Stephen Brook | The nose is rich, with more black fruit than red, and a slight tarriness that may be oak-derived. Full-bodied and robust, with great concentration and assertive tannins. It’s a relatively extracted style and thus a bit of a bruiser, with quite high alcohol. There’s something charred and ungainly, and it lacks finesse. Quite long, with a chewy finish. | 89

Andrew Jefford | Dark, translucent black-red, with ample pigment. Sweet, almost sticky-seeming blackberry and plum fruits, suggesting lots of lush ripeness will be in store. Not quite jammy, but we aren’t far off. Lacks a little class in this very well-bred cohort. Sweet and lushly ripe, this wine will certainly have its fans, and the raw materials are good; there is plenty of concentration. It’s just a little sweet for my taste, however. | 85

Michael Palij | Obvious oak aromas of coffee, baking spice, clove, sawdust, and cedar dominate the nose. The palate is struggling to recover from the onslaught of wood, but there is some black cherry, raisin, plum, and mulberry making its presence felt. At the end of the day, this does not have sufficient fruit to support the oak, but it makes a decent fist of trying. | 93