Simon Field | Darker than some of the ’66s; garnet going on blood-red; distant forest fires and a sense of invigoration, albeit born out of danger; nose of gâteau, dark cherry, and cigar smoke; cigarillos even, lacking the nuance of some; the palate is densely textured, yet to unravel fully, raspberry coulis and syrup, a spirity backdrop and an incredible persistence; long and lingering, therefore, its power unabated, its potential yet to be fully realized. | 92

Andrew Jefford | This wine is on par, in terms of color, with its peers: the deep, clear oxblood red, and indeed perhaps just a little deeper than its peers. It has arresting, commanding aromas which leap from the glass: hay, mountain herbs, menthol, orange peel, licorice, and orris root. Excellent aromatic work here, and clearly a commanding ’66 on that basis. In the mouth, it has much better freshness and wealth than many of its peers, and energy, too. You can find all of the aromatic notes recurring in the flavors as well as a marked almond-kernel note; despite its ample sweetness (a feature of ’66), there is some acidity and some post-tannin texture to keep things shipshape. Excellent work here. | 93

Richard Mayson | Good mid-deep color, if seemingly not quite bright; another ’66 that seems to be just a bit too lifted on the nose, with the fruit rather subdued; better on the palate, dusty- spicy, peppery tannins at its core, well structured but just slightly marred by a rather lifted balsamic edge to the finish. | 86