Jesús Barquín: Pale yellow. The first impression on the noseis toffee, butterscotch, giving way to flowers.Dry, not high acidity, long, but the end is a littlesaturating. 86

Andrew Jefford: Bright gold, with dissipating mousse. Rathercaramelized, toffeed aromas: unintentionaloxidation surely. This has rather compromisedthe palate, as well, though in other respects it iswell made, using fine raw materials, and is long,textured, and fine-grained on the tongue. Such ashame—let’s check another bottle to see if theoxidation was an individual bottle hazard or not…[In fact, this was the only bottle.] 77

Andreas Larsson: Bright and light golden color with quite tinybubbles. Quite buttery on the nose, with meltedbutter, roasted nuts, and tropical-fruit hints ofmango and pineapple. The palate appears slimmerthan the nose suggested, still with those lactic/buttery notes and a rounded mellow acidity, butnot particularly long—more beginning and fleshthan finish or bones. 84