Simon Field: Attractive, gently evolved color, ruby red or dark olive depending on how one angles the glass. A really impressive nose, the spice immediately seductive: cinnamon, cardamom, and then a hint of bacon rind to recall Syrah-like purity... All these fine observations are more than validated on the palate; the quintessence of Vintage Port; sweetly extrovert and yet classically shaped and perfectly refined. A whistle-clean finish supports and underlines this very positive impression. It will keep for several years. | 93

Andrew Jefford: Dark, dense, though no longer opaque black-red in color. There’s lots of black fruit on the aromas here, in sweet and creamy style: blackcurrant, blackberry, black cherry, and black plum, with just a little minty camphor behind. Sweet, if a touch simple by comparison with the best of its peers. Sweet, rich, and juicy on the palate, with some backbone behind and some floral perfumes, too—but the happy omnibus of black fruits carries it. Still plenty of life ahead. | 91

Richard Mayson: Mid-deep center, thin, purple-crimson rim; still rather sullen and mute on the nose, underlying depth but this still needs time to emerge; lovely licorice and dark-chocolate depth, withatouch of eucalypt and mint, big, firm, and foursquare at this stage, massive tannins rising in the mouth and on to the finish, which remains foursquare unyielding. I don’t see much elegance here as yet, but I am sure it is there. 2025–60. | 95