Simon Field | Open, lively, and energetic, the straw color does not inhibit or prevent a dance around the glass, long-legged and smiling. Happy in its skin, the construct more ambitious than many, with vanillin notes to betray lees stirring and almost certainly some oak. I like the robust confident structure, a fine match for calamari or even white meats. | 90

Andrew Jefford | A fuller gold than its peers. Aromas one might mistake for Hunter Valley Semillon in another tasting: lemon, parsley, bean flour. On the palate, however, it is totally different from Hunter Valley Semillon: a rich, full, late- harvest (?) account of Santorini Assyrtiko, with ample almost-sweet weight in the mouth and relatively low acidity; not much salinity, either. Attractive but less outstanding than the best of its peers. | 85

Demetri Walters | Quite a deep hue. A full, rich, sweet-fruited Assyrtiko, with the hint of a little residual sugar. A ripe, bold styling built for the long haul, and showing a great deal of textural interest, extract, and weight. I’d decant this before drinking it to open it up a little more. An unashamedly heavy-weight “baroque” style of Nikteri Assyrtiko that provides the perfect foil to so many dishes, particularly from the sea. Great poise. | 97