Essi Avellan: Deep golden color. Highly charred and evolved nose, with notable oxidation. Tart palate, with a big, rich body but it finishes surprisingly soft and dry after the initial sweetness and succulence. No longer improving. | 86

Simon Field: Welsh gold, very modest in its effervescence; white chocolate, pepper, and a hint of fruit compote on the nose. Ultimately, the potential seems to be undermined by an oxidative note that corrodes all that one was earnestly hoping for from this great vintage. | 86

Tom Stevenson: Mercaptan aroma, musty fruit, high acids; acetic and oxidized. | 70