Alex Hunt: There are some vestiges of jammy black fruit on the nose here but a preponderance of oxidative gravy tones and a consequent lack of lift. The palate is livelier, with unexpected black-olive notes adding to the appeal, but the dry, powdery tannin is like a sandbank on which the wine ultimately runs aground - 14.5

Andrew Jefford: Saturated deep black-red. That classic beefy, slabby, gently trembling filet-steak aroma of Argentina, with lots of fat and richness to it, but with the fruits forming a relatively discreet aromatic component. On the palate, too, this absolutely delivers on that profile: deep, exuberant, long, with lots of slabby palate width, lots of alcoholic fire and fury, lots of spice, a fair dollop of rich plummy fruit (to be fair)—lots of just about everything you can measure. Exuberant and very much of its place. It’s not quite my ideal of a “fine wine,” but lots of fine-wine drinkers would love to relax with this - 16.5

Jancis Robinson: Dark ruby. Really rather interesting evolution on the nose. Black cherries and blood and salt and smoothness, but no shortage of interest. Good stuff! Very treacly and luscious and racy. Quite evolved. Very smooth texture. Leathery. Tannins worked on! Drink to 2017 - 17