Tim Atkin | The reduction is a little too much here. So is the oak, which squats on top of the palate. May improve with time, but this seems a little firm and joyless, with a ripe, slightly fig-like palate. | 88

Simon Field | Rigorous ruby-red; blood red, but dark, saturated blood. A velvety sensation echoes down the palate; plush and velvet, dried flowers, chalky tannin, compote and balsam, charcuterie and silk. An intriguing paradox of unresolved potential. | 92

Andrew Jefford | Saturated deep black-red. Rich, ample, and enfolding aromas; warm and plush. If wine aromas could be made of velvet, this would be. There’s also a plant-like, sappy note from somewhere, too, as if there was a little whole-bunch in the mix. Very deep for the 2018 cohort in the mouth, and with ample freshness, too: complete, round, spicy, plant-like, sappy, zesty, and textured. Excellent work here. | 91