Simon Field | Green-gold color holding well, flaxen amber with viscosity staining the sides, invisibly; then a gentle lift; a nose of peat and barley sugar, figs, white pepper, and a gingersnap or two; the palate has Islay intensity; austere and uncompromising; the Scottish Jura deserves an honorable mention; fabulous intensity of fruit; oxidation had come full circle to be reborn; fresh, powerful, and incredibly complex. Worth swearing by. | 96

Andrew Jefford | Pale to mid-gold. Some tangy, honeyed notes to the apple fruit now, and as with our first Côtes du Jura Vin Jaune, the typical cluster of Vin Jaune analogies are displaced somewhat here; it’s a “winier” or “more Savagninesque” wine. There is a soft, nutty yeastiness, which is attractive, and it is very clean and pure. On the palate, all this is true, too, and the concentration is super-impressive here; this is a magnificently driving and forceful wine. Almost devastating in the mouth! I have to say, it is wonderfully successful in its resonant, singing purity and ripeness, and I would love, love, love to drink this. If you’re looking for a wine that is the apogee of the Vin Jaune style, you should probably stick to the other appellations. But if you are simply looking for a great wine from the Jura and from what is transparently a very fine vineyard or collection of vineyards but that merely happens to be articulated through the discipline of the Vin Jaune regulations, then this is your baby. Great restaurant wine: super-gastronomic, and what sommelier wouldn’t have huge fun finding the right food combinations for this. | 93

Roy Richards | Noticeably more evolved on robe, not wholly bright. Sherry and walnut, rich. This is pleasing, with a creaminess that caresses the palate and stunning length. | 94