The winter and spring of 1985 was extremely wet, with a cold spell in May, and byJune the vines were some three weeks behind normal development. Hot and dryweather in July and August brought development back to normal. The summer-likeweather continued from early September right up to the vintage, thus ensuring anexcellent final ripening period, and was only broken by one nighta s refreshing rainwhich softened the skins and ensured maximum colour extraction duringfermentation. The Vintage took place under ideal climatic conditions.
A rich Vintage characterised for its lusciousfruit and round tannins. This wine has lovelyviolet aromas, showing plenty of grip andpower.
Although it is often stated that Vintage Port’sperfect food pairing is Stilton cheese, SmithWoodhouse 1985 Vintage Port is alsodelicious on its own or when enjoyed with anytype of creamy cheese, such as Camembert orBrie.