Essi Avellan: Deep orange-hued color. Plenty of evolution on the nose, which has turned toward tertiary. Dried fruits, dried flowers, spice, and leather. Perky and fresh palate, nicely structured and long. But no longer improving. | 88

Simon Field: Its maturity is signaled from all angles; the bronze color, the slightly oxidized nose, and the mouthfeel, which majors on dried fruit and spice; far from disagreeable, for all that. The fade will seduce those who subscribe to the virtues of what might have been. | 88

Tom Stevenson: A nice peach color, with oak notes on the nose and sweet fruit on palate. | 87