Alex Hunt: It’s there, but you have to go searching for the stone-fruit aroma in this Viognier, buried under something greener and more abrasive (sulfur?). So limey on the palate you could think it was a Clare Riesling that had let itself go. This is an odd and not entirely successful wine. 84

Andrew Jefford: Steel gold. Aromatically, this is the least successful of the three varietal Viogniers: a little bit earthy and charmless. On the palate, it is also the most acidic and least full-throated, which (unless it is grown in a very cool place) suggests some ambivalence about the luscious, unapologetically ripe Viognier ideal. It’s a drinkable wine nonetheless—but will it satisfy those on a Viognier quest? 83

Peter Liem: While this starts off reticent and a little reductive, it unfolds in the glass with a subtle, quiet detail, feeling confident and unhurried. It’s not typically varietal, showing cool fruit notes and lively acidity, yet it’s highly individual in personality, and it carries itself with an elegant refinement and grace. It would certainly feel at home alongside equally refined cuisine. 92