Stephen Brook: Very deep red. Super-ripe nose, close to jammy, but has a certain aromatic weight and grandeur. Rich, velvety, highly concentrated, plums, and chocolate, plenty of spice. But there’s a touch of alcohol on the finish, and it seems to be singing a single note at present. Has the weight and density to ensure an interesting future, but I don’t find much persistence or finesse. 15

Andrew Jefford: Mid-depth of black-red. Warm, lush, ripe, and exuberant: a great balloon lift of comfortable fruits. Great efforts made to achieve ripeness here—and it smells. And tastes. Lush, vivid, round, warm, untroubled and unencumbered by superfluous oak or textural legerdemain, the fundamental quality of warm, savory St-Emilion Merlot just sings out of this wine. That’s not to say that the vintage isn’t evident: The fruit flavors themselves end more swiftly, and a touch more greenly, than they would in an uncomplicated warm vintage. True to its origins in a way that few of its peers are. 15.5

Michael Schuster: Ripe, sweet, scented nose; well-balanced, full-bodied wine with a fine-textured tannin; sweetly ripe flavor, long and scented across the palate and very long, sweet, and fragrant to finish; warm, stylish, opulent, satisfying. A wine in which the subtlety of oak texture is an enhancement to the fruit rather than a competition. Now to 2020+. 17+