Andrew Jefford: Deep but clear black-red. Vivacious and fresh curranty red fruits; a little milky fullness behind. Also, to be honest, a little grassiness. On the palate, alas, the grassiness is more evident, though if drunk quickly, this is still a Pinot of considerable energy and poise, concentration, and impact. It won’t, though, be worth aging: The grassy stringiness will be a little more apparent every month. New Zealand? 13.5

Anthony Rose: Good medium-dark ruby hue. Attractively fresh Pinot Noir fragrance, with that sweet dark-berry and almost radish-like undertone (see Picardy Pinot Noir Pemberton) that you find in Burgundy in the likes of Lambrays; really attractive, bright, textured, and juicy red-berry-fruited Pinot Noir, with silky tannins, opulently juicy fresh fruit, a little bit of dry chunk, and an almost searing savory acidity that gives this wine a sort of Burgundy-in-the-New-World feel. You might be inclined to suggest Martinborough (and you could be way out!). New Zealand. 17.5

Joanna Simon: Deep color. Youthful black-cherry aromas. Concentrated, youthful, spicy black-cherry fruit on palate. Full and powerful, with savory black peppery and dark chocolate; fine, grainy tannins and fresh acidity. Needs time, but promising. New Zealand? 16.5