Alex Hunt: Very juicy aromas: blackberry jelly and boiled sweets. Decent freshness and poise on the palate, but the fruit character is unfortunately a little simple- 14

Andrew Jefford: Deep black-red. This is ripe yet at the same time has a very grassy, herbaceous, petrolly overtone, which makes me think of Chile (though it may well not be Chilean). I don’t think this will pass as varietal Cab Franc since it also affects much Chilean Carmenère and Cab Sauv. It is not unpleasant or offputting— indeed, it has a kind of leafy-sweet charm—but it suggests to me that this isn’t the ideal variety for this terroir. This is an attractive, simple, highly quaffable red wine whose raspberry fruits and impressively brisk tannins are qualified by those leafy notes—a certain sign that phenolic ripeness has got slightly out of kilter with sugar ripeness. It drinks very well, and it is probably a great alternative in its cultural setting, but I don’t think that Cabernet Franc can be quite right in this site- 14

Simon Larkin: The nose here captures bell pepper and mocha. Sweaty almost, this is very ungainly. Loose-knit, obscured fruit, and elements of toast and mocha from oak. There is not much by means of discernible quality here. Odd how that leafiness translates to off-putting bell pepper. 6