I had one glass with too little decant (only 3 hours), and then another 24 hours later and another at 48 hours. No difference between 24 and 48 hours, it's really holding strong in the decanter.
1985 Gould Campbell Vintage Port
Color: Purplish dark red. Nearly opaque in the glass. Similar in color to a ripe black cherry.
Nose: Rich purple and black fruits - blackberry, black currant, and possibly some blueberry? Also still some grapiness to it. Some aromatic spirit.
Palate: Very slightly spirity, but it's so slight that you could just ignore it. Ripe black cherry, some tart cherry, and cocoa powder overwhelm everything else. With effort I can find some faint clove and possibly some very faint cinnamon, but the waves of cherry fruit are dominant. There's a slightly tangy fruit in there as well that I'll call black raspberry. The cocoa powder is almost an after effect - it tickles the back of your throat and your sinuses. Still plenty of tannins left in this (relative) baby, and the acidity is nicely balanced. It probably has another 10 years of improvement in front of it.
Finish: Good length, lots of fruit, good grip from the tannins. Tails off with a bitter (apple stem) note, but it isn't too distracting.
Score: 93 points. I'd have gone a point higher without slight spirit on the palate and the bitter tail on the finish. Both were pretty mild, but combined I felt they warranted holding it back. Oh darn, "only" 93 points.
