Simon Field: Deeper color than the Carte d’Or, with a modestly golden luster. A persistent mousse and forthright, attractive nose, dominated by tropical fruit, crème brûlée, and a hint of fig. A big-boned palate, with a dense and finely etched structure—indeed, it has such definition that there may well have been oak used for the first fermentation… If not that, there is an incredible weight of concentrated grand cru fruit. The acidity is balanced and harmonious, with savory elements in perfect counterpoint to the ripe yellow fruit and a strong, if rather precocious finish. Classy, distinctive, and self-confident 17.5

Tom Stevenson: Much tighter, fresher, and younger, with fine autolytic finesse on the nose, this cuvée punches well above its weight for the vintage and should repay cellaring for another two or three years at least 16.5