Simon Field | Plush velvety color, a velvet that has been enjoyed over time. A powerful, slightly farmyard nose, a touch of Brett; behind that, iris, juniper, and blackcurrant leaf. The impression is hard to shake, and the resulting dryness at the back of the palate is a distraction at the very least. Coming back after a few minutes, little has changed, and the dice are thereby cast. | 84

Andrew Jefford | Dark black-red in color. Lots of grass, hop leaf, and marmalade on the nose. It’s not really what a wine ought to smell like—you might almost say top-quality Cascade hops, with their grapefruit tones. And a touch of basil. Pretty, striking—yet odd. Syrah again, presumably, but where are we? Higher altitudes? It’s not the first wine, either, in which basil features aromatically (for some reason or another). Smooth and high-toned on the palate, a little grassy and herbaceous in truth (that’s where the basil comes from), but in the end without much density or depth. Enjoy it for the aromatic journey, though. | 88

Anthony Rose | Good, youthful ruby, this is pleasantly aromatic and fruity, with a nice, ripe, red-fruit sweetness to it, and a juicy framework of sinewy tannin and fresh acidity. I would like to say more about it, but I find it somewhat featureless. | 87