Bruno Besa | Straw to gold. Mature, open, aromatic, tropical nose, with quince, lemon curd, and yellow flowers. Mature and rich palate, with corresponding fruit and a long finish, balanced by the fresh acidity. | 90

Andrew Jefford | A richer gold than most of its peers, but light nonetheless. Heavy, oxidized aromatic style; coarse fruit but little secondary complexity. Unenticing to smell and rather worse than that on the palate: coarse, heavy. | 78

Michael Palij | Very ripe, stewed peach and nectarine, cooked banana, slightly oxidized, with a mealy, unpleasant finish. | 77