Essi Avellan: Peachy color. Bruised, oxidative tones to the appley, cider-like nose. A really tart palate. Unpleasant, mousy aftertaste. 74

Simon Field: Two bottles tried; what luxury! Both the same, however. Deep Welsh gold color, still lively mousse; nose somewhat autumnal, however, tiring a little, oxidized to a degree. The style may well appeal to the goût anglais, however, the vanillin, soft coconut, quince, and hazelnut indicative of a richness and generosity. The palate maintains most or all of these elements and is sufficiently concentrated to garner appeal; its trajectory is downward, however, and some may feel that it is already over the hill. 86

Anthony Rose: Mid-gold in color, this is showing a bruised apple and honeycomb oxidative note in the aromas, a touch of oak here, too, perhaps? And there’s lots of baked apple-pie and honeycomb fruit in a mature, evolved style that won’t please everyone but has its merits in the style. I like it but I think it needs drinking now or over the next couple of years. 91