Alex Hunt: Quite an oxidative style with its ambergold color, this wine has a grubby, fungal nose suggesting less-than-perfect selection. The palate, though reasonably concentrated, is somehow superficial, and VA dominates the finish. A wayward example - 13.5

Andrew Jefford: Deep, burnished gold, with coppery glints. Certainly the most botrytis-rich of our 5 puttonyos flight, this has a very seductive scent of butter, lanolin, and toasted hazels, as well as pineapple, grape, and apple, and early autumn leaf, too, all set within a frame in which oak has surely played some part? It may be “new wave,” but it smells great. Deep, vivid, and intense, this wine sings out with low-yield (or old-vine) concentration. It has a very broad flavor spectrum—from green apple and grape, through baked pineapple, to crème anglaise and marzipan; the acidity commands palate attention, and soon ensures the palate is drenched with saliva. There’s the classically tangy, umami-rich finish, too, and a little cleansing bitterness. I’m having a very hard time avoiding swallowing this wine… Yum! And that electric, mouth-cleansing 5-putts balance is much in evidence - 17.5

Mark Savage: Amber. An individual aroma, lifted slightly by some volatile acidity that is perhaps far from unpleasing. Plenty of botrytis character and good concentration. Good acidity, and can continue to develop attractively with its own particularity. It just lacks the raciness than could lift it to a higher level of excellence - 15.5