1985

Decanting

Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.

Storage

Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.

Serving temperature

Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.

Pairing suggestions

Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to Vintage Port; so too are dried fruits such as apricots or figs.

Select Year

1985

About the Wine

The Vintage of 1985 was preceded by an exceptionally cold, wet Winter. Bud burst took place early in April and flowering around the end of May. The Summer was hot throughout and the harvest started on 26th September. By the close of harvest it was apparent that the year had produced Port wines of exceptional quality.

The late entertainer and cartoonist Willy Rushton visited Taylor’s Quinta de Vargellas in 1985 and drew his memorable sketches of the Taylor’s Vintage at Vargellas.

Tasting Notes

Intense ruby colour, now just beginning to open out. Rich, complete, multidimensional nose, displaying elements of both youth and maturity. Aromas of ripe berry fruit, liquorice and butterscotch with scented violet notes. The palate is now quite smooth and round with velvety well integrated tannins and masses of rich figgy fruit flavour. Warm mellow finish full of rich jammy fruit.

ACCOLADES

Impressively deep, intense, plumy; rich, figgy concentrated nose, fairly sweet, full bodied, rich, good length, still hard but with that extra Taylor after taste. Great potential. 5 stars, potentially outstanding.

Michael Broadbent MW, The Great Vintage Wine Book II

“I would pair this wine next to a very light, elegant of exceptional products combination dish A5 Wagyu Nigiri with Beluga Volzhenka caviar on top. The smoky tones and umami of the wine will complement the umami notes of the dish, the light, elegant character of the dish and the ageing of the wine will create a luxurious mouthfeel pairing, the melting texture of the of the Wagyu will mirror the velvety rich texture of the Port”.

Joanna Nerantzi, Head Sommelier, 5 Hertford Street

“This Port would pair beautifully with a crispy, smoked veal sweetbread, brined for 24 hours in spiced milk to enhance tenderness. Served with a deeply savoury langoustine gravy, creamed beetroot tops, black truffle grits, and a spicy mutton merguez sausage. The dish is finished with liquorice and sorrel leaf, hibiscus-pickled green strawberry, Roscoff onion, and a red wine reduction infused with blackberry. This intensely flavoured, umami-forward, and spice-laden dish is elevated by fresh herbal and berry notes that mirror the Port’s youthful complexity, sweetness, and concentration”.

Federico Quintavalle, Head Sommelier, Ikoyi Restaurant

“I would match this this with a pumpkin pie with panch puran, the sweetness of the port will complement the sweetness of the pumpkin with the spices”.

Roberto Zanca, Head Sommelier, Prithvi.