Stephen Brook | The color is deep, suggesting some evolution, but while the nose is heady with tropical fruits and stone-fruits aromas, it’s not overblown or blowsy. The palate is a tad neutral, but it doesn’t lack fruit; it just lacks nuance. There’s a nuttiness that may derive from the granitic soils or perhaps from some oak, but whatever the source, it gives some added complexity. Quite long and textured finish. | 90

Simon Field | Spanish gold, evolved nose, macadamia, mace, leaves, peat, and sous-bois; all faithfully reflected on the palate, a lean slightly ascetic profile leading to reappraisal of the vintage, or maybe just a recognition of the fact that such wines maybe do not always evolve with quite such conspicuous success as their siblings across the river. Fascinating all the same... | 88

Andrew Jefford | Mid- to deep gold now as we step back in time. These wines take color quickly. Full and evolved, but graceful and attractive, too. Honeycomb and toast: delicious! And a kind of dusting of vanilla, too. I can’t wait to sip. It’s amazing how quickly these wines evolve... This is exactly as the aromas outlined it would be on the palate: mellow, full, fully open, rich, lush, dripping with honeycomb on toast. Some tannins for balance, as well as ultra-ripe acidity. Evidently a warm year, and this has really motored on in the interim; a gorgeous mouthful just now and no point in keeping further. Grand for all that. | 92