Andrew Jefford: Very deep black-red colors, with some opacity. Sweet, warm, brambly scents. Unquestionably the black-fruit spectrum, and plenty of ripeness in evidence. It’s an attractive aroma, though perhaps a little soupy and obviously from a warmer climate than the Burgundian model. Time in the glass, alas, doesn’t help the aromas; they get a little composty later. Big, well-rounded palate, with some red-fruit tenacity lurking inside the black-fruit flesh. Little tannin; higher acid levels than the sweet aromatic profile promised. There’s plenty of juiciness here, and in a way the palate aromatics are more interesting than those of the nose... which is to say that it does taste like Pinot: sappy, with some aerial lift and with its inner power gracefully articulated. Could be either country, but to play the game I’ll guess New Zealand. 14

Anthony Rose: A deepish ruby hue, with a sweet loganberry and dark-berry-fruit-like fragrance that’s distinctly Pinot. There’s a slight tongue-tingling prickle of acidity on the front palate, suggesting perhaps the addition of a little tartaric acidity, and the dark-berry-fruit quality is firmly extracted with some quite chunky mouth-coating tannins behind it, bringing an element of rusticity to the wine. Lacks a little charm but distinctly Pinot Noir. New Zealand 16.5

Joanna Simon: Deep color. Very aromatic: roses, slightly baked fruit—red and black berries. Full in the mouth, weighty, smooth; almost fat, with the acidity, though not high; slightly jarring at present. A bit low on fruit purity in the mouth but a touch of Burgundian savory character. High alcohol. Australia? 14.5