Stephen Brook: The nose is smoky and leathery, with black fruits, but it seems quite evolved for 2013. It’s rich and juicy on the attack, with firm acidity carrying the fruit. Concentrated and perky, this has lift and considerable freshness. The oak brings some sophistication and polish and doesn’t overwhelm the fruit, which is generous. The cut of acidity is welcome, preventing the wine from seeming fat or heavy. Balanced and youthful, this has a good future, and the palate is far less developed than the aromas. Good length. 90

Andrew Jefford: Deep black-red. Sweet (oak quietly playing a role here), warm, beguiling, and attractive: very well-managed ripeness and blending harmony here. On the palate, too, very impressive: exuberant spicy ripeness of fruit but overall considerable harmony and poise. This is ample, ambitious, deep. There is a different ripeness profile here to both Bordeaux and Napa, with just a little more green in the background and a slightly lighter, zestier style than Napa, while there is an exoticism that you don’t find in Bordeaux—but this is a truly serious wine that merits those comparisons. 93

Peter Liem: The flavors of blackcurrant and black cherry are dark and spicy, accentuated by both creamy oak and heady alcohol. It’s forward and assertive, though kept in check by a taut structure. 85