1985 Chateau Montrose"Picked between 25 September and 9 October, it is mature in color with some bricking on the rim. The palate is a little rustic with red berries intermingling with bacon fat, singed leather, bay leaf and a slither of dried orange peel. The palate is very well balanced, fleshy in keeping with the style of the vintage, not as complex or as structured as the 1986, but certainly superior to the 1982 Montrose, with an effortless, nonchalant finish that