Alex Hunt: A fairly lavish use of high-quality creamy oak, coupled with ripe berry fruit, gives this nose a more Bordelais feel. This is ambitious wine with a strong tannic presence, high acidity, and youthful palate impact—but will it open out or dry out with bottle age? It certainly needs some time to soften, but I worry that, with the wood tannins and that acidity, there is not quite enough flesh on the bones- 13

Andrew Jefford: Deep, glossy black-red. Vigorous, forceful, and expansive aromas, built on a core of black rather than red fruits, with some incense-like exoticism (from oak?). A sense of ripeness and implied structure. Aromatically, you might place this in Bordeaux rather than the Loire. Highly attractive nonetheless; frank and inviting. Very much as the aromas suggested, this is high-quality, ripe Cabernet Franc of typical pungency, poise, and impact given relatively generous oaking. Vivacious, exuberant, and satisfying to drink; foodfriendly. Less indigenous than some of its peers but an excellent structured yet fresh red with a high-latitude cast to it- 16

Simon Larkin: Bright in the glass, crimson to the rim. The nose immediately reveals new oak and cherry red fruit. On the palate, there is ample glossy berry fruit, slightly sweetened by the generous creamy coating of new oak, which has dwarfed typicity. A grainier tannin quality is present, as is a slightly drying finish. There is certainly a good fruit behind, but the charm and poise appear to be submerged. That said, this possesses a freshness and scented nature to the fruit. Perhaps taken a little far- 12.5