Italy Wines

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Complex aromas of fresh flowers and cherries follow through to a full body, firm and very silky tannins and a long, long finish. Driven and fine. Drink from 2022.James Suckling | 96 JSThis is all about purity, finesse and energy. A line of cherry and raspberry flavors runs through this red, with grace notes of leather, tobacco, graphite and underbrush. Reined-in and firm, yet balanced, with a lingering aftertaste of cherry, mineral and spice. Best from 2021 through 2045. 5,000 cases made, 50 cases imported.Wine Spectator | 95 WSA pure expression of Sangiovese, the Tenuta Sette Ponti 2016 Valdarno di Sopra Vigna dell’Impero opens to brambly notes of forest floor and wild cherry, followed by crushed flowers and scorched earth. There is a warm-climate element to this wine that is specific to Tuscany, and that is presented with extra ripeness and spice. The wine finishes with some bitter almond and grilled rosemary. I tasted bottle 3,490 of the 9,767 bottles produced in this vintage.Robert Parker Wine Advocate | 92 RP

Forest floor, red berry, leather and pipe tobacco aromas are front and center. The intense, full-bodied palate offers impressive structure and finesse, delivering succulent Marasca cherry, cinnamon, star anise and a hint of hazelnut alongside assertive but noble tannins and vibrant acidity. It already shows focus and depth, but give it time to fully bloom.Wine Enthusiast | 97 WEThe 2016 Barbaresco Montestefano is simply magnificent. Bright floral overtones and red/purplish berry fruit give the Montestefano a feeling of focus and explosive energy that is compelling. Hints of mocha, leather, smoke, lavender and a whole range of balsamic inflections open up in the glass, revealing a Barbaresco of power, structure and complexity. Ample in feel and yet wonderfully vibrant, the Montestefano is wonderfully complete. It is also one of the very best wines I have ever tasted from La Ca’ Nova. The Montestefano is a bit more showy today than the Montefico, but both wines are remarkable.Antonio Galloni | 96 AG

The 2016 Barbaresco Montefico Vigna Bric Mentina is dark, dense, powerful and super expressive. Black cherry, mocha, leather, licorice and menthol are some of the many notes that take shape in a Barbaresco that is bursting with energy. Chalk, orange peel, dried flowers and mint add layers of nuance as the wine opens up in the glass. This brooding, potent Barbaresco needs time to be at its best, but it is clearly a great wine in the making.Antonio Galloni | 95+ AG

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

The Tenute Silvio Nardi 2016 Brunello di Montalcino makes a big impact in the glass thanks to its dark color saturation and the pretty intensity of its aromas that range from dark fruit and plum to soft potting soil and grilled herb. You get beautiful balance here, even more so when you allow the bottle to breathe for a few hours. A twofold delivery of freshness and tannic backbone gives the wine the DNA required to hold 10 years or more.Robert Parker Wine Advocate | 95+ RPThe 2016 Brunello di Montalcino has aromatics of savory dried herbs, black plum, cola, and stony earth. The palate is fruit forward and full of ripe cherry, balsamic, and iron rich minerality. There are silky tannins that emerge from its fruit, along with balanced acidity. Though it is open and generous now, there is lots of life for this to unfold over time. Drink 2024-2034.Jeb Dunnuck | 95 JDA creamy and juicy Brunello with dried-berry, peach and dusty-earth character. It’s full-bodied, chewy and very intense. Lots of fruit, yet reserved and toned with tannins that stay with you throughout. Give it at least three of four years to open. Try after 2024.James Suckling | 95 JSThe 2016 Brunello di Montalcino from Silvio Nardi is dark and earthy with a bit of a rustic edge that I find quite attractive. Floral undergrowth and rich soil tones give way to crushed black cherries with hints of brown spice. There’s a combination of ripe primary fruit and zesty acids, which creates an appealing and juicy expression, even as grippy tannins slowly mount toward the close. Remnants of licorice, mocha and tobacco linger, along with the slightest hint of heat, which doesn’t get in the way. The 2016 Tenute Silvio Nardi won’t require more than a few years of cellaring to show its best.Vinous Media | 93 VMA mix of cherry, plum, leather, earth and iron flavors mark this red. Starts out rich and supple in texture, then the assertive tannins sweep in midpalate through the finish. Finds a good balance in the end and finishes long. Best from 2025 through 2045. 25,000 cases made, 4,000 cases imported.Wine Spectator | 93 WSThe Silvio Nardi estate has released a solid trio of Brunelli from the 2016 vintage, starting with their foundational Brunello. Assembled from 54 lots from vineyards in Montalcino’s northwest and southeast, it captures the wildness of the former and warm generosity of the latter. Pretty pressed blue flowers meet dark cherry compote and some toasty oak notes. Ample and well-built with lots of structure, the tannins are fully ripe but a little rustic, providing a satisfying chewiness. Drinking Window 2023 - 2033.Decanter | 92 DECAromas of French oak, menthol and dark spice form the nose. Full bodied and linear, the palate features licorice, vanilla, cherries marinated in spirits and coffee bean alongside tightly wound, close-grained tannins that grip the lean finish. Drink 2024–2031.Wine Enthusiast | 92 WE

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

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

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

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

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

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

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

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

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

Cherry, strawberry, rose, iron and menthol flavors highlight this supple red. There’s plenty of backbone, and woodsy notes chime in, but this is more about the expressive berry fruit and elegant side of Barolo, ending with a terrific finish. Nonetheless, this will require several years for the tannins to be absorbed. To be released September 2022. Best from 2025 through 2045. 1,000 cases made, 250 cases imported.Wine Spectator | 98 WSTasting this Vigna Rionda is such a sensual experience, with the complexity you’d expect from the top-level Barolo, showing hints of iodine, dark mussels, walnuts, dark stones to the fleshy dark cherries and plums. Then it turns a little “bloody,” minty and tarry on the nose. “Dark” and full-bodied with a massive amount of small-grained tannins seamlessly knitting the fruit on the palate, driving it to a very long, mineral finish. Very tight and powerful now, yet seductively rich and full of flesh, too. Shows lots of potential ahead. Much better from 2025. It should hold well for the next 20+ years.James Suckling | 97 JSPackaged with a special black label, the Massolino 2016 Barolo Riserva Vigna Rionda is only released in the best vintages. Showing the power and the determination of Serralunga d’Alba, the wine is redolent of dried berry, lots of rusty earth and fragrant red rose. These are the typical aromas of this vineyard, and this wine presents them with impeccable integration. To the palate, this Riserva remains open-knit, tightly structured and broad in scope. This is an impressive production of 12,000 bottles.Robert Parker Wine Advocate | 97 RPThe 2016 Barolo Riserva Vigna Rionda is absolutely stunning. Deep and statuesque in bearing, the 2016 captivates all the senses from start to finish. A whole range of Rionda aromatics soars out of the glass. Silky and yet powerful, gracious and yet full of gravitas, the 2016 captures all the contrasts that make Barolo such an alluring wine. Rose petal, lavender, red/purplish fruit, spice and new leather lend striking nuance to this hypnotic Barolo from Massolino.Antonio Galloni | 97 AGRose, ripe black-skinned berry and dark spice aromas mingle with camphor and forest floor on this full-bodied red. Combining structure and finesse, the firm palate delivers ripe Morello cherry, black raspberry and licorice. Bright acidity keeps it energized. Give it time to fully develop. Drink 2026–2046.Wine Enthusiast | 97 WE

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

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

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

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

The 2016 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

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

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

The 2016 Brunello di Montalcino has remarkably consistent integration from the nose to the palate. There are generous aromatics of fresh raspberry, rosemary, lavender and Mediterranean herbs. The palate opens up with ripe and inviting cherry fruit and tea leaf, with supple tannin and freshness on the finish. Its drinkability now should not be confused for a lack of structure, as it is true to the energetic nature of the vintage. Drink 2021-2036.Jeb Dunnuck | 95+ JDBold cherry, dried raspberry and myrtle add to the intensity and the brightness of the bouquet. The Altesino 2016 Brunello di Montalcino displays a lively and fruit-forward ensemble with an infectious and cheerful sense of energy. This is a tonic and crisp expression of Sangiovese with lifted berry aromas backed by subtle spice, tar and licorice gained over two years of barrel aging. This is a 110,000-bottle release (and a good buy for Brunello).Robert Parker Wine Advocate | 95+ RPFresh violet, forest-floor and some pear-skin aromas, underneath brambleberries. Fresher style of Brunello. It's medium-bodied with silky tannins and a great balance between fresh-fruit and forest flavors. Drink after 2023. James Suckling | 95 JSBalsamic aromas of wild thyme, juniper, eucalyptus and pine lead off, with cherry and plum fruit at the core. There’s latent energy that’s restrained for now by the grip of tannins, yet this is lithe and nimble despite the solid structure. Best from 2024 through 2045. 10,000 cases made.Wine Spectator | 95 WSOne of four estates in Tuscany owned by Elisabetta Gnudi Angelini, Altesino counts six vineyard sites throughout Montalcino. They extend from the region’s far north all the way to the southeastern corner of Castelnuovo dell’Abate. An assembly of these, the 2016 Brunello has a sunny, fluid Mediterranean character. It is graciously scented with cinnamon, lavender and sage blossom. Traces of orange and leather appear on the palate. Mid-weight with succulent fruit and fresh, ripe tannins, this is almost approachable now but will offer delightful mid-term drinking. Drinking Window 2022 - 2034.Decanter | 94 DECRemarkably pretty and poised yet packed full of potential, the 2016 Brunello di Montalcino lifts with grace and elegance, showing dusty roses, wild strawberry, white smoke and hints of wet stone. It’s silky and refined, with cooling acids and minerals giving way to savory red berries and spice. Energy remains high, even as fine tannins create a classically dry and youthful expression, tapering off to violet florals, mocha and a hint of licorice that seems to linger for well over a minute. This is deceptively drinkable today, yet it has all of the necessary components to gain in weight and complexity over a decade or more of cellaring.Vinous Media | 94 VMThis polished red opens with aromas recalling violet, wild berry, forest floor and new leather. On the bright, savory palate, lithe, fine-grained tannins accompany spiced cranberry, pomegranate, blood orange and vanilla before finishing on bitter almond. Fresh acidity keeps it light on its feet. Drink 2023–2031.Wine Enthusiast | 92 WE

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

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