Simon Field | Old gold, the ancient of days, nose quietly oxidative, self-confidence beneath; tangy, sourdough, Everton mints and mothballs, Verdelho charm and a lifted energy that can only be bestowed from such a relaxed aging regime. Hints of sour honey and peat are etched onto the palate in a descant of gloriously contradictory harmony. | 92

Andrew Jefford | Mid- to full gold, with some old-gold hue (though not depth). Soft toffee to begin with; later bread and yeast extract, some malt, some attic dust and the memory of the apples once misguidedly stored up there. Quietly correct. Delicious on the palate: soft and tender by comparison to many, with ample flavory richness. Apples, grapes, white currants, and tamarind, napped in cream and served with a fresh bread roll. | 92

Roy Richards | Deep gold. Flat, oxidative nose, more Sherry than fruit. High acidity, but full and ripe, with power and concentration. | 91