Stephen Brook: Deep in color and still youthful on the nose, with lush black fruits. The oak is more restrained than in many of these Virginia reds. The palate is juicy and full, with firm tannins enrobing the fruit. The acidity, too, is quite pronounced, without being raw or aggressive. There’s little sign of maturity and this has a long way to go. It’s quite worked, as are most of these reds, in the sense that the hand of the winemaker is discernible, but the wine seems balanced overall. It’s well constructed but earnest. Quite long. 89

Andrew Jefford: Deep black-red. Floral, almost bulb-like, with those floral notes over a fruit-compote base: sweet but attractive. Very dense and serious on the palate, with splendid textural wealth and beautifully judged, tapered flavors that show impressively consistent ripeness. Fine tannins. An excellent Bordeaux blend that would win an even higher score with a little more aromatic refinement. But I almost feel I’m carping: The longer this sits in the glass, the better it performs. This is truly classy red wine. 93

Peter Liem: A softly oaky nose leads to fresh, primary flavors of berry and cherry on the palate, and the contrast between the lively fruit and underlying stoniness is intriguing. 87