Simon Field | Midnight-black, with a purple meniscus and glycerol climbing the glass. An oak-driven nose, modern and expensive, for sure, but maybe undermining the voice of provenance. Beneath the buttery, toasty charm, there is plenty of dark fruit. This stance is more than vindicated on the palate, where the structure appears broader, airier, and the fruit given full rein—cherry, griotte, rosehips, and raspberry. Tightly wound, for all that and, at the moment, drying a little on the finish. | 87

Andrew Jefford | Dark, dense black-red, still opaque, with a purple rim. Fragrant oak, and quite opulent fruit, too: sweet, warm, rich plums. Nonetheless, nothing vulgar or overly obvious here—it’s complex. Vibrantly acidic on the palate; hard to believe this comes from a region that set the all-time French heat record of 115°F (46°C) on June 28. That dominant, driving sloe acidity is stimulating and would go well with food; and it carries the usual herbal complexities. On the palate, the oak is much less evident than on the nose. Nonetheless, I find the acidity just a little overemphatic. | 89

Anthony Rose | Deep in youthful ruby, this is showing fragrant notes of dark cherry and a hint of caramel-toffee oak, which combine nicely in the aromas. The fruit is vibrant and attractively opulent before the twin pillars of fresh acidity and tannin kick in to frame a youthful, accomplished red. Needing a bit more time, yes, but with the promise of coming through this adolescent stage nicely. | 93