tight night one and would open a few days before or decant if I did this again but decided at the last minute to open to share with family and friends for the holiday. Later occasions right though March this wine was absolutely stunning! Layered and complex like a symphony in a glass. Carmel, toasted marshmellow, creme brulee, butterscotch just delicious to slowly savor sips of this on a cold winter evening!

    5. Gary Bridges

      Same as my previous note; I notice this time there’s quite a large change between initial opening on night 1 (a bit more tartness on the palate) and subsequent evenings when it’s so much softer. Absolutely gorgeous wine.

    6. Dennis Ehret

      Dark brick and iron soil color. The palate is of dried dark cherries, chocolate sweet cassis and crushed dried rose petals. The finish is long and smooth. A terrific tawny that is better than many vintage ports of the same age and at nearly half the price is a real steal. If you are a port lover this wine is a must and should be part of your cellar. A terrific example of just how profound the ports can be from Taylor Fladgate, the Latour of the port world.

    7. Debra Keller

      Decanter Fine Wine Encounter (The Landmark Hotel, London): Honey yellow in colour, this wine shows brazil nut, walnut, caramel and maple syrup characters on the nose. The palate is dry and oxidised, showing nutty and coffe characters.

    8. Angelita Lewis

      Dinner at Cork (Chandler, AZ): Not at all that different from the 30 yr. Ya, it is subtly smoother with less perceived heat but I don’t sense more complexity. So not worth the price for me.

    9. Rose Savage

      First of twelve bottles consumed last night after dinner at Delmonico’s at the Venetian in Las Vegas with Kim and another medical couple. Very expensive, not a reasonable QPR because of that but oh so very very good for lovers of aged tawny port such as myself and my friend Drew Chesson who shared it with me last night – highly recommend this port wine. A small evolutionary step up from the 30 year, overall character and tasting profile very similar to the 30 year but more mellow, complex and smoother with a very pleasant almost charcoal like underlying burnt character. Overall silky smooth, dark tawny color, very complex and well integrated. Nose of raisins, figs, mocha and burnt sugar with primary flavors of raising, figs, mocha, chocolate and a hint of smoke developing on a long pleasant aftertaste.

    10. Ann Swanson

      Tasted at Taylors cellars after an enjoyable lunch at their restaurant overlooking Porto. Complex, lots going on, raisin fruit coming through, with an almost brandy-like aroma on top.

    11. Irene Cruz

      2004 bottling. Nice, but I actually expected more from this. Would like to try again.

    12. Arlene Stephens

      almonds and carmel, what a lovely tawny, subtle and sweet

    13. Robert Meacham

      Still remarkably red!! Second time I’ve had this wine. This bottle really fresh, powerful and complex. Utterly delicious.

    14. Thad Rucker

      Very very good. Stood head and shoulders above the other wines of the evening. A great match for the cheeses. Smooth and rasiny, but with a length and acidity/alcohol tingle that that makes it memorable .

    15. Thaddeus Rosenbaum

      No formal notes

    16. Brian Foley

      Caramel. Tart fruit. Not vintage but not bad.

    17. Richard Macpartland

      Nutty and so rich. Yum.

    18. Barbara Padel

      Bill’s Monthly Lunch – July 2011 (Vancouver, BC): No formal notes. Brown colour, lots of sediment in the glass. Brown sugar and nutty notes with sweeter flavours and finishes long with loads of acidity. Excellent.

    19. Martina Young

      Light orange and brown. Not that earthy, more wood and carmel notes and some dried fig. Soft caramel and fig flavours. Some brown sugar flavours on the soft finish.

    20. Matthew Markham

      — tasted a single pour non-blind at the tasting room –Auburn color – a bit lighter, and less red, than the 10 yr.. Expressive Nose: wood glue; pecan/oak; spicy date fruit. Medium-full bodied on the palate: broader and more complex palate than the 10 yr.: greater acidity; full; smooth; *significantly* better than the 10 yr., but poorly priced at 167 euro.

    21. Robert Brookins

      Lite sluten doft. smaken är förvånandsvärt rödfruktig, mogen fyllig m integrerad söttma, aprikos, russin i fräsch ja nästan slank struktur, vanilj kompletterar i eftersmaken. stort. 8.5p

    22. Alonzo Foster

      Lovely bottle of port. Drank a bottle of Cockburn’s Reserve the night before. Contrast couldn’t be bigger.

    23. Christine Martin

      so delicious…soft…long..long finish…deep and rich nose….best port I’ve ever had…so far…

    24. David Turner

      a wonderful dessert….buy a bottle, expensive but sip an ounce a night..fewer calories than pecan pie and infinitely more delicious. let the taste linger in your mouth for 30+ seconds and then slowly swallow almost drop by drop..sensational sensations.

    25. Mary Beard

      Popped and poured. Just starting on this bottle and will see how it develops over a period of time. Color was much more red than I anticipated, reminiscent of a hair dye for a brunette that wants to be a red head. The layers of complexity on the nose are just mind boggling. Jumps all over the place, in wonderful ways. Flavors of honey sauteed dates, fig, pecan pie, orange rind and caramel. The mouth feel is sublime, just pure silk. Finish is easily a couple of minutes long. Exquisite bottle of wine. Thank you B&A for a spectacular birthday present. Would definitely purchase again.

    26. Kiara Mcauliffe

      Consumed by the glass at a restaurant, so no idea how long this was open for. The nose was very much dominated by a brandy/spirit note. Palate was fantastic however with explosive notes of toasted walnuts, red plums, stone fruit pit, old wood, and toffee. Finish is wildly long and is something you can enjoy for minutes between sips.

    27. Michael Warden

      Delicious

    28. Michelle Briggs

      Taylor Fladgate Port tasting @ winery (Porto, Portugal): My #2 tawny of the tasting. Caramel, honey, prunes, pecan pie! Thick, syrupy with acidity to balance. Well balanced. Deep, concentrated, complex flavors. Forever finish.

    29. Taylor Farr

      Very good but very similar to 30 year which makes it less good of a value.

    30. David Mccartney

      Having tasted the Taylor 10, 20, 30, and 40 year old tawnies over the past month, it’s remarkable how well the fruit holds up across the entire range. The dominant flavors in the 40 are the same as those in the 10: dried fruits (especially prunes and raisins). All the wines (and tawnies in general) have similar notes of baking spices. The 40 is distinguished by its notes of old leather and cigar. I wish these notes were more pronounced. I actually prefer the 10 and 20 to the 30 and 40. I think the fruit tastes brighter and more exuberant in the 10 and 20. While I enjoy the aromas of old wines and spirits, the 30 and 40 don’t offer much in that regard. I’d like to try a Taylor 80.

    31. James Bricker

      FTLOP 11th Anniversary; 7/22/2016-7/24/2016 (Sammamish, Washington): Amber brown in color. Cedar on the nose with woody notes. Unctuous, firm profile with rolling waves of burnt sugar, honey, and citrus peel.

    32. Kourtney Crocker

      Port Tasting at the cellars while on holiday in Porto; 10/2/2016-10/3/2016 (Porto): Tasted at cellar door. Super smooth, rounded, has absorbed the fruit, but still hugely rich, structure is noticeably cleaner and more refined than younger versions, amazing wine, blue and black fruits are meshed with the rich earthiness, superb.

    33. Linda Hobbs

      Delicious

    34. Joyce Donnelly

      Drank at 67Very rich and deep with a thick nose and palate.

    35. Jimmie Kruger

      Extraordinaire couleur , à mi-chemin entre l’ocre et l’ambré.Nez large et envahissant de caramel brulé.Bouche pure de toast, de caramel, de petites noix, de pain et d’érable.Douceur envoutante.Très grand vin. À 250$ , c’est sûr que je passerai mon tour.mais je m’incline…(****+)

    36. Georgene Glud

      What a treat!this is drinking so well. Amazing complexity with baking spices and oxidative characters that linger forever. A great way to finish a meal; on its own or with an appropriate pairing

    37. Nicole Snavely

      Exceptionally smooth and refined, with the classic tawny flavors that meld together to offer a unique tasting experience. A great sipper.

    38. Jason Ware

      Tasting at Taylor-Fladgate (Taylor-Fladgate, Vila Nova de Gaia, Portugal): This did not quite float my boat. A pleasant drink, but disappointing given its age statement and price-tag. I actually preferred both the 30 and 20 year tawnies that we had alongside. The nose was really woody – with mahogany and penicillin aromas drafting amidst rich scents of molasses, honey and chocolate, prune and plums – almost like smelling a freshly baked sticky date pudding I thought – and then a bit of minerality and more of those woody accents rounding out the bouquet. Quite a nice, heady mix. I was not quite as taken by the palate though. There was a lot of of rancio, oxidative characteristics here, with nuts, dried figs and orange peel; maybe a touch of sweeter dried apricots on the midpalate; and then a rather surprisingly short finish that ended with a twist of bramble, herb and spice. Decent, but no great shakes.

    39. Susan Davis

      At Hedonism in London. This was quite nice as well. All more caramel and fresher than you’d think and quite sweet with some restraint. Easy to drink and enjoyable.

    40. Tiffani Seymour

      Bubbles and Holiday Wine, nose of earth, rich raisin and plum, same on the palate, big body, mouth filling, delicious tasting, sip and savor, long, flavorful finish, price is a shame.

    41. John Becton

      Extremamente exuberante: apresenta tonalidade âmbar com halos mais translúcidos, na boca amêndoas, castanhas, noz moscada com excelente persistência. Aveludado e untuoso. No nariz trás aromas de mel, especiarias, frutas secas. Um vinho para ser celebrado.

    42. Thelma Keeney

      I raved about this in 2010. I had no idea that it was so long ago, so broaching the final bottle was a disappointment as this too was bottled 2010 and had lost both freshness and complexity. A school boy over-sight.

    43. Richard Snowden

      almonds and carmel, what a lovely tawny, subtle and sweet –

    44. Kenneth Reed

      Extraordinary. My favourite port to date. Exceptionally complex, but still a bit of an acquired taste.

    45. Alyce Faulkner

      Just opened a couple of days ago, strong notes of raisins and plums but the raisins are the stars of the show. Not bad at all for a 40-year-old at the price point.

    46. Mary Simon

      gorgeous stuff. colour is golden amber. intoxicating aromas of caramel, maple, sultana raisin, rosin. it’s rich and perfumed on the palate, buttery but there’s lightness. waves of sweetness with mild acidity tingle and flow over the tongue and hold through a long lifted finish. can a tawny get any better than this?!

    47. Keisha Hurst

      Raisins, leather, cedar, walnuts. Very long finish with good acidity and complexity. Not much heat but very heady. Nice tannic bite at the end. Excellent sipper alongside chocolate.

    48. Alberta Snyder

      WINE & SPIRITS TOP 100, SAN FRANCISCO (San Francisco, Ca.): Nose of raisin, caramel, freshly cut redwood, herb, milk chocolate, slate, plum, and allspice, same on the palate, big body, very tasty, mouth filling, smoother than the 30 Year old Tawny, not better just different, and a medium/long finish.

    49. Daryl Cartmill

      Walkabout tasting, no detailed tasting notes. Taylor had a great display with plenty of explanation material and tasting opportunity. Nice aromatics with tobacco, nutty aromas, sweet spices. Generally I preferred the Tawny over the bottle aged version. The 20y was good (93) the 40y really a step up (95) and the 50y (95+) only marginally better than the 40y.

    50. WS

      Pure and balanced, with candied ginger, dried apricot, citrus peel and dried apple flavors. The intense finish features mineral and spice, with notes of white chocolate. Drink now.  –KM

    51. WE

      A superb wine, elegance and weight combined magisterially. It has all the right mature flavors, ripe fruit, intense marmalade and concentration. This is a wine with a great reputation, and the taste doesn’t let that reputation down. Imported by Kobrand.

    52. WA

      The NV 40 Year Old Tawny Port was bottled with a bar top cork in 2014. It comes in with 125 grams per liter of residual sugar. Big, weighty and mouth filling, this is an aromatic Tawny that finishes with acidity and tension. Gripping on the finish, its flavors become more interesting as long as it sits in the glass (or on your palate). It is not, perhaps, as sunny as the Fonseca, its sibling reviewed this issue, but it is denser and more gripping. Comparing to the Taylor 30 (also reviewed), I’m not sure I liked the 40 here all that much better. The 30 is a bit fleshier while this 40 is a bit more concentrated in flavor and aromatics. Perhaps some additional age also helped this 40 combat some of the aggression on the 30. They are both pretty fine, a difference of five to Midnight and five after, rather than night and day. It is still a fine experience and my favorite of the group. Don’t drink it too warm. Room temperature is mostly too warm. The sweet spot for most tends to be 58-62 degrees Fahrenheit.

    53. WAS

      This wine has reached Tawny nirvana, all of its elements in harmony, its age a ghost of red fruit, its alcohol transformed into texture. It doesn’t suffer from oxidation, though it buzzes with richness, the flavors lasting on silken orange and fresh almond. Rather than the heat of Douro schist in August, it has the cool stoniness of the cellar where it evolved. Saturated with pleasure.

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    Critical Acclaim

    WS 90
    Wine Spectator
    Pure and balanced, with candied ginger, dried apricot, citrus peel and dried apple flavors. The intense finish features mineral and spice, with notes of white chocolate. Drink now.  –KM
    WE 95
    Wine Enthusiast
    A superb wine, elegance and weight combined magisterially. It has all the right mature flavors, ripe fruit, intense marmalade and concentration. This is a wine with a great reputation, and the taste doesn't let that reputation down. Imported by Kobrand.
    WA 95
    Wine Advocate
    The NV 40 Year Old Tawny Port was bottled with a bar top cork in 2014. It comes in with 125 grams per liter of residual sugar. Big, weighty and mouth filling, this is an aromatic Tawny that finishes with acidity and tension. Gripping on the finish, its flavors become more interesting as long as it sits in the glass (or on your palate). It is not, perhaps, as sunny as the Fonseca, its sibling reviewed this issue, but it is denser and more gripping. Comparing to the Taylor 30 (also reviewed), I'm not sure I liked the 40 here all that much better. The 30 is a bit fleshier while this 40 is a bit more concentrated in flavor and aromatics. Perhaps some additional age also helped this 40 combat some of the aggression on the 30. They are both pretty fine, a difference of five to Midnight and five after, rather than night and day. It is still a fine experience and my favorite of the group. Don't drink it too warm. Room temperature is mostly too warm. The sweet spot for most tends to be 58-62 degrees Fahrenheit.

    Food Pairing with Taylor Fladgate 40 year old Tawny Port

    Our wine experts think this Dessert Wine Taylor Fladgate 40 year old Tawny Port wine would be a match made in heaven with these dishes. Bon appétit!

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