Stephen Brook: Deep to very deep red. Oaky, black-cherry nose, ferrous, austere, and close to earthy. Rich, dense, chalky tannins; concentrated; rather dour. Has quite good acidity and a lively spiciness on the mid-palate, but not harmonious yet. Quite assertive on the finish, which is long. Ferrous tone suggests Pomerol, but the structure suggests St-Emilion plateau. 17

Andrew Jefford: Deep, dark red, mid-maturity. Warm, dark, lush, sweet fruits, with some chocolate. Complex and refined. More fruit than most; a pronounced curranty note, too. Dark, full, well structured, and firm, with vigorous supporting acidity. Plenty of ripeness, too, though. “Traditional” style, but fine intensity. I’d guess this was a limestone wine—like a St-Emilion plateau? More acidity than is wholly typical of Pomerol. 17

Hugh Johnson: Lightish red. Slightly mean nose, little real ripeness. Tough entry—acidity and tannin dominant. Not much fun; bitter on the end. 12