Stephen Brook | Very ripe green-apple and lime nose, with a hint of talcum powder. This has an almost Riesling-like lift, though the aromas are very different. Fresh juicy attack, fruit forward but vibrant, with ample fruit, concentration, and acidity. It’s not especially nuanced or complex, but it delivers immediate pleasure. Although there is some extract on the finish, it’s not exactly mineral and doesn’t convey a strong sense of place. | 87

Andrew Jefford | Pale silver-gold. Clean lime and washed stone and gravel; articulate and pristine. Truly exactly what one hopes to find in Monts Damnés, with the “stony” sense of place more prominent than fruit, let alone “varietal character.” (A little discreet oak here, too? Just a touch of cream, anyway.) On the palate, this is very fine drawn, taut and tight, though teased to perfect ripeness; the stoniness and the restrained fruit are very seamless. The tautness, by the way, isn’t the result of prominent acidity, but simply relates to the structural style of the wine. A lacemaker on Monts Damnés; remarkably good, and wonderful to drink. | 92

Stephan Reinhardt | Concentrated and spicy on the pithy nose, with a hint of new oak, this is an elegant, pretty rich and intense wine, with some oaky tannins and a good mineral acidity that takes it into a long and salty-piquant finish, with good grip and tension. It is a (still somewhat astringent) classic but needs some years to integrate its oaky makeup. The raw materials were doubtless excellent, so there is every reason to be optimistic. | 89