Richard Mayson: Restrained and minerally on the nose with some good subtropical fruit showing through; lovely ripe peaches and cream fruit, well balanced with good minerally acidity all the way though to the finish. Fine concentration of flavor; well-integrated oak. 15.5

Charles Metcalfe: Very buttery-oaky nose. And the palate, too, is dominated by malolactic fermentation flavor, with a strongly buttery character that conceals other wine flavors. 10

Joanna Simon: Buttery, vanilla-oak aromas. Full, ripe palate, with lots of fat and substance and the vanilla flavors of oak. There’s some acidity to offset the fat and vanilla but not enough— and not the tightness of fruit needed. 14