Simon Field: Episcopal colouring, and a rich expressive nose. On the palate this is a wine with grip and grainy tannins, an almost gravel self-expression. Still rather hot and spirity (a function of youth), this Port will reveal itself with a harmony that one might almost associate with the Left Bank of Bordeaux. Beneath all that, it’s all sweetness and weight. 17.5

Andrew Jefford: A dark, red-black wine with medium viscosity. Enticing, velvety aromas with seductive, creamy, sweet blackcurrant scents accompanied by the whiff of graphite associated with successful, prodigal extraction. Meaty - perhaps more evolved than some. Mouth-filling, spicy compost of fruit and spice, with lots of thundering tannic power behind a lovely vivid mouthful of tea leaf and peppery fruit. It's hard to fault the shape or the rhythm of this magnificent Vintage Port at this stage; the only question is whether it really has the freshness and purity to endure. 17

Richard Mayson: Good deep colour. Totally closed and withdrawn on the nose. Firm and fine. Quite lean in style but with solid, spicy tannins rising in the mouth and bitter-chocolate intensity lingering on the finish. Very good indeed. 16.5