Tim Atkin | A tad too evolved? Starting to fade now. This was probably better three years ago, but it’s still clinging on to complexity and echoes of greatness. | 91

Simon Field | An alluring terra-cotta color, blood at the rim. The nose is smoky, meaty, plush, and evolved; late season plums, charcuterie, and white pepper; mature cherry and quince, a hint of plum and damsons too. The palate is composed, dignified, elegant, its fruit celebrating a tertiary phase, its savory subtext rich and subtly rendered. | 92

Andrew Jefford | Quite deeply colored for its age, with plenty of red holding the brick at bay. Aromatically, though, the wine is a little reedy and dry, without the resonant amplitude of the best of its older peers. On the palate, the wine is drying a little now, though it has plenty of concentration still. Deep, poised, and pure, but I wouldn’t hang on to it for much longer. | 91