Simon Field | Deep color, then a rich uncompromising and faintly oxidative nose; the clarion call of yesteryear. Today’s winemaking primer advocates more by way of purity, clarity, and the sense of an ending. This example seems, by comparison, less adamantine, more honestly compromised, somehow lesser... There is a vestigial appeal of style such as this, I am sure, confirmed, he writes ten minutes later, by a further tasting, where all the good features are writ large! | 91

Andrew Jefford | Full medium-gold in color. A very gingery scent: fresh-grated ginger root over honeyed cream. Enormously attractive and unusual, almost mesmerizing. (Condrieu can do this!) There’s a bit of sap and green malt to fill in the lower part of the aromatic stack. On the palate, it is brighter and more lemony than I expected, though that grated ginger and dripping ginger juices are still in there: vivid and fresh overall. A most Asian Condrieu. Stony to finish. | 90

John Livingstone-Learmonth | Sturdy yellow robe. Butterscotch notions, pear in syrup, glazed fruits feature on a broad, solid bouquet. The palate assembles some citrus, cooked orange tang on the attack, is buttery and close-knit, carries red-wine structure that will permit it to live and evolve. It hits the finishing line with impetus, can be a wine of interest as it evolves, ideal to serve blind when it’s five years’ old. Note the impressive length and genuine local nature. 2025. | 92