Bruno Besa | Saturated ruby to pink. Ripe black-fruit nose, with intense minerality, smoked meat, aromatic woods, and oriental spices. Full-bodied, clean, layered, black-fruit palate, with a long, muscular, firm finish. Needs time to mellow the energy. | 90

Andrew Jefford | Deep, clear black-red, dark-hued. Very cool- pressed, fresh-toned fruit, vivacious, lively, and long, though only just beyond green and rather curranty in style. Concentrated, dense, and long, with lots of cool, fresh-pressed fruit and some sweet oak. It’s a bit two-tone at present, but we are surveying the wine in its earliest infancy, and time will certainly bring a softening, at which point the score might be expected to rise. | 88

Anthony Rose | Deep, dense, and dark in color; this smells not just very ripe but also full of oak- spice, almost New World, if you’ll pardon the expression. Lots of ripe plum and prune on the palate, spliced with oak, but the overall effect is to double down on the tannins rather than the fruit. Although New Worldy in style, and international, if you like, it’s just too much of a good thing, because the Sangio is in hiding, and it shouldn’t be. | 88