94
ANSON: "Ruby with violet edging, opens to show chalk and slate tannins, giving a sense of restraint and grip, this is savoury and juicy with plenty of cassis fruits, delivers Pauillac consistency in an inconsistent vintage, and also it is just rather delicious. 75% new oak. 3.67 pH,"
93
FALSTAFF: "Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Zarte Edelholznote, schwarze Wadlbeeren, tabakige Würze, etwas Cassis und Brombeeren, attraktives Bukett. Saftig, rotbeerig, lebendig strukturiert, mineralisch, ein Hauch von Nougat im Nachhall, elegant und mit Reifepotenzial ausgestattet."
92-
94
THE WINE CELLAR INSIDER: "Flowers, spicy, herbs, menthol, peppery currants, and espresso in the the nose. On the palate, the wine is medium-bodied, fresh, and zesty, with a nice blast of chewy currants, a drop of orange rind, and a hint of peppery mint that comes in at the end of the finish adding a refreshing touch to the backend. Classic in style, (Classic in a good way) this is quite successful for the vintage. The wine blends 70% Cabernet Sauvignon, 24% Merlot, 3% Cabernet Franc, and 3% Petit Verdot. 13% ABV. 3.67 pH. The harvest took place September 13 - October 4. Yields were only 30 hectoliters per hectare. The Grand Vin was made from 60% of the harvest. Picking took place September 25 - October 8. Drink from 2029-2055."
17+
JANCIS ROBINSON: "Deep crimson hue. Zesty and spicy on the nose. Generous on attack, the fruit supple and fresh. Covers the palate. Then firmness and drive on the finish. Assertive frame and structure. Definite potential."
91
VINUM: "Rauchige Nase, zeigt Tiefe und Komplexität, schwarzer Tabak, Brombeeren, Cassis, Lakritze; am Gaumen mächtig, sehr dominante, trocknende Gerbstoffe, die Frucht aktuell im Hintergrund, eine saftige Säure verleiht Frische, im Abgang von guter Länge, hallt auf Kirschen und Cassis nach. Ich bin gespannt, wie sich der Wein mit dem Ausbau entwickelt."
