COLOUR
Red
TYPE
Fortified
VINTAGE
NV
GRAPE
Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela
PRODUCER
Taylor Fladgate
REGION
Douro
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
First Estate Reserve Ruby Port commemorates a historic milestone for Taylor's. In 1744, Taylor's became the very first British Port house to purchase a property in the Douro Valley—the Casa dos Alambiques at Lugar das Lages, located near the town of Régua. This pioneering acquisition allowed the firm to establish a direct presence in the region and secure high-quality grapes directly from the source, long before their competitors. During the Peninsular Wars, the estate house on this historic property served a dual purpose, briefly being utilized as a field hospital for General Wellesley's British troops. Today, this Reserve Ruby Port represents a premium selection that honors Taylor's deep-rooted history and pioneering spirit in the Douro Valley.
ALCOHOL
20.0%
AVG. PRICE
€18
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Commemorates Taylor's 1744 purchase of Casa dos Alambiques, making them the first British Port house to own land in the Douro Valley.
Fact 02
The historic estate house was used as a field hospital for the future Duke of Wellington's troops during the Peninsular Wars.
Fact 03
Utilizes high-tech piston fermenters called 'Port Toes' to mimic traditional foot-treading for optimal color and flavor extraction.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for First Estate utilizes modern technology to replicate traditional methods. Grapes sourced from selected vineyards in the Cima Corgo and Douro Superior are processed at Taylor's high-tech Nogueira winery. Here, they undergo fermentation in specially designed piston fermenters, colloquially known as 'Port Toes.' This proprietary system mimics the gentle, thorough extraction of traditional foot-treading in stone lagares, maximizing color and flavor extraction while keeping tannins smooth. Before all natural sugars are converted to alcohol, the fermentation is halted by the addition of neutral grape spirit (77% ABV brandy), preserving the wine's natural sweetness. The Port is then aged for three to four years in large, neutral oak vats in the cool cellars of Vila Nova de Gaia, minimizing oxidation to preserve its vibrant, youthful fruit character.
