Andrew Jefford: Full to medium yellow-gold. Attractive, warm, meaty, and dense aromas; not at all the simple varietal stereotype. Pollen, summer stone fruit, vanilla, and a little Mediterranean seed spice—you sense that this is a wine that has been allowed to reach full articulacy. On the palate, it is rather simpler in constitution than the aromas suggested, but it’s vivid and fresh, without overly edgy fruit: peach and apricot, pointed up with the ever-lively acidity notable in all of the wines so far. 14

Jancis Robinson: Hint of lees and popcorn on the nose. Quite sweet on the front palate, but then it finishes with zest. Not the most classical. Honey on the finish but long and rich. Lip-smacking. Satisfying. Well made, but no copy of white Burgundy. Drink 2010–12. 16.5

Anthony Rose: Pale straw in color, this is rich and oaky in its aromatic profile, with underlying peach and honeyed-oak qualities that follow through on to the palate, which is powerfully peachy and honeyed, with plenty of opulence and power to it. It manages to be very full-flavored and satisfying, a nice combination of sweet savory opulence and dryness, without perhaps reaching that extra degree of complexity of some of its compatriots. Good, though. 16.5