Simon Field | Dark cherry color, a slight smudge at the rim. Farmyard Brett aromas; charcuterie left at room temperature for just a little too long. The palate assumes a telltale drying identity, aeration providing scant redress here, alas. | 83

Andrew Jefford | Clear, deep black-red. Emphatically reductive, disagreeable aromas as poured; let’s look in five minutes. It’s a little better later, though still muddled. Deep-flavored and searching, a little elemental in style; vivid and fresh-fruited, though, which makes the reduction even more of a pity. A good wine in here, but the élevage and bottling protocols need some fine-tuning. | 88

Anthony Rose | Evolving in color. This wine has a curious aroma, hard to pin down but not exactly very inviting. There’s some sweetness of fruit in the mouth, making this an approachable red, but there is no great length or distinction. All in all, somewhat featureless, except for a bit of pokey alcohol on the finish. | 86