Bruno Besa | Straw, golden yellow. A rather developed, rustic, yellow-fruit nose. Clean, salty palate, with moderate length. | 85

Andrew Jefford | Pale to mid-gold in color. Heavy, rather oppressive scents, both animal and estery, lacking lift and freshness. Weighty and torpid on the palate, too. | 83

Michael Palij | The nose suggests some oak (vanilla, toast, coffee, sandalwood) and some bottle maturation (ginger). Underneath this, there are the underpinnings of ripe stone fruit, but this could be made from anything and come from anywhere. Once again, the winemaking is speaking louder than the fruit. | 81