Fonseca Vintage Port

Lots of intensity on the nose of blackberries, dried fruits, bark, mushroom and crushed stone. Full-bodied, medium-sweet with chewy velvety tannins. Just a baby now with so much to go, but approachable now at almost 20 years of age.

Lots of grape and raisin on the nose. Full-bodied, chewy and lightly sweet. Serious concentration, with lots of grip on the finish. Just what to expect from a young Vintage Port. (JS)

The 2003 Vintage Port was aged for 21 months in wood and comes in at 92 grams of residual sugar. This is another oldie rereleased now. The Taylor's may be burlier and fresher, the Croft more nuanced and complex, but of the trio of 2003s in this report, this might well be the winner today. (Then again, it might not be; the comparison was certainly fun.) It has the most elegance, freshness and nuance, far younger than the Croft and more ready than the Taylor's. I can only say, I respect whatever choice you make; pick 'em. Personally, I lean to Taylor's in the longer run, but that is the least ready of the three.

Shows a vibrant fruit core of blackcurrant, plum and black cherry, some refreshing herbal notes, and ripe/rolling mouthfeel – all kept fresh with balancing grip.