James Suckling (91)- "Chamomile, toast, dried lemon and nougat on the nose with a touch of volatility. It’s full-bodied with tangy acidity and an oily texture. Zesty and nutty. Drink now."
Falstaff Magazine (92+)- "Subtle flowery, creamy aromas, toffee, some wood, but also mineral notes, some nettle, white currant. Firm acid and phenolic structure in the mouth, robust and slightly astringent, still closed, with powerful extract, compact and long, very good potential."
James Suckling (92)- "Spiced pears, dried grapefruit zest, smoke and hay on the nose. It’s medium-to full-bodied with crisp acidity. Lightly bitter citrus pith and peel on the palate, too, with some dried herbs. Drink now."