Alex Hunt | Very jammy—in fact, baked—aroma. Jam tart fresh from the oven. Full, rumbustious palate with lots of alcohol. Zinfandel can do this better (and probably cheaper); Pinot has different strengths altogether. | 82

Andrew Jefford | Pale to mid-red in color. Classic Pinot fruit, but in a slightly synthetic style: speciously sweet. The palate delivers exactly this. | 76

Anthony Rose | Pale cherry-red hue, nice cherry and strawberry fragrance; good, juicy, nicely textured, savory red-berry fruit characters, fresh, bright, juicy Pinot fruit quality, with a light touch of oak; well-made and bright, in an appealing Santenay-like style. | 88