Stephen Brook | Very deep ruby, still bright and youthful. The nose displays sumptuous black-cherry fruit, decidedly in your face, but certainly acceptable for Zinfandel. Rich and super-ripe on the palate, this has a slight sweetness that probably derives from alcohol rather than residual sugar. Flirting dangerously on the edge of overripeness, this has a redeeming intensity and acidity to keep it from being cloying, and there are some welcome red fruits on the finish. Long. | 91

Alex Hunt | Quite closed, still very much Zin-like in its plummy fruit, though at the pruney end of the spectrum. The palate is well balanced in itself, with no one element sticking out, but it feels too thick, rather muscle-bound, and could get fatiguing after a glass. | 85

Andrew Jefford | Dark black-red, and just into opacity. Beef stock and black berry—perhaps just a little reduction here, but not enough to vitiate what is an exciting and attractive aromatic profile. Earth, clay, and grunt. Deep, concentrated, and vivacious on the palate, and without perhaps quite the level of density the palate suggested; some nascent mushroomy complexities. There is juicy, almost pippy, acidity (raspberry, strawberry— some red-fruit lift for the black-fruit sugars). It’s an “all-about-the-fruit” Zinfandel, attractive, vivacious, head-turning, and one to gulp and swallow rather than sip and spit. | 88