Essi Avellan | Developed yeasty and expressively leesy note, with flor yeast-type characters and minor oxidative notes. Full, rich, opulent palate, with sweetness of aroma and taste matching nicely. Again, this tastes sweeter than what the sugar level would lead you to suppose. | 92

Simon Field | Vanillin and cream, nougat and chamomile on the nose. A definitive statement, long and assertive, the sugar finely integrated, hints of nuts and spice on the back, deferring to latent complexity... | 91

Tom Stevenson | Gently rich, toasty, autolytic notes, with very fine acids and a classically lean structure. A minor masterpiece. | 98

Dosage 3 g/l