David Harvey | Before one even gets the wine to the eye, the aroma has erupted from the glass. This is pure, unadulterated, expressive, untrammelled Cab Franc in many of its shades. Tomato-leaf, blackcurrant, pencil-led, ink, and a Mexican chef’s peck of peppers. It is also reminiscent of a just-ripe Gruaud-Larose 1985 drunk at 28-50 in London last week. The palate, however, is fuller and punchier than my expectations, and also, sadly, much higher in perceived alcohol (I don’t worry about actual levels, rather their balance). The wine is “hot” in ethanol terms, and so needs to be chilled down. Avoid any food from our Mexican chef, or any other chef who favors chilli heat. The wine smells amazing, but is held back by the unbalanced alcohol. | 14

Andrew Jefford | Dense black-red. Deeply unattractive aromas, I’m sorry to say: a combination of herbaceous fruits and sweet oak, with a yogurty middle. On the palate, I find this repellent, for exactly the same reasons as the nose is unattractive: the alcohol, body, and depth of color suggest full ripeness, yet I struggle to find any glowing, developed, vinous quality of fruit in the palate itself; instead in its place there is just a mush of grassiness and vanilla. Once again, I would struggle to drink this. | 9.5

Isabelle Lageron | Nose has herbal, almost green pepper, notes, as well as slightly overripe, jammy notes. The palate is juicy and pure, with some toasty, oaky notes and big black cherries. The finish has a dash of bitter cocoa. Polished oak. Feels in control, with a lovely vibrancy. Balanced. | 16

Francis Percival | The nose is pure Cabernet Franc, all bell pepper and cassis, and the texture is attractive and supple. This feels ripe and mouth-filling, without descending into blackcurrant jam. However, in the mouth it also reveals a vegetal side that moves beyond herbaceousness into the genuinely distracting. A little bit of boiled cabbage. But that texture is silky and appealing. | 10

David Williams | Recognizably Cab Franc, but with a fruits-of-the-forest, compote-style fruit that leans toward jammy. Doesn’t have the aromatic lift and deftness I look for in Cab Franc, but I appreciate the juicy generosity on display here. | 12

Doug Wregg | Dark red wine with a nose that screams Cabernet Franc. Peppercorns, vanilla pod, and some darker fruit lurking underneath, sweet then savory and elegant, with fine tannins and nice acidity. | 16