Taylor’s Vintage House ‘ready in three weeks’

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Drinks: Drinks, Port
Location: Portugal
Other: Venues

The Vintage House – the hotel in the heart of the Douro recently acquired by The Fladgate Partnership, owners of Taylor’s Port – is just a matter of weeks away from opening its doors, Imbibe can reveal, with an opening date set for 7 March.

The port house acquired the property at the end of October 2015, and has since spent over €1m on renovating, modernising and maintaining the property, increasing its occupancy from 43 to 49 rooms in the process.

The deal also includes substantial land, and Taylor’s plans to extend the existing facilities, adding a further 25 rooms by the start of 2018. Along with an improved restaurant offering and generally higher spec facilities, the intention is to create a high-spec tourist hub from which to explore the Douro.

‘We will offer a new, more rural luxury retreat, like that we offer in the city at its sister hotel, The Yeatman,’ said Adrian Bridge, CEO of The Fladgate Partnership, which owns Taylor’s, Croft, Fonseca and Krohn ports.

‘We welcome anyone who is interested to discover this beautiful valley whether their interest is food, wine, walking, enjoying life or whatever. We have a program to include access to many local quintas including the brand new visitors’ centre at Quinta da Roêda,’ said Bridge.

Fladgate has already had significant success in the hospitality field with The Yeatman, its five-star hotel in Vila Nova da Gaia, and it’s hoped that the increase in accommodation, along with the impending opening of a new motorway between Porto and Pinhão, cutting journey times to less than two hours, will make the Vintage House similarly popular.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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