Simon Field | Corvid dark, a halo of purple luminosity at the rim. Distinct nose of esteva and blackcurrant leaf; crushed rock and black pepper; distinguished and sui generis. All of the above is echoed in the mouth, youthful violets and scents from the Christmas market. Long and resourceful; acidity and tannin dance well together already; they will have more time to get to know one another. | 92

Andrew Jefford | Another midnight-black Port with a purple meniscus. Fiery, slightly charry or ashy aromas at this stage, though there are sweet, swishy fruits behind and crushed plant sap, too. Then the Port grows tauter and more peppery: lots of energy and development ahead, though (typically enough) some disconcerting stages along the way. Super- richly fruited on the palate when you sip, and very pure blackcurrant fruit flavors, like a kind of turbo- charged, off-road crème de cassis. The quality and depth of that fruit almost takes you aback: a wonderful liquid object to find in your mouth. The tannins and extracts are relatively soft and supple but ample. This is not at all a tough Vintage Port, but a purring, feline, big-cat charmer with a melting blackcurrant core. | 93

Richard Mayson | Very deep inky hues; ripe and multilayered with floral fruit and something rich and more profound underlying, plenty more to give. Full and dense, with fleshy fruit and lovely, broad, ripe, gripping tannins rising toward a long, vibrant finish. Combines depth, freshness, and verve. Gorgeous. | 96