Simon Field: A delightful color, the purple rim only just faded, luminous and bright. Quite foursquare on the nose, the fruit character myrtle, blackberry, and a hint of cassis; then soft spice and a broad swell of generous fruit, maturing at a dignified pace... The palate is quite tight hitherto, mouth-coating tannins respectful of potential and signaling intent... Just the slightest hint of “green” on the palate prevents a higher mark—and we are very much splitting hairs here, since the overall impression is very favorable. | 89

Andrew Jefford: Saturated, dense black-red; opaque. Sweet, dense, meaty, and forceful, powerful and brooding, with some of the young Port aromas of crushed vegetation and plant sap; plenty of fresh tea leaf, too. Very much an aromatic résumé of everything the Port world can offer drinkers: an exciting aromatic profile. On the palate, this is a stunner: rich, deep, stentorian, and grandiose as well as classical, with piles of pure black fruits, earth, vanilla, rose petal, meat roastings, licorice, fennel—there’s so much in here. The tannins are very fine and firm, too, though in no way brutal; I would enjoy drinking this now, though for most palates I guess longer would be better. Profoundly aromatic from start to finish: bravo. | 94

Richard Mayson: Very deep, dark, and opaque, thin purple- crimson rim; rich, intense cassis fruit just emerging on the nose, bold and potentially very impressive; similarly rich and broad on the palate, still in its adolescence but with huge depth and massive tannins, but showing potential elegance as well, especially on the finish. Drink 2025–60. | 97