Italy Wines

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The 2015 Cabernet Alzero is loaded with varietal character, bursting from the glass with a dark blend of black fruits, savory herbs, pencil lead and crushed stone. This is velvety smooth, with juicy acidity to balance and a core of mineral-tinged red and blue fruits complemented by confectionary spice. It leaves the palate reeling with youthful tension as hints of blood orange swirl under an air of violet inner florals. Dusty tannins resonate throughout. The energy within the 2015 is off the charts and provides a perfect counterpoint to its internal intensity. Bury this one deep.Vinous Media | 95 VM

The Biondi-Santi 2015 Brunello di Montalcino Riserva is initially a reticent wine and one that does not immediately subscribe to the overstated abundance and exuberance of the vintage. Give it time. I wrote this review after several tastings over several days so I could ensure a more accurate account of the wine’s elegant reveal. Contemplative and exceedingly nuanced in personality, with wild berry, underbrush, ferrous earth and candied orange peel, this has everything to look forward to in terms of its future evolution in the bottle. It displays a pretty ruby color that borders on garnet and polished copper. A silky, mid-weight palate is accented by beautifully managed and silky tannins (this aspect of the mouthfeel is extraordinary), bright freshness and long-lasting fruit momentum. The alcohol is a bit more powerful in this release (at 14.5%), but the effect is supple and smooth nonetheless. I tasted bottle number 256.Robert Parker Wine Advocate | 98+ RPThe 2015 Brunello di Montalcino Riserva pulls you close to the glass with a deep and seductive display of black raspberry preserves complemented by sweet sage, dried roses and pipe tobacco. With further coaxing, it gains in volume and lift, taking on hints of mint and camphor. This greets the palate with undeniable elegance, casting velvety waves of violet-tinged wild berries and sweet spices across a motivating core of juicy acidity, as a subtle coating of round tannins forms toward the close. While structured and incredibly long, energy remains high, as nuances of cherry pits offset by sour citrus and hints of cedar fade. It’s amazing to experience such energy and purity from a young Biondi Santi Riserva. As pretty as the Annata released last year was, I worried that the extended aging for the Riserva might rob the wine of some of its fruit; instead it is the complete opposite, as this contains the depth and complexity of the best wines of the vintage. I can’t wait to see how the 2015 matures over the next several decades.Vinous Media | 97 VMComplex yet pure, subtle and refined nose that gently evolves, with mossy red cherries, dried roses, chalk, tar and dried orange peel. There is a lift of clove and eucalyptus that makes it so distinctive. A powerful, medium-to full-bodied Brunello, but seamless and bright, with a fine, transparent mid-palate and restrained, mineral austerity. Understated complexity that will need time to bloom. Hold until 2026.James Suckling | 97 JSThe 2015 Riserva was born during the brief period between Franco Biondi Santi’s death and subsequent acquisition by luxury company EPI in 2016. Looking to make more accessible wines, Franco’s son Jacopo started picking on 21 September. By the estate’s historic standards, this is relatively late. The outcome is a generous and weighty expression that is less bracing than usual. It coats the mouth without being heavy and is hemmed in by firm, steely tannins. Sweet tobacco and bay leaf punctuate ripe red cherry and lead to a pleasant bitter twist on the finish. Drinking Window 2024 - 2039.Decanter | 94 DEC

An opulent Brunello, suggesting glacé cherries, strawberry ice-cream, peppermint tea and dried cloves. Full-bodied and very structured, muscling sturdy layers of tannins and rolling sheets of dark fruit into ironclad balls of flavor and texture. Long and fruit-driven on the finish. Drink from 2024.James Suckling | 95 JSThis wine reveals a beautifully rich and saturated appearance as it pours from the bottle. The Cerbaia 2015 Brunello di Montalcino offers a pretty presentation of Sangiovese-driven aromas with small berries, underbrush, moist potting soil and blue flowers. All of these aromas are perfectly tied to the variety. In the mouth, Cerbaia’s interpretation is lean and crisp with medium weight and a long, silky mouthfeel. It does feel thin on the mid-palate and tapers out to a medium or short finish. Fruit comes from a 4.5-hectare vineyard with Galestro-rich soils. Some 18,000 bottles were released in January 2020.Robert Parker Wine Advocate | 93 RPSomething ethereal about the strawberry, faint cherry aromas. Full bodied, spicy and peppery; ripe immaculate fruit on the palate with fine tannins creating a beautiful texture. Drinking Window 2022 - 2028.Decanter | 90 DEC Scorched earth, leather and camphor aromas mingle with a whiff of resin. On the austere tightly knit palate, grainy tannins accompany sour cherry, orange zest and tobacco. This will benefit with a few more years of cellar time. Drink after 2023.Wine Enthusiast | 90 WE

A dense and layered red with plum, cherry and chocolate character. Full body. Dense and ripe tannins and a long and flavorful finish. Shows layers of fruit and rich tannins. New and exciting wine from here. Try after 2022.James Suckling | 97 JSLush and fruity, featuring plum, cherry, strawberry and iron aromas and flavors. Bright acidity and dense tannins form the structure as this plays out on the long finish. The excellent youthful balance shows promise for the future. Best from 2023 through 2040. 800 cases made, 100 cases imported.Wine Spectator | 95 WSThe Poggio San Polo 2015 Brunello di Montalcino Podernovi offers great density and textural richness. I would say that this wine is most characterized by the quality of the mouthfeel that wraps smoothly and thickly over the palate. Dark cherry, tobacco, earth, plum and dark fruit add intensity and flavorful substance. The wine’s full-bodied approach would match grilled meats or roasts.Robert Parker Wine Advocate | 94 RPSan Polo’s 2015 Brunello di Montalcino Podernovi is dark and earthy, with notes of moist soil, savory herbs, and minerals that wafting up from the glass. Mineral-encased ripe red fruits, propelled by vibrant acids with sweet spices and a hint of youthful tannin develop with air. The finish is long and buzzing with zesty acids and spice, along with a coating of fine tannin that tugs at the cheek. There’s a great blending of earth and fruit that makes the Podernovi quite attractive, yet a few years in the cellar should yield an even more balanced wine.Vinous Media | 93 VMFirmly structured, this opens with aromas of underbrush, exotic spice and whiffs of eucalyptus oil. The firm palate evokes black-cherry extract, orange zest, licorice and tobacco set against assertive, close-grained tannins that leave a rather austere, drying finish. Give it time to fully unwind.Wine Enthusiast | 93 WEDark morello cherries, hints of jammy wild berries. Deep spicy undertones, great structure, and finesse. Juicy on the palate; spicy and complex. Very intense and multi-layered. Drinking Window 2021 - 2025.Decanter | 91 DEC

Moderately saturated bright red. Herbs, red fruit and minerals on the refined nose. Then also quite elegant in the mouth, where floral nuances lift the red and blue fruit flavors. Finishes long with herbal notes that add complexity.Vinous Media | 92 VMSubtle and flavorful with spice, white-pepper and dark-berry aromas and flavors. Medium to full body. Firm tannins. Polished and delicious. Why wait? Drink now or hold.James Suckling | 92 JS

he Poggio di Sotto 2015 Brunello di Montalcino Riserva shows extra muscle definition, power and heady layers of rich fruit. This is all in line with the personality of the vintage, which was sunny and warm with golden sunlight throughout the summer season. This wine stands out for its fine-gained texture, which is smooth and polished. This Riserva offers aromas of cherry and blackberry and shows the depth that you should expect of a classic Riserva bottling.Robert Parker Wine Advocate | 98 RPThe 2015 Brunello Riserva is austere upon opening and requires air to fully express its potential this early. It is perfumed and translucent, with raspberry fruit, leather, black licorice, and rose petal. The palate is structured with drying tannins and mouthwatering acidity, noted by violets, dried herbs and crisp cherry fruit. The warmth of the 2015 vintage is present, though it remains refreshing, tension-driven, and persistent. The 2015 Riserva was aged in large Slavonian barrels for 52 months, and only 1300 bottles were produced. It is a wonderful and immensely pleasurable wine that will be a joy to revisit if the unlikely opportunity should ever arrive. 2021-2051Jeb Dunnuck | 98 JDThe 2015 Brunello di Montalcino Riserva has gained significantly in richness and volume since the last time I tasted it. Sage, black cherries and camphor give way to crushed stone, mineral tones and dusty rose. This soothes the palate with silky, delicate textures, as ripe mineral-tinged red berries and savory spices cascade across a core of brisk acidity. It’s a well-muscled dancer of a wine, tapering off incredibly long and graceful with hints of violet and rose over a coating of fine tannin. The 2015 currently shows the textbook ethereal weightlessness of a classic young Poggio di Sotto Brunello, but it will require some time to reveal all of its charms. That said, a slight score upgrade is in order here.Vinous Media | 96 VMThere’s a leafy underbrush element to this red, punctuating the cherry, strawberry and earth flavors. Compact for now, yet balanced, with a taut, reserved finish. Offers tension and suppleness, with plenty in reserve. Best from 2024 through 2047. 500 cases made, 40 cases imported.Wine Spectator | 96 WSExtremely perfumed with black-cherry, plum and red-cherry aromas that follow through to a full body with very fine, pretty tannins that follow through to a flavorful finish. Pretty balance and refinement. All about finesse. From organically grown grapes. Try after 2023.James Suckling | 95 JS(Poggio di Sotto, Riserva, Riserva, Brunello di Montalcino, Tuscany, Italy, Red) Poggio di Sotto’s Riserva is a cask selection that typically corresponds with the estate’s oldest vines from its 20 hectares on the outskirts of Castelnuovo dell’Abate. Truly a bit muddled and wild at first, Poggio di Sotto’s Riserva eventually comes into handsome focus with fragrant pepper, strawberry and tea. The palate takes on forest berry nuances along with an appealing twist of bitter roots and citrus peel, which make it all the more appetising. The tannins are graceful and accessible but I would still give this a couple of years to sort itself out. (Drink between 2023-2033)Decanter | 93 DECDelicate aromas recalling new leather, camphor, wild berry and dark spice slowly take shape in the glass. Racy and ethereal, the light-bodied palate features tart sour cherry, pomegranate and tobacco supported by taut, fine-grained tannins. Drink 2022–2027.Wine Enthusiast | 91 WE

Earthy aromas of truffle, underbrush, rose and new leather shape the nose along with scents of dark-skinned berry and eucalyptus. Full bodied and youthfully tense, the savory palate delivers crushed black cherry, crushed raspberry, licorice and tobacco set against tightly knit, refined tannins and fresh acidity. Drink 2023–2035.Wine Enthusiast | 97 WEAfter skipping over the 2014 vintage, Salvioni comes out swinging with the 2015 Brunello di Montalcino La Cerbaiola. This is a classic Brunello, with one foot firmly planted in a sense of place and the other in varietal purity. You really can’t ask for more in a world-class Brunello such as this, hailing from a highly ranked vintage. Thanks to the sunny and warm growing season, the fiber and texture of this wine is a little looser and thicker compared to the cooler 2013 vintage. This beautiful wine, by contrast, delivers a knockout blow of saturated color loaded with dark cherry and blackberry aromas, all backed by spice, potting soil, crushed rocks, iron ore, ash, violets and blood orange. There is a subtle point of softness or sweetness on the finish that is a signature of this vintage. This champion of a release weighed in at 15,355 bottles.Robert Parker Wine Advocate | 96+ RPAn earthy display of mineral-encased red fruits and wild herbs lifts from the glass, as the bouquet of the 2015 Salvioni Brunello di Montalcino evolves into a dark mix of ripe black cherry and dusty spices with overarching floral notes. On the palate, soft, enveloping ripe red fruits open up in an unexpectedly approachable and alluring display, with hints of sweet spice and inner florals. With more time, the flavors turn more to the savory spectrum, adding hints of dried herbs, with cascading minerals, all pushed forward by brisk acidity. The finish is long, as its staining red fruits are offset by zesty spices and acids, revealing just a hint of fine tannin beneath it all. This is an especially forward and easy-to-like expression of Salvioni, which I’m tempted to start drinking early, yet there’s enough primary fruit and acids to carry it over the medium term in the cellar.Vinous Media | 96 VM(La Cerbaiola di Salvioni, Brunello di Montalcino, Tuscany, Italy, Red) When I was tasting with Alessia Salvioni in 2017, she described 2015 as picture perfect - the biggest challenge was keeping the wild boar from eating the berries. She also noted that the unrelenting warmth (even at night) made for less perfumed wines. Now bottled, Salvioni’s 2015 is just as dense and concentrated as it was from cask. It also still possesses a pronounced, appetising iodine character along with an earthy savouriness. At first, finessed tannins seem like an afterthought but they sneak up and promise plenty of ageing potential. (Drink between 2022-2035)Decanter | 95 DECFresh, featuring flavors of ripe cherry, strawberry, Mediterranean herbs and loam. Finishes with firm tannins, but feels harmonious, in a youthful way. Salty, minerally elements linger. Best from 2023 through 2040. 1,250 cases made, 125 cases imported.Wine Spectator | 93 WS

Dark, powerful and explosive, D'Alceo is one of the epic wines of 2015. Crème de cassis, plum, graphite, sage, lavender, and menthol rush out of the glass in a deep, beautifully resonant wine loaded with class. A wine with striking inner sweetness, depth and structure, the 2015 will thrill readers lucky enough to own it for a number of years to come. The 2015 was fermented in cement and then spent 14 months in oak. It is rich, sumptuous and simply irresistible.Antonio Galloni | 97 AGFeaturing concentrated flavors of blackberry, black currant, earth and leafy underbrush, this red is wrapped in a shroud of stiff tannins that upsets the balance a little. Nevertheless, this will come into its own with decanting, a little aging in bottle or paired with grilled steak or lamb. Delivers excellent intensity, energy and length. Cabernet Sauvignon and Petit Verdot. Drink now through 2029. 925 cases made, 150 cases imported.Wine Spectator | 96 WSThis is a big and self-assured red with lots of charcoal, vanilla, dried blackberries, barbecued meat and resin. Full-bodied and very chewy indeed with a ton of dark fruit and raw power. A delicate line of acidity pulls the brakes on. Drink in 2027!James Suckling | 95 JSTruffle, leather, crushed violet, mature blueberry and molten chocolate aromas meld together on this full-bodied red. A savory, earthy blend of 85% Cabernet Sauvignon, 15% Petit Verdot, the smooth palate offers mature blueberry, blackberry and clove aromas punctuated with hints of game. Velvety tannins provide polished support. Drink through 2025.Wine Enthusiast | 94 WEShowing penetrating black fruit with lots of density and richness, the 2015 d'Alceo revealed a distant hint of rubber or animal that could be a point of concern if it were to worsen with time. The blend is Cabernet Sauvignon and Petit Verdot, and the fruit in this warm vintage is loosely knit and thick in fiber (ending with a 14.5% alcohol content that does leave its mark). The wine definitely needs more time to flesh out and integrate with bottle aging, but because of that slight flaw on the bouquet, I don't feel confident in suggesting the same extended drinking window that I have assigned to previous vintages. The jury is out on this one.Robert Parker Wine Advocate | 91 RP

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

Very pretty purity of fruit here with strawberry, cherry and some lemon rind. Medium-bodied with integrated tannins that are showing edges now. Fresh, creamy texture at the end. Drink or hold.James Suckling | 93 JSAromas of red berries, crushed mint and violet meld with eucalyptus and smoke on the nose. On the elegant, youthfully austere palate, it shows taut, refined tannins offset by flavors of Marasca cherry, strawberry compote and star anise alongside bright acidity. It closes on an alluring spice note.Wine Enthusiast | 93 WEA creamy, medium-bodied red, featuring firm, finely knit tannins enmeshed with flavors of dried cherry and Earl Grey tea. A streak of smoky mineral echoes on the fresh finish. Best from 2020 through 2029. 1,250 cases made, 500 cases imported.Wine Spectator | 92 WSNo written review provided. | 91 W&SThe 2016 Etna Rosso features a rich and sweetly spiced bouquet of medicinal cherries, licorice and white smoke. It boasts silky textures that give way to fleshy balsamic-tinged red berries, as a wave of brisk acids creates a more tactile feel. This finishes long and lightly structured, with a lasting stain of blue and purple-tinged fruits pleasantly offset by a hint of sour citrus.Vinous Media | 90 VM

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

You get a real sense of ripeness, as soon as you get a whiff of this red; blackberry essence, ripe stems, vanilla and lifted balsamic vinegar and shoe polish are out in full force. It’s on the full-bodied palate where the power really hits you — this is a chewy, full-bodied Barbaresco with unforgiving, stocky tannins and densely packed dark fruit. Don’t tread lightly here, but expect a powerhouse of fruit and tannin! Drink from 2023.James Suckling | 94 JSRose, menthol, wild herb and forest berry aromas lead the nose. Linear and elegantly structured, the savory palate is loaded with finesse, offering wild cherry extract, licorice and orange zest framed in firm, refined tannins. Bright acidity lends balance and tension. Drink 2024–2036.Wine Enthusiast | 94 WEStrawberry, cherry, eucalyptus and mineral flavors highlight this slim yet flavorful red. Balanced and refined, featuring a resonant finish packed with lively tannins. Best from 2022 through 2040. 750 cases made, 105 cases imported.Wine Spectator | 93 WS

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

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

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

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

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

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

The 2016 Barolo Riserva Rüncot is quite possibly the single greatest wine I have tasted in more than twenty years I have been coming here, with the possible exception of the 1989s and 1990s. Deep and powerful, but not at all heavy, the 2016 dazzles from the very first taste. Dark cherry/plum fruit, menthol, lavender, licorice and mocha saturate the palate in a Barolo of extraordinary richness and intensity. The 2016 spent four years in 100% new oak, and yet there is no trace at all of wood. Magnificent!Vinous Media | 100 VMShows an initial impression of vanilla and spices, especially in the aromas, yet underneath is a solid line of cherry, raspberry, wild scrub and iron flavors. An elegant and intense red, with refined tannins and a lingering, nervy finish. Best from 2026 through 2045. 650 cases made.Wine Spectator | 95 WS

This is a fantastic white. The greatest Ornellaia white so far. Very complex and dense yet, at the same time, energetic and vivid. This shows so much richness and density with a pretty, phenolic texture that keeps you entranced. Full-bodied with lots of honeysuckle, green-melon and cooked-apple character. Very long and flavorful. Dynamic and great wine. Drinkable now, but better in 2021.James Suckling | 99 JSThe star of the show with regard to the whites is unquestionably the 2016 Ornellaia Bianco. It’s reminiscent of a great vintage of Domaine de Chevalier with its incredible purity, precision, and length, displaying notes of clean citrus, melon, white flowers, and honeyed minerality. Fresh and vibrant as well as rich and powerful, it’s medium-bodied, seamless, and flawlessly balanced on the palate, with a thrilling finish. While it’s beautiful today, it should keep for 10-15 years or more. The 2016 is 100% Sauvignon Blanc that was brought up in 30% new French oak.Jeb Dunnuck | 98 JDA cooler but drier year than 2015, making an interesting comparison between Ornellaia Bianco’s only two 100% Sauvignon Blanc vintages. Smoky lanolin notes lead to a concentrated, intense and juicy palate with creamy nectarine, grilled pineapple and citrus zest. Despite heading towards all-out exoticism, however, the 2016 is corseted and refined, demonstrating a push-pull between juicy, ripe tropical fruits and mineral restraint, suggesting there is much more to come from this wine. The individual base wines were fermented in barriques (30% new) with no malolactic fermentation, then aged on the lees for up to 18 months with occasional batonnage. A final three months on steel was completed before blending and bottling.Decanter | 96 DECThe 2016 Ornellaia Bianco is a beguiling wine, even a bit deceptive when you get down to facts. This is indeed the central part of its irresistible charm. For one, this edition is a mono-variety wine made solely with Sauvignon Blanc. (The other protagonist of the blend, Viognier, is said to return in 2017.) However, the complexity of the bouquet could mistakenly make you think the blend is more intricate. You get white rose, crisp apple, saffron, toasted pine nut, cinnamon and wild sage. The aromas show brilliant detailing. In addition, the wine is expansive and creamy in terms of mouthfeel. However, none of the whites at Ornellaia—including this wine—undergo malolactic fermentation, though the creamy and richly textured mouthfeel might lead you to conclude otherwise. This classic vintage is especially generous and rich. The wine does see barrique aging, but only a third of the wood is new. Those spicy endnotes serve to frame the beautiful fruit that sits squarely at center stage.Robert Parker Wine Advocate | 95 RPThe 2016 Ornellaia Bianco has more nuance, freshness and layers of flavors than the 2015 tasted alongside it. I very much like the delineation and energy that are such signatures of the 2016.Vinous Media | 93-95 VMThe 2016 Ornellaia Bianco looks more mature than the 2015 and Heinz comments that it may have had a little too long in oak - 18months - which was longer than in other vintages. Although 2016 was cooler than 2015 - so you might expect more freshness - it was also much drier than 2015. This 2016 has an orange-gold tone to the color and a slightly, nutty, dried fruit aromatic profile with lightly perfumed spice notes. The texture is great, more of a full, voluptuous style with a medium-long finish. The 2016 is 100% Sauvignon Blanc, perhaps lacking a little freshness and vibrancy, but has a lovely silky weight and a gentle savory finish.The Wine Independent | 93 TWI

An enticing mix of incense, black tea, cracked pepper and red wild berries emanate from the 2016 Valpolicella Superiore. This is undeniably elegant, with its silky textures that seem to coat the entire palate in a seductive layer of violet-tinged fruits and suave lavender and chocolate notes. That said, this is not sweet nor overly rich; in fact, the 2016 is truly harmonious and poised, boasting tremendous concentration that‘s lifted by saline-infused acids. It leaves the palate completely saturated with cloves and allspice, as it tapers off structured and long. This is next-level Valpolicella Superiore, and it may even one day warrant a higher score. Marco Sartori uses 30% appassimento grapes in his Valpolicella, which are dried for twenty days. The wine is refined in a 50% - 50% mix of large oak cask and barrique, of which only about 20% are new.Vinous Media | 94+ VMThe oak-aged Roccolo Grassi 2016 Valpolicella Superiore is a sharp and tight red wine with candied aromas of cherry and plum. The wine is dark and rich at its core with big fruit weight that wraps over the palate. Mild tannins and balanced acidity give the wine immediate drinking appeal. There is some dusty spice on the close. Production is 33,000 bottles.Robert Parker Wine Advocate | 91 RPEarthy and peppery nose with very ripe red and black cherry nuances. Cedary on the palate, soft, with a crisp acidity.Decanter | 91 DEC

Made with old vines that average 55 years-old, this fragrant, single vineyard Brunello boasts aromas of violet, menthol, wild berry and culinary spice. Loaded with class, finesse and structure, the delicious, full-bodied palate features ripe Marasca cherry, raspberry compote, blood orange, licorice and a hint of coffee alongside polished, velvety tannins. A salty mineral note lingers on the finish. It’s well balanced, with bright acidity. Event though it’s already enjoyable thanks to the refined tannins, it will also age for decades. Drink 2024 –2046. Kerin O’Keefe | 98 KOMade with vines that average 55 years old, this fragrant, single-vineyard Brunello boasts aromas of violet, menthol, wild berry and spice. Loaded with class and finesse, the delicious, full-bodied palate features Marasca cherry, raspberry compote, blood orange, licorice and a hint of coffee alongside polished, velvety tannins. A salty mineral note lingers on the finish. Drink 2024–2046.Wine Enthusiast | 98 WESmokey and intense, with crushed ashen stones, savory herbs, ground ginger and dried black cherries forming its dramatic bouquet, the 2016 Brunello di Montalcino Vigna del Suolo blossoms in the glass. This is velvety and texturally deep, with brisk acidity motivating its tart wild berry fruits as orange traces add lovely contrast. Its minerality comes through in the finish, long and intense, with hints of cacao and tangerine resonating over a coating of fine-grained tannins. The 2016 is shedding its baby fat and slowly coming into its own.Vinous Media | 97 VMDried cherries, oyster mushrooms, black olives and citrus oil. It’s full-bodied with sleek, ultra fine tannins and a lifted finish. Layers of sour-cherry, bark and umami notes. Burgundian sensibility with purity and intensity. Wait a few years for this to open up. Drink after 2023.James Suckling | 97 JSThis special single-vineyard wine comes from a 3.5-hectare site with vines 50- or 60-something years old. The Argiano 2016 Brunello di Montalcino Vigna del Suolo (with only 5,000 bottles produced) opens to warm earthy notes that evoke the name of the wine: "vineyard of the soil." The fruit comes through in a second wave with dried raspberry, cassis and dried cherry. But that theme of earthiness permeates the entire experience and is evoked in the powdery dryness of the tannins too. These traits are characteristic of cement fermentation, which this wine does complete, but also of the calcareous marl soils of the site. This is an elegant wine that most certainly needs extra bottle time to gain in depth and volume. A special collaboration with tonnellerie Taransaud was started to create the custom 10-hectoliter oval casks used to age this 5,000-bottle production.Robert Parker Wine Advocate | 96+ RPThe 2016 Vigna del Suolo Brunello opens with luxurious and complex aromas of incense, pure black cherry fruit, fresh Mediterranean herbs, and sweet tobacco. The palate is inviting, with velvety tannins, fresh black plum, tea leaf, and baked earth. Vigna del Suolo is sourced from 55-year-old vines at an altitude of 280-310 meters above sea level and aged for 30 months in specially selected barrels. This polished but pure expression of Sangiovese is inviting and approachable. Drink or cellar for the next 15 or more years. Drink 2022-2036.Jeb Dunnuck | 96 JDAromas of wild rosemary and pine lead off in this racy red, which is permeated by flavors of cherry, raspberry and mineral. Vibrant and balanced, with the resonant tannins leaving a chalky feel on the finish. Shows fine intensity and length. Best from 2024 through 2047. 415 cases made, 100 cases imported.Wine Spectator | 95 WSArgiano’s oldest site, Vigna del Suolo boasts 65-year-old vines of very rare Sangiovese clones. Recent soil mapping with Chilean specialist Pedro Parra has also revealed significant limestone underpinnings in the vineyard. The 2016 sports a smoky, earthy, dusty nose punctuated by dried fennel. Ripe, chalky tannins are currently front and centre, needing time to cede, while sun-soaked berries underneath speak unabashedly of its southern origins. There is much lurking in this textured, packed Brunello, including orange, mint and a twist of salty sea air.Decanter | 95 DEC

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

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

The 2016 Valpolicella Classico Superiore is wild and exotic in the glass, with a spicy burst of citrus and hints of graphite that give way to crushed blackberries and incense. This is a juicy and vibrant interpretation of Quintarelli Valpolicella, with a wave of mineral-tinged wild berry fruit that washes across the palate, guided by stimulating acidity. It tapers off on a note of refinement, still quite mineral and classically dry, with a coating of fine tannins that add a pleasantly crunchy sensation. Since no Amarone was produced in 2016, the Valpolicella received a percentage of that fruit, propelling this beauty to the next level.Vinous Media | 93 VM