Essi Avellan: Evolving golden color. Pronounced, toast and honey-toned, fragrantly floral nose. Oriental spices, exotic fruit and hay. Mouth-filling palate but not much length. Finishes short and austere. | 87

Simon Field: High in sulfur dioxide, seemingly, lactic on the nose, the impression carried through by notes of yoghurt and cardamom. The structure is troubled, shaky, doubtful; the varietal personality is lost in all this doubt. | 83

Tom Stevenson: Deep color, with creamy-rich fruit, lovely acids, and a sumptuous mousse. | 85