The 1985 vintage was preceded by an exceptionally cold and wet winter, with nighttime temperatures in early January well below freezing. Berry formation was excellent and bunches formed perfectly. The summer was warm throughout the region, with no rainfall during July and August.

Vintage Port wines represent the best of the products of an exceptional year. Unlike Port wines that age in wood, Vintage Port wines will continue to age and improve in bottle for decades, inscribing in their character both the characteristics of the vineyard and the influence of the winemaker.

Drawn from the finest parcels across Graham’s four estates, this Vintage Port is only produced in exceptional years. The Graham’s 1985 is known for its remarkable freshness and potential for prolonged ageing. A classic very fine Vintage with concentrated, rich and potent wines, with a superb solid backbone and opulent intense fruit. It is beautifully fresh and assertive in the nose. Elegant and harmonious.

Storage & Serving - Store the bottle lying down. Decant to filter the natural sediment before serving. Enjoy within 2-3 days of opening.

Founded in 1820 by William and John Graham in Portugal’s Douro Valley, for nearly two centuries Graham’s has cultivated its reputation as one of the greatest names in Port. The quality of Graham’s Port relies on the finest grapes, primarily sourced from five iconic quintas in the Douro Valley: Quinta dos Malvedos, Quinta do Tua, Quinta das Lages and two others, Quinta da Vila Velha and Quinta do Vale de Malhadas, which are privately owned by members of the Symington family. 

The traditional accompaniments to Vintage Port are Stilton, and/or walnuts. There is some sound sense here. Stilton has a powerful, salty flavour that few wines can stand up to.

But Vintage Port has the weight and the sweetness to cope. And walnuts? The slight bitterness of those tannic skins brings a pleasingly acerbic edge to the marriage.

Other cheeses to consider would be Cashel Blue, Roquefort or even a wonderful artisan Canadian cheese called Le Ciel de Charlevoix - a creamy, lightly blue veined cheese made with whole milk.