A vintage of remarkable concentration, brimming with aromas of walnut—so emblematic of very old sweet wines—intertwined with hints of brandied fruit preserves. The palate is dense, taut, and finely chiselled. 1985 is a Mas Amiel defined by its depth and structure.
Vineyard and Terroir
South-facing slopes of decomposed schist and black marl. Soils are regularly tilled. Goblet-trained vines over 40 years old. Average yield: 18 hl/ha. Planting density: 3,500–4,000 vines/ha.
Winemaking and Aging
Manual harvest. Double sorting and destemming.
Extra alcohol is added during the fermentation while the wine is still on the skins (mutage sur grains), and then the whole is allowed to macerate for 30 days to extract the aromas and polyphenols from the grapes, ensuring a nice balance of fruit, alcohol and sugar.
One year in glass demijohns outdoors under the sun, then transferred to old 350-hl oak casks where it remains to this day, continuing its slow, graceful evolution. This exceptionally long maturation—part of the Mas Amiel signature—nurtures a wine of profound aromatic complexity and structural depth.
