Italian Collector Wines

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I can't believe how the nose changes from white truffle to berry and black cherry and then goes blueberries and citrus fruits. Full and soft and velvety. It is layered and massive with so much going on. Now sweet tobacco and berries. A wine that is in evolution every moment. Try it in 2014.James Suckling | 97 JSThe 2006 Brunello di Montalcino saturates the palate with deep layers of dark red fruit, violets, new leather and spices. The aromas and flavors grow beautifully with air, showing remarkable intensity all the way through to the expansive, textured finish. This is a brilliant effort from Giancarlo Pacenti. The Brunello saw 18-20 days on the skins, followed by malolactic fermentation and aging in French oak barrels, of which roughly 80% were new. The vineyard sources are approximately 4.5 hectares in Sant’Angelo and Piancornello (in the south of Montalcino) and 5 hectares in Pelagrilli (in the north). Anticipated maturity: 2016-2026.Robert Parker Wine Advocate | 96 RPGiancarlo Pacenti’s 2006 Brunello di Montalcino impressed for its balance, harmony and sense of proportion. The combination of fruit from Montalcino’s northern and southern districts yields a Brunello of incomparable finesse. A slight bit of dryness from the oak was a distraction.Vinous Media | 96 VMAn iron streak runs through the middle of this firmly structured Brunello, leading to core flavors of black cherry, tobacco and wild herbs. This stays taut and racy through the finish, but needs time to soften its tannins. Best from 2013 through 2025. 2,500 cases made, 500 cases imported.Wine Spectator | 95 WSThis is a gorgeous expression from Montalcino that opens with opulent and beautiful aromas of dark chocolate, ripe cherry, leather and barbecue smoke. The wine is immensely rich and succulent at its core and creamy, velvety density marks the luscious fade.Wine Enthusiast | 94 WE

I really appreciate the dark-berry and burnt-orange aromas that follow through to a full body, very integrated tannins and a ripe, juicy fruit character. Savory, succulent and salty. Hints of chocolate and salted nuts. So juicy and gorgeous. A fabulous red. Drink now but also hold for years ahead.James Suckling | 98 JSThis opens with aromas of blue flower, red berry, menthol and baking spice. The delicious palate delivers juicy red cherry, crushed plum, cinnamon, white pepper and mineral. Impeccably balanced with polished tannins and freshness, it impresses for its combination of intensity and elegance. Drink 2018–2028.Wine Enthusiast | 96 WEThe 2010 Brunello di Montalcino is all about balance. Remarkably seamless for a young Brunello, the 2010 is also quite expressive and open at this stage, which is one of the signatures of the vintage. Bright red stone fruits, wild flowers and cinnamon are all given an extra kick of intensity and focus from the high acidity of the year. This is a terrific showing from Fuligni.Antonio Galloni | 94 AGA bright, spice-laden version, with macerated cherry, strawberry, tobacco and earth flavors. The ample tannins add structure, yet the lasting impression is of sweet fruit and refinement. Best from 2018 through 2032. 2,500 cases made, 900 cases imported.Wine Spectator | 92 WS

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

Aromas of juniper, rosemary, thyme and Szechuan peppercorn segue to strawberry, cherry and rose hip flavors in this elegant red. Intense and balanced, with the structure to develop over the next two decades. Shows excellent depth and length. Best from 2022 through 2043. 833 cases made, 500 cases imported.Wine Spectator | 97 WSCompared to 2014, the 2013 vintage was a breeze from a farming and winemaking point of view. A relatively stress free growing season tends to transmit more clarity and intensity to the finished product. That's the impression I get when I taste the savory, rich and sophisticated 2013 Brunello di Montalcino Riserva. Some 10,000 bottles were released. This wine delivers thick ripeness with bold cherry aromas that are folded into spice, leather and tangy black licorice. This wine achieves a higher level of aromatic intensity compared to the elegant Altesino 2014 Brunello di Montalcino Montosoli (which I actually preferred at this tasting). However, my impression is that this riserva from 2013 will ultimately offer a more fruitful and interesting bottle evolution five to ten years from now.Robert Parker Wine Advocate | 94 RPThis offers an array of light and bright cassis and other blue-fruit notes with wild herbs and raspberry leaf. Then, a smooth, fresh and approachable palate carries a supple, smooth and velvety core on fine, even tannins. Drink or hold.James Suckling | 93 JSLinear and made in a focused style, this fragrant red has aromas of camphor, rose, thyme and new leather. The racy palate offers sour cherry, star anise, menthol and wild herb set against taut fine-grained tannins and vibrant acidity. Drink 2023–2033.Wine Enthusiast | 93 WE

Superb aromas of ripe fruit, such as plums and berries with peaches and tar. Very intense. Full body, great depth and density. Incredible richness and power with superb length and persistence. One of the most dense and vertical Falletos I have tasted. Try in 2025.James Suckling | 98 JSBottled in July of last year, the 2015 Barolo Falletto Vigna Le Rocche is a daring and absolutely profound expression of Nebbiolo with the depth, thickness and volume you can expect from a warm vintage such as this. This wine is a veritable bomb of aromatic intensity with thick layers of dark fruit, spice and crushed stone that all vie for your attention in equal measure. The mouthfeel is characterized by thick fiber and lasting succulence, all capped with fresh acidity and a firm tannic backbone. This Barolo is classic Giacosa.Robert Parker Wine Advocate | 94 RPDense and firmly structured, this red features a distinctive saltiness underlying the floral, cherry, mineral and tobacco flavors. A bit standoffish now, but all the components are in the right proportions. Best from 2023 through 2048. 1,103 cases made, 180 cases imported. Wine Spectator | 94 WS

Stunning, showing black cherry, blackberry, plum, leather, earth and iron aromas and flavors that work in tandem with the supple texture and dense structure. This has a good feel, between its level of ripe fruit and firm tannins, to age well. Excellent length. Best from 2026 through 2045. 1,220 cases made, 75 cases imported.Wine Spectator | 98 WSThis is very tight and linear and long. It shows so much black truffle, dark cherry and wet earth character with some bark. Full-bodied yet tight and polished with firm tannins that persistently drive the length of the palate. Great aging potential here. Try after 2023.James Suckling | 97 JSThe Castello Banfi 2016 Brunello di Montalcino Riserva Poggio alle Mura pours from the bottle with an inky dark appearance and rich color concentration. The full-bodied Brunello takes the Banfi philosophy (based on research and mapping to understand the unique qualities of each growing site in this sprawling property on the southern side of the appellation) to heart. The fruit selected here aspires to extract, richness and all the other qualities associated with your quintessential Sangiovese Riserva. Careful work in the winery has helped to chisel out blackberry, spice, cherry, leather and baked clay. Ample doses of cola, licorice and tar appear on the very long and powerful finish in this 14,638-bottle release.Robert Parker Wine Advocate | 95 RPThe deep, rich 2016 Brunello di Montalcino Riserva Poggio alle Mura wafts up with an air of crushed ashen stone and hints of graphite before giving way to black cherry, minty herbs and hints of shaved cedar. This is elegant yet savory in character, with velvety textures ushering in mineral-tinged black fruits and exotic spices. The finish is remarkably long and structured, yet the tannins are refined, and hints of sour citrus combine with a twang of tart red currants under an air of tobacco. This is an imposing and powerful Riserva Poggio alle Mura that’s just begging for a long stay in the cellar.Vinous Media | 93+ VMAromas of underbrush, toasted nut, violet and eucalyptus mingle with a whiff of tobacco. The tobacco note follows through to the full-bodied, velvety palate, along with prune, dried cherry and licorice. Taut, fine-grained tannins provide support. Drink 2024–2031. Wine Enthusiast | 93 WE

A vibrant example of the region. Very attractive creamy texture, almost like milk chocolate, velvety and sweet. On the palate there is a wild, garrigue type character with oregano and spice, and a leathery, tobacco finish. Drinking Window 2021 - 2035.Decanter | 93 DEC

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

The 2017 Barolo Riserva Perno is a real stunner. Deep, pliant and super-expressive, the 2017 boasts gorgeous inner sweetness and depth to lay off its huge, imposing tannins. The ripeness and overall intensity of the year comes through in the wine’s captivating aromatics and pliant, layered mid-palate. Even so, the 2017 has a boatload of tannin and tons of searing structural intensity to assimilate. I would not dream of touching a bottle anytime soon.Vinous Media | 96 VM

The 2017 Brunello di Montalcino La Cerbaiola grows in intensity in the glass, with delicate aromas that are especially floral and light in character. Instead of blackberry or blackcurrant, this elegant wine delivers cassis and cranberry. Instead of overt spice, you get licorice, balsam herb and camphor ash. The Salvioni house style is ethereal and light, and although that extra vintage ripeness and concentration does register on the palate, farming and winemaking at this estate puts an emphasis on acidity over power or structure. These choices were particularly important in 2017.Robert Parker Wine Advocate | 95 RPRoses upon roses, wild strawberries, dusty cedar spice box, mint leaf and a hint of wet stone open the stage for the 2017 Brunello di Montalcino from Salvioni. This is beauty personified in wine, and it’s completely atypical for the harshly warm and dry vintage conditions. It fleshes out across the palate like fine silk, concentrated and poised, yet without a hard edge in sight, as cherries and plums give way to mounting minerality and sweet tannins toward the close. The 2017 boasts a crystalline structure and dramatic inner floral perfumes, as hints of cranberry and clove taper off. While this may not show the impeccable grace of the most classic vintages, it’s a darling all the same and has medium-term cellaring potential.Vinous Media | 94 VMWhen I visited Alessia Salvioni at the end of August 2017, she said the challenge for the imminent harvest would be avoiding dried grapes. The grapes were brought in on 12 September, approximately 10 days earlier than average. Aromas of sun-kissed cherries and blackberry speak to the warmth but there’s no sign of over-ripeness. Pepper, sage and cedar add fragrant intrigue, while the palate is surprisingly lean and sinewy, demonstrating Sangiovese’s lightness. Very direct in its delivery, its gritty tannins will need a bit of time but I don’t see this as one of Salvioni’s most long-lived vintages. Drinking Window: 2023 - 2029Decanter | 92 DEC

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

In my mind, this is the wine that best represents the Casanova di Neri house style. With 30 months of aging in tonneaux, it shows enormous richness and texture, and the stellar fruit quality appears with more primary elegance compared to the more expensive Cerretalto that is released with an extra year of aging. That dynamic is especially pronounced in a comparison of the 2019 and 2018 vintages. The 2019 Brunello di Montalcino Tenuta Nuova has a dark vein of toasted spice, black fruit, ink, blackberry compote, licorice and star anise. Dark as night, it is exceptionally well crafted with a robust delivery of concentrated fruit and solid tannic structure. You can count on excellent cellar potential, or at a minimum, serve it with a classic steak. Production is exactly 69,696 bottles.Robert Parker Wine Advocate | 97 RPBlack cherries with violets and other flowers on the nose. Full-bodied with chewy tannins and a juicy finish. Needs time to soften. Give it three to five years of bottle age. Better after 2025.James Suckling | 96 JS

The Castello Romitorio 2019 Brunello di Montalcino Filo di Seta reaches a whole other level of intensity and brilliance with dark fruit, blackberry, an etched mineral quality, petrichor and wet slate that gives this wine an incredibly etched and lively presentation. The tannins are velvety and perfectly match the generous texture of this beautiful Sangiovese. Only later, you start to notice the delicate tones of purple flower and iris root that give this wine such an elegant finish. This is a cellar keeper. There are 9,000 bottles of this wine.Robert Parker Wine Advocate | 98 RPThe 2019 Brunello di Montalcino Filo di Seta tempts the imagination with a burst of mentholated herbs that give way to sweet violet florals, crushed blackberries and mint. This is deeply textural, nearly creamy in feel, with a core of vibrant acidity to balance as a wave of ripe red and traces of blue fruit flood the palate. Its minerality comes through the finish, mingling with edgy tannins, tart cranberry and orange, yet the mouth is left watering for more. This truly seductive rendition of Filo di Seta will surely win many hearts. While more accessible out of the gate, in the context of how austere it can often be, the balance here guarantees a long and beautiful evolution over time.Vinous Media | 96+ VMBlack cherries, plums and floral notes with subtle, underlying citrus character. Full-bodied and structured. Chewy yet fine-grained tannins. Healthy and vibrant. Persistent length and depth. Give it more time to soften. Better after 2028.James Suckling | 94 JS

The 2019 Barolo Monvigliero shows a medium dark garnet appearance with an especially focused quality of fruit. There is wild cherry and Japanese plum, but the Monvigliero cru also delivers crushed rose, earthy iris root, candied orange peel with clove and dustings of black pepper. The wine is exceedingly silky and polished in texture, but its inherent complexity is never diminished. It should be interesting to revisit this bottle after the 10-year mark. This estate was the first to bottle a Monvigliero in 1978, and today 7,000 bottles are made.Robert Parker Wine Advocate | 97 RPThe 2019 Barolo Monvigliero, tasted from barrel, is fabulous. Silky and elegant, with tons of energy, the Monvigliero is showing beautifully today, even as a sample from tank with low SO2 typical of this stage pre-bottling. Even so, all the translucent finesse of Monvigliero comes through loud and clear. Crushed red berry fruit, chalk, blood orange, mint and white pepper lend brightness. The 2019 is shaping up to be a real beauty. It’s one of those young wines that is very hard to spit.Vinous Media | 94-96 VMThe 2019 Barolo Monvigliero is layered with cinnamon, red cherry, white pepper, and apricot and is dry, elegant, and medium-bodied on the palate, with fine tannins and mouthwatering salinity. Revealing notes of orange pith, warming spice, and pomegranate seed, it is long on the palate with a linear approach. Drink 2025-2045.Jeb Dunnuck | 96 JDFratelli Alessandria’s 2019 Monvigliero is full-bodied and delicious, delivering flavors of raspberry compote, blood orange, licorice and tobacco enveloped in velvety tannins. It’s bold but also possesses an almost weightless finesse, and thanks to the fruit richness, you’d never guess this has an abv of 15%. Drink 2026–2039. Abv: 15% Kerin O’Keefe | 95 KOFirst produced in 1978, the vines on this 1.4ha plot are now 50 years old. Traditional winemaking with long maceration and ageing in botti grandi. Dense and ruby in colour, the nose is restrained: earthy, with dried mushroom, rose and violet, cinnamon, and fresh pomegranate. Vibrant, savoury and delicate yet chewy on the palate, its tannins are extracted but polished, and a bit rigid on the finish. Not really ready to drink; a structure that defies time.Decanter | 90 DEC

Gaja’s 2019 Barbaresco was bottled only a few days before this tasting but it already has sweet roses and red fruits on the nose with very subtle, gentle spice notes. It has a great texture and flows gracefully across the palate. It feels very harmonious with plenty of refreshing acidity and finely integrated tannins. Sublimely elegant with a fine, silt-like texture to the tannins, it is poised, beautifully understated and charming. Keep for 2 years and drink for up to 20 plus.The Wine Independent | 97 TWIHeady aromas of rose, violet, forest berry and a whiff of oak-driven spice shape the nose. Smooth and full-bodied, the elegantly structured palate delivers crushed raspberry, licorice and coffee bean set against taut, fine-grained tannins and fresh acidity. Drink 2025–2034.Kerin O’Keefe July 2022 | 96 KO(Gaja Barbaresco Red) Gaja’s 2019 Barbaresco is gorgeous. Bright and nervy, with fabulous balance, the 2019 captures all the best this tricky vintage had to offer. Gaja did not bottle any other Barbaresco crus, opting to use the best lots for this bottling. That decision paid off in a 2019 that sizzles with tension. The aromatics alone are captivating. Bright acids lend vibrancy to a core of beautifully delineated Nebbiolo fruit. I can’t wait to see how this ages. (Drink between 2025-2039)Antonio Galloni | 93+ AG

Alessandro Mori’s wines are easy to spot in a blind tasting thanks to the soaring intensity and vibrant Sangiovese aromas they display. They are truly one of a kind. A wine that sees a relatively short and hot fermentation, the Il Marroneto 2019 Brunello di Montalcino respects local winemaking tradition and remains true in spirit. The steep verticality of the bouquet evokes almost-carbonic or lifted aromas of bright cherry, strawberry shortcake, lilac and heritage rose. You get straight to the heart of Sangiovese. The tannins are extremely fine and powdery and the freshness of the fruit is beautifully intact. This wine really pops in 2019.Robert Parker Wine Advocate | 97 RPThere is nothing shy about the 2019 Brunello Di Montalcino at this initial tasting from the barrel, and it feels nearly complete at this youthful stage. It is generous and jumps from the glass with explosive fruit of blackberry, cassis, crushed violets, and smoky earth. Full-bodied, with a polished and rounded texture, it offers ripe, velvety tannins and is forward, with a sunny and ripe profile. At this point, it feels as if this wine will be more accessible early on, although with significant aging potential.Jeb Dunnuck | 94-97 JDIacopo Mori described the 2019 vintage as ‘perfect, no disease...lots of fantastic grapes,’ when he visited Decanter in December 2023. Indeed, 2019 is looking superb across the board. Il Marroneto’s Brunello di Montalcino 2019 has the most incredible scent; an enticing waft of aromatic cherry and fragrant violets. In the mouth it’s supremely precise, with a silky texture and sweet red fruits. Intense, chiselled and sapid, there’s a bewitching pureness and delicacy here. Delicious.Decanter | 97 DECA cascade of bright cherry, rose buds, lavender and cedary spice wafts up from the whimsically perfumed 2019 Brunello di Montalcino. This is surprisingly juicy yet quite complex, with hints of zesty orange and vibrant acidity that add tremendous energy as crisp clove-inflected red fruits drench the senses. It finishes with cheek-puckering tannins, yet they are sweet and round. The 2019 tapers off spicy and fresh, leaving lingering mint, violets and sweet herbal tea notes. Don’t be fooled by its energy and approachability; the 2019 holds a massive amount of power in reserve. This is a spell-binding Brunello from Il Marroneto.Vinous Media | 95 VM

It has a supremely enticing nose.. With the 2019 there is an added precision to the aromas, less heavy oak, and no greenness on the palate. It is concentrated with a rich velvety texture but without any heaviness and with a gentle unforced quality. The tannins are fine and very well integrated, in fact finer and better integrated than even the excellent 2016 vintage. It is of course very young now but it’s almost too delicious not to drink! Supremely graceful, it just gets better and better.TWI | 100 TWIThe 2019 Cepparello has closed down quite a bit since I tasted it last year, as if all of its energy is focused inward. That won’t be an issue in another few years’ time, but for now readers should resist any temptation to open bottles. Time in the glass brings out gorgeous Sangiovese fruit, along with hints of blood orange, spice, cedar, mint and tobacco, all wrapped together by plush, silky contours. The purity of the fruit is just striking. In 2019, Cepparello is more finesse than power. I expect it will age beautifully over the next several decades.Antonio Galloni | 96 AGSo much licorice and fennel seed with black cherry and a hint of tomato paste. Medium body, round texture and savory flavors. Pretty and fresh at the end, with subtle flavors. Drink now or hold.James Suckling | 94 JS

Camphor, forest floor, cedar and rose aromas come to the forefront on Sandrone’s stunning 2019 Barolo Aleste. It’s racy and youthfully austere, delivering red cherry, pomegranate, star anise, cedar and white pepper framed in tightly wound, fine-grained tannins. Bright acidity keeps it energized and beautifully balanced. This needs several years to fully unwind and shows serious aging potential. Drink 2029–2049. Abv: 14.5%Kerin O’Keefe | 98 KOAleste is a contraction of the names Alessia and Stefano, grandchildren of the late Luciano Sandrone. With fruit from Cannubi Boschis, the 2019 Barolo Aleste shows important richness and structure. This is the proverbial Barolo with a capital B. It reveals thick layers of dark fruit, cherry and spice. It shows sweet tannins and impactful texture. When tasting at the winery, Le Vigne is usually served first, and Aleste comes after that. Both wines promise a very long aging window.Robert Parker Wine Advocate | 97 RPThe 2019 Barolo Aleste is another stellar wine from Sandrone. Like Le Vigne, the Aleste is a tightly wound ball of energy. Dark cherry, mocha, plum, licorice and lavender all race across the palate. This racy, but youthfully austere Barolo has a ton to offer. There’s more density and a darker profile than in the Le Vigne, sort of like a soloist to Le Vigne’s orchestra.Vinous Media | 97 VMAn integrated and well-crafted Barolo with flowers and lemon peel to the cherry and strawberry aromas. Medium-bodied with chewy tannins and a linear drive throughout. Tight and muscular. Well formed. Drink after 2027.James Suckling | 95 JS

Rose, menthol, star anise and baking spice are just some of the aromas that appear on the gorgeous Sandrone Barolo Le Vigne 2019. Focused, elegant and savory, the vibrant palate offers juicy red cherry, spiced cranberry, crushed mint and ground clove before a licorice close. A backbone of fine-grained tannins provide support while bright acidity keeps it impeccably balanced and loaded with energy and tension. What a stunner. Drink 2027–2044. Abv: 14.5% Kerin O’Keefe | 98 KOThe 2019 Barolo Le Vigne is a historic blend of fruit from Baudana in Serralunga d’Alba, Villero in Castiglione Falletto, Vignane in Barolo and Merli in Novello. This year, a fifth site was added to the final blend. It is the Le Coste MGA in Barolo with south-facing exposures and 45-year-old vines in a two-hectare parcel. The backbone of this wine is Baudana, and Merli adds freshness. The wine needs more time in bottle, but already it proves generous and bold with dark fruit, spice and crushed mineral.Robert Parker Wine Advocate | 97+ RPThe 2019 Barolo Le Vigne is pure and total seduction. Kirsch, sweet pipe tobacco, mint, cedar, dried herbs and orange peel all grace a Le Vigne built on mid-weight structure and energy. There is a feeling of youthful classicism and austerity that is so beguiling. Readers should plan on being patient, though. The 2019 won’t be ready to drink anytime soon, but there is enough fruit to make me think it will be superb, in time.Vinous Media | 97 VMVery aromatic with hibiscus, crab apple, orange blossom, and ripe strawberry on the nose. Full-bodied, very layered and powerful, yet it remains very fine textured with an intense finish. Slightly more structured than before. Perhaps due to the addition of wines from a new vineyard? Try after 2027.James Suckling | 97 JS