Andrew Jefford: Deep, dark black-red. Powerful and striking but (at first) slightly strange aromas: damp leaf and raw meat. Five minutes later, it still seems to have a rather feral, foxy style of aroma I find unattractive. On the palate, it is very dense and deep, evidently ambitious, sturdy, and chunky in style yet still without much aromatic charm. Someone has made huge efforts here, yet the wine remains aromatically enigmatic. Perhaps some overextraction here. | 82

Jasper Morris: Dark color, with a reductive nose. The palate, happily, is much cleaner, so this may sort itself out in time. The oak is a little bit present at the finish, while there is also good acidity. On this showing, it is hard to come to a conclusion as the wine is in a very unresolved state. I have hopes though because the fruit at the finish does show some class. | 86

Catherine Petrie: Deep crimson. Pronounced aromas of new oak on the nose, with toasty, vanilla nose laying over the top of the dark fruit like a varnish. The concentration of fruit is not inadequate for this level of oak, but the wine seems to have lost its sense of place. It is dark, glossy, and full-bodied, but a bit short on charm.| 86