The Krug influence of Graham Beck’s winemaker is evident here again, delivering a rich, oxidative style, with barrel fermentation influence. Deep, burnished gold, with some bead. Developed nose: rancio / butter, hazelnut and almond, some brioche, toasty cream and vanilla. Oxidative, tertiary notes dominant. Developed flavours of bruised fruit, almond, toast and butter. Quite vinous, medium-full bodied. Background, ripe, yellow peach fruit. A little alcohol penetrates the finish, and the mousse is somewhat loose-knit, but not bad for a £11-13 wine (albeit this one from a half-bottle).