Richard Mayson: Mid-deep color, toasty barrel-fermented aromas and flavors slightly overpowering the rather restrained minerally fruit, especially on the finish. This would be better with less overt oak. 13.5

Charles Metcalfe: Toasty, probably barrel-fermented character. Lean, steely, barrel-fermented wine, quite Burgundian in style. Has good, creamy texture balancing lean acidity. Not a showy wine, but lovely balance and good toasty length. 15.5

Joanna Simon: Nose and palate dominated by toasty oak, but intense, concentrated green fruit and mineral flavors underneath, and balanced by appetizing, steely, firm acidity. A very good wine withatouch too much oak. 16.5