Richard Mayson: Mid-deep golden color; ripe and toasted on the nose, well-integrated oak, lemon butter and toast; quite oaky in style, but the fruit is taut and stands up to it, revealing itself again on the finish. Another wine that should develop well in bottle. 17.5

Charles Metcalfe: greengage and apple aromas, with a hint of oak in the background. Fresh acidity, some barrel-fermented roundness of texture, lean and characterful. Not an aromatic style, but a lovely, slightly Burgundian, and it would be an excellent food wine. 16.5

Joanna Simon: Deep, concentrated, toasted-oak nose. Full, rich, savory fruit on the palate, with oak adding its textural richness and acidity giving a steely firmness and freshness. But the oak also gives an edge of banana and coconut, which slightly muddies the clarity of the fruit. 16