Simon Field: Deeply saturated color, aubergine and ebony; a near-translucent glow; the nose recalls prunes, figs, and very ripe blackberry. All most agreeable; then a gear shift for the palate, more linear than anticipated, with high cheek bones, a certain hauteur, the flowers carefully arranged on an unforgiving granitic surface. | 92

Andrew Jefford: Saturated black-purple-red; somber and dark. A huge wealth of aroma here; sweet, deep, earthy, brightly fruited and enticing blackcurrant, bramble, and plum. It’s very pure and fine-grained, too, though; these aromas take a lot of scrutiny. A perfumed bergamot sheen adds to the charm. Super nose, and very complex for this stage of proceedings. On the palate, this is an impressive wine, with a splendid falling snow of fine-grained tannins drifting through a creamy black-fruit landscape: sumptuous, succulent, and lush. The spices are classy and perfumed; there’s ample milky flesh; it’s as fresh as it is generous. The result is that this is a young, well-constituted Vintage Port which one could almost call tender; talented work here. The aromatic qualities of this Port are really what oblige the drinker to give it a top score; others have as much depth of fruit, and rather more force. | 94

Richard Mayson: Deep, dark, and opaque; rather stewed and soupy, lacking definition on the nose, though possibly just a phase. Big, rich, but rather lacking definition and purity on the palate; big, bold tannins, dark-chocolate intensity, but this doesn’t share the freshness and vibe on the finish of the best ’11s. | 88