Simon Field | High in glycerol and saturated purple. Its aromatic is equally demonstrative: raspberries, violets, and a whiff of saddle leather. The wood becomes more assertive on the palate, underlining that more time is required, but the overall message is a measured one, with soft red and black fruits harmoniously entwined and a persuasive peroration. | 90

Andrew Jefford | Saturated, deep black-red with a purple meniscus. Slightly odd aromas: plum and blackberry, but a sweet silage note, too. Of middling appeal. Deep and close-grained on the palate, but the silage note in the aromas disconcerts. | 80

Anthony Rose | A deep, rich ruby in color. This is invitingly aromatic, with distinct floral and (American oak?) spicy notes combining fruit and oak well. Behind the suppleness of texture, there’s plenty of dark berry fruit underpinned by spicy oak and a nice freshness that is much needed, given the distinctly powerful, muscular structure. Should start to be at its best from a year hence and then for a good three to five years after. | 92