Simon Field: An evolved color, ruby red with terra cotta; nose of graphite and carpentry; the palate redolent of bitumen and exotic flowers that have been left out a little too long. The fruit defaults to syrup, the axis of tannin and acidity compromised by the heavy hand of interference. | 86

Andrew Jefford: Clear and light, but little bricking as yet at its transparent meniscus. Very dry-grassy on the nose, with lavender and gum cistus—very “terroir” if you like, but you’d hope that a 20-year- old Port would have clung onto its fruit for just a little longer. On the palate, this is a smooth, light, sweet Vintage Port, with just a touch of herbaceousness on the palate; advanced for its vintage. Drink up. | 81

Richard Mayson: Mid-deep to pale garnet, turning on the rim; unusual nose, light, fruit-driven, delicate, withatouch of all spice; similarly fresh and fruit-driven on the palate, berry fruit and soft summer fruits backed by peppery tannins. Lovely now, elegant, but not a keeper. Drink now and over the next 15 years. | 87