Simon Field: Dense color, a nose of blackcurrant, iodine, and herbs; a worthy melange it seems. For all that, complexity cedes to a tightly knit palate profile, a little syrupy and even strangely metallic in places; maybe a passing phase. Hard to assess in its youth, but lacking a little coherence at the moment. | 87

Andrew Jefford: Saturated, dense black-purple red. Fine, fresh, showering blackcurrant and sweet plum, with some warmed licorice and mace: beautifully clearly defined aromas, and as forthcoming as you’d like. Hugely concentrated and intense, with an almost essence-like swirl of blackcurrant at its core. This has creamy textures, ample fruit width, subtle and fine-grained tannins, and its finish lasts 30 seconds or more: devastatingly good. It is just a little bit warm at this stage, as all young Vintage Port must be, but I’m confident that with time it will achieve great harmony, since the focus and finesse of every other element is already top notch. | 94

Richard Mayson: Deep, opaque, with rather overt, green, leafy aromas, tea leaf; lovely, pure berry fruit initially, firm and tight-knit, well-structured tannins have a slightly hard, green edge, which persists on the finish. Well balanced, needing time to integrate, with lovely freshness on the finish. | 91