Alex Hunt: Dense and assertive on the nose, even if it’s not overtly aromatic; there’s a very Rhôney sense of mineral-infused ripeness here. The palate frames that ripeness with just enough natural-feeling acidity and maybe even a touch of tannin, so that the whole feels well supported and composed. Understated yet powerful, with good length, this is sensitively made wine. 90

Andrew Jefford: Bright pale gold. Whipped cream and pounded aniseed: lots of quiet charm and tease. Almost as if there were some Vermentino in here. On the palate, this is graceful, creamy, soft, subtle yet accessible, full of almondy appeal. Lovely weight in the mouth and a little quiet supporting acidity, too. Excellent work and admirable restraint. Lovely graceful food wine: the advance of civilization. 91

Peter Liem: The fragrant, floral aromas are accented by intriguingly umami undertones, creating a lively tension. It’s delicate and long on the palate, enlivened by a tense structure. 89