Andrew Jefford: A fuller gold in color than most of these wines. The aromas are reserved, almost a little lazy or torpid: green plum, fresh Virginia tobacco. No shortage of concentration on the palate, but this is slightly monolithic and monodimensional. It’s still a good wine, though, with plenty of mineral support—and in the restaurant context, it would leave plenty of happy customers 14.5

Andreas Larsson: Both the color and the nose indicate some evolution—green-fruit aromas and citrus. The palate shows a lot of acidity, but the fruit feels a bit muted. Average length and finish 11

Stephan Reinhardt: White to yellow color. Quite intense on the nose, but this is not just fruit; there are also (green) leaves and minerals, as well as flint stones. Racy attack on the palate (but very refined), rich and elegant, very straight and long, very mineral and pure; much more goût de terroir than Sauvignon Blanc. Remarkably good balance and complexity; powerful but not too fat or rich. Just a serious wine and one of the stars of the tasting. Still on its way. Great potential. I would buy and store it for three years or more 17