Simon Field | Sinewy and high in glycerol; oxtail color and an aromatic of beef stock and maybe a touch of Brett. Bonfires and smoke. The second bottle is less compromised—indeed, the aromatics head toward the uplands of dark chocolate and Turkish delight. The palate has a firm tannic grip, smoky notes behind the black fruit and a firm, somewhat domineering tannic undertow. | 86

Andrew Jefford | Dark, saturated black-red. Bottle one: Some reductive spoilage. Bottle two: A sweeter, fatter wine. Round and warm if soft-contoured; later a little grassy. Deep, almost biting in terms of the tannin-acidity combination, and on the palate, I find some of the silage notes that were evident in the aromas of the first bottle. But on the plus side, it does have great concentration, density, and impact. So, fine raw materials, but I’m not sure that they have been optimally handled. | 85

Anthony Rose | Vibrant ruby-hued, this is sweetly scented, with a nice floral note over dark berry fruit. Ripe flavors, with attractive black-cherry notes tinged with light spiciness, and the initial chewiness of texture is starting to soften into a balanced and enjoyable drink, albeit with a structural underpinning to give it a good five years plus of life. | 91