Andrew Jefford | Dark black-red. Some gently oak here, sweetening the black and red fruits, which are a little raw in style at present. Attractive if unrefined. Rather raw on the palate, too, compared to the best of its Margaux peers, with insistent acidity dominating the palate and the squeezed blackcurrant puffing to keep up. Very curranty, very edgy, but with ample concentration (in part a legacy of that high acidity). 2018–23. | 84

Michael Schuster | Ripe blackcurrant fruit on the nose; medium-full, fresh in acidity, a lightly oak-dry tannin texture, but a nice balance in its oaky style; a juicily ripe fruit core, gently plump and fleshy, with some length of flavor, and good light length. Should be a very attractive lesser Margaux with a few years to absorb the tannin. 2022–30+. | 89