David Harvey | Mid-golden hue. Slightly reductive nose. Deep and moody. Hints of Chinatown. Post-aeration, the reduction clears wonderfully, and we see lemon, cut-flowers, minerals, with nice complexity and depth. The nose here is soft, ripe, more elegant. Palate is broad—the wine spreads out and fills all corners of the mouth, rather than being the Chablis-esque paradigm of whites driven by acidity. The finish here is still precise, with great impact of minerality and a spot of tannin. Superb, grand cru length. Appears to be coming into its stride, and will probably carry on several years. But it’s quite irresistible now—once it has been decanted or shaken, that is. | 19

Andrew Jefford | Clear gold in color. Oxidative, but with nougat, semolina, and crystallized fruits. On the palate, the wine is light, with gentle, neutral, but rounded acid support. This is not a wine with huge personality or sensual allure, and I think reductively made Macabeu can be more interesting than this. | 13

Isabelle Lageron | Smoky/reductive nose when first poured, with wild-herb notes (sage) pushing through. Palate is a bit closed, showing a linear wine withatight core. More sage, fennel, aniseed, and some lime notes on the palate. Pretty, mid-weight, Mediterranean wine, showing youthful freshness, but needs time in the glass to open up further —there is no rush to drink this. | 17

Francis Percival | A stern exercise in savory, non-fruit flavors. Some smoky notes with time in the glass. There is a degree of astringency here that adds to the impression of hardness; while the color is among the lightest, the wine feels a little tired in terms of the aromatics. Baroque in its detail, but none of it is clearly defined. The acidity also feels a little disjointed, dominating the finish but initially odd in its absence. | 9

David Williams | Touch of gold, some cloudiness, but not as much as others. Attractive, spicy-herbal character —Mediterranean—and brisk, tangy, and vibrant on the palate; quite light, but a fullness, and freshness to the acidity that makes it easy to drink. | 14.5

Doug Wregg | Golden-amber-hued wine. Resinous nose, whiffs of petrol, hot rock and roasted yellow fruits; rich and mouth-coating, texture and spice, then flavors of sour-dough, toasted hazelnuts, and Oloroso. The sour-dough aromatics integrate themselves and the minerality enforces itself to give a more linear structure to the wine. | 16.5