Simon Field | Onyx color, deeply viscous, yet subtle of aroma, a saucerful of secrets, slowly opening, flowers and earth, dried fruit as a backdrop, hints of bacon rind and iodine. The fruit is more primary, expressive, on the palate, Syrah and Mourvèdre holding court at the front and back, a persuasive panorama, all the bases covered; now is the time to grow. | 93

Andrew Jefford | Dark, dense black-red with some opacity. Much less ultra-ripe aromas than most of its peers: this almost seems Cab Franc-like in its woodland reserve and near-leafy appeal. There is menthol and even a little eucalyptus, too (and oak). I should stress that there is nothing underripe about the wine, either; the aromas are complete and engaging but just completely different (some would say “old style” in the best sense; some might even say “New World”) from everything else. On the palate, this is deep, concentrated, intense, and ambitious; drivingly fruity, ripe to super-ripe, with low to medium levels of acidity and some fine-grained tannins; there are warm, faintly bitter notes on the finish, but they add to the wine’s equilibrium. It’s very impressive. 2018–22. | 90

Jancis Robinson | Purplish crimson. Rather glowing and dense. This has both drive and voluptuousness on the nose. Fresh berry compote flavors, but sufficient acidity and tannin even though there is the merest hint of creamed coconut, which may not be everyone’s idea of the perfect component in a fine red. Luscious, with a smoky element, too. Some American oak? The coconut element increased with time. Quite a hot finish. 2019–26. | 88