Michael Edwards: Quite nervy and lean, with brisk acidity; lacks a bit of gras and generosity, but it still seems young, so this is one to retaste. | 89

Simon Field: Clumsy, oaky nose, recalling Sherry; decadence writ large. The palate indulges with brioche and recollection of a Viennese patisserie; more dosage than I might have hoped for, therefore a slightly syrupy finish. A little disjointed but nicely adjoined to the pleasure principle. | 90

Anne Krebiechl: Something lifted and scented on the nose— is it chamomile tisane or dried lemon rind? A creaminess lends richness to the palate and a pleasing, fluid elasticity. We see freshness but also ample, autolytic depth and buttery subtlety. This is subtle, aromatic, rich, and profound, but also very easy to like. It is the aromatic liftedness that makes all the difference. | 94