Alison Buchanan: Green-tinged amber in color, this has rather a subdued nose for a PX—quite herbal—with hints of green tea, allied to subtle raisin notes. Subtlety is rather thrown to the wind on the palate as dried fruit and mocha take over— chocolate raisins with some residual elements of tea. Rather pretty, if also rather opulent. Sumptuous, and it is rather barley sugar-esque on the finish. | 86

Andrew Jefford: Clear russet-amber in color. Sweet, tangy, malty scents, with a bit of perfumed barley-sugar sweetness. Lots of barley sugar and black-raisin sweetness on the palate: the wine is a perfumed and refined way of drinking sugar, and how can you resist? But PX is more limited in its allusive range than Muscat or Muscadelle. | 87

Margaret Rand: Sweet tea and cream. Some grassy, savory notes. Lots of fruit, very open and expressive. Round, opulent, holds nothing back. Nice layers of flavor, very rich and creamy. Bathing in cream would be a bit like this. The savoriness of the fruit and the acidity saves it from being cloying and keeps it moreish. | 92