98-99 Point Wines

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How many dinners anywhere start with a wine on a level with the 2010 Ornellaia? I imagine not many. But that’s exactly the way we get going. Super-expressive aromatics soar out of the glass as the 2010 shows off its personality. Sweet herbs, tobacco, licorice, mocha and tar wrap around a core of intense dark fruit. Racy, powerful and majestic, the 2010 is a total stunner.Antonio Galloni | 98 AGPoured from the special anniversary bottle, the 2010 Bolgheri Superiore Ornellaia is a truly outstanding wine that leaves a lasting memory for those who are lucky enough to enjoy it. What stands out is the absolutely seamless-seamless-seamless (yes, it’s worth repeating three times) integration of its many moving parts. The wine magically transitions from cherry, spice, chocolate and espresso in one melodic and continuous loop. It exudes balance and elegance over long, delicious minutes. It is profoundly impressive. Anticipated maturity: 2016-2030. Of all the grapevines planted on the Ornellaia estate, the 2010 vintage showed best results with Merlot, says Leonardo Raspini. Because the harvest was later than usual, the early-ripening grape enjoyed a slow and steady evolution.Robert Parker Wine Advocate | 97 RPThe 2010 Ornellaia celebrates the wine’s 25th anniversary, and it could not have been a more spectacular vintage. It opens with aromas of crushed blue flowers, black berries, pipe tobacco and thyme that give way to an elegant, structured and polished palate. It delivers intense blackberry flavors layered with white pepper, Mediterranean herbs, mineral and mocha brightened by fresh acidity alongside smooth, velvety tannins. This will age and develop for decades. Drink 2016–2040.Wine Enthusiast | 97 WEA wine with a wonderful depth of berry, chocolate and hazelnut character. Full-bodied with velvety tannins and a round, delicious finish. Fruit-forward and exuberant: more in-your-face fruit to this wine than in many past vintages. Enticing all the same. This comes in a special bottle commemorating the 25th anniversary of the wine coming onto the market. Try in 2016.James Suckling | 95 JSA muscular, impenetrable red, with tightly wound tannins guiding the black cherry, plum, herb, soy and oak spice flavors. Monolithic today, this needs time to find equilibrium. Best from 2016 through 2032. 2,200 cases made.Wine Spectator | 94 WS

Massive, concentrated and powerful, this offers lush, heady flavors of dark plum, blackberry and cherry tart, with touches of anise. Shows plenty of grip as well, with a long, rich finish of dark chocolate, toffee and cream. Best from 2040 through 2060. 2,190 cases imported.Wine Spectator | 98 WSA powerful, spicy wine, luscious in its peppered berry fruits and sweet tannins. The structure is dramatic, offering a smooth texture as well as a drier core. With its weight, density and dark, final character, this is a wine for serious aging.Wine Enthusiast | 97 WEBright, saturated dark ruby. Spectacularly multifaceted nose combines high-pitched medicinal cherry, briary black raspberry, pungent menthol, dried herbs, incense, Indian spices and a whiff of passion fruit. Boasts great creamy depth and vinosity to its black raspberry and licorice flavors, with huge sweetness buffered by spicy minerality. The note of passion fruit carries through on the palate. Really reverberates on the back end, finishing with powerful tannins and a rising whiplash of flavor. This got better and better with extended aeration, with the tannins making it obvious that it will be extremely long-lived.Vinous Media | 96+ VMVery grapy and leafy with hints of spices on the nose. Full body, medium sweet with fine, chewy tannins. Powerful, long finish with nuts and shaved chocolate. This young Fonseca has grip. 6,000 cases produced of this foot-trodden wine. Try in 2022.James Suckling | 95 JS David Guimaraens blends this wine from three vineyards, the style focused on Cima Corgo suppleness from fruit at Panascal in the Távora Valley, along with Cruziero and Santo António in the Pinhão Valley. The 2011 is hugely powerful, presenting a solid wall of schist tannins with the gentleness of perfect ripeness. The wine shows no seams, just a vast, dynamic blackness, a meaty, tarry, berry fruit drama that will play out for decades.Wine & Spirits | 95 W&SThe 2011 Late Bottled Vintage Port is an unfiltered field blend that comes with a bar top cork. It comes in at 108 grams per liter of residual sugar and was bottled in 2016, according to the label. Rather gorgeous, this fresh, tight and powerful Fonseca is perfectly focused, extracted and tightly-wound, finishing with intensity of flavor laced with some herbs and a hint of garrigue. Yet, everything is always in a very controlled fashion brilliantly supported by its structure. This is a beauty, another super 2011 LBV.Robert Parker Wine Advocate | 92 RP

The 2012 Quella (from a steep 9-acre vineyard in the eastern Vaca hillsides) has an opaque purple color, a gorgeous nose of white flowers, sweet blackberry and cassis fruit, and a touch of vanilla and graphite. Full-bodied, like its siblings, with great fruit extract, terrific purity and richness, and high but velvety tannins, this wine should also benefit from another 3-5 years of cellaring and keep for 30+ years.Robert Parker | 98 RPLots of hot stone and slate on the nose with flowers. Dark berries too. Full body, dense mouthfeel. It lasts a long time with a salty, pomace undertone. Tight and muscular. Better in 2018.James Suckling | 97 JSSoft and caressing, the 2012 Quella is quite expressive today. Dark cherry, cedar, tobacco, smoke, licorice, incense and rose petal, along with soft silky contours, give the wine its distinct personality. Bright red stone fruit and lifted floral notes convey an impression of total sensuality. The 2012 is very pretty, but like so many wines in this vintage, it is a bit one-dimensional, especially when compared to some of the true standouts in this range.Vinous Media | 94 VM

The wine of the vintage is the Perrin’s 2012 Châteauneuf du Pape Hommage A Jacques Perrin, and it will most likely merit a perfect rating in another couple of years. Full-bodied, massive and layered on the palate, with awesome purity and freshness, it delivers incredible aromatics of beef blood, truffle, graphite, iron and black and blue fruits. Given all of the fruit and texture, you almost have to hunt for the structure here, but trust me, it’s there. The tasting at Beaucastel took place a 9 a.m., and even then, this is one wine I found impossible to spit. It’s a tour de force that will have 3-4 decades of life.Robert Parker Wine Advocate | 99 RPThe wine of the vintage is the Perrins’ 2012 Châteauneuf du Pape Hommage A Jacques Perrin, which has a classic, sexy, accessible style yet is also going to age beautifully. Massive amounts of smoked black fruits, ground pepper, iodine, truffle, and bloody meat all emerge from this inky colored behemoth. With full body, building tannins, no hard edges, and a rock star of a finish, it’s primary and youthful, but incredible. Ideally, it would be given another 4-5 years of bottle age and will keep for another 3 decades or more. It’s an awesome wine!Jeb Dunnuck | 99 JDSpice, lift and zest - the hallmarks of the vintage are immediately apparent on the nose. Some woody, roasted spices are starting to take root now, along with damsons, and crushed damson stones. Rounded, rich and plush on the palate, all very well integrated, such delicious, intense juice. The alcohol is high but it gives the wine its foundation this year - a jolly, red-cheeked vintage built around alcohol, but not dominated by it. Delicious now, will be even better later. Drinking Window 2020 - 2036Decanter | 99 DECLots of spices such as cloves and black pepper. Some grilled meat as well. Complex undertones of mushrooms. Full-bodied, complex and refined yet very open now with cherry, sweet and ripe fruit and a balanced finish. Excellent acidity and length. Drink or hold.James Suckling | 97 JSDark purple. Powerful aromas of cherry liqueur, licorice pastille and pungent flowers, with exotic Indian spice and mocha overtones. Dense, sweet and broad, offering intense black and blue fruit preserve, violet and spicecake flavors enlivened by juicy acidity. Fine-grained tannins build slowly through the clinging, appealingly sweet finish, which shows outstanding clarity and persistence and lingering florality. One of the standouts of the vintage and surprisingly approachable for this bottling, although drinking it before its tenth birthday would seem like a shame to me.Vinous Media | 96 VMSerious, with dark fig, black currant and blackberry confiture notes forming a large-scale core, while licorice snap, Turkish coffee and pastis details lend an expansive feel. The long, dense finish has a brooding personality now, with a warm cast-iron note echoing. Should be a stunner when it reaches its peak. Best from 2019 through 2032. 500 cases made.Wine Spectator | 96 WS

One of Italy’s most iconic bottlings, the 2012 Sassicaia is drop-dead gorgeous. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, it boasts sensations of blue flowers, cedar, juicy red currants, ripe raspberries, white pepper and a balsamic note. Structured, radiant and loaded with finesse, it delivers everything you’d expect from a world-class wine and more. Drink 2018–2032.Wine Enthusiast | 99 WELots of lavender, minerals and black currants on the nose. Turns to blackberries. Full body, ultra-refined tannins and an exquisite finish. This is all about delicacy, finesse and grace. Yet there is a solid core of ripe tannins giving it backbone and outstanding form. Just opening now. Very pretty.James Suckling | 95 JSThe 2012 Sassicaia is dark and immediate, with gorgeous up-front richness, density and power. Black cherry jam, cloves and new leather are some of the many signatures that take shape in the glass. The 2012 is an unusually deep, concentrated Sassicaia that is going to need time in bottle to develop the full breadth of its aromas and flavors. Today, it is a bit monolithic, so readers need to be patient.Vinous Media | 94+ VMThe summer of 2012 in Bolgheri was long and hot, but the cooler evening temperature allowed Sassicaia to pull in a wine that shows plenty of ripeness while retaining vibrancy and freshness. A blend of cabernet sauvignon with 15 percent cabernet franc, it shows a quiet confidence in the way it melds flavors of black currant and red raspberry with fresh thyme, toasted nuts and the black spice it picked up from two years in French oak barrels. The texture is velvety, balanced by a streak of graphite and finely etched tannins robust enough to take on a seared steak.Wine & Spirits Magazine | 94 W&SA rich and intense style, this exhibits flavors of vanilla, toast and black cherry wrapped in stern tannins. A bit gruff overall, showing just a hint of the elegance and finesse on the lengthy finish. Needs some time. Best from 2019 through 2032. 17,000 cases made, 4,000 cases imported.Wine Spectator | 93 WSFrom an early-ripening vintage, the 2012 Bolgheri Sassicaia shows bold lines and thick color concentration. It does exhibit a classic Sassicaia bouquet, but it does so minus that delicate floral embroidery that comes forth with such delight in 2013. This wine shows a harder, more determined edge. It is less remarkable overall, considering the amazing heights achieved in other vintages. It also reveals thin to medium texture. This Sassicaia roars in terms of bouquet, but offers more of a whimper in terms of mouthfeel. All the elements are there, but they are delivered in a more undertone and one-dimensional manner. It will probably flesh out further with more bottle age, but that leanness is just part of the 2012 vintage.Robert Parker Wine Advocate | 92 RPStructure and shoulders are a little more obvious here, the colour deepens and widens, and the power is evident right from the first nose. A powerful tannic structure holds the fruit, you can feel the grip and it is clear that even at this age it’s barely out of the starting block. It takes a few minutes to soften and open, then the liquorice, chocolate and balsamic notes come through, balancing out and deepening the tight spiced fruits.Decanter | 92 DEC

The 2012 Amarone della Valpolicella Classico Riserva TB takes things to a much darker, deeper and more savory place than nearly any wine in its category. Cloves and cinnamon combine with balsamic spice, molten chocolate and medicinal blackberries as this blossoms in the glass. It floods the palate with racy, silky textures and an intense burst of ultra-ripe red and black fruits offset by a bitter twang of sour citrus and cocoa. Tantalizing acidity barely maintains balance yet ultimately succeeds. Exotic spices and dried black cherries saturate and are framed by a coating of fine tannins that promises decades of further evolution. This is a powerhouse.Vinous Media | 98 VMThis is a structured and solid Amarone, with dried fruits, sultanas, figs and iron. It’s full-bodied, yet compacted and tannic with a long and persistent finish. One for the cellar, but already impressive to drink.James Suckling | 94 JSBoth juicy and mouthwatering, this rich red shows a lot of personality, offering layered flavors of blackberry pie and raspberry ganache, hints of espresso and sweet smoke, plus fragrant juniper, eucalyptus, lavender and leather accents. Features firm, well-meshed tannins, with creamy edges that meld into the silky flavor range. Drink now through 2035. 668 cases made.Wine Spectator | 93 WS

Dalla Valle was the first winery to demonstrate what heights Cabernet Franc could reach in the valley with their Maya proprietary blend, which averages 50-55% Cabernet Franc and the rest Cabernet Sauvignon. The 2012 Maya is a spectacular offering. I recently had the 1991 (made by Tony Soter) and it is still drinking exceptionally well. In fact, it could still be called an adolescent at 23 years of age. The 2012 Maya is already revealing great complexity with notes of forest floor, licorice, truffles, red and blackcurrants and a hint of graphite. The beautiful aromatics are followed by an equally majestic, full-bodied, multidimensional wine of great class and elegance. This sensational effort should drink well for 25-30 years.Robert Parker | 98 RPThe 2012 Maya is surprisingly deep and powerful in this vintage, with none of the early appeal of the estate’s other 2012s. Today, the Maya is dark and brooding, with tons of intensity to match its massive, virile personality. Readers will have to be patient, but the 2012 is a special wine that much is clear.Vinous Media | 98+ VMA gorgeous and generous wine with blackberry, cedar and flower petal character. Full body, firm and silky tannins. A beautiful red with so much finesse and style. Drink or hold.James Suckling | 95 JSOffers pure, rich blackberry, wild berry, currant and cassis flavors, all creating a harmonious mix. The texture is supple and easy before the tannins become more evident. Cabernet Sauvignon and Cabernet Franc. Drink now through 2028. 700 cases made.Wine Spectator | 94 WS

Made from 100% Merlot, the 2015 Merlot Roberta’s Reserve has a deep garnet-purple color and gorgeous nose of black plums, warm blueberries and mocha with touches of anise, red roses and spice box. Medium to full-bodied and densely packed with layers of blue and black fruits and perfumed notions, it has a firm yet plush backbone to support and a very long, layered finish.Robert Parker Wine Advocate | 98 RPSaturated ruby-red. Brooding, medicinal scents of dark cherry, menthol and licorice. Boasts outstanding breadth and density of material, with its expressive flavors of black cherry, dark berries, spices and bitter chocolate complicated by salty minerality and lifted by a subtle floral quality. This distinctly soil-driven wine is showing more personality today than the ’16 and should reach its plane of peak drinkability earlier. And yet my sample tightened up in the glass to show a rather powerful tannic spine. (14.4% alcohol; 100% Merlot; from fruit harvested three weeks earlier than in 2016; 88% new French, 3% new Hungarian and 9% second-fill French)Vinous Media | 96 VMThe 2015 Merlot Roberta’s Reserve is a textbook expression of Merlot and it has a pretty, yet sexy style to go with lots of blue fruits, violets, leafy herbs and graphite aromas and flavors. Like all the 2015s from this estate, it has sensational purity of fruit, is impeccably balanced, and has ultra-fine tannin. Drink this terrific 2015 anytime over the coming two decades.Jeb Dunnuck | 96 JDA juicy and rich red with dark berries, hazelnuts and chocolate. Some tile, too. Full and juicy with lots of fruit. Hints of salt, crushed stones and oyster shell. A pure merlot this year. Layered and juicy. Drink in 2020.James Suckling | 94 JS

Love the aromas to this young red with blackcurrants, sage, cinnamon and five-spice character. Changes all the time. Full-bodied, dense and powerful with a ripe and rich tannin backbone that gives form and beauty to the ripe and beautiful fruit. Tight and very long. Approachable now but will reward more in five to six years. A classic Sassicaia.James Suckling | 98 JSHaving followed this wine’s evolution in barrel for the past few years, it is an honor to evaluate the final product. This Sassicaia has blossomed since my previous encounters with it as a young, awkward adolescent. The long-awaited 2015 Bolgheri Sassicaia represents a tremendous effort that comes together with seamless precision and focus. This is a confident and proud red wine from Tuscany. Starting with the primary material at hand, you sense the quality of fruit thanks to the wine’s beautifully dark appearance and the rich texture it offers to the palate. The acidity is integrated, but more freshness still would have been welcomed in my view (and would also contribute to its longevity). The bouquet is amplified both in terms of volume and length. Its playlist includes dark berry fruit, spice, leather, licorice and roasted coffee bean. Yet, the mouthfeel is extremely graceful and silky. The wine’s undisputed pedigree is showcased on the palate. It should also be noted that this edition of Sassicaia feels more ready and open to me. It will age and evolve beautifully, but the 2015 Sassicaia can also be enjoyed in the medium-term. This wine is all about the here and now.Robert Parker Wine Advocate | 97 RPRich and concentrated, this red features black currant, blackberry, violet, mineral and spice flavors. Dense yet lively, structured yet impeccably balanced, with vibrant acidity driving the long, fruit-filled aftertaste. The oak is beautifully integrated. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2042. 17,200 cases made, 4,000 cases imported.Wine Spectator | 97 WSThe warm 2015 vintage in Tuscany helped to tame the naturally tart character of Sangiovese. However, located just 5km from the coast, the cooling influence of the sea breezes has produced an outstanding phenolic ripeness in the vineyards of Bolgheri. Sassicaia in 2015 shows a mix of dark and red fruits, with some restrained kiwi and cedar wood length underpinned by a lively, fruity acidity and tannins that are dense but not tough. An exceptional Sassicaia to cellar for decades. Drinking Window 2020 - 2035.Decanter | 97 DECThis iconic wine’s blackberry, cedar and vanilla aromas fill the glass. The elegant, structured palate delivers juicy black currant, black cherry, exotic spice, crushed herb and menthol flavors alongside taut, fine-grained tannins. It boasts a fantastic combination of delicious, ripe fruits, balanced by remarkable freshness and agility for the hot vintage. Drink 2022–2035.Wine Enthusiast | 97 WEThe warm and dry 2015 growing season produced some bold and beautiful wines from Bolgheri, and Sassicaia leads the pack. Fine-boned and silky, it radiates elegance and balance. Flavors of black cherry and raspberry are saturating yet seemingly weightless, warmed by lingering notes of licorice and subtle spice. The fruit has a very slight tartness that adds lift and suggests the grapes were picked at the perfect moment. The flavors continue to gain momentum and energy over several days, indicating the long life that lies ahead of this wine.Wine & Spirits | 97 W&SThe 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while the 2015 has gained some finesse, it is also starting to shut down in bottle. Wine is always a journey; the 2015 Sassicaia is a great example of that.Antonio Galloni | 95+ AG

Once again, the 2015 Tignanello is stunning. Sweet, floral notes give the 2015 striking aromatic intensity to play off a core of red Sangiovese fruit. In 2015, the Sangiovese is a bit higher than the norm, which comes through in the wine’s flavor profile. The tannins are also a bit biting at this stage, but that won’t be an issue in time. Bright red cherry, plum, blood orange mint and sweet floral notes build into a finish laced with energy and tension. The 2015 is utterly captivating. That’s all there is to it.Antonio Galloni | 98 AGFantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997.James Suckling | 98 JSThe 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares. Some 340,000 bottles were produced.Robert Parker Wine Advocate | 96 RPA rich, dense Tignanello, the 2015 features cherry and blackberry fruit, verging on plummy, with graphite and tar notes. Delivering beautifully integrated tannins, this is a powerhouse and should unfold for decades. Shows terrific balance and length.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040. 5,000 cases imported.Wine Spectator | 96 WSLeather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Fine-grained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage. Drink 2020–2030.Wine Enthusiast | 95 WEThe Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.Wine & Spirits | 94 W&S

I love the meatiness to this wine, but also the purity of fruit; think charcuterie, prosciutto, bay leaf, capsicum, blueberries, blackcurrants and crushed stones. You just can’t get over the way this manages to deliver a powerful, muscular package with stunning finesse and poise. The tapestry of intricate texture and detail is wrought in a flashy but sincere and heartwarming style. The balance takes your breath away. Best ever from here. Impossible to resist now, but better from 2025. James Suckling | 98 JSSun baked earth, mature black plum, fragrant blue flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut, velvety tannins provide plenty of support and finesse. Drink through 2035. Kerin O’Keefe | 98 KOSunbaked earth, mature black-plum, fragrant blue-flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut velvety tannins provide plenty of support and finesse. Drink through 2035.Wine Enthusiast | 98 WEThe 2015 Sammarco (a blend of Cabernet Sauvignon, Merlot and Sangiovese) shines the brightest spotlight onto the Cabernet Sauvignon element, and you can immediately make out the distinctive sharpness and structure of that variety. The bouquet offers notes of black fruit, toasted spice and grilled herb, along with wild flower, terracotta and tilled earth. There is some spice on the close, and the tannins do leave their mark with youthful astringency. Give the wine some time in the cellar, and one day it will be fantastic with a tagliatelle and porcini.Robert Parker Wine Advocate | 95 RPThis is dense and muscular, revealing a tightly wound matrix of black cherry, blackberry, iron, earth and tobacco flavors. Balsamic elements of wild juniper and rosemary emerge as this extends on the finish. Though gripping, this is also very pure, fresh and balanced. Needs time. Cabernet Sauvignon, Sangiovese and Merlot. Best from 2022 through 2036. 2,400 cases made, 300 cases imported.Wine Spectator | 95 WSThe 2015 Sammarco is a wine of exquisite and total finesse. Understated and nuanced, as few wines are in 2015, Sammarco is sublime. Wild flowers, cedar, spice, leather and mint give the 2015 striking aromatic dimension. On the palate, the 2015 is subtle and classy. In 2015, the Merlot crop was a bit higher than normal as newer plantings entered production, and that is reflected in the blend here as well. Because of that, the 2015 is an unusually open, forthcoming Sammarco. In fact, I can’t remember tasting a young Sammarco with this much early appeal. I can’t wait to see how it ages. The 2015 is 65% Cabernet Sauvignon, 30% Merlot, and 5% Sangiovese, with the Cabernet and Merlot aged in concrete and tonneaux, and the Sangiovese exclusively in cask.Vinous Media | 94 VMWild nose, spicy with gamey notes, summer fruit and plums. Delicious with a juicy intensity, very polished, ripe and charming.Decanter | 92 DEC

This fragrant, savory red carries aromas of underbrush, plum, blue flower, cocoa and camphor on the nose. The polished palate boasts juicy Marasca cherry, ripe blackberry, licorice, tobacco and an appealing hint of game. Silky tannins and bright acidity keep it balanced and elegant. Drink through 2036.Wine Enthusiast | 99 WEThe 2016 Tignanello is flat out stunning. Dark, dense and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete and regal, perhaps because of the super-classic blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. The pedigree of the vintage comes through in the wine’s extraordinary balance and total sense of finesse. I don’t think there is another wine anywhere in the world made entirely from estate fruit that can match Tignanello for quality, consistency and value within its peer group of top-flight reds.Antonio Galloni | 98 AGTo hit the market in June, the 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous and jazzed. It shows more savory spice, saltiness and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013 and 2015.Robert Parker Wine Advocate | 97 RPThere is something extra in the quality of the black cherry and black currant fruit, accented by violet, mineral and oak spice hints. Shows superb energy and a refined structure. Very intense, complex and long. Sangiovese, Cabernet Sauvignon and Cabernet Franc.—Non-blind Tignanello vertical (October 2019). Best from 2024 through 2043. 5,000 cases imported.Wine Spectator | 97 WSWonderful aromas of pine needles, rosemary, fresh mushrooms, bark and dark fruit. Full body. Very tight and tannic backbone. Racy and driven. Undertones of orange peel and wet earth. Even licorice and mint. Great finish. Better after 2021, but exciting to taste now.James Suckling | 97 JSThe 2016 growing season saw warm temperatures without any big heat spikes, allowing even ripening and yielding a vibrant, harmonious Tignanello with plenty of aging potential. Brisk acidity draws out the wine’s deeply concentrated flavors of blackberry, cherry and plum into an energetic evolution across the palate. Notes of tobacco, subtle spices and dark chocolate emerge to add dimension to the fruit tones, the flavors woven together in a seamless, silky texture.Wine & Spirits | 96 W&S

Fantastic aromas that are complex and complete with blackcurrants, blueberries and herbs, such as basil and bay leaf. But always subtle. Full-bodied yet linear and very refined with a very persistent finish. It shows drive and brightness. So refined at the end. Needs at least three to five years to come together.James Suckling | 99 JSLove the juiciness of this, right off the bat, rich deep black cherry rippling with menthol and eucalyptus notes, and these beautiful floral aromatics that Opus gets in the best years. A very classic style, touches of baked vanilla, rosemary and olive. Harvest 9th September to 12th October (starting off slowly then speeding up as the heat rose). 1% Malbec, 8% Petit Verdot completes the blend, 17 days skin contact. Drinking Window 2027 - 2044.Decanter | 98 DECDeep garnet-purple colored, the 2016 Opus One offers up bold, expressive black and blue fruits: warm black plums, black cherries, blackcurrants and wild blueberries with a beautiful undercurrent of lilacs, roses, fertile loam, underbrush and Indian spices. Medium to full-bodied, the palate is a tightly coiled spring ready to explode, with fantastic tension and wonderfully ripe, very fine-grained tannins, finishing very long with a mineral lift.Robert Parker Wine Advocate | 98 RPThe 2016 Opus One is brilliant and shows yet again that 2016 was a magical vintage for Napa Valley. Based largely on Cabernet Sauvignon mixed with 8% each of Petit Verdot and Merlot, with 5% Cabernet Franc and a splash of Malbec, its deep purple hue is followed by a beautiful bouquet of black cherries, crème de cassis, and blueberry fruit intermixed with notions of cedary spice, toasty oak, graphite, and flowers. With an almost Bordeaux-like class and structure, this full-bodied beauty has no hard edges, plenty of ripe tannins, and is extraordinarily pure, elegant, and long. It can be drunk today (give it a healthy decant) or cellared for 2-3 decades.Jeb Dunnuck | 97+ JDThe 2016 Opus One is a wine of real breadth and power. Black cherry, plum, leather and spice flesh out effortlessly, but what stands out most is the wine's textural intensity and sheer power. Readers will have to wait a number of years until the 2016 is at its best, but it is clearly another in a line of gorgeous recent Opus Ones from Michael Silacci and his team.Antonio Galloni | 96+ AGA focused, restrained style, with a steady beam of fresh red and black currant preserve flavors, laced with bay leaf, cedar and tobacco notes. An iron edge pierces the finish, while the fruit keeps pace. A bit more classically backward than its Oakville peers, so tuck this away in the cellar. Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Best from 2020 through 2038. 21,900 cases made. — JMWine Spectator | 94 WS

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 VMReleased after the 2017 vintage, because it was decided that this dense, concentrated vintage would benefit from more time in the bottle, the 2016 is fuller and broader in the shoulders compared to the 2017 Amarone. There’s more of everything – body, concentration, tannic presence, richness, spiciness...And while there’s a reductive note of petrichor, its aromatics still soar, carrying wafts of wild black fruits and balsam out of the glass. Enticing already, its future looks very bright indeed.Decanter | 98 DECThe 2016 Amarone della Valpolicella Monte Lodoletta takes wine intensity to almost unthinkable levels. That’s the magic of this estate, and without a doubt, this wine occupies a category that makes it totally unique on the Italian wine scale. Made with a traditional blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta (aged in French and American new oak for two years), the wine feels even richer, bolder and more concentrated in this classic vintage. That general intensity is applied to the tightly wound and firm tannins as well. The alcohol reading is 16.5%. This Amarone hits the market in 2023, but you’d do well to age it for another decade at least. Black fruit, baked plum, tobacco, soy sauce, grilled herb and sweet spice are generously folded into the wine’s full-bodied texture. The 2016 vintage saw 17,000 bottles created.Robert Parker Wine Advocate | 97 RP

As with the 2017, the 2016 Gigondas Clos des Tourelles comes from vines inside the village. It’s noticeably deeper in color than the La Gille and gives up a huge bouquet of blueberries, violets, smoked duck, and crushed rocks. Deep, full-bodied, concentrated, and multi-dimensional, it has building tannin and a huge finish. It needs time, but wow, what a wine. Hats off to the Perrin family for this utterly sensational wine.Jeb Dunnuck | 99 JDAged entirely in foudres, the 2016 Gigondas Clos des Tourelles is an amazing effort that may equal Beaucastel’s Châteauneuf-du-Pape this vintage. You taste all the components—raspberries, cherries, tree bark, blueberries and spice—but they also merge together seamlessly into a wine that’s full-bodied, rich and long yet weightless and supremely agile. Yes, there’s early-drinking appeal, but it should age easily through 2035 or so.Robert Parker Wine Advocate | 97 RPSaturated ruby. Intensely perfumed, smoke- and mineral-accented black raspberry, cherry pie, blueberry exotic spice and candied lavender aromas show sharp delineation and pick up a smoky mineral nuance with air. Sweet and expansive on the palate, offering deeply concentrated yet lively red/dark berry liqueur, fruitcake and floral pastille flavors and hints of licorice and musky rhubarb. The extremely long, energetic finish shows vibrant mineral cut, an echo of sappy red fruit and velvety tannins that sneak in late.Vinous Media | 96 VM

Full-bodied, dense and layered with fantastic aromas and flavors. Long, long finish. Serious contender here for wine of the vintage. One of the best ever from here? A blend of cabernet sauvignon, merlot and syrah.James Suckling | 99 JSThis stunning vintage of this landmark wine marks a slight adjustment to the blend. The 2016 Bolgheri Superiore Guado Al Tasso is no longer made with Petit Verdot. The blend is now 60% Cabernet Sauvignon, 20% Merlot and now 20% Cabernet Franc. This small change does not go unnoticed, as this wine is absolutely seamless now—like the finest Asian silk fabric. That profound textural softness and suppleness changes the way the wine smells and tastes, with hints of momentary sweetness that are more tactile than anything else. Generally speaking, the 2016 vintage offers more elegance (slightly less concentration) and a hair more freshness compared to the 2015 edition. When I tasted this wine, the bouquet was still timid, but it will no doubt become more expressive and open as this beautiful wine continues forward along its aging trajectory. Some 120,000 bottles were made, a remarkable feat considering the extreme quality on offer.Robert Parker Wine Advocate | 98 RPThe 2016 Bolgheri Superiore Matarocchio, the estate's pure Cabernet Franc, is stunning. Dark, sumptuous and super-expressive, the 2016 is a seamless, exotic beauty. Even with all of its richness, the 2016 remains finessed and nuanced to the core, with exceptional balance and tons of energy. This vibrant Bolgheri Cabernet Franc will drink well for many years.Vinous Media | 98 VMA blend of Cabernet Sauvignon, Merlot and Cabernet Franc, this polished, savory red opens with aromas of ripe black-skinned fruit, cedar and warm spice. Reflecting the nose, the linear, vibrant palate delivers juicy blackberry, blueberry and licorice. A hint of camphor unfolds before transitioning into a peppermint close. Smooth, fine-grained tannins provide the elegant backbone. Drink through 2031.Wine Enthusiast | 96 WEBright, attractive, mid-depth ruby. Ripe, sweet-fruit nose with a touch of carob and savoury herbs. Agile, nicely balanced palate with refined tannins and a return of the savoury-sweet contrast on the finish. Stylish. Drinking Window 2020 - 2026Decanter | 94 DECAn exuberant style, boasting ripe black cherry and plum notes, with hints of coffee, chocolate and toasty oak. Sleek and refined, with a backbone of muscular tannins for support. Cabernet Sauvignon, Cabernet Franc and Merlot. Best from 2021 through 2033. 2,000 cases imported.Wine Spectator | 94 WSThe 2016 Guado al Tasso is ripe and rich, its flavors of dark plum and dried cherries laced with notes of exotic black spices and dark chocolate. With its rich texture and layered complexity, it will be even better after the oak flavors have time to integrate. Ste. Michelle Wine Estates, Woodinville, WAWine & Spirits | 93 W&S

Bottled at the same time, the 2016 Châteauneuf-du-Pape Cuvée Vieilles Vignes gives up more cassis, tapenade, underbrush, cured meats, and earth, and it’s a slightly more dense, backward wine compared to the Chaupin. Full-bodied and beautifully concentrated, with tons of structure, it stays fresh and elegant, has sweet tannins, and a blockbuster finish. It's an incredible, borderline perfect wine from this estate that will keep for two decades or more.Jeb Dunnuck | 99 JDBuxom and heady, this is a delightfully rich, hedonistic blend of Grenache, Syrah and Mourvèdre. Sun-drenched mulberry and black cherry flavors are explosive on the palate yet it's an elegantly extracted, surprisingly charming wine edged with nuances of violet, dried thyme and earth. The tannins are soft in feel, making it hard to resist young, but there's plenty of time for improvement here too.Wine Enthusiast | 99 WETime will tell if this wine equals the stellar 2015; it's certainly very close in quality. The 2016 Chateauneuf du Pape Cuvee Vieilles Vignes is a blend of approximately 75% Grenache, 12% Mourvèdre, 8% Syrah and the rest other permitted varieties. Tarry and deep on the nose, it delivers waves of blackberries and black cherries on the palate, framing those flavors with plenty of richness, layers of silky tannins and a long, elegant finish.Robert Parker Wine Advocate | 97 RPThis is packed with plum, raspberry and blackberry confiture flavors that are youthfully wound up, while warm stone, anise, bay leaf, garrigue and tar notes fill in throughout. Dense but juicy, with a long, smoldering feel on the finish. Best from 2020 through 2040. 500 cases imported.Wine Spectator | 97 WSPart destemmed and fermented in concrete before being aged in foudre and demi-muids for 12 months. It has an agreeable nose, brooding and promising. Violets, liquorice and blueberries can be coaxed out with air. In the mouth it is full-bodied and dense with a full tannic load and beams of acidity holding it up. It's very tannic, but they're ripe and so should soften in time. The rest of the elements are there in quantity, meaning a wait is in order, but it should flourish in time to bring great complexity. A serious wine for long ageing. Drinking Window 2025 - 2040Decanter | 96 DECThere’s a very intense core of dark fruit. A deep, ripe and quite savory palate with spices and dark herbs. Bitter chocolate, too. Real depth and power here. Super-fresh, dark spice and cola give a real spark to the finish. Thrilling. A blend of four old-vine parcels from a variety of soils. Drink in 2020.James Suckling | 96 JSOpaque ruby. Powerful, mineral-accented blackberry and cherry aromas are complemented by incense, licorice and potpourri flourishes. Supple, sweet and impressively concentrated, offering palate-staining red and dark berry, cherry liqueur, fruitcake and lavender pastille flavors braced by a core of juicy acidity. Plush yet surprisingly lithe for its brawn, showing a suave floral note and outstanding clarity and velvety tannins on the strikingly long, smoke- and spice-tinged finish.Vinous Media | 96 VM

The 2016 Percarlo captures all of the beauty it has always shown in the cellar. Pliant, silky and exceptionally polished, the 2016 simply has it all. Freshly cut flowers, rose petal, mint, spice and blood orange add striking aromatic nuance to a core of brilliant Sangiovese fruit. Powerful and ample, with superb aromatic lift, the 2016 Percarlo is exceptionally beautiful and moving from the very first taste. A whole range of floral and mineral notes extend the finish effortless. The tannins need time to soften, so readers should plan on at least a few years of cellaring. In a word: compelling.Vinous Media | 99 VMThe iconic San Giusto a Rentennano 2016 Percarlo is a gorgeous expression, opening slowly to reveal black fruit, blue flowers, lilac, honey, potting soil and a touch of fragrant porcino mushroom. These are stunning results, with a soft and contoured mouthfeel followed by elegant tannins, balanced acidity and a long finish that wraps over the palate with silky intensity. Keep the wine in your cellar for a few more years, allowing it to take on extra complexity and volume. In a sense, Percarlo transcends Sangiovese. Not only does it deliver the classic characteristics of the variety, it does so with a touch of magic, transforming the grape into an ethereal and soulful expression of Tuscany.Robert Parker Wine Advocate | 98+ RPA light kiss of oak adds a resinous element and extra tannins to this red, featuring black cherry, blackberry, tar and wild herb flavors. The pure fruit core, vibrant structure and fine length reveal potential, while a violet note supplies grace. Needs time to integrate the tannins. Best from 2022 through 2042. 1,250 cases made, 375 cases imported.Wine Spectator | 94 WS

This is a ripe and fruity yet strucutred wine that has amazing aging potential. It offers a strongly floral element that contrasts with the tense, mineral texture and dense tannins. It is an immensely concentrated wine that will not be ready until 2029. ROGER VOSSWine Enthusiast | 99 WEThe 2016 Quinta do Noval Naçional Vintage Port comes (of course) from the famous parcel of ungrafted vines. Comparing it side by side, the Naçional does not have the immediacy of the regular Noval. It is darker, more introspective, more complex and beguiling, the black fruit complemented by subtle desiccated orange and marmalade aromas. What strikes first on the palate is the fineness of the tannins. This is utterly harmonious, silky in terms of texture, and extraordinarily cohesive. You don’t know whether to drink this or stroke it. It is an understated Naçional that almost deceives you into thinking that there is not power, but that crashes across the senses in the final third and on the aftertaste. It is a Naçional with a latent effect, its virtues becoming apparent not during but after imbibing. It is a quite profound Port, even though at this juncture you are just reading the first couple of pages of a very long and engrossing novel. Drinking Window 2034 - 2080Vinous Media | 98 VMThis is distinctive from the start, with a youthfully rambunctious display of dark currant, fig and blackberry fruit paste flavors liberally spiked with bramble, Turkish coffee and ganache notes. As the fruit pumps through the finish, a tarry spine adds a bristling, mouthwatering edge. Sports more obvious grip and is a touch drier in style than most of its peers. Best from 2035 through 2055.Wine Spectator | 98 WSThis is a superb baby Noval that reminds me of the 1966. Chewy yet so polished. The light sweetness suggests an overall dialing back of the sugar content. Stemmy and lightly green. A truly classic Noval. Almost all from Pinhao. Buy. Better in 2025.James Suckling | 98 JSThe 2016 Vintage Port is a field blend, mostly Touriga Nacional, Touriga Franca, Tinto Cão and Sousão, aged for 18 months in old wood. It comes in with 82 grams of residual sugar. This was in bottle for only about seven weeks when seen, but I made sure at least some of it had a lot of air. It looks super, with plenty of room to grow in the cellar. Christian Seely likes to say that this regular Noval and the Nacional are not better than one another, just different. In fact, I usually prefer Nacional, but in this vintage I make a case for equality and endorse that view.Robert Parker Wine Advocate | 97 RP

This is the debut vintage of this wine from the esteemed Bordeaux owner, Alfred Tesseron, who bought the property in the Napa mountains in 2016. Aromas of plums, wet earth, fresh herbs and tobacco. Some green olives. Turns to blueberries and blackberries. Full-bodied, yet reserved and layered with chocolate, walnuts and plums. Firm yet polished tannins give a framed sense to the wine. Savory. Racy and beautifully structured, it’s extremely drinkable already. Real wine.James Suckling | 98 JSA blend of 76% Cabernet Sauvignon, 17% Merlot and 7% Cabernet Franc, the 2016 Pym-Rae displays a deep garnet-purple color and reveals wonderfully fragrant notes of candied violets, wilted roses, damp soil and black tea over a core of red and black currants, black cherries and warm blackberries plus touches of cigar box and camphor. Medium to full-bodied, the palate is evocatively singular, offering that rock-solid structure of mountain fruit, yet these are wonderfully ripe, silt-like tannins that beautifully support the elegant red and black fruit layers, finishing very long and very perfumed.Robert Parker Wine Advocate | 97 RP

Wonderful aromas of blueberries, blackberries, mushrooms, pine and blackcurrants. Some violets, too. Full-bodied, yet so refined and polished with wonderful fruit and a linear tannin structure that integrates beautifully into the wine. It’s so balanced and beautiful. Hard not to drink now, but better after 2023.James Suckling | 98 JSThe 2017 Proprietary Red brings everything up a solid notch. Dense purple/plum-hued, with gorgeous, Graves-like nose of blackcurrants, chocolate, scorched earth, tobacco leaf, and gravelly earth, this beauty hits the palate with full-bodied richness, a polished, elegant texture, building yet sweet tannins, and a great finish. Very much in the style of the 2017 vintage with its nicely concentrated, elegant, reserved yet endearing style, it’s going to drink nicely for 20-25 years.Jeb Dunnuck | 97 JDThe deep garnet-purple colored 2017 Proprietary Red sails out of the glass with open-knit, compelling scents of Black Forest cake, blackberry pie and black currant jelly with suggestions of Indian spices, garrigue, rose oil and sandalwood. The full-bodied palate is richly fruited and jam-packed with opulent black fruit preserves and exotic spice layers, framed by a wicked backbone of freshness and plush, well-managed tannins, finishing with impressive length and perfume.Robert Parker Wine Advocate | 96+ RPThe 2017 Sloan is very nicely done. As is typical of the year, Sloan is on the lighter side in 2017, and yet all the elements are impeccably balanced. Black cherry, spice, licorice, lavender and chocolate open with a bit of time in the glass. Soft, succulent and quite gracious, the 2017 will drink well with minimal cellaring. I suspect it will always retain some of the nervous tension that is to be expected for a wine made from fruit picked a bit earlier than would have been optimal and with fewer barrel ferments, both choices imposed by the fires that year.Antonio Galloni | 94 AG

The 2017 Gran Enemigo Gualtallary Single Vineyard didn’t show any heat or excess ripeness from a warm and dry year. On the contrary, it’s austere and has citrus acidity, with great freshness and minerality. The palate is super austere with vibrant acidity—by far the highest among the Gran Enemigo bottlings—and very fine, chalky tannins. This is remarkable, serious, balanced and fresh with a very, very long and salty finish. This fermented in barrels with 100% full clusters and indigenous yeasts and matured in centenary oak foudres for 15 months. 3,000 bottles were filled in July 2018.Robert Parker Wine Advocate | 98 RPPretty aromas of plum, blueberry, rose hip, lavender, sandalwood and oyster shell. It’s medium-to full-bodied with silky, seamless tannins. So pure and elegant with gorgeous layers of cool blue fruit. Saline and coffee notes, too. Long and evolving. Drink or hold.James Suckling | 97 JSThe 2017 Cabernet Franc Gran Enemigo Single Vineyard Gualtallary has a 15% dash of Malbec from Gualtallary, Uco Valley and was 30% fermented in whole bunches before aging for 15 months in barrels and foudres. A rich, dense purple thanks to the altitude, the complex, ripe nose presents notes of sour cherry and blackcurrant along with country herbs, jalapeño and ash. Juicy and intense with a compact flow, the core resounds with freshness underneath finely grained tannins and an energy that keeps the wine going. The very definition of power and flavor in which the varietal has been shaped by the terroir.Vinous Media | 95 VM

This is well-packed, offering the vivid plum, boysenberry, cassis and açaí berry fruit profile of the vintage, along with a dark edge of tar, baker’s chocolate and salted licorice that courses underneath. The long finish lets the fruit play out, keeping singed alder and chai spice hints in the background. Smolderingly seductive. Touriga Nacional, Touriga Franca, Tinta Cão, Sousão and Tinta Roriz. Best from 2035 through 2060. 3,500 cases made.Wine Spectator | 98 WSThe 2017 Vintage Port is a field blend, mostly Touriga Nacional, Touriga Franca, Tinto Cão and Sousão, aged for 18 months in old wood vats. It comes in with 99 grams of residual sugar. This was bottled in May 2019, about a month before tasting, but I made sure at least some of it had a lot of air. Aromatic, wonderfully fragrant and laced with eucalyptus, this then shows typical Noval focus and power. A couple of hours in a glass simply increased the power. More intense than the very fine 2016, it grips the palate and shows rather significant astringency. As wonderfully aromatic as this is, there the 2016 might have the edge.Too closed and muscular once past the aromatics, this rather dry Port needs some time. It is harder to read than the 2016 was, but this should overtake it in time. Have some patience with this one.Robert Parker Wine Advocate | 97 RPThe 2017 Quinta do Noval Vintage Port was picked from August 21 to September 28 under perfect conditions. It has a tightly wound bouquet that requires a lot of aeration. Eventually it reveals fabulous, detailed aromas of cassis, bilberry jam, crushed stone and pressed violets, later hints of orange blossom and quince. The palate is pure class. Saturated tannins, wonderful structure but the headline is the intensity of fruit. I cannot remember a Noval with this penetration, almost overwhelming the senses as layers of effervescent black plum and cassis fruit segue into a spicy finish that fans out like there is no tomorrow. Is this the best Quinta do Noval ever?Vinous Media | 97 VMThe straight 2017 Vintage Port is stunning stuff. It packs serious power and richness while staying beautifully polished and, dare I say, elegant. Notes of crème de cassis and liquid blackberries define the attack, but it offers an incredibly layered, nuanced, complex style in its notes of herbes de Provence, violets, spicy wood, licorice, and Asian spice aromas and flavors. While it’s no doubt a full-bodied Port, it stands out just as much for its incredible polish, balance, and purity. This a brilliant effort is more approachable than the Nacional bottling yet is nevertheless going to evolve for 50-60 years or more on its flawless balance.Jeb Dunnuck | 97 JDBig grip in this wine with dark blackberries, blueberries and floral notes. Fine tannins. Ripe but sweet and pretty. Shows a lovely finish. Try after 2027.James Suckling | 97 JSNoval spills over into two valleys from Pinhão to Roncão which contribute two very different terroirs to the blend, though both predominantly south-facing. It displays heady Douro aromas of open, ripe, plummy fruit with a touch of dust and eucalypt, wild and aromatic. The palate is dense, smooth and seductive on the palate with firm, schistous tannins rising on to a fresh, linear finish. Beautifully defined and integrated. Just 3,500 cases declared. Drinking Window 2035 - 2060.Decanter | 96 DECThis is a solid wine with dark tannins and a definitely dry character that will allow it to age well. Its power and its density are impressive, with rich black currant flavors backing up the tannins. Drink from 2030.Wine Enthusiast | 94 WEJet black, this shows the arid vintage in its desert-rose scents and in the umami savor of tiny dried black currants. There’s black-cherry density inside the concentrated tannins, which need a decade to begin to relax.Wine & Spirits | 93 W&S

This is one of those wines where your nose is in the glass for ages, enjoying the complex array of aromas that range from raspberries to dates, perfumed bark to polished wood, pressed flowers to fresh mushrooms. Full-bodied, dense and focused with fine, well-integrated tannins, plenty of fruit flavor and an endless finish. A joy to drink even now, but this will age gracefully for many a year.James Suckling | 98 JSThe 2017 Amarone della Valpolicella Classico Riserva Sergio Zenato is totally classic to the Zenato style, with macerated cherries, raisins, sweet herbs, cocoa, black pepper and shavings of cedar. This deeply textural with a dense wave of mineral-encased dark red fruits and balsamic spice carried across a core of stimulating acidity. Mocha and clove mix with black currant and olive as the 2017 finishes dramatically long and potent. There’s simply so much going on here, and more is guaranteed to come with maturation. Also of note is that the 2017 clocks in at only 3.3 grams of residual sugar. This is as serious as they comeVinous Media | 97 VM

A magical wine in every sense, the 2018 Avoyelles Oakville Ranch checks in as 48% Cabernet Franc, 46% Cabernet Sauvignon, and the rest Petit Verdot. More expressive than the A. Price Vineyard (which should be expected, given the difference in the blends), is has a beautiful perfume of crème de cassis, red currants, toasted spice, graphite, and dried flowers, with a touch of tobacco and earth developing with time in the glass. Hitting the palate with full-bodied richness, it has a layered, multi-dimensional texture, incredible tannins, and a great, great finish. In the same league as the 2013, 2015, 2016, and 2017, it’s a brilliant wine to enjoy over the coming 15-20 years or more.Jeb Dunnuck | 98 JDThe 2018 Oakville Ranch Avoyelles is composed of 51% Cabernet Sauvignon, 42% Cabernet Franc and 7% Petit Verdot. Deep garnet-purple in color, it sashays out of the glass with notions of baked plums, Morello cherries, redcurrants and dried herbs plus hints of pencil lead and tobacco leaf. Full-bodied, the palate possesses tightly wound layers of bright, expressive red and black fruits, offering a firm, grainy texture and bags of freshness, finishing long and savory. 155 cases were made.Robert Parker Wine Advocate | 96 RPThe 2018 Avoyelles is another impressive wine from Tony Biagi. Powerful, dense and explosive, with tons of energy, the Avoyelles possesses tremendous vibrancy. Dark fruit, mocha, leather, spice and graphite give this statuesque beauty tons of character and personality. Biagi’s Cabernet Franc/Cabernet Sauvignon-based blend from Oakville Ranch is once again stunning.Antonio Galloni | 96 AGA rich, layered red with lots of crushed berries and cherries. Opulent and lush, in Napa style. Needs time for the intense tannins to soften. Cabernet franc, cabernet sauvignon and petit verdot. Better after 2021.James Suckling | 94 JS