Simon Field | Very distinctive spearmint nose, menthol, and hints of the garrigue, resinous and uncompromising, eucalypt, thyme, bay leaf, and fennel. An evocative and resonant aromatic, surprisingly rare in the lineup, but not at all unwelcome for its honest nudge to a noble tradition. | 90

Andrew Jefford | Green-gold. Soft, rather shy but haunting, the “bay leaf” variety (Dafni) is on song here— both the bay leaf itself, crushed and crumpled, but something floral, too. Uninsistent but good. Very pure, limpid, and charming in the glass, and somehow timeless in its understated but compelling character. Did Plato, Aristotle, or Socrates ever taste something like this? I doubt it, not least because much of its purity and charm is derived from cool fermentation, but the “timelessness” makes it fun to wonder. Shy but excellent wine. | 90

Demetri Walters | A pungent bay-leaf bouquet. Savory, leesy, and somewhat saline. Hints of lemon juice. Texturally complex and showing a little grip and bite. A really fabulous food wine, though something I could and would drink on almost any occasion. | 94