Michael Edwards: Lime, green-fruit character, mouthfilling, fresh and giving pleasure 16

Simon Field: Oaky rich vanillin nose, with hints of verbena, slate, smoke, and baking spice. The palate continues the descant in the same key; made for keeping, and then it will invariably work rather well with, inter alia, a plate of fine de claire oysters 16.5

Tom Stevenson: Very rich, high-toned, oak-fermented fruit that needs two or three years to develop creamy richness to overwhelm high-toned character. Vilmart? 18