Simon Field: Obsidian going on black, velvet and plush, expensive tannins, powerful nose, and a smoky- savory nose; Gothic architecture with a ludic plan, violets and jasmine, juniper and Provençal herbs; nearly a Mediterranean lilt, compromised by the heat of the Douro in a very warm year, the heady spirit to the fore at the end of the palate. | 88

Andrew Jefford: Absolutely saturated, dense, black-red; not a glimmer of light through this. Beefy, forceful scents, dripping with blood, like pounded steak. A sweet dustiness but a strange spicy freshness, too. Exciting and unusual scents. There’s even a floral touch, which I certainly didn’t expect: surely an exceptional Port here? And it is: A total sumo, huge and ferocious, blotting out the sunlight. Massive on the tongue; laden with tannins; dense and rich, with dried plum, blackcurrant, and dried-sloe fruits, and a huge spadeful of stone and schist afterward, too (the “other” flavors). Grand stuff. The tannins are very plentiful, but they are also remarkably smooth and fine-milled. Such density here! It will certainly last another 30 years, but I would drink it before that to gauge its grandeur and to soak up its sunlight. Perhaps a good deathbed Port? It may bring you back from the brink! | 95

Richard Mayson: Deep center, thin purple rim; semi-open, ripe minty fruit on the nose, with more still to give. Gloriously rich and fleshy initially, with firm, grippy tannins rising in the mouth, on to a big, bold finish, Needs time but already impressive if still slightly raw on the finish. 2023–50+. | 92