Nicolas Belfrage: Medium depth tending to opaque. Distinct licorice on the nose. Rich and ripe, almost overripe, on the palate, with tannins barely standing up to the wealth of fruit. Lush, but not particularly elegant. 15.5

Andrew Jefford: Deep meaty red with garnet meniscus. Wow! Super-lovely floral aromas here: orange blossom and orange peel, sweet straw, bay leaf, a hint of rue (and anyone who has smelled rue will know you don’t want more than a hint), lemon verbena, rose, vellum, cream... I could go on, but let me just summarize by saying that this is very complete, very enchanting, and beautifully defined. On the palate, by contrast, this seems slightly overextracted, with such a big gap between the short fruit overture and the massive thrashing and forbidding tannin follow-through. All those aromatic subtleties are hidden inside these magnificent tannins, but the fruit support is dangerously slight, and there is very little carrying glycerol. Absolutely a food Barolo, of course. Perhaps it will work. Anyway: very fine raw materials. 16.5

Franco Ziliani: Light ruby color. Good complexity and freshness on the nose: ripe but not overripe fruit, salty and mineral notes, black licorice, plum, raspberries and black cherries, very fresh and clean. Very broad on the palate, with solid but not aggressive, ripe, velvety tannins. A great energy and persistence, with a long, long earthy finish that doesn’t stop. 17