Michael Edwards: Cooked black fruit, a touch acidulous on the nose; quite forward, attractively oxidative, quite expressive fruit, with straightforward, decent length-15.5

Andrew Jefford: Deep purple-black. Very sweetly fruity— almost crystallized blackcurrants. Round, pool-like: a magnetic vortex of aroma, drawing you in. It’s perhaps a little too sweet for complexity, though very attractive. Here, too, there is a smooth yet intense core of very ripe, blackcurranty fruit backed by tannins and a kind of grainy warmth. The aromatic sweetness is sustained on the palate, though the flavors of tannin qualify and redeem that sweetness. It’s shapely, with gentle natural acidity to lift the fruit. Not the most complex, allusive, or Languedocien of the wines on show and some might find the sweetness a little overdone, but this still strikes me as a very delicious wine-15.5

Marcel Orford-Williams: Some maturity here. Full and rich. Lots of spice, even pepper; some fruit, too. Mulled wine. Good length but tending to dryness. Needs food-15