Jesús Barquín: Golden yellow. Engaging melange of aromas of ripe fruit and aniseed, marred by a heavy mouthfeel. A tad sweetish; long, but heavy and overwhelming all the way. 82

Andrew Jefford: Mid-gold. Broad and oaky aromas; just a little raw, in truth. Tangy and long. It’s classic, in that it has lavish oak, but the acidity is very prominent, and my own feeling is that the lavish oak tends to work best with riper (or at least less acid) base raw materials than this. But let’s be positive: It seems to have a kind of seaweedy, kelpy force to it because of that combination of almost-green and high-acid fruit and rich oak, which many may like. 85

Richard Mayson: Deep gold in color; distinctive rancio character on the nose, with toasty depth and fruit underpinning it all; big, rich, toasty rancio character on the palate, verging on rustic in style but offset by a vestige of steely/appley acidity toward the finish, which keeps the wine very much alive. 94