Andrew Jefford: An emphatic butter gold. The aromatic fruits (musky apple, with some early-season peach and apricot) are harmonious, seamlessly blended—as if in a smoothie, sweet-scented and attractive. Even a little exotic, with some buttery fullness and floral richness after a while in the glass. On the palate, the wine is full, quite rich (perhaps with a little residual, or perhaps it is just the fruity acidity that gives that impression), and exuberant. Nonetheless, this cool-climate wine retains considerable delicacy, and fermentation to dryness gives it some vinous sinew. It’s a little less mineral than some (though it does have a mineral trace), but the way in which the fruits have been kept to the fore is impressive. Excellent work. 16.5

Andreas Larsson: Both the color and the nose indicate a high ripeness and late harvest; honey, almond, saffron, and apricot aromas emerge from the glass. The palate, however, is bone-dry, with a really bright acidity and some salty mineral notes, beautiful stone-fruit flavors, and truly great persistence. Very nice. 17

Stephan Reinhardt: Golden color—the darkest so far. Clear, ripe, and concentrated fruit aromas on the nose, due to very late picking, as well as yeasty, earthy/mineral flavors. Very fruit-intense on the palate, medium-bodied, sappy, and succulent, but also piquant and thrilling, full of tension and precision, pronounced acidity (this is the electrifying acidity of 2010), super-balanced and rounded out by the unfermented sugar. Although there is some sweetness, I find it rather medium-dry, and it will be even drier in a couple of years. Very long and really complex. Impressive and promising wine. Lay down for at least five or six years. 18