Stephen Brook: Very deep red. Plums, berries, and dark chocolate on the nose, and a generous dose of oak. The ripe fruit is cut on the palate by quite pungent acidity, which dominates the mid-palate. Petit Verdot needs to be very ripe indeed to convince on its own, and this doesn’t quite make it. There also seems to be too much oak for the fruit, adding up to an effortful wine that ends up as austere rather than joyous. Moderate length. 85

Andrew Jefford: Deep, dark black-red. Plenty of juicy, boisterous fruit, both red and black, with a touch of meatiness. Vivid, fresh, and incisive on the palate, with some typical PV pepper and spice. Seems fully ripe, with only the faintest note of green leafiness, and full of life and exuberance; relatively lightly extracted and with discreet tannins. That all adds to the juicy impression. Good Petit Verdot and a worthwhile varietal wine. 90

Peter Liem: This is soft and fragrant, its dark, berry-like flavors supported by gentle oak. It remains fresh and lively through the finish, where its aromas are accented by hints of game and spice. 84