Simon Field: Impressive color, ruby red with a hint of magenta; a most appealing nose recalls the lengthy and somewhat challenging process of trying to make the Christmas cake, Christmas pudding, and mince pies all together in a small kitchen. On the palate, there is a little disappointment, generosity of aspiration seems to have been compromised; maybe a little overextracted, maybe a little cooked. This is close to excellence yet somehow falls a little flat, its finish not finely orchestrated and resonant, rather strangely manufactured and not quite fulfilling its apparent potential. | 88

Andrew Jefford: Dark and serious-looking to this day, with impressive density of black-red and opaque, too. Quite a weave of scent: dark stewed tea, tar, autumn earth, hedgerow blackberries, black plums, a little camphor: promising and enticing, the very antidote to winter. Deep, sturdy, dense, and close-grained on the palate, packed with wildwood fruits like damson, elder, and sloe; there are lots of meat-roasting juices, too, and crushed tobacco. The sweetness is pronounced but not perfectly integrated to the fruits; instead it is slightly extraneous, almost a savory sweetness. Amply and satisfyingly textured, with softened tannins. Very good Vintage Port, in an individual style. | 91

Richard Mayson: Very deep opaque, almost blue-black color; ripe berry fruit, open, graceful but somehow a bit hollow; rich and opulent on the palate, round and minty, with firm, gravelly tannins lingering on an overtly sweet finish which doesn’t quite live up to the initial promise. Drink now and over the next 20 years. | 85