Tim Atkin : Rich, mature, opaque. Minty, slightly green Cabernet nose. Palate running out of steam with some green underlying characters and a little too much oak. The tannins are drying the wine out. 13

Oz Clarke: Fairly deep red, hint of turn. On the nose - oaky, but rich fruit and mint. On the palate - well, it is minty and it is oaky. And, for that matter, it’s tannic too. So, does it work? Just about. The tannin is okay because the fruit is big and dark and dense, although the acid keeps it fresh, too. The fruit is dark, yet not that ripe; black-cherry skins infused with cedar. And it does work - if you are after a deeper, more tannic, more challenging style. 16.5

Michael Schuster: Deep black-red; dense persistent sweetly oaky nose - cedary, blackcurrant, mineral; concentrated, full-bodied wine with a very firm dry tannin; good-quality ripe fruit completely pinched by too much dry oak tannin, which pinches and shortens the fruit; tough, chewy. Unappealing. 13.5