David Harvey | Opaque red. Very aromatic, deep, complex wine. Earthy, vinous, toned, and slightly Bretty nose. Palate is now dominated by Brett or pipi de souris. The wine is better when first opened. Cannot be tasted when it shows like this. | 5

Andrew Jefford | Deep black-red. Another very odd, very unattractive nose, which I’m at a loss to describe: dirty, citric, and seaweedy, like bashed-up oranges floating in on the tide. On the palate, it is intensely acidic, yet at the same time very thick, chunky, and full-bodied. The prodigious acids have the effect of sharpening the tannins. I couldn’t drink this, alas. | 8.5

Isabelle Lageron | Opulent, full-bodied wine. Some VA, but in balance, helps with the acidity. Juicy, black cherries, cassis, and refreshing floral notes (violets). Lots of emotion, a wine that reveals everything immediately. Impossibly complex and long. Takes you on a journey on the wild side. Love it. Will calm down over time, but it would be a shame to miss out on this vibrant and almost uncontrollable youth. Funky, in a good way! | 17

Francis Percival | There is plenty of depth here, but the aromatics have a distracting edge of tinned anchovies and fermented fish sauce. Really nice, delicate tannins give it some substance, and there is definitely some black fruit lurking beneath everything, but that fishy note is just too dominant. | 5.5

David Williams | Quite appealing succulence of blackberry, brambly, and licorice-aniseed fruit—but then something stalky-green and earthy. Quite simple, a bit hot and heady. | 12

Doug Wregg | Dense red, almost opaque. Some roasted notes, but not too much aromatically. Good bite though, with juices oozing out, then some natural funky flavors followed by drying tannins. A bit lean. | 14.5