Taylor--Vintage 1963 English-bottled by Berry Bros. & Rudd. Two corroded capsules. Four remains of labels only, eight bin-soiled and slightly damaged labels. Levels base of neck or better Tasting note: Strangely, tasting this shortly after bottling in 1965. I noted it as being 'full, soft, forward'; then, later, fine but raw and unready during the late 1960s to early 1980s when it gained stature in my eyes. One, Oporto-bottled in 1966 and tasted in 1979, had already lost its youthful depth and the same bottling, noted in 1990, had also lost a lot of colour, retaining very little red though lively on the palate. Dining at Saddlers' Hall in London in 1994, I noted it as lovely. It was certainly the best wine at the Saintsbury Club dinner in October 1996: 'perfect weight and flavour' (strangely delicious with the club's traditional Cox's Orange Pippin apples and wholemeal biscuits, perhaps less bizarre than the Americans' obsession with serving port with chocolate puddings!). Most recently, I noted a red-brown tawny; bouquet opening up beautifully; good flavour. And of course, it had the customary Taylor backbone. Last tasted in Miami, March 1998 ***** Now - 2020 M.B.
12 bottles per lot
Taylor--Vintage 1963 English-bottled by Berry Bros. & Rudd. Two corroded capsules. Four remains of labels only, eight bin-soiled and slightly damaged labels. Levels base of neck or better Tasting note: Strangely, tasting this shortly after bottling in 1965. I noted it as being 'full, soft, forward'; then, later, fine but raw and unready during the late 1960s to early 1980s when it gained stature in my eyes. One, Oporto-bottled in 1966 and tasted in 1979, had already lost its youthful depth and the same bottling, noted in 1990, had also lost a lot of colour, retaining very little red though lively on the palate. Dining at Saddlers' Hall in London in 1994, I noted it as lovely. It was certainly the best wine at the Saintsbury Club dinner in October 1996: 'perfect weight and flavour' (strangely delicious with the club's traditional Cox's Orange Pippin apples and wholemeal biscuits, perhaps less bizarre than the Americans' obsession with serving port with chocolate puddings!). Most recently, I noted a red-brown tawny; bouquet opening up beautifully; good flavour. And of course, it had the customary Taylor backbone. Last tasted in Miami, March 1998 ***** Now - 2020 M.B. 12 bottles per lot
Taylor--Vintage 1963 English-bottled by Berry Bros. & Rudd. Two corroded capsules. Four remains of labels only, eight bin-soiled and slightly damaged labels. Levels base of neck or better Tasting note: Strangely, tasting this shortly after bottling in 1965. I noted it as being 'full, soft, forward'; then, later, fine but raw and unready during the late 1960s to early 1980s when it gained stature in my eyes. One, Oporto-bottled in 1966 and tasted in 1979, had already lost its youthful depth and the same bottling, noted in 1990, had also lost a lot of colour, retaining very little red though lively on the palate. Dining at Saddlers' Hall in London in 1994, I noted it as lovely. It was certainly the best wine at the Saintsbury Club dinner in October 1996: 'perfect weight and flavour' (strangely delicious with the club's traditional Cox's Orange Pippin apples and wholemeal biscuits, perhaps less bizarre than the Americans' obsession with serving port with chocolate puddings!). Most recently, I noted a red-brown tawny; bouquet opening up beautifully; good flavour. And of course, it had the customary Taylor backbone. Last tasted in Miami, March 1998 ***** Now - 2020 M.B.
12 bottles per lot
Taylor--Vintage 1963 English-bottled by Berry Bros. & Rudd. Two corroded capsules. Four remains of labels only, eight bin-soiled and slightly damaged labels. Levels base of neck or better Tasting note: Strangely, tasting this shortly after bottling in 1965. I noted it as being 'full, soft, forward'; then, later, fine but raw and unready during the late 1960s to early 1980s when it gained stature in my eyes. One, Oporto-bottled in 1966 and tasted in 1979, had already lost its youthful depth and the same bottling, noted in 1990, had also lost a lot of colour, retaining very little red though lively on the palate. Dining at Saddlers' Hall in London in 1994, I noted it as lovely. It was certainly the best wine at the Saintsbury Club dinner in October 1996: 'perfect weight and flavour' (strangely delicious with the club's traditional Cox's Orange Pippin apples and wholemeal biscuits, perhaps less bizarre than the Americans' obsession with serving port with chocolate puddings!). Most recently, I noted a red-brown tawny; bouquet opening up beautifully; good flavour. And of course, it had the customary Taylor backbone. Last tasted in Miami, March 1998 ***** Now - 2020 M.B. 12 bottles per lot
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
