Simon Field | Evolved, chestnut color, a little cloudy, smudged; hints of bacon rind and white pepper, leading to quite a diffuse palate, lacking definition and focus. Second bottle differs rather worryingly; sweaty, raw coffee bean, something a little unformed, lacking in terms of structural intensity and a sense of direction; acidity stands out and everything else is thrown out of balance with furtive abandon. | 83

Andrew Jefford | Quite dark-hued, but also looking quite old in terms of the tints, with lots of oxblood red and walnut rather than red glints. Some mint and eucalyptus. Puffing and blowing a bit, rather than lifting serenely from the glass; just a little tired and clanky. Some oxidation here. We try a second bottle, which is completely different: much fresher (better cork), though with a very different aromatic repertoire: coffee empyreumatics initially, followed by oiled leather and linseed. Smooth and mouth-filling on the palate, though the eucalyptus of the first bottle is suddenly apparent here. It’s a concentrated wine but now drying, and the flavors seem prematurely aged. All in all, not a great or confidence-inspiring wine, though it has good qualities. | 84

Richard Mayson | Mid-deep but slightly turbid color; second bottle better than the first, but it still smells akin to dirty socks, with just a hint of Douro fruit underlying. Tastes no better, skinny and lean, with mean, soily fruit on the finish. | 70