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This is an incredible wine. It shows aromas of violets, berries, and licorice that show fresh porcini mushrooms as well. It’s full and very balanced with fresh acidity and wonderful length. Fabulous. Give it time still, if you can hold yourself back from drinking it.James Suckling | 99 JS2006 was a hot year but one with significant thermal amplitude. It fluctuated between 30°C in the day and 10°C at night from late August through to September. While 2006's potential has been evident from the start, it is only now starting to reveal the breadth of its charms. Still very youthful, it opens up leisurely to become positively fragrant with evocative Mediterranean herbs such as sweet anise and mint. The palate offers remarkably pure fruit, with liquorice and dusty baked earth along with polished yet assertive tannins and mouthwatering acidity. An exceptional demonstration of finesse and power. Drinking Window 2018 - 2033.Decanter | 98 DECThe 2006 Flaccianello della Pieve is monumental, as it has been since the very beginning. Smoke, black cherries, plums, incense, licorice and tar are some of the many notes that burst from the glass in this powerful wine. The 2006 has fruit and structure to burn. It is going to be an absolutely fabulous wine to follow over the coming years, but patience is key. A huge, explosive finish rounds things out in style. Anticipated maturity: 2016-2036.Robert Parker Wine Advocate | 97 RPThe 2006 Flaccianello della Pieve (Sangiovese) is just as phenomenal as it was when I tasted it from barrel. This spectacularly ripe and concentrated wine reveals masses of dark cherries, plums, licorice, smoke, violets, French oak and minerals that coat the palate with extraordinary richness. The wine possesses plenty of structure, but the sheer density of the fruit provides stunning balance. The 2006 Flaccianello is one of the more primary wines of the vintage, and it will require considerable patience. Flaccianello continues to prove that Panzano's Conca d'Oro is one of the most privileged spots for Sangiovese in Tuscany.Vinous Media | 96 VMComplex nose of flowers, red fruits, woodsy elements and spice. This is beginning to hit it's stride, very classy, harmonious and supple, with firm tannins now becoming integrated. Very intense and very long.—Non-blind Flaccianello vertical (July 2014). Best from 2016 through 2028. 5,000 cases made, 1,500 cases imported.Wine Spectator | 96 WS

A brilliant vintage and this is packed with gorgeously rich, concentrated black fruits. A beautiful wine that is starting to open towards tertiary aromatics and flavours, with the spiced rosemary, warm ash, graphite and black truffle notes coming to the fore. Everything is perfectly held in place, with the warmth of the vintage on display in confident, well balanced fruit. This is a wine you want to drink and share. Made with 100% new oak. Drinking Window 2019 - 2040Decanter | 98 DECThe 2007 Solaia saturates the palate with a heady array of super-ripe black cherries, plums, cassis, mocha and sweet French oak. There is an exotic quality to the Solaia I find totally irresistible. Despite its considerable ripeness and opulence, the 2007 Solaia is never heavy, rather it impresses for its extraordinary finesse and balance. Minerals, graphite and crushed rocks frame a long, seductive finish. This is a wonderful Solaia loaded with vintage and vineyard character. The 2007 Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc, aged in 100% new oak. Anticipated maturity: 2017-2027.Robert Parker Wine Advocate | 97 RPSoft contours, silky tannins and textural volume are the hallmarks of the 2007 Solaia. A riper, denser version of the 2004 with the richness of the 1997, the 2007 will please readers with a long drinking window of pure pleasure. The style is intense and bold. Readers who prefer more subtlety will find that in other vintages, as the 2007 is a voluptuous, racy, turn-on with tons of immediacy but less in the way of detail or nuance.Vinous Media | 97 VMThis is a subtle and racy wine. Balanced, with vibrant fruit and bright acidity and chocolate and spices. Full and racy. Very long. Austere. Fascinating. Very closed right now. Give it five or six years minimum now. Winemaker Renzo Cotarella says that Solaia is more reserved in character than the Antinori’s Guado al Tasso from Bolgheri, which is more flashy. Makes me smile.James Suckling | 97 JSA racy wine that offers so much currant and blackberry character. Full and very silky. Goes on and on. Fascinating. Best after 2012. 6,500 cases made, 500 cases imported.Wine Spectator | 94 WS

Very elegant, the 2009 represents the soul of Tignanello, revealing red fruit and savory notes. Remains focused, harmonious and long.—Non-blind Tignanello vertical (October 2019). Drink now through 2030. 10,000 cases imported. — BSWine Spectator | 93 WSDried fruits and flowers on the nose. More roses than anything else. Full body, with light toffee, coffee and ginseng character. Light prunes too. Really enjoyable. A blend of Sangiovese and Cabernet Sauvignon. Give it a year or two to soften.James Suckling | 93 JS(80% sangiovese, 15% cabernet sauvignon and 5% cabernet franc): Bright red-ruby. Ripe aromas of sweet red cherries macerated in alcohol, cedar, cinnamon and pepper. Suave and seamless, with soft, almost-overripe flavors of redcurrant jam, red plum syrup, stewed red plum and tobacco leaf. A very distinctive and much creamier than usual Tignanello, finishing with supple tannins and excellent length. Obviously the product of a warmer year, and though this outstanding Tignanello is a touch less refined than some recent standout vintages, it’s hard to argue with its sweet, soft style and early drinking appeal. No need to cellar this too long.Vinous Media | 92 VM(Antinori, Tignanello, Toscana, Tuscany, Italy, Red) Still very deep in colour, this has a super-ripe cherry nose with no jamminess and some cedar tones. The fruit is seductive, with plum and cedar notes, ample acidity and tension, and a long, chocolatey finish. It may not have the flair of the 2010, but it’s approachable while not lacking in structure. (Drink between 2019-2030)Decanter | 92 DE

The 2009 d’Alceo comes across as much more classic in style and structure than the 2008. According to Luca di Napoli, the trick to 2009 was harvesting on the early side. Freshly cut flowers, sweet red berries, plums, mint and licorice all take shape in the glass Over the last few months, the 2009 d’Alceo has softened a bit, releasing expressive, floral aromatics, brighter shades of fruit and striking inner perfume, but it remains quite vibrant in the context of a vintage in which so many wines are quite a bit riper in style. The 2009 is a wonderfully deep, resonant d’Alceo that should offer a wide drinking window starting in a few years. It certainly looks like Rampolla nailed the vintage.Antonio Galloni | 96+ AGA super generous red with spices, meat and berry character. Full body with round and velvety tannins. Rich and generous. Gorgeous wine. A blend of cabernet sauivgnon and petite verdot. Much better in 2015 when the tannins come together.James Suckling | 95 JSNo written review provided. | 90 W&S

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

Rose petal and ripe fruits on the nose. Full-bodied, with well-integrated tannins and a citrus undertone. Lemon rind texture. Juicy and delicious. Give it a year or two to soften. 50% Merlot and 50% Cabernet Franc, aged 15 months in French barrels.James Suckling | 90 JS

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

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

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

Very perfumed with black currant and cassis bush character. Medium to full body, fine and chewy tannins and a long and flavorful finish. Still a little tight but fun to taste now. Better in 2018.James Suckling | 94 JSThe 2012 Sammarco is a blend of Cabernet Sauvignon, Sangiovese and Merlot. Like with the d’Alceo, this hot vintage does not deliver the same soaring intensity and complexity as seen in past years. It shows added softness and succulence instead. The bouquet is driven by sweet fruit and dried berry aromas that underline the warm vintage. Allspice, clove and more sweet fruit appear on the close.Robert Parker Wine Advocate | 93 RPFragrant purple flower, ripe black-skinned fruit and dark spice aromas slowly emerge on this savory blend of 90% Cabernet Sauvignon, 5% Merlot and 5% Sangiovese. Full bodied and succulent, the smooth structured palate delivers crushed raspberry, black currant, star anise and chopped mint alongside a backbone of firm polished tannins. Drink 2018–2024.Wine Enthusiast | 93 WECastello dei Rampolla’s Sammarco comes across as unusually medium in body in 2012, with a distinctly red-toned flavor profile. I have seen other lighter vintages blossom with time in bottle. That may very well be the case here as well. Readers should expect a floral, bright Sammarco built on mid-weight structure and finesse rather than power.Vinous Media | 92+ VMA light and supple, yet firm, red, offering strawberry, cherry and leafy flavors. Fresh and juicy, with a lingering aftertaste of fruit, herbs and earth. Drink now through 2023. 1,833 cases made.Wine Spectator | 92 WS

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

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

The 2016 Santa Croce is the estate’s blend of equal parts Sangiovese and Cabernet Sauvignon that spent close to eight years in cask during a time when proprietor Coralia Pignatelli della Leonessa was ill and some lots sat undisturbed in cellar for extended periods. Dark red fruit, rose petal, spice and menthol build in the glass. Most suprisingly, the 2016 is shockingly fresh for a wine of its age . This is a great, great wine. It’s not Sangiovese, it’s not Cabernet Sauvignon, it’s not a blend. It’s simply Castell’in Villa at its most profound. (AG)Vinous Media | 97 VM

The 2016 Sammarco is a dense, flamboyant wine. Inky red fruit, spice, cedar, tobacco, menthol and licorice are some of the notes that build in a statuesque Sammarco that dazzles from start to finish. A wine of stunning textural richness and intensity, Sammarco is translucent, sculpted and full of character. All the elements are so well balanced. Rose petal, cedar, tobacco and mint linger on the eternal finish. The 2016 is a magical wine that can be, surprisingly, enjoyed now or cellared for a number of years. Time in the glass just brings out its energy and vertical drive. Sammarco is quite possibly the single greatest value in high-end Italian wine. Don’t miss it. Antonio Galloni | 98 AGA blend of Cabernet Sauvignon, Merlot and Sangiovese, this opens with earthy aromas of truffle, leather, game, cassis and blue flower. Delicious and bursting with personality, the full-bodied palate doles out ripe black plum, fleshy black cherry, crushed black olive and licorice. Velvety, fine-grained tannins provide support. Drink 2023–2036.Wine Enthusiast | 97 WEA blend of Cabernet Sauvignon, Merlot and Sangiovese, the Castello dei Rampolla 2016 Sammarco was held back for an extra year of aging before its commercial release. In fact, I already reviewed the 2017 vintage last year because that wine is many times more accessible and immediate than this one. The issue at hand are the tannins, which remain very tight and grippy in this bottle. That extra year in bottle has helped them to integrate, but this wine still has a very long way to go. Keep that in mind if you collect Sammarco. Despite that slight astringency, this is a wine of courage and vision. It shows expertly measured fruit weight and lots of lively intensity on the bouquet.Robert Parker Wine Advocate | 96+ RPPlenty of currant and blackberry with some coffee and toasted oak on the nose. It’s full-bodied with a dense palate and round, polished tannins that fold nicely into this young wine. It’s very drinkable, even though it’s structured and so serious. Cool in the end, Cabernet sauvignon, sangiovese and merlot. Unfiltered. This will age beautifully. Drink after 2023, but a beauty already.James Suckling | 96 JS

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 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 Trinoro is one of the most extraordinary wines I have ever tasted from Trinoro and proprietor Andrea Franchetti. Deep and yet also silky, with exceptionally refined tannins and exquisite balance, the 2016 has so much to recommend it. Dark raspberry jam, white chocolate, mint and rose petal notes are all finely knit in this sublime, exquisitely beautiful wine. The finish alone boasts mind-bending intensity and persistence.Vinous Media | 100 VMThe 2016 Tenuta di Trinoro is a truly gorgeous creation. The flagship wine from Tenuta di Trinoro is 48% Cabernet Franc and 52% Merlot (fermented in steel like the other top-shelf wines from this estate, followed by eight months in new barrique and 11 months in cement). The alcohol here clocks in at 15.5%, and you do feel it. This powerful Tuscan blend offers nice, ripe intensity and bold movements. It is rich and beautiful, layering out tranches of fruit, cinnamon and spice in perfect harmony. It is a full-bodied wine with some sweet cinnamon spice on the close. Some 6,000 bottles were made.Robert Parker Wine Advocate | 98 RPPure, ripe flavors of plum, blackberry and fruitcake are wrapped in toasty oak. This is dense, picking up earth and tobacco notes as the spice elements echo on the firm finish. The lasting impression is of saturated fruit. Everything is in proportion for a long life ahead. Best from 2022 through 2035.Wine Spectator | 96 WSThe highest percentage of Merlot in Tenuta di Trinoro (with the exception of 2019), thanks to a cool summer – and even some hail in early July. From this vintage, Petit Verdot and Cabernet Sauvignon have been dropped from the flagship wine due to the increasing quality of the Cab Franc and Merlot. A green harvest was carried out, along with trimming the canopy. The Merlot was picked over the course of several days, commencing on 24 September, and – as Andrea reported – on 10 October ‘the moon was rising fast and the [Cabernet Franc] grapes thrust forward into maturity.’ Picking of the Cabernet Franc was completed on 13 October. Vibrant and bold, the 2016 has a rich Merlot nose with dried fruits, potpourri and damp earth. In the mouth, ripe red and black berries mingle with black cherry and raspberry coulis hints. Plentiful grippy, chalky tannins and a stony mid-palate give shape and structure. Spicy and fresh. 6,000 bottles made.Decanter Magazine | 95 DECPlum, underbrush, exotic spice and French oak aromas jump out of the glass on this concentrated Cabernet Franc and Merlot blend. The bold, dense palate offers blackberry jam, licorice, vanilla and tobacco framed in firm, velvety tannins. It closes on the warmth of alcohol. Kerin O’Keefe | 94 KOPlum, underbrush, exotic spice and French oak aromas jump out of the glass on this concentrated Cabernet Franc and Merlot blend. The bold dense palate offers blackberry jam, licorice, vanilla and tobacco framed in firm velvety tannins. It closes on the warmth of alcohol.Wine Enthusiast | 94 WE