Stephen Brook: Sweetly oaky on the nose, with a marked chocolaty tone, this nonetheless has ample fruit, a supple texture, fine concentration, and balancing acidity. Despite the pronounced acidity, there’s no greenness. This has intensity and drive—perhaps too much so, since it’s a touch mirthless and very youthful, but it’s persuasive in its potential. Tense and a bit raw now, this should evolve well—or at least interestingly. 90

Andrew Jefford: Dark black-red. Earthy, warm, generous aromas with lots of rough-cut chunky fruit. Some sweet oak visible. Splendid depth and resonance on the palate, too: beautifully teased ripeness; painstakingly extracted tannins. This has all the volume and length that you might want in a gastronomic red, and its flavors have an instinctive class that eludes some of its peers. The finish is just a little bit livid at present, but it would reward further cellaring. A Pauillac of Virginia. 93

Peter Liem: The ripe, berry-like flavors are balanced by fresh acidity and harmonious tannins, and all the components feel integrated and well supported on the palate. There’s a dark, iron-like undertone that adds interest on the finish, and the aromas persist with unexpected length. 89