Stephen Brook | Super-ripe nose, with some lanolin rather than fruit aromas, and this waxy character represses some typicity, I suspect. On the palate, too, it’s broad and fleshy, creamy and succulent, with just enough extract and acidity to keep it from being flabby. For my palate, it’s a bit overbearing but would work well with rich chicken dishes, for example, and thus has its place on the table. Moderate length and probably not for long cellaring. | 89

Andrew Jefford | A fuller gold than most. Earthy, rather heavy aromas; a little muddled, in truth. Soft, earthy, and full-flavored, but lacks the precision and finesse of the best wines in this tasting. | 82

Stephan Reinhardt | This opens with very aromatic and concentrated fruit aromas on the nose. Concentrated stone-fruit scents and a touch of honey lead to a rich and powerful, and on the finish, also astringent-bitter, Sancerre, which seems to be influenced more by the winemaker than by the terroir. | 85