Alison Buchanan: Candyfloss here – really caramelized, toffee apples. This toasted vanillin character proceeds to the palate, which is rich, creamy, seductive and not like any classical Sancerre. A massive wine and impressive but I feel the ghosts of Sancerres past breathing down my neck. 14.5

Alex Hunt: Very creamy, leesy style, in which the fruit is lost under layers of butterscotch. What might have been good fruit to begin with has ended up completely anonymous. 11

Andrew Jefford: Fuller yellow–gold than most of its peers. Very untypical aromas: sweeter, richer fruits, with a balsam edge. Full on the palate, too, with a finishing fattiness. Some oak here? Perhaps not. Well–made wine of some class, though whether it is worth jeopardizing the more obvious vegetal complex of aromas and flavors for others that by contrast are relatively nondescript I’m not sure. Perhaps this would come into its own with food. It’s certainly has the stamp of the Kimmeridgian chain to it, though some might confuse it with Chablis. Good wine which bears scrutiny. 15.5