Simon Field | Garnet, bricky, congealed blood, a fatal sunset behind the trees; nose a little dusty, compromised, ripe and overripe fruit to the fore, spice, aniseed even behind that; palate has ripe plum and orange, quince and verbena, quite a forensic kick of alcohol and a sense of inevitable decline thereafter... A meaty, savory, almost dangerous character, which keeps us on edge, but we do not dare to hope for too much. | 89

Andrew Jefford | Deep-hued and translucent; perhaps just a little further from “red” than some of its peers. Forthcoming aromas of mint, camphor, and vanilla, with just a little creamy wealth and sustained, freshly defined plum and cherry fruits: complex, well-fashioned aromas of some classicism if no great focus or detail. Satisfying nonetheless. Svelte and full, sweet, taut, and gathered, with a little more harmony and less bitter dryness than many of its peers. Sound, harmonious, well-preserved Port but lacks flesh, upholstery, glycerol, and layered intricacy. | 88

Richard Mayson | Mid-deep, retaining a blackish tinge withatawny rim; rather hot baked aromas, not very attractive, a touch soily and lacking primacy; similarly, the fruit is rather baked on the palate, with a woody-casky character that detracts from the overall structure; freshness comes back on the finish but a little too late to save this wine. | 81