97 pointsWine Spectator: "A big, tough Port for long-term aging. It underlines what people mean when they say a great young vintage Port should overpower one's plate with fruit and tannin. Inky color, with perfumed cherry and berry aromas, full-bodied, with tons of tannins, intense cherry and berry flavors and a lingering finish. (1989)"
95 points Robert Parker (Buying Guide, 2nd Edition): "This house tends to produce quite full-bodied, rich, alcoholic, spirited vintage ports that never have a great deal of complexity or finesse but offer meaty, chocolaty, spicy, full-bodied, alcoholic flavors at the expense of elegance. The 1985 was placed in a tasting where I also inserted the 1983 Cockburn as a ringer. I was surprised to find out, upon revealing the wines, that the massive blockbuster of the tasting was the 1983, and the soft, intensely fruity, forward wine was the 1985. (Jan 1989)"
94 points Roy Hersh (For The Love of Port): "Having only decanted for sediment just prior to departure for this tasting, the bottle had practically no air time. Recent bottles handled this way have all been a success including one at Rupert Symington’s in mid-June of this year. The core color was a dark scarlet with a strawberry edge and nearly fully opaque. The youngest showing of any of the first nine 1983’s today. The beautiful bouquet was lively and complex, filled with ripe raspberry, eucalyptus, black pepper and red licorice. It was really showing well. I believed this was the 1983 Gould Campbell, but obviously was wrong. Medium-full bodied and symmetrical with bright acidity and mild tannins that showed up late. Brambly redcurrant and minty flavors including a peppery element that evolved as this opened up; cleanly at that. The finish showed a bit of warmth and a prominent milk chocolate aftertaste which was outstanding. Bottles of this quality will age for another 15-20 years. But remember … do NOT let this Port sit in decanter if you want to avoid TCA. An excellent Cockburn’s! (4/20/13)"
