Simon Field | More evolution, hereby translated into a deeper amber color and savory farmyard notes; there is a teasing sweetness beneath it all, leathery and with hothouse plants to decorate the plate of charcuterie. The palate has flatted a little, reticence from seniority, a limey taut acidity trying, with no conspicuous success, to coax an energetic response from the body politic; things fall apart, so they do. | 86

Andrew Jefford | Pale, light and bright for its years, with ample toasted almond, lemon, and yeast-extract aromas. Clean, pristine, and attractive. The more time you spend with it, the creamier it grows. On the palate, it is bright and sheer, a little guarded in terms of allusions, but vital, searching, and deep. A well-disciplined, slightly military style of Arbois compared to its more open and expressive peers; indeed, were this fully blind we might even guess that it was the youngest of the Arbois cohort. Tight, taut acidity in a slightly less rounded style than many. | 90

Roy Richards | Deep gold. Gently oxidative, more whisky than Sherry, herby (marjoram). The palate is gentle, too, discernibly acid, understated, and elegant. | 89