Simon Field | Serious color, serious nose; oaky with a hint of oxidation, syrupy, with a hint of overweaning self-belief. Savory notes, almost waxy, the glycerine overweaning, the residual sugar a little awkward and ultimately threatening the potential, gastronomic or otherwise, of this example. | 88

Andrew Jefford | Clear bright lemon-gold. Very rich, almost honeyed aromas; by the aromas, you might almost imagine this is a dessert-wine incarnation. Sauternais; oak plays a role in this, I guess, though it is not in any way “oaky” but creamy, voluptuous, almondy, hugely charming. Wow. On the palate, this is heavily laden, heavy-boughed, unctuous, full, deep, with very low acidity, packed with blossomy charm and napped cream. There’s nothing torpid or indolent about it, though, and it is fully dry; another wine where the perfumes, cream, and perhaps a “stony” residuum shoulder the task of balance. Wholly memorable and unique. | 92

John Livingstone-Learmonth | Ripe-looking yellow robe. Melted butter, caramel, crushed nutshell, and grilling notes lead the bouquet; stewed pears also. This is a rich production. The palate corresponds to the nose via a sturdy roll of glazed fruits, flan-style flavoring. The feel suggests a low acidity, fat-based wine for sauced butter and cream dishes. It lacks a little pedigree on the late stages but is honest enough. 2021. | 87