Stephen Brook: Very deep red. Rich, smoky, bacony nose, with blackberry and black-cherry fruit. The attack is rich and suave, with admirable ripeness and a lean swathe of acidity and tannin to keep plumpness at bay. The slight herbaceouness gives a Bordelais dimension. It seems disjointed now, far from harmonious, but with time this could come into focus, even if there are few signs it will become more elegant or poised. 87

Andrew Jefford: Clear red, not dark or opaque. Sweet, rather animal nose; slightly strange and unattractive. Soft, full, and open, with a little more intrigue than the nose suggested we would find, and with fresher, less animal fruits; a satisfactory red blend with some subtlety of fruit and a touch of tannin as well. 85

Peter Liem: The dark notes of blackberry and cassis are quite fresh and buoyant, feeling lively and harmonious through the fragrant finish. This is balanced well, and its bright acidity makes it food-friendly. 88