Simon Field: An assertive and immediately attractive style; velvet and plush; dense and complex, a web of melliferous intrigue... Underwriting it all, and beneath the leathery, saline pull, there is a rich and generous fruit profile, typical of the construct of the vintage; sweet fruit hitherto compromised by the weight of expectation and the savory backstop respectfully imposed—and imposing. | 91

Andrew Jefford: Saturatedly red-black, and still opaque at the core. Sweet, meaty, warm, and masterful, with a magnificent fine leather and dried-cèpe comfort to the fruits. The fruits themselves are black and peppery, pepper-perfumed, almost Chartreuse-like, studded with clove and sweetened with mace. A lot going on here in this wonderfully rich and rewarding aromatic profile. Dense, deep, opulent, and exotic: a Queen of Sheba among Vintage Ports. The fruits are very sweet and not particularly fresh or primary; the tannins are dense, firm, and palpable. The wine is concentrated, and the palate has as many exotic, baroque aromatic allusions as the aromas themselves. Huge fun, and a wine with much mileage still ahead, even though it is not one to buy if you feel that Vintage Port should also have “freshness.” | 93

Richard Mayson: Very deep opaque blue-black, thinnest crimson rim possible; lovely ripe berry fruit, fragrant and open, a touch floral but with more to give; lovely, fleshy fruit, cassis and plum backed by big, ripe, broad tannins leading to a massive finish showing elegance and finesse, too. Very impressive both in terms of weight and balance. 2023–50+. | 95