Bruno Besa | Dark garnet-pink. Mature black- and red-fruit nose, with black cherries and forest undergrowth, a touch rustic. Full body, with mature prune and black-cherry palate, exuberant tannins, and a mature, slightly overripe finish. | 91

Andrew Jefford | Deep, dark black-red; one of the darkest wines in the tasting, though translucent nonetheless. A compost of red fruits on the aroma, with some spice and mixed ripeness. Attractive in a slightly superficial way. The palate is concentrated and deep but very straightforward and rather artless. To its credit, though, it is sound in all its parts, and delivers on the vintage in generous style. | 87

Michael Palij | Deeply pigmented red, with cooked fruit on the nose, including stewed fig and prune supported by black pepper, balsamic vinegar, cooked plum, and licorice. The palate is a similarly obvious smorgasbord of flavors, but the underlying acidity seems weak and the stewed nature of the fruit calls into question this wine’s longevity. | 84