Tim Atkin | Ripe and slightly jammy, with some wild herbs on the nose. Chalky freshness provides some lift on the palate. Savory and spicy, but at the warmer, riper end of the spectrum, with notes of fig and bramble. | 91

Simon Field | Ruby red, with just a hint of aubergine; an appealing nose of blackberry, cumin, and a hint of linseed. The palate is open, relatively modest levels of extraction highlighting the quality of primary fruit, most of it red, with fennel, vanilla pod, and strawberry in the background. Deceptively rich; unabashedly appealing in the medium term. | 92

Andrew Jefford | Deep black-red, though just on the cusp of losing its opacity. Raisin and dry grain-harvest scents, along with some summer hay: Attractive, though not deeply fruity. The palate, likewise. This lacks a little freshness and poise, though it is well made and satisfying, with some articulacy. | 87