Simon Field | Textbook Vintage Port from the highest echelons; smoky, resinous, lively, and undeniably fruity, the fruit herein mainly dried fruit, with a little smoke and spice behind it; weighty, layered (some may say “cloying”) and long, yet indulgent and finely rendered; the character of the vintage writ large; maybe less concentrated and fine than its two great forebears (’63 and ’66) but, when on form, as here, unbelievably honest, generous, and beautifully composed. Cometh the hour... | 93

Andrew Jefford | After [Krohn’s 1970], this is the lightest of the 1970s cohort: translucent amber-garnet with russet glints. The aromas are light, fine, elegant, with some mountain-herb complexities; there are still some pomegranate-like red-fruit notes, too. It is aromatically haunting and tenacious, even if some of the other wines have more aromatic resource and complexity. On the palate, this is slender, graceful, refined, tangy, elegant, packed with barley-sugar, infused (as Swiss bonbons are) with high-pasture grasses and herbs; it is delicious and silky and would compete admirably with aged tawnies of the same age. Very good wine, in sum, but Vintage Port should do a bit more than this. Still a good wine within its 1970 cohort, for all that. | 91

Richard Mayson | Pale to mid-deep brick-red/tawny; soft, ripe, heady aromas and sweet, minty fruit on the palate to match, lovely, spicy superstructure but quite tough, leathery, and sinewy as well, rather characteristic of 1970. Long and structured, solid. | 90