Simon Field | Regal hue, just a touch of garnet at the rim. Attractive Cahors nose of ripe plum, woodsmoke, graphite and other crushed rocks, iodine, hearthside, and topside of beef. The palate is still in a rigid tannic clasp, the cassis latent and almost crying out for expedition. It is hard to see if this grip will loosen over time or whether it is best suited to matching a medium-rare steak with a spicy sauce. | 90

Andrew Jefford | Dark black-red but no opacity here. Rounded, warm but rather uneventful aromas: semolina and plum compote, with a little oak for luck. Fresh, lively, rather slender fruits set in a core of lavish extract and vivid acidity; the overall effect is a little drying. But plenty to enjoy in the short term with food; the fruit is still in touch. | 88

Anthony Rose | Evolved in color, browning at the rim. This is pleasantly aromatic without any especially redeeming features, and similarly its immediate up-front sweetness is rather quickly compromised by a somewhat dour middle, pulled up short by extracted dry tannins. | 84