95-97 Point Wines

wines

This is really beautiful with complex black cherry, berry, walnut and dark chocolate. Some mushroom and smoke. It’s tight and reserved with polished tannins and wonderful balance and finesse. Persistent and intense. Drink after 2025.James Suckling | 97 JSThe 2016 Brunello di Montalcino blends richness, ripeness and refinement to create a model of total balance. At first, it’s dark, earthy and herbal; yet with time in the glass, a massive wave of black cherry, raspberry, sage and a grounding note of undergrowth comes forward. In the mouth, it coats all that it touches in silky, cool-toned textures, giving way to ripe red/black fruits complemented by spiced citrus, as nuances of lavender and tobacco form. While this feels round and pliant throughout, fine-grain tannins slowly saturate, sneaking up and reminding you of just how young the 2016 really is today. Hints of baker’s chocolate, licorice and a twang of tart blackberry resonate - wow, does it ever end?Vinous Media | 96+ VMThe Uccelliera 2016 Brunello di Montalcino opens to dark fruit and wild cherry with warmer tones of cured tobacco, spice and potting soil. It shows the extra density, darkness and richness that comes so beautifully to fruit grown on the sun-drenched southern side of Castelnuovo dell'Abate in the southern half of the appellation. What Uccelliera delivers so carefully, vintage after vintage, is a truly exceptional sense of mouthfeel with textural richness and lingering creaminess. It is also one of the wines that consistently shows a sense of place. This is a touchstone estate for this specific Montalcino microclimate. Production is 29,000 bottles.Robert Parker Wine Advocate | 96 RPThe 2016 Brunello di Montalcino is sourced from three vineyard sites in Castelnuovo dell’Abate and spent three years in French and Slavonian oak of various sizes. It offers very pretty, soft floral aromatics of violet, black raspberry, and sweet baking spice. Structurally, the palate is plush and round on the mid-palate, with soft tannins and generous warmth, but without excessive weight. Enjoy over the next 15 or more years.Jeb Dunnuck | 95 JDBurly tannins put a grip on the black cherry, black currant, plum, earth and tobacco flavors in this dense version, yet it's also vibrant, building to a lingering finish. All the components are in the right place, so this should come together nicely over time. Best from 2024 through 2045. 2,000 cases made, 300 cases imported.Wine Spectator | 95 WS

Very pretty ripe and dried fruit with blackberries and sweet cherries. It’s full-bodied with depth of fruit and creamy, polished tannins. Extremely compact and long. Pure fruit at the end. A gorgeous wine. Drinkable now, but better after 2022.James Suckling | 96 JSThe 2016 Brunello di Montalcino displays depths of rich blackberry and cherry sauce with mentholated herbal tones adding lift, while notes of cedar and clove develop in the glass. Its textures are like pure silk, draped slowly across the palate, showing admirable density and weight, balanced by bright acids and minerals. This is so tightly wound up in its youthful state, yet it’s packed full of potential with a core of dark primary fruit that isn’t quite ready to reveal its charms. A web of fine tannin makes itself known only at the very end, as the 2016 slowly tapers off to hints of tobacco. The 2016 will take some time for this to come fully into focus, but it will be well worth the wait.Vinous Media | 95 VMThe 2016 Brunello di Montalcino is highly aromatic with black cherry, anise, dried herbs. Full-bodied and with vibrant acidity, the palate has crisp black fruit and red plum, and moves into more savory herbal tones of amaro and grippy tannin, with some austerity in its youth. Drink 2025-2040.Jeb Dunnuck | 95 JDElegant, tight and streamlined, the La Gerla 2016 Brunello di Montalcino opens to a savory and slightly spicy bouquet. More than fruit, the first tones you get focus on tar, smoke, licorice and mixed herbs. This wine offers a very Mediterranean personality with elegant mineral notes that come out in a second wave. The wine goes through a relatively quick fermentation with about 15 days of skin contact followed by 36 months in large Slavonian oak casks. With more time in the glass, it opens to blue flower, lilac, dried berry and crème de cassis. Production is 40,000 bottles.Robert Parker Wine Advocate | 94+ RPUnderbrush, rose, leather and dark spice aromas lift out of the glass along with a whiff of camphor. The linear, elegantly structured palate doles out juicy Marasca cherry, orange zest, star anise and crushed mint alongside tightly wound but refined tannins and bright acidity. It’s still young and nervous so give it time to fully develop. Drink 2026–2036.Wine Enthusiast | 94 WEThis red is round, with juicy cherry, plum and spice flavors. Shows hints of chocolate and loam, remaining harmonious and fresh through the long finish. Best from 2023 through 2040. 3,000 cases made, 750 cases imported.Wine Spectator | 92 WS

Gently perfumed with lavender, cedar and ripe blackberries. It’s full-bodied and smooth with ripe tannins. Just the right amount of chewiness. Lovely chocolate and hazelnut notes on the finish. From organically grown grapes. Drink after 2024.James Suckling | 95 JSMade with organically grown Sangiovese, this full-bodied red opens with aromas of red-skinned berry, leather and underbrush. The juicy palate offers raspberry jam, cinnamon and clove alongside fine-grained tannins. Drink 2023–2030.Wine Enthusiast | 91 WECordella Maddalena’s 2016 Brunello di Montalcino is laced with a distinctive bouquet that mixes white smoke, cedar and pine with tobacco, sage and medicinal cherry. It’s velvety-smooth and pliant with polished dark fruits and cooling minerality. There’s a hint of wood spice here which seems a bit out of place yet acceptable, as this tapers off to classically dry tannins, hints of mocha and bitter black currant.Vinous Media | 90 VMThere are ripe aromas in the 2016 Brunello of preserved Amarena cherries, chewing tobacco, and sweet herbs. The palate has flavors of black tea, dried leaves, and dried cherry fruit. It is rather hollow on the mid-palate, but it does have structure and is welcome drinking over the 2022-2030.Jeb Dunnuck | 90 JD

A fascinating red with dried berries, cherries, smoked meat and dried flowers that follow through to a full body with a dense, layered fruit structure with ripe yet firm tannins. The wood comes through now, but it’s luscious and plush for the vintage. One of best ever from here. Try after 2024.James Suckling | 96 JSThe 2016 Brunello di Montalcino is spicy and slightly exotic, showing dusty black cherries with cinnamon and clove, giving way to hints of incense. The depths of textural fruit here make for a highly pleasurable sip, balanced by vibrant acids with sweet herbal tones building toward the close. Although structured and slowly giving way to a dry and clenching finale, this somehow maintains a juicy persona right up until the very end where hints of licorice and cedar resonate. Although this needs a short stay in the cellar to show its best, it will be a great wine to enjoy while waiting for Vigna Montosoli to fully mature.Vinous Media | 92 VM

Carlone’s 2016 Boca Adele takes all the elements of the house style and kicks them up a few notches. Bold and dramatic in the glass, the Adele is a total stunner. It needs time to soften, but all the signatures of a truly great wine come through loud and clear. Red cherry, plum, lavender, dried herbs and pomegranate all open up. The 2016 is a young wine that needs cellaring for its aromatics to develop, but it is so impressive.Antonio Galloni | 96 AGForest floor, camphor, blue flower and new leather are just some of the aromas that you’ll find on this structured, vibrant red. Firm and austere, the vibrant, focused palate has youthful intensity, featuring mature Marasca cherry, blood orange, white pepper and licorice set against assertive, noble tannins. Bright acidity keeps it balanced and precise, while an energizing mineral note suggesting flint caps off the finish. Drink 2028–2041.Wine Enthusiast | 95 WECarlone cultivates a few high-lying vineyards in Boca, although some of his grapes are sold to Le Piane. This is unusually deep in colour and has leafy, brooding raspberry aromas that are still reticent. Although sleek in texture, it’s concentrated and dense, with some black fruit and chocolate tones. It’s a Boca with unusual depth and power and has a long, grainy finish. Drinking Window 2021 - 2032.Decanter | 91 DEC

Sweet berries and orange peel with flowers and cedar on the nose. Full-bodied with firm, velvety tannins and juicy texture. It’s long and focused. Walnut, mushroom and wet-leaf character to the dark fruit. Flavorful and tight. Give this at least three or four years to open. Try after 2024.James Suckling | 95 JSEnticing aromas of fragrant blue flower, ripe woodland berry, menthol and star anise are front and center on this full-bodied red. The firm palate features crushed raspberry, blood orange, underbrush and coffee bean while tightly wound, fine-grained tannins show up at the close and carry through the coffee-bean finish. Drink 2024–2031.Wine Enthusiast | 93 WEThe 2016 Brunello di Montalcino from Tenuta La Fuga is very pretty and sweetly spiced, showing wild strawberries with hints of mint and cedar. It soothes the palate with a mix of ripe cherry and blackberry, laced with orange citrus. Rounded tannins come through toward the close, yet the focus here remains on fruit and balanced sweetness. It’s a very pleasant and somewhat-immediate Brunello for the near term.Vinous Media | 91 VMFrom an estate situated in the south-west of the region in the village of Camigliano, the 2016 Brunello di Montalcino is classic with lifted, herbal aromatics of fresh mint and rose petal, oregano, and tart red cherry. Medium-bodied and vinous, the palate is savory with tangy red cherry fruit and salinity. Its more tertiary characteristics make this ready to drink now, while its vibrant structure will also welcome time in cellar. Enjoy over the next 15 years.Jeb Dunnuck | 91 JD

This has enticing notes of ripe black cherries, mushrooms and truffle oil. A beautiful, full red with lots of silky tannins, concentrated flavors and delicious layers of cherries and licorice. The fruit really covers the intense tannins nicely. Best ever from here. Drink after 2023.James Suckling | 96 JSThe 2016 Brunello di Montalcino from Tenuta Buon Tempo mixes wild strawberries with hints of plum, sweet herbs and flowery undergrowth. It’s soft and soothing at first, ushering in ripe red/black fruits with cooling acids and minerals, which creates a lifted and refined expression. This turns very floral and classically dry through the finale, with hints of sweet spice and licorice resonating above a coating of fine-grained tannins. The 2016 Tenuta Buon Tempo gains volume and depth the longer it sits in the glass, leading me to believe that the best is yet to come.Vinous Media | 93 VMThe 2016 has a fairly deep concentration of color, with aromas of blackberry, plum, violets, and tobacco. The palate is approachable and full-bodied, with fine-grained tannin. The aromas follow through to the palate, but with more freshness and lift, and this wine will be welcome drinking over the next 15 years.Jeb Dunnuck | 92 JDAt the southeastern edge of the denomination, Buon Tempo was originally established in the early 1990s. The property has been owned by Swede Per Landin since 2012. Open-knit and friendly, this cheerful Brunello leads with cherry and blackberry. Charmingly accented by flint and pepper, the palate offers lots of crunchy, fresh acidity. Smooth overall, with just a touch of astringency showing up on the finish, it will make for delightful drinking over the next five to seven years. Drinking Window 2022 - 2028.Decanter | 90 DEC

This is a ripe and full red with complex aromas of cedar, cloves, tobacco and dried mushrooms. Distinct, earthy quality underneath ripe plums and licorice. Layers of chocolatey tannins. Black truffles, too. From organically grown grapes. Better after 2024.James Suckling | 96 JSThe Fornacina 2016 Brunello di Montalcino opens to a darkly saturated appearance and toasted aromas of roasted nut backed by dark blackberry fruit. Made with organic fruit, this Brunello is fermented in stainless steel and aged in large oak casks in a traditional and straightforward manner. Production in this vintage is 10,000 bottles. There is lot of intensity here, and the wine draws its power not only from the fruit, but also in large part from the oak aging. Indeed, its fruit-driven aromas share equal billing with campfire ash and smoked cedar or mahogany.Robert Parker Wine Advocate | 93 RPThe 2016 Fornacina is a dark and earthy expression of Brunello di Montalcino. Ashen soils, crushed stone and animal musk dominate its bouquet, with hints of black cherry buried deeply beneath. It’s silky and pliant, casting an array of black fruits and exotic savory spices across a medium-bodied frame. Balance is well maintained, and there’s a blending of sour citrus and nervous tension here that keeps you coming back to the glass. The Fornacina is quite unique yet highly enjoyable, and it won’t require much time to come fully into focus.Vinous Media | 91 VM

The 2016 Les Forts de Latour is the clear highlight among these new releases from Latour. The first thing that is evident about the 2016 is the pedigree of the vintage. Undisputedly great. Readers will find a potent, dark Forts de Latour endowed with massive concentration and tons of depth. The 2016 won’t be ready to drink anytime soon, but it holds tons of promise. Hints of gravel, sage, licorice and pencil shavings linger. The 2016 was impressive a few years ago. It is even better today.Antonio Galloni | 96 AGLots of blueberries, ripe blackberries, violets, peppercorns, olives and cloves on the nose. It’s medium-to full-bodied with firm, fleshy tannins. Beautiful blue fruit and flowers. Layered and long. Drink after 2023.James Suckling | 96 JSThe 2016 Les Forts de Latour is superb, unwinding in the glass with notions of blackcurrants, wild berries, sweet loamy soil, cigar wrapper and English walnuts. Medium to full-bodied, deep and layered, it’s concentrated and tightly wound, with superb depth at the core, lively acids and ripe, powdery tannins. This is an impeccably balanced, utterly classical Forts de Latour worth a special effort to seek out.Robert Parker Wine Advocate | 95 RPThe second wine of this great château, the 2016 Les Forts De Latour continues to impress. I commented on release that it was the best wine in the vintage, and my opinion hasn’t changed. This beauty offers plenty of classic Latour character as well as notes of blackcurrants, saddle leather, lead pencil shavings, and dried flowers. Full-bodied, concentrated, and perfectly balanced, it’s just now starting to round into form and will no doubt continue drinking well for another 2+ decades. It’s a gorgeous Pauillac.Jeb Dunnuck | 95 JD(Château Latour, Les Forts de Latour, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Violet scented dark black cherries and figs on the nose, quite powerful. Tannins are generous but they’re juicy and plump, soft almost chalky, they have a really great impact, filling the mouth together with the fruit. Everything has melded together, super balanced and all very harmonious - still clearly powerful with precision and sculpting of the fruit and a long finish with the flavours going on and on. Good acidity gives freshness and a real rush of strawberry and cherry juice on the first sip lifts and sustains the palate the whole way. Such a charming wine with great impact and presence. (Drink between 2021-2030)Decanter | 95 DECThis is a great wine, with superb tannins and rich fruit flavors that are in balance. Made from 64% Cabernet Sauvignon, the palate is dominated by black-currant flavor and a pleasant structure from the very fine tannins.Wine Enthusiast | 95 WEA bit fleshier and more caressing than a typical Pauillac, this has flavors of warm fig, currant and blackberry preserves inlaid with charcoal and smoldering tobacco notes. There’s grip for sure and a twinge of warm cast iron on the finish, but the fruit detail keeps the upper hand throughout, showcasing the purity on the finish. Very, very solid. Best from 2023 through 2035.Wine Spectator | 94 WS

From the second I tilted the glass, I knew that the 2016 Amarone della Valpolicella was a total knockout. Macerated cherries are contrasted by a whiff of tangerine that gives way to vibrant rose tones and autumnal spice. This soothes with glycerol waves of spicy red fruits complemented by cinnamon, clove and dark, dark chocolate tones. There’s tremendous balance here with bright acids and a totally sexy and exotic style. This just goes on and on and finishes structured and firm yet incredibly fresh, leaving the palate stained in concentration as violet floral tones fade. For all of its heady depth and concentration, there are only two grams per liter of residual sugar. You don’t need to save this riveting Amarone for the dessert course.Vinous Media | 97 VMOwner Marco Sartori has slowly modified his winemaking over the years. He dries the grapes for less time these days, especially in hot years, and ferments at cooler temperatures for a more gentle extraction. And, as of 2016, a portion of the wine ages in large Slavonian oak casks (instead of 100% barriques) for less oxidation of the fruit. The 2016 is deeply coloured and youthful with wood spice and smoke dominating the nose. Compact, concentrated fruit is wrapped up in dense tannins, and hints of blackberry and anise emerge on the palpably dry palate. This definitely needs time to unfurl. Release date: January 2021. Drinking Window 2022 - 2032.Decanter | 90 DEC

The 2016 Amarone della Valpolicella Monte Lodoletta keeps me at the edge of the glass to take in its darkly alluring bouquet of dusty black currants and dried flowers, with hints of blood orange offset by sweet rose. While currently youthful and understated, it continues to open and deepen with each swirl. This is silky and cool-toned in feel, savory to the core, with a dense wave of mineral-tinged dark red fruits carried across a core of vibrant acidity. Autumnal spices form toward the close. The 2016 is inward and saturating, building in fine tannins that clench the palate through the finale, promising a long, long life. This is a masterpiece in the making, and while already bottled, it will not be released until 2023. Production was again down by 50% in 2016 due to hail.Vinous Media | 96-98 VM

These single-vineyard bottlings are like a snapshot of the place, and the 2016 Gran Enemigo El Cepillo Single Vineyard capture the wilderness and the (scarce) local vegetation of the place: thyme, rosemary, rockrose—austere and perfumed but not exotic. The cracked black peppercorn note on the palate reminded me that this is (mostly) a Cabernet Franc, with its fine-grained tannins and its long and dry finish. 2016 was an unusual year, with lots of rain and cooler temperatures that complicated things in many places, but it was exceptional in many high-altitude locations within the Valle de Uco where El Cepillo is. This is both powerful and delicate, while the 2015 is more direct. This is simply superb. 4,000 bottles were filled in late 2018.Robert Parker Wine Advocate | 97+ RPPlenty of black-pepper, cardamom and black-clove aromas follow through to a full body with firm, silky tannins that provide a polished, creamy texture on the palate. Driven and focused, though there’s an underlying level of softness. Drinkable now, but better in 2022 and onwards.James Suckling | 97 JSPampa El Cepillo is located to the south of the Uco Valley. One of the coolest regions at the best of times, in a cool year expertise is required to produce good wine. In this case, the northern and southern faces of the vineyard were harvested at different times, the former fermented with 30% stalks. Bright purple in the glass. The work done with the wine comes out in the aromas: curry, cumin and violet notes join sour cherry, blackberry and wood, along with a whiff of blood. The firm tannins deliver grip and acidity, bringing juice and reaffirming the structure. This is a very intense, long-lasting red with its own script.Vinous Media | 95 VM

Located just to the east of Angélus and bordering Canon, the 2016 Vieux Château Mazerat is 65% Merlot and 35% Cabernet Franc brought up in 80% new oak. Huge blackcurrant, smoke, and barbecue notes along with some hints of meat, licorice, and spice all emerge from this rich, full-bodied, fleshy, meaty effort. It displays plenty of underlying minerality, some charcoal, and gravelly minerality, building tannins, and a long finish.Jeb Dunnuck | 97+ JDA blend of 65% Merlot and 35% Cabernet Franc aged in 80% new French oak, the deep garnet-purple colored 2016 Vieux Chateau Mazerat rocks up with nonchalant, bold, expressive scents of baked black cherries, plum pudding and baked blueberries with touches of molten chocolate, star anise, cardamom, cast iron pan and tapenade plus a waft of balsamic. Full-bodied, rich and seductive in the mouth, the voluptuous fruit is framed by plush tannins and just enough freshness, finishing long and laden with exotic spices.Robert Parker Wine Advocate | 95 RPThe 2016 Vieux Château Mazerat has a ripe bouquet of black cherries, blueberry, crème de cassis and vanilla – powerful but in need of more delineation and terroir expression. The palate is medium-bodied with sappy black fruit and much better grip than, say, Les Astéries. Touches of brine and sea salt lend complexity toward the finish. This is a bold Saint-Émilion at the moment but it should age well over the next 15 to 20 years.Vinous Media | 93 VMDespite only being 35% of the blend, the tight Cabernet Franc fruit dominates at this early stage with real sapidity and freshness. This is a rich wine that tends to plump up further over time, and I like the potential enormously. It has a tension to it and the tannins have a life, breathing through the structure of the black fruits. 65% Merlot and 35% Cabernet Franc from clay over limestone soils, fermented in 80% new oak. 3.82pH.Decanter | 93 DECFresh, juicy and focused, with a nice ball of cassis, plum and raspberry fruit that has yet to unwind fully, backed by mouthwatering bramble and tobacco accents. Light juniper and black tea hints flicker through the finish. Best from 2021 through 2031. 833 cases made.Wine Spectator | 92 WSA very intense wine with a rich, ripe dark-plum core, as well as chocolate and very rich, ripe dark peaches. There’s a riper edge to the full-bodied palate with plenty of extract, depth and drive. Some chew at the finish. A little extracted. Needs time. Try from 2023.James Suckling | 92 JSA perfumed wine, this combines elegant tannins, acidity and structure. Its spice and mineral texture reflect the Cabernet Franc in the blend as well as the prime terroir. Drink this wine from 2024.Wine Enthusiast | 92 WE

The 2016 Amarone della Valpolicella Morandina is dark and youthfully understated in the glass, as crushed rose petals and stone dust give way to red currants. This is silky-smooth, nearly velvety in feel, with masses of mineral-tinged black cherry and spice contrasted by a twang of sour citrus. The 2016 finishes with outstanding length and depth yet is also remarkably fresh, leaving hints of hard red candy and the slightest touch of bitter cocoa. The Amarone of Prà is always so unique but in the best possible way. The 2016 is a total gem but needs cellaring to come fully into focus.Vinous Media | 96+ VMA savory and complex expression of Amarone with some dried cherries, red dates, stewed herbs, orange peel, tobacco and white pepper. Some bold green peppercorn, too. A svelte delivery of Amarone with a medium body, showing tobacco, cedar and chocolate on the palate. Long, cedary finish. Drink or hold.James Suckling | 94 JSInspired by Dal Forno, renowned Soave producer Graziano Prà purchased 13 hectares high up in eastern Valpolicella’s Mezzane Valley in 2001. The previously unplanted parcel is protected by forest and has been farmed organically from the start. A relatively restrained nose shows dried garden herbs with plum and floral nuances. On the palate, fig and prune flavours are laced with cigar smoke. Velvety, malleable tannins enfold the easy to please package and the finish is bright with a pleasantly bitter edge.Decanter | 93 DECThis elegant red is medium- to full-bodied, with creamy tannins providing a fine frame for flavors of brambly red currant and blackberry fruit, pine, orange peel and crushed pink peppercorn. A subtle, savory overtone of cured tobacco and smoky bacon fat echoes on the fresh finish. Corvina, Corvinone, Rondinella and Oseleta. Drink now through 2030. 833 cases made, 250 cases imported.Wine Spectator | 92 WS

The 2016 Taurasi Coste is a showstopper, leading off with a dramatic mix of crushed blueberries and black cherries complemented by sweet exotic spices and shaved cedar. It’s seamlessly silky and plush, with a bolt of jolting acidity that motivates its tart wild berry fruits. Minty herbal tones mix with dark, dark chocolate toward the close. While structured and certainly in need of cellaring, the 2016 Coste maintains a wonderfully fresh persona as black currant and tobacco notes fade. From start to finish, this is a gorgeous young Taurasi, which may even deserve a higher score over time.Vinous Media | 95+ VM

Fabulous complexity on the nose with crushed blackberries, chocolate, walnuts and tar. Lots of dried flowers. Full body. Layered and creamy with superb tannin texture and length. Hints of stone. Half made in amphora and half in casks. Aged one year in old casks. Drink or hold. 3,500 bottles made.James Suckling | 96 JSThe 2016 Syrah is a dense, potent wine. Wild cherry, game, dried herbs, menthol, licorice and coffee are front and center. This is an especially rich style. Then, again we are in Maremma. The 2016 is a bit wild, but in the best sense of the term. It will offer its finest drinking alongside similarly hearty cuisine. It was fermented in a mix of terracotta and cocciopesto, then moved into oak for 2-3 months before going into bottle, where it spent more than two years before being released.Vinous Media | 95 VMI reviewed this wine last year but welcomed the opportunity to taste it again one year later. My score has not changed, but I have extended the drinking window by a few years. The Fattoria le Pupille 2016 Le Pupille is an ambitious expression of amphorae-fermented Syrah. It presents cherry and dark plum, with earthy tones followed by tarry spice and campfire smoke. The meaty intensity normally associated with the Syrah grape is replaced here by plump and rich dark fruit. Give the wine a little extra time in your cellar to evolve and unwind.Robert Parker Wine Advocate | 94 RPOne of the newest projects at Fattoria Le Pupille is this Syrah (first vintage, 2015), a terracotta-and-tonneaux wine from Vigna del Palo and Pian di Fiora, using barrels previously used for Poggio Valente. Vinified in a combination of amphorae (known locally as ‘orci’) and tonneaux, the wine sits on its skins for an extended period of around five months, before ageing in 300l French oak tonneaux and a further 18 months in bottle. Gamey and leathery aromas are accompanied by herbal and floral fragrance. In the mouth it’s sapid, tight and meaty, with a sweet black fruit core surrounded by flecks of blue fruit, violet overtones and a touch of spice. It finishes long and savoury, with vibrant acidity. 4,600 bottles produced.Decanter | 93 DEC

The 2016 Veneroso is one of the most elegant wines I have tasted from Ghizzano. Bright, effusive aromatics lift a core of red Sangiovese fruit, all framed by nervous tannins that give the wine its shape. Sweet tobacco, dried leaves, mint, cedar and incense develop later, adding further shades of nuance. The purity of the flavors is simply striking. Magnificent.Vinous Media | 97 VMBlueberry and raspberry aromas follow through to a medium body, lightly chewy tannins and a flavorful finish. Needs a year to soften. Better in 2020.James Suckling | 91 JS

The 2016 Barolo Riserva Gramolere takes all the Gramolere signature and amplifies them, partly because of the richer vintage but also through a more extracted approach that also features a stronger oak imprint. Succulent dark cherry, plum, mocha, new leather and dried herbs are beautifully dialed up.Vinous Media | 95 VMThis is aromatic with notes of dried rose petals, sour cherries, tangerine peel and spices. Compact and slightly chewy but very fine and polished with medium to full body and a lengthy, firm finish. Better after 2025.James Suckling | 93 JS

The 2016 Chianti Classico Gran Selezione Aluigi Campo ai Peri is fabulous. Bright, vibrant and intensely aromatic, the 2016 is total seduction right out of the glass. Intense floral/spiced aromatics, red/purplish berry fruit, spice, tobacco and mocha all race out of the glass in a wine that brilliantly marries power with finesse. The Aluigi is a Gran Selezione for the first time in 2016. It’s quite simply one of the finest wines I have tasted from Le Cinciole.Vinous Media | 96 VMAt the northern limits of Panzano, Le Cinciole is Luca Orsini and Valeria Viganò: he a geologist from Rome, she an architect from Milan. They purchased the property in 1991 and were early adopters of organic viticulture. In support of the recent changes to the Gran Selezione regulations, specifying a higher minimum of Sangiovese (90%) and only indigenous grapes, the couple have upgraded this single vineyard bottling as of 2016. It hails from a limestone-rich, southeast site reaching 450m. Michaela Morris: Roasted notes, with plum and sweet earth aromas. A well-packed palate, with lots of fruit, quite chewy, robust tannins, and a leather finish. Sara Bachiorri: Dried herbs and mint. Good concentration of fruit (ripe red berries) with spices and a hint of coffee on the palate. Michelle Cherutti-Kowal MW: Toasty notes with red fruit on both the nose and the palate. It has firm but fine tannins, and a persistent finish.Decanter | 95 DECDig deep for the aromas of ripe berries, violets, black truffles and flowers. Medium-to full-bodied with a very relaxing, fine-tannined texture on the palate and lots of creamy fruit flavor. From organically grown grapes. Delicious now, but will continue to improve.James Suckling | 93 JS

The 2016 D’Alceo combines unctuous intensity with pure, raw power. It won’t be ready to drink until age ten, at least, but there is plenty to look forward to. With a few hours of air, the fruit and breadth both start to emerge. Inky blueberry, lavender, cloves, leather and licorice are some of the many nuances that build over time.Vinous Media | 97 VMThis elegant red features cherry and black currant flavors interwoven with its silky texture. Tobacco and spice accents add complexity as this unfurls to a lingering aftertaste of fruit, mineral and savory elements. Firmly built and still young. Cabernet Sauvignon and Petit Verdot. Drink now through 2035. 925 cases made, 150 cases imported.Wine Spectator | 97 WSLots of richness here, but there’s always balance and focus with blackberry and chocolate character and hazelnut undertones. Bark, too. It’s full-bodied, but tight and focused at the end. Always a great wine. From organically grown grapes. Drink after 2024.James Suckling | 97 JSThe Castello dei Rampolla 2016 d’Alceo is an extra dark and brooding expression of mostly Cabernet Sauvignon with Petit Verdot in a supporting role. The wine sits firmly on the palate, imparting weight, staying power and extra heat. In fact, some sort of bistecca alla Fiorentina or otherwise succulent grilled meat pairing is what comes immediately to mind. The immense power of the wine rumbles and trembles in the glass, figuratively speaking, revealing dried blackberry, prune and black cherry confit. This 2016 vintage shows impressive clarity and focus both on the nose and in the mouth.Robert Parker Wine Advocate | 96 RPA blend of Cabernet Sauvignon and Petit Verdot, this compelling wine opens with enticing aromas of ripe dark-skinned fruit, new leather, pipe tobacco and menthol. Chewy and delicious, the palate delivers juicy Marasca cherry, crushed raspberry, star anise and baking spice framed in firm, refined tannins. It’s full-bodied, with a weightless elegance and a crushed mint finish. Drink 2022–2028. Kerin O’Keefe | 96 KOA blend of Cabernet Sauvignon and Petit Verdot, this compelling wine opens with enticing aromas of ripe dark-skinned fruit, new leather, pipe tobacco and menthol. Chewy and delicious, the palate delivers juicy Marasca cherry, crushed raspberry, star anise and baking spice framed in firm, refined tannins. It’s full bodied, with a weightless elegance and a crushed mint finish. Drink 2022–2028. Wine Enthusiast | 96 WE

The 2016 Chianti Classico Gran Selezione Vigneto La Casuccia is rich, sensual and inviting, as it so often is. The addition of Merlot to Sangiovese yields a Chianti Classico built on textural resonance, with silky tannins, soft curves and tons of sheer allure. The 2016 won’t be ready to drink anytime soon, but it is unquestionably a great wine in the making. Succulent dark cherry, red plum, menthol, licorice, cloves and new oak infuse the creamy, voluptuous finish.Vinous Media | 97 VMMature black-skinned berry, rose, tilled soil and a balsamic whiff of eucalyptus shape the nose. The bright, elegant palate has energy, tension and depth, delivering ripe wild cherry, red plum, licorice and crushed botanical herb. Taut, fine-grained tannins lend polished support while fresh acidity keeps it balanced. A gorgeous wine. Drink through 2031. Kerin O’Keefe | 97 KOMature black-skinned berry, rose, tilled soil and a balsamic whiff of eucalyptus shape the nose. The bright, elegant palate has energy, tension and depth, delivering ripe wild cherry, red plum, licorice and crushed botanical herb. Taut, fine-grained tannins lend polished support while fresh acidity keeps it balanced. A gorgeous wine. Drink through 2031. Wine Enthusiast | 97 WEFrom the small vineyard facing Castello di Ama from the north, the 2016 Chianti Classico Gran Selezione Vigneto la Casuccia shows a dark and hearty side with rich fruit that flows steadily from the bouquet. Like the other new releases from this iconic estate, this wine shows a pretty earthy note that is particularly well defined and fine-tuned in this vintage. The fruit is broad, thick and horizontal. This is a Sangiovese painted with broad brush strokes. It’ll stand another decade or two, or open it sooner with a pappardelle al cinghiale.Robert Parker Wine Advocate | 96 RPFirst released as a single vineyard bottling in 1985, Casuccia was replanted in 2007, introducing terraces to manage the slope and maximise exposure. The vines face northeast to southwest, reaching almost 500 metres above sea level. Beautifully fragrant notes of fennel tea, cherry, black raspberry and tarragon emerge effortlessly, while dark, round, velvety fruit is enveloped in silky tannins on the palate. Yet there’s a sneaky firmness and brightening acidity here, along with succulent minerality. While it might not be as long-lived as Bellavista, it will offer enormous drinking pleasure throughout its lifespan.Decanter | 96 DECThis aromatic Chianti Classico features violet, black cherry, leather, earth and spice flavors. A laser of bracing acidity and muscular tannins runs underneath. The balance tips toward the tannins today, but put this in your cellar for another few years. Sleek and very long. Sangiovese and Merlot. Best from 2023 through 2042. 315 cases made, 40 cases imported.Wine Spectator | 95 WSA dense and layered red with spice and berry character. Medium to full body. Blueberry, wet-earth and walnut undertones. Iodine. Shows structure and intensity. Drink in 2020 and onwards.James Suckling | 95 JS

The 2016 Brunello di Montalcino Riserva Lupi e Sirene emerges from the bottle with lots of pretty aromatic intensity and purity. The bouquet is laced with bold cherry, sweet raspberry, red rose, earth, balsam herb and sweet almond. It boasts a beautiful appearance in the glass with a dark, shiny ruby color. On the palate, it produces a silky, glossy texture that lasts long and is fueled by the fresh acidity you always get with Sangiovese.Robert Parker Wine Advocate | 96 RPAn enticing mix of exotic spice, crushed violets, medicinal black cherries and sweet mint wafts up from the 2016 Brunello di Montalcino Riserva Lupi e Sirene. Its textures are silky and rich, nicely matched by depths of ripe red and blue berries, plus an enriching hint of almond paste. This stops just short of decadence, as salty minerals and bright acidity add a more savory twang, and fine-grained tannins slowly take hold. While structured, the long, dramatic finale is packed full of dark primary fruits, savory herbs and hints of mocha. I expect the 2016 Riserva Lupi e Sirene to be firing on all cylinders after only a short stay in the cellar. There will be no 2017 due to the drastic loss of fruit in that extremely dry and warm vintage.Vinous Media | 96 VM

Such wonderful opulence and beauty. The nose shows dried flowers and minerals with blackberries and black cherries. Purity is the word. Full-bodied with incredible depth and structure and polished, silky tannins that envelop your palate. The length is really impressive. Try after 2025.James Suckling | 97 JSThe 2016 Vecchie Vigne Brunello is introspective and complex on the nose, with tobacco, baked earth, dried black plum, cedar, and lavender. The palate is concentrated and brooding, with cola, balsamic black fruit, and tea leaf, and the wine is full-bodied, with chiseled structure, powerful tannin, and balanced acidity. Spending two years in French oak of 225 liters, the oak influence is present but has finesse and is well-integrated for the style. This wine warrants time in the cellar and will be fantastic drinking for those who gravitate to a more polished, modern style. 2025-2040.Jeb Dunnuck | 96 JDThe 2016 Brunello di Montalcino Vecchie Vigne from Siro Pacenti is dark and youthfully folded in upon itself. This pulls you closer to the glass, as it slowly reveals a nuanced display of olive-tinged blackberry and plum, with hints of mocha, balsamic spice and tanned leather. It’s deeply textural, with velvety waves of ripe black fruits laced with tactile minerals, propelled by vibrant acids which carry its medium-bodied weight with ease. Youthfully dense, poised and geared for the long term, the 2016 Vecchie Vigne will require a good amount of cellaring to show all of its charms. Hints of licorice and violet florals echo throughout the long and structured finale.Vinous Media | 95 VMMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036.Kerin O’Keefe | 95 KOMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full-bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036. Wine Enthusist | 95 WEI tasted this wine from barrel a few years back, and it’s great to follow up on its evolution. Looking back at my notes, I remarked on the generosity, depth and fruit-driven bounty of the Siro Pacenti 2016 Brunello di Montalcino Vecchie Vigne. Those are the same words I would use to describe the wine today. Indeed, they could sum up the house style that underlines concentration, careful berry selection and an elaborate oak regimen with new French barrique. Fruit from old vines represents a blend of two sites, one with rocky soils to the south and another with clay soils to the north. This wine opens to a nicely saturated appearance with dark berry, spice and tobacco. The wine is structured and firm, owning its tannins to both the fruit and the barrique. I do find the tannins to be astringent at this young stage, so I would hold off from opening this 25,000-bottle release for a long while. Like many of the other producers in Montalcino, Giancarlo Pacenti has captured the linearity and focus of the vintage, but his house style ultimately leaves a bigger mark on the fruit.Robert Parker Wine Advocate | 94 RPBroad and dense, this red reveals power behind the plum, cherry, earth, leather and underbrush flavors. Will need time to shed its beefy tannins, but the fruit keeps pace on the long finish. Best from 2025 through 2047. 1,800 cases made, 700 cases imported.Wine Spectator | 94 WSLike the Pelagrilli, the Vecchie Vigne - a selection from vines older than 35 years - blends fruit from the estate’s two sites: one just northeast of the town of Montalcino, and the other near Castelnuovo dell’Abate. Generous new oak is still at the fore but not completely domineering. Star anise, clove and chocolate share the spotlight with forest floor and cedar. Ample in ripe fruit, power and extract, this is surprisingly supple, though dry tannins definitely stick to the edges of the mouth. It retreats into its shell as it sits in the glass.Decanter | 92 DEC

This is an absolutely gorgeous expression, very full and generous. The 2016 Syrah Per Sempre spent a little less time in oak compared to other vintages, just 16 months, and the results are excellent. This area’s Syrah always does best in hot years, such as 2009 and 2007, and this vintage is reminiscent of the latter. There is lovely black fruit, surrounded by milled black pepper and hints of charcuterie. The key to hot-vintage Syrah is to keep the extraction low: This wine saw a 20-day maceration period, but still, the Syrah Per Sempre is thick and highly concentrated, and the 15% alcohol content is unmistakable. This would be a perfect accompaniment to a filet mignon and potatoes au gratin. This Syrah is a true standout.Robert Parker Wine Advocate | 97 RPTua Rita’s 2016 Syrah Per Sempre is fabulous. Crème de cassis, lavender, licorice, plum and blueberry jam are all beautifully delineated. Savory, powerful and also structured, the 2016 has plenty of intensity, but it also is not as dense or obvious as has been the case in the recent past. Readers should be prepared to cellar the 2016 for at least a few years.Vinous Media | 97 VMThis is very exotic and seductive with dark berries, incense, citronelle and hints of sandalwood. Full-bodied, chewy and intense with a powerful palate and a long finish. Very fresh and muscular syrah. Needs three or four years to come around.James Suckling | 96 JSFocused flavors of black cherry, blackberry, licorice and black pepper are wrapped in toasty oak, but this intense red remains balanced and on the elegant side, with a long, fresh and spicy aftertaste. Decant now, or give it a year or two to absorb the oak. Syrah. Best from 2022 through 2032. 250 cases made, 15 cases imported.Wine Spectator | 93 WS