Andrew Jefford | Deep black-red; translucent. Soft blackcurrant with a planty, seaweed-like edge— though not herbaceous. Bruised bay leaf, even curry leaf—and a crushed green peppercorn or two. Pure, bright, fresh, elegant, and brisk on the palate. Cool, fresh-pressed fruits for drinking soon. Very smooth (the briskness is a function of the acidity): barely tannic at all. | 87

Michael Schuster | Crisply ripe blackcurrant fruit to smell; medium-full, brisk in acidity, very fine in tannin, overall firm; lightly juicy within the crispness, moderately complex, a touch edgy yet from the acidity. A very sound second wine, needing a few years yet. 2024–34. | 86