Simon Field | Squid-ink black at the core; only the narrowest of rims; plenty of gras anticipated from the glass, then a delightfully welcoming aromatic: scrub, the heath, and the cliffs. Fine almost volcanic spicy acidity; chalk, gorse, white pepper, and even petits fruits rouges joining the party. Very complex, with pixilated flavors starting to come into focus and the prospect of an extended purview of pleasure. | 91

Andrew Jefford | Dark, dense black-red with purple glints, but no longer opaque. Sweet and warm, yet freshened by privet, pea, and box. Very attractive. On the palate, this is clearly an outstanding wine for its vintage, with a wealth of fruit and a depth and density that many of its peers have struggled to attain. The acidity (and bitterness) is better counterbalanced by wealth and flesh, but at the same time it has all the bright fall of austere garrigue forest plant and root complexities you might wish for, with cade, thyme, and sweetbrier all evident. No obtrusive oak; fine work here. | 91

Anthony Rose | The ruby hue is youthful, the aromas with some depth, expressing sweetness, black cherry, and a touch of oak spice, before leading to a nicely wrought red whose spicy cherry flavors are quite demonstratively framed by elements of freshness, supple tannins, and sub-threshold oak. All in all, a well-made, balanced red that could do with a year’s aging for all the elements to come together as a superior whole. | 90