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The 2010 Solaia rounds out this flight in style. Swaths of tannin give the 2010 a real sense of explosive energy and vibrancy that only builds with time in the glass. A whole range of dark aromas and flavors give the 2010 its brooding, inward personality. Tasted from magnum, the 2010 is very young, but its pedigree is unmistakable.Antonio Galloni | 98 AGA triumph for Solaia: it suggests the greatness of the legendary 1997. This is a wine with very subtle, complex aromas and flavours of currants, licorice and raspberries. Wonderful nose. Full body with ultra-fine tannins and a long, long finish. It lasts for minutes on the palate. The precision of the cabrenet sauvignon comes through here. Better in 2016.James Suckling | 98 JSThe 2010 Solaia puts on an incredible show that hits all the senses and keeps your unyielding attention for as long as there is wine in the bottle. There are various ways to describe the bouquet. First, is the wine’s sweet side, as this beautiful 75-20-5 blend of Cabernet Sauvignon, Sangiovese and Cabernet Franc delivers ripe cherry, black currant, baking spice and dark chocolate. After that, the wine becomes redolent of tobacco, balsam, bay leaf, rum cake and dark licorice. The bouquet is all encompassing and complete. A firmly structured backbone is padded generously by the fleshy richness of its consistency. This is a gorgeous wine that will age for decades. Anticipated maturity: 2015-2040.Robert Parker Wine Advocate | 97 RPAlready one of Italy’s most iconic bottlings, this gorgeous 2010 is already a classic. Its complex and intense bouquet unfolds with ripe blackberries, violets, leather, thyme and balsamic herbs. The palate shows structure, poise and complexity, delivering rich black currants, black cherry, licorice, mint and menthol notes alongside assertive but polished tannins and vibrant energy. This wine will age and develop for decades. Drink 2018–2040.Wine Enthusiast | 97 WEWith intense black olive and tapenade aromas, this wine remains almost entirely knitted down and is still a long way from lift-off. But everything is in place for it to be exceptional. The tannins are beautifully ripe, building up through the palate to give shoulders and heft to the spiced blackberry, pepper and fig notes. You can feel the warmth of the Tuscan sun through the exoticism of the spice structure, with fresh Cabernet elegance pulling everything upwards on the finish. A great wine from a growing season that was long and relatively cool until harvest, when hot sunny days lasted through October. (Drink between 2019-2038)Decanter | 94 DECA dense, powerful red, with a good lashing of oak, this evokes black currant, blackberry and spice flavors. Finds equilibrium with air, gaining suppleness and finishing long and complex. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2016 through 2028. 7,000 cases made, 500 cases imported.Wine Spectator | 93 WS

(Romano Dal Forno, Monte Lodoletta, Amarone della Valpolicella, Veneto, Italy, Red) 2010 is a more considered vintage compared to the outright opulence of 2009, but it's no shrinking violet, especially in Dal Forno's hands. This has a meaty nose with savoury hedgerow fruit , surprisingly open already. I had to put an exclamation mark after writing 'elegant' in my notes, as it seems incomprehensible that a wine of this magnitude could still have such balletic balance. It is broad and juicy, with chalky grip and clean, fresh acids followed by a hint of warmth on the long finish. (Drink between 2019-2050)Decanter | 98 DECAromas of roses and other flowers with a deep fruit intensity. Full-bodied, dense and ultra-fine with a beautiful texture. Lots of new wood now but this will amalgamate with time into the wine. Fabulous potential. Drink or hold.James Suckling | 97 JSThis was an excellent vintage in much of Italy, but unfortunately the weather was not as pleasant in this specific area of the Valpolicella. The season saw a lot of rain, and a good amount of fruit was cut and left on the ground because it could not be used. Considering these difficulties, Michele Dal Forno tells me he is "more than happy with the results." I tasted the 2010 Amarone della Valpolicella Monte Lodoletta next to the 2009 vintage, and having these two wines side by side reinforces just how different they are. The 2010 vintages is sharper, more pointed and direct in comparison, and there is a tiny point of sourness on the close. This wine does not reach the same threshold for fullness, density or richness. It does come close. The wine's residual sugar measures between 5 and 6 grams per liter, which is normal for this wine, and the bouquet is redolent of familiar black fruit, raisin and spice. However, the wine feels a bit stuck in its tracks at the moment and is evidently experiencing a shy phase in its evolution. It has retreated.Robert Parker Wine Advocate | 95 RPLike a gymnast, this focused red shows both power and grace. Finely meshed flavors of blackberry puree, fig cake and Earl Grey tea leaf are framed by refined, dusty tannins, with a lasting finish expands on the palate with spice and smoky mineral details. Drink now through 2030. 450 cases imported. — ANWine Spectator | 95 WSModerately saturated ruby-red. Dark plums, botanical herbs, and sweet pipe tobacco on the perfumed nose. Then ripe, dense and suave, with nicely focused dark plum and spicy flavors. The finish is very long, refine and pure. This is slightly lighter in style than usual for a Dal Forno Amarone, but is very much in the style of the 2010 vintage; I love this wine’s balance and lighter-bodied than usual personality. A blend of 55% Corvina, 15% Rondinella, 15% Croatina, 10% Oseleta, and 5% Corvinone, the Croatina adds flesh and sweetness to the final blend, while the Oseleta and Corvinone provide backbone. Romano Dal Forno told me he was both surprised and very happy with this wine, as initially he didn’t think he’d be able to make Amarone at all in the difficult 2010 vintage. In ultimate analysis, this is a lovely wine that offers relatively early appeal for a Dal Forno Amarone.Vinous Media | 92 VM

The 2010 Barolo Cannubi is dense and compact at this stage, but then the sweet Cannubi tannins kick in. Sweet red berries, crushed flowers, mint and sweet spices wrap around the palate in a generous, textured wine endowed with tons of depth and class. This is a fairly powerful rendering of Cannubi. It will be interesting to see if the wine acquires finesse in bottle, or if it will always be a bit of a brute.Vinous Media | 94 VMRose, tilled earth, and smoky mineral aromas emerge from this luminous, elegant Barolo. The bright palate doles out crushed red cherry and black raspberry accented with herbs, white pepper and clove. The juicy flavors are balanced by vibrant energy and polished tannins. Drink 2018-2038. Kerin O’Keefe | 94 KOIt reveals aromas of rose, tilled earth, and smoky mineral. The bright palate doles out crushed red cherry and black raspberry accented with herbs, white pepper and clove. Juicy flavors are balanced by vibrant energy and polished tannins. Drink 2018–2038. Wine Enthusiast | 94 WEWith fruit from the Barolo township, the 2010 Barolo Vigneto Cannubi offers a classic portrait of the Nebbiolo grape with bright berry notes backed by savory tones of balsam herb, dried sage and mint. There-s a distant touch of exotic spice as well, maybe cumin or curry, that adds a somewhat unexpected extra layer of complexity to the wine-s already busy personality. Its overall elegance is already evident at this young stage in its evolution. Drink: 2016-2028.Robert Parker Wine Advocate | 93 RPPure and fruity on the nose with sliced-strawberry and floral character. Full to medium body with pretty fruit, firm tannins and a fresh acidity. Lots of tar at the finish. Better in 2016.James Suckling | 91 JS

Fragrant, with incense and sandalwood notes framing the core of cherry, accented by hints of leather, tobacco and tea. Exhibits purity and density despite the formidable tannins. The finish is long and complex, revealing fruit and spice elements. Best from 2018 through 2035. 1,833 cases made.Wine Spectator | 97 WSThe 2010 Sperss delivers a broad approach to the bouquet with bold flavors of red fruit, spice and milk chocolate that caress the palate. The wine sports a broad frame with beautiful fruit filling at its core. The tannins in Sperss are very firm and structured and this wine won’t be ready for five to ten more years. Drink: 2018-2040.I have some happy news to report from the exciting world of Angelo Gaja. The estate that was notoriously difficult (if not impossible) to visit for those outside the wine trade is now opening its doors to the public. There is a steep entrance fee, but the scheme makes perfect sense in my option. Any wine lover can make an appointment to tour the estate and sample wine for up to 300 euros a person. The money must be paid to charity as none of the proceeds go to Gaja. If you have a favorite non-profit organization, make a donation in that amount. Once you send receipt of payment to Gaja’s tasting room staff, your visit will be granted. It sounds like a fair exchange to me.Robert Parker Wine Advocate | 96 RPDark red fruit, savory herbs, menthol, tobacco and smoke are some of the many notes that take shape in the 2010 Sperss. A wine of unusual translucency and nuance, in 2010 Sperss is supremely refined and less bombastic than is often the case. The 2010 shuts down quickly in the glass and its best days lie many, many years ahead. Today, though, I am quite struck by what appears to be a subtle yet noticeable change in direction at Gaja.Vinous Media | 95+ VMAromas of menthol, tobacco, juicy black fruit, grilled herb and a whiff of truffle unfold in the glass. Made with Nebbiolo from the firm’s Serralunga holdings and a drop of Barbera, it has a pristine palate that delivers dark black cherry, licorice and black pepper alongside firm but fine tannins. It’s still young and austere so give it time to develop fully. Drink 2020–2045.Wine Enthusiast | 95 WELots of dark, deep fruits on the nose with hints of game. Full body, soft and silky tannins, and a long and flavorful finish. I like the play of fruit and austere tannins. Better in 2017.James Suckling | 94 JS

The 2010 Barolo Tre Tine from Giuseppe Rinaldi is stunning whatever way you look at it. This is everything you could wish for in a Barolo. It offers a cornucopia of aromas: an alluring mixture of red and black fruit, cedar, liquorice and a very subtle medicinal scent, all delivered with ethereal delineation. The palate is perfectly balanced, the tannins having melted a touch to render it perfectly drinkable, even if it constantly reminds you that it will continue to improve with bottle age. It is a long-term Barolo that is destined to give immense pleasure.Vinous Media | 97 VMMade with Nebbiolo from three top vineyard areas, this stunning wine boasts classic Barolo scents of rose, violet, red berry, leather and tilled soil. The vibrant palate delivers crushed black cherry and red raspberry accented with wild mint, white pepper, clove and sage. It has great energy, intensity and aging potential. Drink 2018-2040. Kerin O’Keefe | 95 KOMade with Nebbiolo from three top vineyard areas, it boasts scents of rose, violet, red berry, leather and tilled soil. The vibrant palate delivers crushed black cherry and red raspberry accented with wild mint, white pepper, clove and sage. It has great energy, intensity and aging potential. Drink 2018–2040.Wine Enthusiast | 95 WEJuicy cherry, raspberry and currant flavors are accented by flowers, tea and tobacco in this elegant, intense red. Long and harmonious, with a lingering aftertaste of fruit, spice and mineral. Best from 2017 through 2032. 550 cases made, 240 cases imported.Wine Spectator | 93 WS

A beautiful, late-release 2010 Barolo Riserva, whose first impression is pink grapefruit, before settling on more familiar territory of dark cherries, lemon peel, lavender and heather with a touch of cedar. Full body, savory yet generous tannins and a long, chewy finish. Floral undertones throughout. Handsomely indented Burgundy bottle that you should seek out. Drink in 2022.James Suckling | 97 JSWow, this is really quite a wine. The 2010 Barolo Riserva Ginestra is guided by three lucky stars: First, it is made by an excellent producer. Second, it comes from an excellent vintage. And third, it comes from an excellent vineyard site. This is a stunning achievement that is teeming with life, intensity, elegance, pedigree and sheer excitement. The bouquet achieves impressive balance with fruit, spice, mineral and tertiary tones that are all played forward with equal intensity. There is a spot of sweetness on the close (with 15% alcohol) that adds to the volume and fullness of the mouthfeel. This wine merits a special place at the back of your cellar where it can age undisturbed for the next decade or two. Only 4,000 bottles exist.Robert Parker Wine Advocate | 97 RPNot surprisingly, the 2010 Barolo Ginestra Riserva is the most overt and explosive Barolo in this range. Violets, lavender, blue/black fruit, smoke and licorice burst from the glass. The 2010 is wonderfully alive, with tons of Ginestra power and personality to burn. Today, the 2010 has the potential to develop into a thrilling Barolo.Vinous Media | 93-96 VMThis is still pretty closed up, with a kernel of sweet fruit surrounded by chewy tannins and licorice, leafy tobacco and underbrush flavors. Gains flesh and cherry notes with air, culminating in a dense, tannic finish. Best from 2023 through 2045. 400 cases made, 200 cases imported.Wine Spectator | 92 WS

The 2010 Percarlo is shaping up to be one of the elite wines of this great Tuscan vintage. Even today, the 2010 is remarkably seamless, balanced and integrated, with fine tannins, beautifully delineated fruit and exceptional overall balance. Layers of dark fruit, graphite and exotic spices build to a crescendo of aromas and flavors that captivates the senses. Although it is early, it certainly looks like the 2010 Percarlo is set to take its place as one of the greatest wines ever made at San Giusto.Vinous Media | 98 VMThe profound beauty of the 2010 Percarlo cannot be exaggerated. This is an exceptional wine, and one of the best I tasted in Tuscany this year. The bouquet shows infinite layering and a steady evolution in the glass with tones of red cherry, spice, caramel, cigar ash, balsam herb and cola. It shows new dimension with each swirl of the glass. The mouthfeel, on the other hand, is steady and strong, with a gripping sense of structure that is yielding but dense at the same time. A point of acidity adds levity and length. This is an excellent candidate for long cellaring.Robert Parker Wine Advocate | 96 RPShows excellent balance among the ripe, sweet cherry, wild herb, iron, earth and tobacco flavors. Structured yet elegant, with everything in the right place and set for another few decades of life. Fruit, mineral and underbrush notes grace the long aftertaste.—Non-blind Percarlo vertical (August 2018). Drink now through 2040. 1,264 cases made, 475 cases imported.Wine Spectator | 95 WS

Dark red fruit, iron, new leather and smoke all jump from the 2010 Barolo Brunate. A huge, dense, powerful Barolo, the 2010 Brunate boasts stunning depth and sheer richness. At the same time, though, it is incredibly polished for such a big wine. The Brunate brings together the power of the Lazzarito, but with a greater sense of textural polish and finesse that is typical of the Rocche. In 2010, the Brunate is all about balance and harmony.Vinous Media | 97 VMA 2010 Barolo with beautiful balance and complexity with rose, plum and hints of sandalwood. Full body, with integrated tannins and along and seamless finish. Best Brunate of the vintage. Better in 2018.James Suckling | 96 JSThe 2010 Barolo Brunate impresses for its textural richness and aromatic generosity. The Brunate crus shows exceptionally well in 2010, offering the kind of structure that is as powerful and lasting as it is finessed and graceful. It’s the proverbial iron fist in a silken glove. A burgeoning bouquet of dried flower and pressed cherry roots the wine in a sense of freshness and youthfulness. Indeed, Brunate is a vineyard cru that is particularly suited to long-living Barolo. It is a crime to drink this wine before its time. Drink: 2018-2035.Robert Parker Wine Advocate | 96 RPRich and chewy, sporting chocolate, tar, cherry, licorice and spice flavors. Unfolds effortlessly on the palate, with dense, dusty tannins lending support. The fine, fresh finish features a mineral undercurrent. Best from 2017 through 2032. 300 cases made, 100 cases imported.Wine Spectator | 95 WSAromas of perfumed red berries, red rose petals, Mediterranean herbs and leather leap from the glass. The bright palate delivers bright red cherry accented with vanilla, licorice, coffee and espresso alongside bright acidity. Astringent wood tannins leave a drying finish on the close. Drink after 2020.Wine Enthusiast | 93 WE

The 2011 d’Alceo is fascinating to taste next to the Sammarco, as it is much more open-knit, silky and expressive. Cherry jam, pomegranate, spice and new leather flesh out in the glass. The integration of fruit, tannin and acidity is further along than in the Sammarco. The 2011 d’Alceo should open up pretty early, which should be welcome news to readers cellaring some of the more tannic vintages. I expect the 2011 will provide readers with a long drinking window of pure pleasure.Vinous Media | 97 VMThis is very firm and dense with fantastic structure and a superb depth of fruit and silky tannins. Full body showing a core of ripe fruit featuring currants and blackberries. Minerals and fresh mushrooms to add. Better in 2018.James Suckling | 97 JSThe 2011 d’Alceo is a stunning blend of 85% Cabernet Sauvignon with 15% Petit Verdot. The bouquet is perfumed and enticing with dark rose, cherry fruit, spice, leather, cola, grilled herb and so much more. Fruit comes from a six-hectare single vineyard (whereas fruit for the Sammarco represents a special selection from various vineyards.) The intensity and purity is what sets this wine apart. Both are impeccable. In the mouth, d’Alceo feels long, linear and meaningful. Castello dei Rampolla practices biodynamic farming.Robert Parker Wine Advocate | 95 RPSmooth and structured, this blend of Cabernet Sauvignon and Petit Verdot opens with intense aromas of ripe blackberry, red currant, exotic spice, menthol, blue flower and a hint of grilled bell pepper. The dense, concentrated palate offers juicy black cherry, raspberry, vanilla, mocha, Asian spice and a hint of game alongside velvety tannins that give it a polished texture.Wine Enthusiast | 95 WE

The 2011 Barolo Riserva Novantesimo is a proud and exuberant wine that does enormous justice to the vintage and to the mighty Nebbiolo grape. This is remembered as a warm growing season, and this wine is richly layered, generous and beautifully intense as a result. Dark cherry aromas are folded within spice, cured tobacco and leather. The best part is that subtle crunch or snap you get on the palate, thanks to the fresh acidity that is neatly integrated within.Robert Parker Wine Advocate | 97 RPPressed rose, iris, new leather, exotic spice, menthol and a whiff of wild berry come to the forefront on this gorgeous wine. The full-bodied, polished palate has a weightless elegance, delivering raspberry compote, crushed cherry, licorice, aromatic herb and a floral note alongside taut, velvety tannins. It’s already beautiful but hold for even more complexity. Drink 2021–2031. Kerin O’Keefe | 97 KOPressed rose, iris, new leather, exotic spice, menthol and a whiff of wild berry come to the forefront on this gorgeous wine. The full-bodied polished palate has a weightless elegance, delivering raspberry compote, crushed cherry, licorice, aromatic herb and a floral note alongside taut velvety tannins. It’s already beautiful but hold for even more complexity. Drink 2021–2031.Wine Enthusiast | 97 WEIn 2011, Scavino bottled a small amount of the 2011 Barolo Riserva Novantesimo, a blend of fruit fruit from a handful of top-notch sites to celebrate the winery’s 90th anniversary. A hauntingly beautiful wine, the 2011 graces the palate with notable nuance and detail. Freshly cut flowers, mint and sweet red berries are all laced together in an exquisite Barolo endowed with real class and pedigree. The Novantesimo is shaping up to be one of the wines of the vintage. That is little wonder. Look at the vineyard sites: Fiasco (Castiglione Falletto), Monvigliero (Verduno), Cannubi and Vignane (Barolo), San Bernardo (Serralunga), Bricco Ambrogio (Roddi) and Rocche dell’Annunziata (La Morra). This is a fabulous effort.Vinous Media | 96+ VMFresh and inviting, this beckons with complex aromas of cherry, sweet spices, leather and tar. The silky texture and refined tannins complement the cherry liqueur, tobacco and licorice flavors as this glides to a lingering aftertaste. Best from 2020 through 2035. 486 cases made, 150 cases imported.Wine Spectator | 95 WS

The 2011 Syrah is an outstanding wine that evokes the elegance of the Rhone Valley with that of the Rhone Ranger in California. But it also shows a true Tuscan heart with warm climate tones of ripe blackberry and spice. The wine’s appearance is inky black and its long list of aromas include cured meat, barbecue spice, grilled herb, black mineral and blackberry pie. There’s even a balsamic note of cola or rosemary oil that pops at the end. You can count on a long drinking window with this gorgeous Syrah. Anticipated maturity: 2016-2035.Stefano Frascolla and Tua Rita have almost single-handedly put Suvereto on Italy’s winemaking map. His latest releases are nothing short of spectacular.Robert Parker Wine Advocate | 97 RPThe 2011 Syrah is striking in its beauty. Despite the warm, precocious vintage, the 2011 screams with varietal character as expressed in Maremma. A wine of pure volume and breadth, the 2011 is going to be a lot of fun to follow. As of this tasting, the 2011 has just been bottled, so it is quite likely the wine will show even better in another 6-12 months.Antonio Galloni | 94+ AGFascinating aromas of violets, blue slate and crushed raspberries. Full body, polished and silky tannins and a fruity, lightly wooded aftertaste. Needs time to come together, but already delicious. Better in 2015.James Suckling | 93 JS

Aromas of blackcurrants and blueberries with hints of lavender and violets. Full body, chewy and polished tannins and a long, flavorful finish. A beautifully linear and polished red. Give it time to show it all but this is already a beauty. The depth and class to this are indeed impressive. Better in 2017.James Suckling | 96 JSThe 2012 Tignanello is deep, rich and voluptuous, yet also retains a distinct element of classicism in its focused, mid-weight structure. Dark red cherry, pomegranate, kirsch, spice, tobacco and menthol open up in the glass, but only reluctantly. Firm veins of tannin and pulsating acidity give the wine its sense of energy and verticality. The mid-weight structure should allow the wine to open up in another few years. The 2012 isn’t as powerful as the 2010 or exotic as the 2011, but rather is most similar to how the 2005 was in its youth. The 2012 is a Tignanello built on pure finesse and grace. I would not open a bottle before its tenth birthday, if at all possible.Vinous Media | 95 VMHere’s a structured red with lots of finesse. It opens with alluring aromas of fragrant blue flowers, red berries, baking spices and exotic herbs while the firm, vibrant palate delivers black cherry, crushed raspberry, clove, orange zest, licorice and a sprinkling of white pepper. It’s still young but well balanced, with tightly woven but polished tannins and fresh acidity. Drink 2017–2024.Wine Enthusiast | 95 WEThe 2012 Tignanello is a very handsome wine with dark fruit nuances that extend far beyond the normal spectrum for Sangiovese (and the smaller percentages of French grapes that complete this wine). This vintage, that started off with a very hot summer and ended with a cool harvest season, show a little more spice and Mediterranean herb on the finish. Grapes were harvested at the end of September and delivered slightly less alcohol than previous vintages. There is a point of freshness but the tannins are mature and yielding. In fact, the tannic management is spot-on and is complimented by the velvety and rich nature of the mouthfeel. Pretty mineral accents add a lasting touch of complexity. The 2012 Tignanello has the qualities for a successful evolution.Robert Parker Wine Advocate | 93 RPA rich, cherry-laced red, showing a slightly jammy character before shutting down in a grip of tannins. A bit awkward now, but should come around once the tannins are integrated.—Non-blind Tignanello vertical (October 2019). Best from 2022 through 2040. 2,500 cases imported.Wine Spectator | 92 WS

The 2012 Redigaffi jumps from the glass with explosive dark blue/blackish fruit. Rich, voluptuous and impeccably textured in the glass, the 2012 boasts massive depth and concentration, yet retains tons of freshness. Silky tannins round out a finish laced with melted road tar, herbs and leather. For such a big wine, the Redigaffi is remarkably complex and nuanced. The 2012 was aged in 100% new, thick-staved Darnajou barrels, which are seldom seen in Italy but widely used throughout Napa Valley and elsewhere. In some recent vintages I have slightly preferred the Syrah over the Redigaffi, but in 2012 the wines are both fabulous. Simply put, the 2012 Redigaffi is a stunner.Antonio Galloni | 96 AGTen years on the Redigaffi shows it’s vibrancy with lifted aromas of savoury spice, violet and fennel. The palate is still bright yet rich with exquisite fine tannin wrapped around a core of black fruit and savoury notes of thyme and anise along with hints of stone and deep espresso.Decanter | 96 DECThis has a seductively spicy nose of anise, pink peppercorns, wild berries, mulberries, mocha and violets. Full-bodied, rich and mouth-filling, yet with wonderful freshness. Chewy tannins. Vibrant finish. 100% merlot. Drink or hold.James Suckling | 96 JSThis vintage was entirely made by Luca D’Attoma. The Tua Rita 2012 Redigaffi is another milestone vintage that opens a new chapter in the timeline of this iconic winery in Suvereto on the Tuscan Coast. Luca’s footprint is evident as those more obvious oak tones suddenly disappear, giving space to black fruit, dried plum and syrupy blackcurrant. The wine shows an inky dark color nonetheless, and although its texture is generous and elegant, Redigaffi is suddenly void of those more obvious toasted oak influences. As a result, you gain a bigger window on some of the territorial aromas of Mediterranean herb and dried berry that we will find again in the vintages to follow.Robert Parker Wine Advocate | 94 RPOne of Italy’s most acclaimed Merlots, this concentrated wine opens with scents of black currants, cedar, sage and espresso. The firmly structured but polished palate delivers dried black cherry, black pepper, coffee and licorice alongside a backbone of velvety tannins. Drink 2017–2022.Wine Enthusiast | 94 WE

The best vintages of Solaia are 1990, 1994, 1997, 1999, 2001, 2004, 2007, 2010 and now 2013. Marchesi Antinori’s 2013 Solaia is a profound and meaningful wine that is based mostly on Cabernet Sauvignon with Sangiovese and Cabernet Franc in supporting roles. It sports a dark and thick texture with plump fruit and spice, grilled herb and black pepper. The bouquet is intense and layered with the kind of complexity that is best admired as the wine shifts and evolves in the glass. The textual impact is also impressive—you feel the inherent power and the structure, but these elements are never overdone. The best is yet to come; this Solaia is built for long cellar aging.Robert Parker Wine Advocate | 97+ RPLots of blackberry and other dark-berry character in addition to stones and currants. Full, tight and focused with chewy tannins and a long and linear finish. Needs three to four years of bottle age to soften. Powerful.James Suckling | 97 JSThe 2013 Solaia from magnum is a special wine. I spent a month in Tuscany that year, so my memories of the growing season are many. In the glass, the 2013 is exquisitely perfumed, vibrant and wonderfully nuanced. I wouldn’t plan on opening bottles anytime soon, but it’s great to see that the 2013 is living up to its potential.Antonio Galloni | 96 AGOffers weight and presence, with black currant, plum and black cherry aromas and flavors. The structure is vibrant and harmonious. Herb, earth and spice accents complete the profile, with a lingering, savory finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2018 through 2033. 500 cases imported.Wine Spectator | 95 WSLike the Tignanello of the same vintage, the 2013 Solaia is restrained in character. It resembles a young Bordeaux, with top notes of cassis, hints of smoke and scents of plum blossom. The palate is quite complete, with pure dark fruit layering and coating the solid frame while fresh garden mint lingers on the finish. Ripe without being sweet, this classy wine has all the elements to suggest a long life. Drinking Window 2022 - 2038.Decanter | 95 DECThis blend of 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc opens with intense aromas of black-skinned fruit, purple flower, oak and exotic spice. The taut, elegant palate offers black currant, black cherry, chopped mint and white pepper alongside bright acidity and polished, fine-grained tannins. It’s still youthfully austere, so give it time to fully develop. Drink 2020–2033.Wine Enthusiast | 94 WE Antinori’s 2013 Solaia feels poised and balanced. It’s focused on cabernet sauvignon (75 percent of the blend), with flavors of plum and blackberry edged in earthy tones of damp leaves, black tea and tobacco. The wine rested for 18 months in new French oak barriques, gaining notes of vanilla and sweet spice and developing finely polished tannins. The flavors gain energy and expression as the wine sits in the glass, indicating that this has good ageing potential.Wine & Spirits | 93 W&S

This is amazing on the nose with blackberries, black truffle, dried cherries and hints of tobacco. It’s so complex on the nose that you almost don’t need to taste it. Full body, soft and velvety tannins and a persistent, fabulous finish. The mouthfeel is magic. 80% sangiovese and 20% cabernet sauvignon. Drink or hold.James Suckling | 97 JSThe 2013 Tignanello represents the beginning of a new chapter for Italy’s ultimate game-changer wine. The blend remains 80% Sangiovese with 15% Cabernet Sauvignon and 5% Cabernet Franc but Renzo Cotarella tells me "stylistically-speaking, this is what we wanted to achieve." The winemaking formula remains the same, but one of the major differences and benefits to this wine is vineyard age. The celebrated Tignanello single vineyard is now reaching 15 years old. In other words, it is in its production prime. This is a harmonious and beautifully integrated wine that reveals black fruit and baking spice. I’m told the 2014 Tignanello will have a greater percentage of Cabernet Sauvignon and the 2015 vintage will have more Sangiovese.Robert Parker Wine Advocate | 96 RPThe 2013 Tignanello is a real knock-out. Rich and intense, but also linear in style, the 2013 is endowed with superb energy from start to finish. In this vintage, the Cabernet Sauvignon and Franc character is especially evident, especially in the aromatics. Today, the 2013 is tightly wound and not ready to show all of its cards. Readers will have to be patient with the 2013, but the wine has plenty to say. Above all else, this is a remarkable level of quality for a wine with Bordeaux First Growth production (but not price) often in excess of 25,000 cases.Antonio Galloni | 95+ AGDefined by licorice and black currant aromas and flavors, this is intense and harmonious. A crisp, vibrant feel pervades as this winds down, showing excellent length and a minerally element.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2043. 2,500 cases imported.Wine Spectator | 95 WSWinemaker Renzo Cotarella declared the 2013 to be one of the most vibrant Tignanellos Antinori has ever made. It recalls 2010 but is a slightly less powerful package. The Cabernet Sauvignon is particularly evident at the moment, with well-defined nuances of blackberry bush. Notes of fresh dark earth, red cherry and minerality lurk underneath. The tannins are long and refined but not quite ready to relax their grip. Currently austere rather than generous, this needs time to knit together. Drinking Window 2021 - 2036.Decanter | 95 DECVibrant and loaded with finesse, this blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc opens with enticing scents of red woodland berry, new leather, Asian spice and a touch of menthol. The youthful palate delivers red currant, wild cherry, star anise and clove alongside a backbone of firm acidity and polished, tightly wound tannins. It will age majestically; drink 2020–2033.Wine Enthusiast | 94 WEFlavors of black currant and tobacco bring the influence of Cabernet Sauvignon (15 percent) and Cabernet Franc (5 percent) to the fore in this Sangiovese-based blend. Ample alcohol lends a Bourbon-like edge to the wine’s oak-derived accents of vanilla and coconut, but Sangiovese’s firm, raspy tannins guide the wine back toward red cherry flavors and into a long, smoky finish.Wine & Spirits | 92 W&S

Supremely elegant and poised, with a combed-back sleekness and grace. Crushed raspberry is at the centre of a deeper and darker palate of sweet black cherry, juniper berries and wild mint. Great precision and an underlying structure supports and gives amplitude to a glossy, fine finish like polished mahogany. Drinking Window 2019 - 2029.Decanter | 98 DECAs always, the Sorì Tildìn is a wine of nuance and delineation above all else. Beautifully sculpted and precise, the 2013 offers up a compelling interplay of dark red cherry, mint, lavender and licorice. A subtle accent of French oak adds nuance without detracting from the wine’s translucent personality and overall energy. At the same time, it is hard for the mind not to wander a bit and imagine what the wine might have tasted like had it been made more along the lines of the Costa Russi, especially given this site’s inherent finesse. But back to the present. The 2013 Sorì Tildìn is another drop-dead gorgeous beauty from Gaja.Antonio Galloni | 97 AGThe perfumes are fabulous here with strawberry, walnut and porcini mushrooms. Mountain herbs. Full body, tight and integrated tannins and a long finish. Refined and beautiful. Hard not to drink now.James Suckling | 97 JSThe 2013 Barbaresco Sorì Tildìn sees fruit sourced from a vineyard site located directly above Costa Russi. This fruit is harvested at 260 meters above sea level, while the latter is located 30 meters lower in elevation. The age of the vines is slightly younger as well, with 45-years-old being the average age. That subtle change in vineyard location does much to shape the generosity and bounty of the bouquet. There is a distinct softness and roundness here that comes forth as dark cherry, pressed blackberry and plum, with tobacco and leather in a supporting role. This Barbaresco stands on solid feet with tight textural richness that comes exclusively from the Nebbiolo grape. Breaking with past tradition, Barbaresco Sorì Tildìn is made with a single variety.Robert Parker Wine Advocate | 95+ RPPure cherry, strawberry, spice, tar, tobacco and mineral flavors highlight this youthful red, which is fragrant and elegant, with fine balance and a taut, tensile finish. Reveals a racy side with air, showing terrific energy, complexity and length. Best from 2021 through 2038. 77 cases imported.Wine Spectator | 95 WSAromas of aromatic herb, dark berry, eucalyptus, iris and a whiff of espresso float out of the glass. The vibrant assertive palate shows black cherry, licorice, mint and well-integrated oak sensations framed in youthfully austere tightly knit tannins. This needs time to unwind and fully develop.Wine Enthusiast | 93 WE

The 2013 Barolo Riserva Monfortino is another huge, tannic wine. Crystalline and so precise, the 2013 is deceptive, as the aromatics are quite inviting, until masses of tannin hit the palate. Tar, rose petal, spice and cedar open with a bit of time in the glass, showing just enough to make the wine pleasurable today. Even so, the best is clearly yet to come. Patience will be rewarded.Vinous Media | 99 VMSubtle aromas of cherry, wild herb and tobacco introduce this sleek, complex version, while cherry, strawberry, loam, iron and tobacco flavors build in intensity to the extended finish. But what truly defines this superb and silky Barolo is the texture and harmony, with a fine weave to the dense tannins. All the components come together on the lingering aftertaste. Best from 2022 through 2050. 1,666 cases made.Wine Spectator | 99 WSWarm aromas of plums, rose petals and spices with hints of sandalwood. Some tar. Full body, dense center palate with glorious fruit and a fantastic finish. Very, very polished and fine tannins. Vertical and deep. A great Monfortino. Try in 2023.James Suckling | 99 JSI have been tasting this wine from barrel for the past two years and now finally, abracadabra, the 2013 Barolo Riserva Monfortino is safely housed in bottle. The wine was bottled in June of last year and will hit the market this upcoming October. The Barolo Francia was not produced in 2013 because Roberto Conterno diverted all fruit from that vineyard to this wine. Monfortino was not produced in 2011 or 2012, meaning that this 2013 edition follows directly after the absolutely stunning 2010 vintage (which earned a perfect 100-point score). The two vintages (2010 and 2013) are very similar, strikingly so, but the 2013 vintage registers at a slightly lower structural threshold. The tannins are slightly looser, or softer in the case of this wine. With up to six years in botte, the 2010 vintage is still crunchy and super sharp, while this wine is slightly more succulent and earthy. Some 20,000 bottles, 2,500 magnums and 400 three-liter bottles were made.Robert Parker Wine Advocate | 98 RPAfter the celebrated 2010, Monfortino is not disappointing in the cool and classic 2013 vintage as it suffers more in the warm vintages than the fresher ones. This Riserva is rich with fresh and savoury aromas of red cassis, cherry and blood orange, full of cinnamon spice and balsamic notes with a minty finish that’s intoxicating in its depth. On the palate it’s velvety with pleasant and ripe tannins and full and consistent structure. Overall, it’s perfectly balanced and will age for decades but is delicious for drinking now.Decanter | 97 DEC

The 2013 Syrah Per Sempre is another gorgeous wine from Tua Rita. This estate on the Tuscan Coast offers one of Italy’s top Syrahs. In vintages like this, it is in the running for the number one spot among Italian expressions of the Rhône grape. It opens to supremely finessed varietal characteristics of blackberry, chocolate, toasted espresso, smoked bacon and dark spice. The wine is aged in barrique for 21 months and no clarification is performed. In warmer vintages with early-ripening fruit, you risk that the muscular structure of the wine eventually overcomes the bouquet. This is not the case in 2013. The wine presents power and generosity in equal fashion across the senses. This wine was not produced in 2014 because the grape skins were damaged that year. Hold onto your bottles of 2013, because you need to make it last.Robert Parker Wine Advocate | 96 RPI have tasted the 2013 Sirah Per Sempre several times over the last few months and it just keeps getting better. Intensely aromatic, Tua Rita’s Syrah is unusual for the Tuscan coast because of its distinctly floral/savory personality. Sweet tobacco, rose petal, sage, mint, wild flowers and red-fleshed fruit are some of the signatures. In the 2013 Sirah readers will find a wine endowed with tons of nuance and complexity. A final kick of aromatics married to rich Suvereto fruit leaves a lasting impression on the finish. Just bottled, the 2013 is quite raw and in need of time, but it is incredibly promising, not to mention delicious.Vinous Media | 95+ VMWonderful dried meat, spice, dried herb and earth character topped off with ripe fruit. It’s elegant and racy with great length and structure, yet also refined and gorgeous. So drinkable now. The Hermitage La Chapelle of Italy. Pure Syrah.James Suckling | 95 JSA meaty red, boasting blackberry, plum, black olive, smoke and vanilla aromas and flavors. Rich and dense, with a lingering aftertaste of herbs and oak spice. Drink now through 2023. 200 cases made.Wine Spectator | 93 WSSpicy and supple, this has aromas of cured meat, white pepper, toast and dark plum that follow the warm robust palate along with dried black cherry, coffee and licorice. Round tannins provide the supple framework. Drink through 2020.Wine Enthusiast | 90 WE

Aromas of rose, woodland berry, menthol and a whiff of pipe tobacco fill the glass. Full-bodied and loaded with finesse, the structured, elegant palate delivers juicy Marasca cherry, crushed raspberry, star anise and cinnamon while taut, fine-grained tannins provide support. Fresh acidity keeps it balanced and focused. Drink 2023–2035. Kerin O’Keefe | 95 KOAromas of rose, woodland berry and menthol with a whiff of pipe tobacco fill the glass. Full bodied and loaded with finesse, the structured, elegant palate delivers juicy Marasca cherry, crushed raspberry, star anise and cinnamon, while taut, fine-grained tannins provide support. Fresh acidity keeps it balanced and focused. Drink 2023–2035.Wine Enthusiast | 95 WEThe 2015 Barolo Villero offers richness and darkness with fruit from Castiglione Falletto, and it’s one of the more intense wines I tasted within this selection. The Villero is a balanced and polished Barolo that opens to nicely integrated fruit and spice tones, expertly interwoven and united. The wine has a beautiful entry to the palate. Indeed, this pretty wine presented a united front, with seamless and graceful integration.Robert Parker Wine Advocate | 94 RPAromas of praline, honey, orange peel and cherries follow through to a full body, chewy tannins and a long, flavorful finish. Beautiful intensity and power. Drink from 2022.James Suckling | 94 JSThe 2015 Barolo Villero is a very pretty, mid-weight wine. Silky tannins and beautifully expressive aromatics give the Villero considerable finesse. On the palate, though, the 2015 is far less expressive. That is not entirely surprising, as the Villero often needs a few years to truly blossom. Sweet floral and spice notes start to open with time in the glass, but the Villero is not an especially forthcoming 2015 Barolo.Vinous Media | 93+ VM

The 2015 Barolo Riserva Bricco Boschis Vigna San Giuseppe is ripe with dried plum, saddle leather, crushed rock, and tar. Revealing a mineral-rich earth and full structure, with black tea, dried porcini, and cherry pit, it is warming with a wintery feel. This is a great one to lay down and check in on in 4-6 years. Drink 2025-2050.Jeb Dunnuck | 98 JDAromas of underbrush, camphor, new leather and woodland berry mingle with a whiff of pressed rose petal on this compelling red. Still youthfully austere but already incredibly delicious, it delivers raspberry compote, truffle, tobacco and licorice framed in tightly knit, noble tannins. Fresh acidity keeps it balanced. Another fantastic showing from this wonderful estate. Drink 2025–2040.Kerin O’Keefe | 98 KOAromas of underbrush, camphor, new leather and woodland berries mingle with a whiff of pressed rose petal on this compelling red. Still youthfully austere but already incredibly delicious, it delivers raspberry compote, truffle, tobacco and licorice framed in tightly knit, noble tannins. Fresh acidity keeps it balanced. Another fantastic showing from this wonderful estate. Drink 2025–2040.Wine Enthusiast | 98 WEOffers nice tension between the supple texture and firm structure, showing cherry, currant and strawberry fruit flavors, with floral, mineral and tree bark accents. Balanced, with plenty of grip for future evolution. Best from 2024 through 2043. 1,500 cases made, 500 cases imported.Wine Spectator | 97 WSThe flagship wine from the talented Cavallotto family, comprising 8,938 bottles and 666 magnums, the 2015 Barolo Riserva Bricco Boschis Vigna San Giuseppe is still quite young but equally promising at its release. This is one of my favorite vineyard sites, and Castiglione Falletto, located at the center of the appellation, boasts prime positioning that unites the best qualities of its surroundings. Keeping in line with the vintage characteristics, the wine is generous in terms of aromas and fleshed out in terms of mouthfeel. There is plenty of red and purple fruit, and the wine gains complexity, thanks to pretty appearances of blue flower, spice, toast and powdery earth. The 2015 vintage is slightly softer and more accessible overall compared to the tightly knit 2013 and 2010 editions, two classic vintages for this Riserva.Robert Parker Wine Advocate | 96 RPCavallotto’s 2015 Barolo Riserva Bricco Boschis Vigna San Giuseppe rounds out this trio of new releases. A big, strapping wine, the 2015 possesses remarkable intensity to match its classic, mid-weight frame. Like all of these Barolos, it seems to have less overt fruit and more classicism. Camphor, licorice, menthol, pine, underbrush and scorched earth all run through the 2015, a big, brawny Riserva that will delight for many years to come. The 2015 San Giuseppe is what Barolo is all about. It’s a must for Cavallotto fans.Vinous Media | 96 VMAlfio Cavallotto, a well known organic producer in Castiglione Falletto, owns 15.5 hectares of Bricco Boschis from its total of 17ha - it was a monopole of the estate until 2014. Vigna San Giuseppe is located at the top of the cru, where the soils are even sandier than in other parts of the MGA, due to the simultaneous presence of Diano sandstones and sandy Sant’Agata Fossili marls. His 2015 is as much austere as detailed: rose, plum and prune aromas are joined by smoky woodland and a depth of forest floor. Prunes appear on the palate too, with an earthy minerality and muscular yet ripe, sweet tannins due to old vines (around 50 years old). This also displays refreshing acidity and balanced alcohol. Extremely consistent with the vintage, it is now available and ready for the long haul.Decanter Magazine | 96 DECThe Barolo Riserva bottlings from the Cavallotto family are given approximately thirty days of maceration and aged for fully four years in Slavonian oak Botti prior to bottling, and then an additional year of bottle aging in the cellar before they are deemed ready for release! The 2015 Bricco Boschis Riserva comes in at 14.5 percent octane and delivers a superb nose of red and black cherries, spit-roasted venison, anise, woodsmoke, a touch of road tar, camphor, complex soil tones and a pungent topnote of roses. On the palate the wine is young, full-bodied, focused and classic in profile, with a rock solid core of fruit, outstanding soil signature, ripe, chewy tannins, tangy acids and great balance and grip on the long, complex and very promising finish. This is a great wine in the making, but it is going to need plenty of time in the cellar! (Drink between 2035-2085)John Gilman | 94+ JG

Extremely perfumed, showing lots of rose, lavender and dark-berry character. Full body with intense density and chewiness that gives the wine great structure. Lots of flavor and focus at the finish. Needs five to six years to finish. Drink from 2024.James Suckling | 98 JSThe 2015 Barolo Gavarini Chiniera is just as stunning as it was last year. Bright, floral and punchy, the Gavarini explodes from the glass with blood orange, white pepper, mint and a range of red fruit and floral notes that give energy and drive.Vinous Media | 97 VMGianluca Grasso did not make this wine in 2014, but in 2015, he found the vintage he was looking for. The 2015 Barolo Gavarini Chiniera is perfectly wonderful. The wine combines power with elegance, showing long determination as it wraps smoothly over the palate. The mature tannins are well integrated within a profound, ripe and round quality of dark fruit. That juicy and succulent core shows graceful notes of violet, licorice, cola, moist earth and white truffle. Grasso knew that this would be a great vintage and he nailed it.Robert Parker Wine Advocate | 96 RPNot showing much today, this red reveals an undercurrent of iron and black pepper notes supporting the core of cherry, plum, earth and tobacco flavors. Fresh and intense, with a long, resonant aftertaste of fruit, tar and spice. Best from 2023 through 2045. 1,000 cases made, 15 cases imported.Wine Spectator | 95 WS

There is slightly more structure to the 2015 Barolo Ginestra Casa Maté than to the Gavarini Chiniera of the same vintage, and the only differences here are the soils and that this fruit is harvested about ten days later. It’s a pretty fascinating demonstration of the power of the single vineyard. The Gavarini Chiniera parcel offers slightly sandier soils, whereas this site is composed of more clay. In rainy years, the Gavarini Chiniera vineyard drains more effectively, whereas the Ginestra’s soil retains more moisture in the hot and dry vintages. As a result, in vintages such as this one, Ginestra shows a more compact nature and, in general, provides more impact and more structure. This is a very robust expression, extremely linear and tight. The Ginestra Casa Maté narrowly wins this round. It’s another beautiful Barolo.Robert Parker Wine Advocate | 97 RPThe 2015 Barolo Ginestra Casa Matè is creamy, layered and super expressive. All the elements are in the right place. A whole range of deeply spiced, mentholated, balsamic Ginestra notes race out of the glass. With a bit of time, the 2015 starts to open up beautifully. A wine of breath and resonance, the 2015 is just gorgeous today. It hasn’t moved much over the last year, which is a very good thing for its long-term prospects.Vinous Media | 96 VMComplex aromas of figs, ripe strawberries and fresh mushrooms. Full body, firm and tight tannins with a solid core of fruit and a long, linear finish. Great length. Drink from 2024.James Suckling | 96 JSPacked with sweet plum, cherry, licorice, iron, tar and leather flavors, this red is alluring and built for the long haul. Lively acidity and dense tannins lend support. Achieves fine balance among all the elements. Patience is required. Best from 2023 through 2045. 1,000 cases made, 13 cases imported.Wine Spectator | 95 WSThis vineyard lies on a fine slope in Monforte across from Serralunga, and the average age of the vines is 40 years. The nose is piquant, with aromas of dried herbs and flowers as well as red fruits. The palate is sleek, with refined tannins and good acidity, and while there’s no lack of grip it’s not too extracted. It displays a long, fine, spicy finish with just a hint of dryness.Decanter | 92 DEC

Enticing scents of rose, iris, perfumed berry and an earthy whiff of truffle shape the fragrant nose on this dazzling wine. The delicious, full-bodied palate boasts structure and a weightless elegance, delivering juicy Marasca cherry, cherry compote, cinnamon and star anise. Taut, polished tannins and fresh acidity provide balance and an elegant structure. It’s already irresistible but will also age well for years. Drink 2022–2035. Kerin O’Keefe | 97 KOEnticing scents of rose, iris, perfumed berry and an earthy whiff of truffle shape the fragrant nose on this dazzling wine. The delicious, full-bodied palate boasts structure and a weightless elegance, delivering juicy Marasca cherry, cherry compote, cinnamon and star anise. Taut polished tannins and fresh acidity provide balance and an elegant structure. It’s already irresistible but will also age well for years. Drink 2022–2035.Wine Enthusiast | 97 WEThe 2015 vintage was warmer than 2016, and you can feel it in Bricco Pernice’s penetrating flavors of ripe cherry and raspberry as they glide over powerful, ferrous tannins. Impressively vibrant for the vintage, with detailed scents of rose petals, lavender and orange zest, the wine remains fresh and balanced days after it was opened, indicating a long life ahead.Wine & Spirits Magazine | 97 W&SThe Elvio Cogno 2015 Barolo Ravera Bricco Pernice delivers the depth, richness and concentration that are a hallmark of this pretty vintage. This wine is a pure expression of the productive Lampia clone of Nebbiolo. Generous layers of blackberry, wild cherry, rose hip, ferrous earth and campfire ash are neatly folded together to build the wine’s intensity. Like the other wines from this estate, the tannic management is spot-on. You are aware of the wine’s youthful structure, but it is delivered without hard edges or sharp points. A mere 4,000 bottles were produced.Robert Parker Wine Advocate | 96 RPThe 2015 Barolo Bricco Pernice is an exotic, beguiling wine. Blood orange, mint, sweet red cherry, star anise and a range of spice notes give the Bricco Pernice striking aromatic and flavor complexity. Medium in body, refined and super-expressive, the 2015 has so much to offer. Best of all, it will drink well with just a few years in bottle. It is such an effortless, gracious wine. Very polished, nuanced and elegant, this silky Barolo has a ton of structure but is also impeccable in its balance.Vinous Media | 95 VMAromas of camphor and sweet pipe tobacco give way to cherry, tar and wild scrub flavors in this densely structured red, which is elegant and sinewy, with a lingering, chewy finish. Best from 2023 through 2045. 500 cases made.Wine Spectator | 95 WSRipe and dried-fruit character to the strawberry, floral and citrus aromas and flavors. It’s full-bodied and chewy. A little subdued in the palate, but shows ripe, well-formed tannins and vivid fruit. Give it time. Drink after after 2023.James Suckling | 95 JS

This stunning red opens with a captivating fragrance of perfumed berry, rose, sandalwood and aromatic herb. Smooth, elegant and delicious, the intense palate delivers juicy Marasca cherry, crushed raspberry, star anise and baking spice while a menthol note lingers on the close. Taut, polished tannins and fresh acidity give it great tension and balance. Drink 2023–2035. Kerin O’Keefe | 96 KOThis stunning red opens with a captivating fragrance of perfumed berry, rose, sandalwood and aromatic herbs. Smooth, elegant and delicious, the intense palate delivers juicy Marasca cherry, crushed raspberry, star anise and baking spice, while a menthol note lingers on the close. Taut, polished tannins and fresh acidity give it great tension and balance. Drink 2023–2035. Wine Enthusiast | 96 WEThe 2015 Barolo Acclivi represents a blend of Nebbiolo from various hilltop sites in Verduno that have been selected for the quality of their fruit. The wine takes the concept of a Barolo "base" up one notch, because it represents a special selection of fruit that is not limited to a single parcel. This expression is grounded and even a bit heavier at its core, with more dark fruit and thickness that becomes its defining characteristic. This is especially true in a vintage like 2015 that already starts off with robust and sun-darkened fruit. The wine is not necessarily more accessible—because it is not—but it does offer a thicker caliber of Nebbiolo fruit.Robert Parker Wine Advocate | 95 RPThe 2015 Barolo Acclivi is another stellar wine from Fabio Alessandria and Burlotto and is a blend of fruit from Monvigliero, Rocche dell’ Olmo and Neirane, all in Verduno. Bright, perfumed and silky on the palate, the Acclivi is a jewel of a wine. Floral notes appear in the glass, adding lift, perfume and sensuality. All the elements are in the right place. Today, Burlotto’s Cannubi and Monvigliero have become hard to find, but savvy readers will want to focus on the Acclivi, a wine that offers superb quality for the money. Another few years in bottle should help some of the fruit soften.Vinous Media | 94 VMJuicy, featuring cherry, strawberry, woodsy spice and tobacco aromas and flavors. Elegant, with firm, dry tannins. The terrific length echoes the fruit and spice elements. Best from 2022 through 2038. 660 cases made.Wine Spectator | 94 WSThis shows purity and brightness of fruit with cherry and ripe strawberry character. Medium body, integrated tannins and a fresh and clean finish. Very pretty. Drink from 2022.James Suckling | 92 JS

The 2015 Barolo Cannubi is another dizzying wine from Burlotto. A rush of dark cherry, plum, hard candy licorice, violet and spice all hit the palate. Powerful and vertical in the glass, the Cannubi simply has it all. I would give the 2015 a good bit of time to shed some of its considerable baby fat. Powerful, dense and packed, the Cannubi is not as showy or seductive as the Monvigliero, but it has so much to offer, especially with a bit of bottle age. What a magnificent wine it is!Vinous Media | 97 VMThe 2015 Barolo Cannubi is a very delicate and streamlined expression that puts one little foot forward in front of the next with timid steps before it starts to pick up speed and find its stride. That slow start is important to the character and quality of the wine because it means that you will find something a little different each time you put your nose to the glass. I like the wine better each time I go back to the glass. I’m sure I will love it even more five to ten years from now.Robert Parker Wine Advocate | 96+ RPA pretty red, this exhibits floral, strawberry, raspberry and white pepper aromas and flavors. Firms up quickly, offering a refined and present tannic backbone. This hangs together very nicely and lingers. Best from 2022 through 2038. 333 cases made.Wine Spectator | 94 WSAromas of dried strawberries, orange peel and rose petals. Complex. Full body, super silky tannins with juicy acidity and a savory undertone. Needs time to open. Always a beautiful Cannubi. Try in 2022.James Suckling | 94 JSAromas of menthol, eucalyptus and dark skinned cherry form the nose. Lithe and linear, the taut palate offers Marasca cherry, strawberry, clove and crushed mint alongside tight, refined tannins and fresh acidity. Kerin O’Keefe | 93 KOAromas of menthol, eucalyptus and dark-skinned cherry form the nose. Lithe and linear, the taut palate offers Marasca cherry, strawberry, clove and crushed mint alongside tight, refined tannins and fresh acidity.Wine Enthusiast | 93 WEThis historic estate based in Verduno is renowned for its Monvigliero bottling, but in 2015 its Cannubi from the village of Barolo seems even finer. The nose is sweet, floral and lifted, with no trace of overripeness. Initially sleek, the palate grows in austerity, which is often a characteristic of this wine. But this grip and structure are welcome and don’t dominate the spiciness and persistence of the fruit. Very long.Decanter | 92 DEC