Robert Parker 93
"The 2016 Vintage Port, bottled in May 2018, is a blend of 62% Touriga Nacional, 21% Touriga Franca and small portions of Sousao and Alicante Bouschet. It comes in with 106 grams of residual sugar. Fairly intense and even tighter than Graham’s, this might be somewhat approachable in a few years, but it really needs to open up. It will require more time than the wines like Warre’s and Smith Woodhouse in the Symington stable. Beautifully wrought, this looks like an impressive Cockburn’s, more balanced and fresher than the stolid and jammy 2015 yet still with fine concentration to go with the freshness. There were 2,450 cases produced."
Anticipated maturity: 2026-2070