Andrew Jefford: This deep-coloured barrel sample has slightly odd aromas, reminiscent of whisky and coffee. Thick, beefy tannins dominate the wine, giving it a slightly torpid, thuggish style. These tannins take well over 20 seconds to subside in throbbing liquorice and finally coffee flavours. A weighty, knife-and-fork Burgundy, but will the fruit ever emerge from the almost suffocating sheath of tannin?