Jamie Goode | Initially this seems fresh and bright, but there’s some sticking-out acid and some bitter, stewed plum and berry fruits. There’s some warm spiciness and quite a bit of savory development, but the fruit still has a bit of brightness. Rather an awkward wine now. | 83

Peter Richards | Resinous, eucalypt, caricatured image of an iconic Chilean Cabernet. Tons of creamy confectionary flavors. The acidity and tannin are okay, actually, providing decent structure and backbone. But the flavors are just very resinous and in-your-face, and this is exacerbated by the alcohol. | 87

David Williams | The classical Chilean blackcurrant character is preserved in its sweet juiciness a decade on, only with dry tannin and a waft of spirity alcoholic heat, which makes for hard work in a wine now lacking a little in harmony. | 84