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Unquestionably one of the top 2-3 wines of the vintage, the 2016 Château Montrose is a monument in the making. Checking in as a blend of 68% Cabernet Sauvignon, 25% Merlot, and 7% Cabernet Franc raised in 60% new French oak (the balance was in once-used barrels) and representing a tiny 36% of the production, this deep purple-colored 2016 possesses powerful, incredibly classic Saint-Estephe notes of creme de cassis, graphite, damp earth, lead pencil shavings, and burning embers. With a powerful, full-bodied style on the palate, a huge mid-palate, lots of underlying structure and tannic grip, and perfect balance, this magical wine will need upwards of a decade or cellaring and keep for 40-50 years.Jeb Dunnuck | 100 JDDeep garnet-purple in color, the 2016 Montrose is a little youthfully shy to begin, but with coaxing, it unfurls to reveal the most beguiling scents of wilted roses, oolong tea, crushed rocks, wild sage, star anise and candied violets over a wonderfully pristine, well-defined core of crushed blackcurrants, black raspberries and kirsch plus wafts of pencil lead and wood smoke. The taut, muscular, medium to full-bodied palate straddles jaw-dropping intensity and finesse superbly, featuring a solid backbone of ripe tannins and giving a firm frame right through the incredibly long, exquisitely nuanced finish.Robert Parker Wine Advocate | 99 RPThe 2016 Montrose is every bit as impressive as it was from barrel, maybe more. Tightly wound and vertical, with remarkable intensity, the 2016 is simply magnificent. The tannins are there, but they are nearly buried by the sheer intensity of the fruit. All the elements are impeccably balanced in a wine of pedigree, depth and character. The 2016 is going to need a number of years to be at its best, but it is clearly a very special wine in the making. In a word: dazzling.Antonio Galloni | 98 AGNow owned by the Bouygues family and managed by Hervé Berland, formerly at Mouton Rothschild, Montrose is one of the finest classed growths. Structured, long-living, this needs time to settle and open up but will be stunning. Pure dark currant and berry fruit, mineral and menthol notes, glossy oak and tannins and a lingering finish suggest this may be the finest Montrose since 1990. (Drink between 2025-2050)Decanter | 98 DECThe floral and fresh aromas to this are mesmerizing. Roses and lilacs galore. The pure cab aromas coming from the glass – blackcurrants and blackberries – are so memorable. Full-bodied, deep and profound. The ultra-fine tannins on the palate are so polished and fine-grained. The finish goes on for minutes with subtle yet superb fruit. It’s all about precision and form here. A modern classic for Montrose. Better after 2026.James Suckling | 98 JSWhile this wine’s tannins are powerful. they are buried in a surprisingly soft texture of rich black fruits. With both structure and ripe blackberry flavors, the wine is already balanced. A juicy aftertaste lifts the tannins, pushing the wine into greatness. Drink from 2025.Wine Enthusiast | 97 WEVery pure, with lilac, violet, cassis, bitter cherry and damson plum notes streaming through in lockstep right from the start. A fine chalky underpinning gives the finish a sleek and racy edge. A beautifully precise wine, with a lot in reserve, that could benefit from a little added weight in the cellar. Best from 2025 through 2040.Wine Spectator | 96 WS

Composed of 83% Cabernet Sauvignon, 15% Merlot, 1% Cabernet Franc and 1% Petit Verdot, the 2016 Mouton Rothschild has an opaque garnet-purple color. WOW—the nose explodes from the glass with powerful blackcurrant cordial, black raspberries, blueberry pie and melted chocolate notions, plus suggestions of aniseed, camphor, lifted kirsch and the faintest waft of a subtle floral perfume in the background. Full-bodied, concentrated, bold and totally seductive in the mouth, it has very fine-grained, silt-like tannins, while jam-packed with tightly wound fruit layers, finishing in this wonderful array of mineral sparks. Magic.Robert Parker Wine Advocate | 100 RPA towering, thrilling wine, the 2016 Mouton Rothschild is unbelievably beautiful today. Aromatics, fruit density and vertical structure all come together. In the glass, the 2016 is remarkably vivid and powerful, and yet a gentler, more feminine side emerges with time in the glass. The intense, mineral, savory profile recalls the 1986, but the 2016 has more grace, inner sweetness and sophistication than that wine. Even so, the 2016 is going to need at least a number of years in bottle before it starts drinking well, although it won’t be the bruiser the 1986 remains to this day. This is breathtaking wine from Mouton, Tecnical Director Philippe Dhalluin and his team.Antonio Galloni | 100 AGAlong with the Château Lafite, the 2016 Château Mouton Rothschild is the wine of the vintage from the Médoc and is a truly profound, magical, blockbuster wine in every sense. It’s based on 83% Cabernet Sauvignon, 15% Merlot, and the rest Cabernet Franc and Petit Verdot, raised in new French oak. Boasting a saturated purple color as well as an extraordinary bouquet of thick black fruits, lead pencil shavings, new saddle leather, and burning embers, with just a hint of its oak upbringing, this beauty hits the palate with a mammoth amount of fruit and texture yet stays fresh, pure, and light on its feet, with a thrilling sense of minerality as well as building tannins on the finish. It’s one of the most profound young wines I’ve ever tasted, and while it will probably keep for three-quarters of a decade, it offers pleasure even today. Bravo!Jeb Dunnuck | 100 JDDark ruby, purple color. Aromas of blackcurrants, black truffle, crushed stone, licorice and hints of tar. Full-bodied, deep and vertical on the palate, drawing you in and down. The structure is very tannic and powerful, yet the tannins are folded into the wine. One of the most powerful Moutons ever for me. Try after 2027.James Suckling | 100 JSA higher level of acidity than is usual for Mouton is buttressed by waves of fruit and tannin. It’s a modern take on 1986 that shows the most wonderful precision of creme caramel, liquorice, blackcurrant, creme de cassis and cedar. it’s opulent but also has great tension through the palate - a monumental Mouton that for me has gained in stature over the past two years of ageing. The idea of a drinking window almost feels like a mirage - the perfect moment is likely to recede into the distance time and time again. It could be drunk in the next decade perhaps, but it’s going to take 20 years or more to really get into its stride. Easily one of the wines of the vintage, for me this is showing even better than during en primeur. 1% Cabernet Franc completes the blend. Drinking Window 2028 - 2045.Decanter | 99 DECA generous, pure and lush ball of Cabernet, with wave after wave of unadulterated cassis and blackberry puree flavors rolling through. Features notes of roasted apple wood and sweet tobacco, offset by a long tug of sweet earth, but that’s all background music to the impressive core of fruit, which steams along like a cruise ship with enough stores in reserve to go around the world twice without stopping. Best from 2025 through 2045.Wine Spectator | 98 WSThe rich fruit in this wine nearly envelops the tannins. Flavors of black plums, blackberries and blueberries meld with intense acidity to mask the power and concentration of the polished tannins. With this structure, will age for many, many years. Do not drink before 2026.Wine Enthusiast | 98 WE

The 2016 Pavie a blend of 60% Merlot and 40% Cabernet Franc. Very deep purple-black in color, it needs a little coaxing to begin, slowly unfurling to reveal a fragrant perfume of violets, chocolate-covered cherries, crushed blueberries and eucalyptus over a core of preserved plums, kirsch, black raspberries and crème de cassis plus hints of licorice and chargrilled meat. Full-bodied and built like a brick house, it has a solid foundation of firm, super ripe, grainy tannins and seamless freshness interknit with the black fruit preserves and minerally layers, finishing very long and very decadent. Superb!Robert Parker Wine Advocate | 100 RPSpectacular aromas of crushed berries, such as blueberries and raspberries. Fresh flowers with hints of sandalwood. Exotic. Saturated palate of so much fruit, yet remains agile and energetic. Great length and texture. Fills your mouth. This needs time, but a classic. Twin brother of the perfect 2015.James Suckling | 100 JSTurning the dial up considerably, the 2016 Château Pavie leaps out of the glass with a thrilling bouquet of crème de cassis, toasty oak, graphite, white truffle, crayons, and flowers. A blend of 60% Merlot, 22% Cabernet Franc, and 18% Cabernet Sauvignon brought up in 85% new French oak (the new oak has been dialed back in recent vintages), this full-bodied Pavie is made in a more elegant, seamless style compared to prior great vintages, yet it still has brilliant depth of fruit and concentration, ripe, present tannins, a seamless texture, and an awesome finish.Jeb Dunnuck | 99 JDThe 2016 Pavie is simply magnificent. Gracious, perfumed and exquisitely beautiful, the 2016 has it all. I can’t remember seeing a Pavie with this much translucent energy and nuance. Black cherry, plum, lavender, spice and menthol all infuse this explosive, young wine with tremendous character. In the glass, the 2016 is vivid, aromatically deep and full of saline-infused energy. It is without question one of the wines of the vintage. As it turns out Gerard Perse also opened the 2008. Although the two vintages (2016 and 2008) in question are quite different in style and quality, the trajectory Pavie has taken in recent years is evident. The 2016 is a thrilling wine. That’s all there is to it. The blend is 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon. Tasted two times.Antonio Galloni | 98+ AGThis is a rather showy—and captivating—display of fruit, with waves of lush cassis, raspberry and plum reduction flavors flowing through with authority and grace while a swath of chalky minerality stays deeply buried throughout. Toasty, glistening with vanilla and apple wood notes, but the fruit has the oak bridle easily in hand. One of the Right Bank showstoppers of the vintage. Best from 2024 through 2040. 6,667 cases made.Wine Spectator | 97 WSThis release underlines this estate’s change in style towards more elegant wines. While concentrated, the wine has stylish layers of black-plum fruit, beautiful acidity and freshness. Black-chocolate flavors are fully integrated into the rich tannins. This will develop into a great wine. Drink from 2025.Wine Enthusiast | 96 WEThe nose is unsurprisingly reticent, with smoky black fruits lurking. Very rich and dense, but the 22% Cabernet Franc seems to have given greater lift and intensity than usual. Fresher than 2015, but shows similar concentration, with precision, drive and length. (Drink between 2022-2040)Decanter | 93 DEC

I was also able to taste the 2016 Châteauneuf Du Pape Cuvée Da Capo, which comes mostly from older vines in the La Crau lieu-dit and spends an additional year in a large foudre. The 2016 vintage was truly magical for the region, and this Cuvée Da Capo is unquestionably one of the finest vintages for this cuvée ever made, in the same league as, if not surpassing, the 1998, 2003, 2007, and 2010. Sensational notes of cured meats, crème de cassis, crushed violets, ground pepper, tapenade, truffle, and sweet herbes de Provence all soar from the glass and it hits the palate with a massive, full-bodied style that stays seamless, weightless, and as pure as they come. Traditional, classic Châteauneuf Du Pape doesn’t get better. I hate to be the guy who throws out the “best to date” line very often, but this is truly magical stuff.Jeb Dunnuck | 100 JDAs impressive as the Cuvée Réservée is, the 2016 Châteauneuf du Pape Cuvée da Capo brings an extra level of intensity. Turn that volume up to 11 or even 12. Waves of black cherries, plums and chocolate wash across the full-bodied, velvety palate, lingering nearly forever on the finish. As big and bold as it is, it remains breathtakingly elegant and fine. It should evolve gracefully through at least 2040.Robert Parker Wine Advocate | 99 RPBlack-cherry and plum flavors are ripe but pertly balanced in this Grenache blend. It’s spicy and intensely aromatic, wafting of cloves, allspice and caramel, yet revitalizing and mineral too. The finish is endlessly long, fringed by fine, taut tannins. It’s stunning now but should improve through 2036 and hold further still.Wine Enthusiast | 98 WEVivid ruby. Intensely perfumed dark berry, cherry preserve and licorice aromas are complemented by hints of game, exotic spices and candied lavender. Deep, sweet and expansive on the palate, offering densely packed raspberry, cola and floral pastille flavors and a strong suggestion of spicecake. Shows superb clarity and power on a ridiculously long, sappy finish that eventually leaves behind cherry liqueur and bitter chocolate notes.Vinous Media | 97 VMThis is richly fruited, with succulent plum, boysenberry and fig preserve flavors that are seamlessly layered and laced with warm anise, black tea and smoldering tobacco notes. The long finish features well-embedded chalky grip that gives this cut to match the lush fruit. A beauty. Grenache, Syrah and Mourvèdre. Best from 2021 through 2040. 833 cases made.Wine Spectator | 97 WSAll 13 varieties have been used from lieux-dits La Crau, Les Escondudes and Mont Pertuis, with no destemming. There’s some complexity and interest on the nose already, with aromas of violets, blueberries, raspberries and a touch of tobacco leaf. The wine is medium to full-bodied, but without any heaviness, with sublime freshness and piercing acidity. This has real life, and a lightness of touch which delivers real drinkability. Very fine, abundant ripe tannins work like a lattice through the fruit. The fairly raised levels of alcohol don’t give a sense of imbalance in the wine, and it finishes on a lifted note. The best Da Capo in a long time. Real elegance. Drinking Window 2020 - 2036Decanter | 97 DECThis is the second year in a row that the Férauds have bottled this rare cuvée, made only in exceptional vintages. The 2016 is even more intense than the 2015, with a bright energy that makes it inviting despite its size. A blend of all 13 red-wine varieties permitted in the appellation, fermented in whole bunches with ambient yeasts in tank, it uses stemmy herbal notes to lift the masses of dark, figgy fruit, taking it into higher, fresher registers of roses and seedy strawberries, cracked peppercorns and garrigue. The tannins and alcohol are not harsh, but intense enough to suggest this is best left untouched in the cellar for five years, or even 15.Wine & Spirits | 96 W&SAn impressive wine for the concentration and punchy fruit impact. Pears, melons and assertive lemon citrus weighs in on the palate. The length and purity is stunning. A gently savory, pastry-like edge to the finish. Will age superbly. Try from 2020.James Suckling | 93 JS

This is a ripe and fruity yet strucutred wine that has amazing aging potential. It offers a strongly floral element that contrasts with the tense, mineral texture and dense tannins. It is an immensely concentrated wine that will not be ready until 2029. ROGER VOSSWine Enthusiast | 99 WEThe 2016 Quinta do Noval Naçional Vintage Port comes (of course) from the famous parcel of ungrafted vines. Comparing it side by side, the Naçional does not have the immediacy of the regular Noval. It is darker, more introspective, more complex and beguiling, the black fruit complemented by subtle desiccated orange and marmalade aromas. What strikes first on the palate is the fineness of the tannins. This is utterly harmonious, silky in terms of texture, and extraordinarily cohesive. You don’t know whether to drink this or stroke it. It is an understated Naçional that almost deceives you into thinking that there is not power, but that crashes across the senses in the final third and on the aftertaste. It is a Naçional with a latent effect, its virtues becoming apparent not during but after imbibing. It is a quite profound Port, even though at this juncture you are just reading the first couple of pages of a very long and engrossing novel. Drinking Window 2034 - 2080Vinous Media | 98 VMThis is distinctive from the start, with a youthfully rambunctious display of dark currant, fig and blackberry fruit paste flavors liberally spiked with bramble, Turkish coffee and ganache notes. As the fruit pumps through the finish, a tarry spine adds a bristling, mouthwatering edge. Sports more obvious grip and is a touch drier in style than most of its peers. Best from 2035 through 2055.Wine Spectator | 98 WSThis is a superb baby Noval that reminds me of the 1966. Chewy yet so polished. The light sweetness suggests an overall dialing back of the sugar content. Stemmy and lightly green. A truly classic Noval. Almost all from Pinhao. Buy. Better in 2025.James Suckling | 98 JSThe 2016 Vintage Port is a field blend, mostly Touriga Nacional, Touriga Franca, Tinto Cão and Sousão, aged for 18 months in old wood. It comes in with 82 grams of residual sugar. This was in bottle for only about seven weeks when seen, but I made sure at least some of it had a lot of air. It looks super, with plenty of room to grow in the cellar. Christian Seely likes to say that this regular Noval and the Nacional are not better than one another, just different. In fact, I usually prefer Nacional, but in this vintage I make a case for equality and endorse that view.Robert Parker Wine Advocate | 97 RP

The 2016 Percarlo captures all of the beauty it has always shown in the cellar. Pliant, silky and exceptionally polished, the 2016 simply has it all. Freshly cut flowers, rose petal, mint, spice and blood orange add striking aromatic nuance to a core of brilliant Sangiovese fruit. Powerful and ample, with superb aromatic lift, the 2016 Percarlo is exceptionally beautiful and moving from the very first taste. A whole range of floral and mineral notes extend the finish effortless. The tannins need time to soften, so readers should plan on at least a few years of cellaring. In a word: compelling.Vinous Media | 99 VMThe iconic San Giusto a Rentennano 2016 Percarlo is a gorgeous expression, opening slowly to reveal black fruit, blue flowers, lilac, honey, potting soil and a touch of fragrant porcino mushroom. These are stunning results, with a soft and contoured mouthfeel followed by elegant tannins, balanced acidity and a long finish that wraps over the palate with silky intensity. Keep the wine in your cellar for a few more years, allowing it to take on extra complexity and volume. In a sense, Percarlo transcends Sangiovese. Not only does it deliver the classic characteristics of the variety, it does so with a touch of magic, transforming the grape into an ethereal and soulful expression of Tuscany.Robert Parker Wine Advocate | 98+ RPA light kiss of oak adds a resinous element and extra tannins to this red, featuring black cherry, blackberry, tar and wild herb flavors. The pure fruit core, vibrant structure and fine length reveal potential, while a violet note supplies grace. Needs time to integrate the tannins. Best from 2022 through 2042. 1,250 cases made, 375 cases imported.Wine Spectator | 94 WS

Speechless here. I thought the 2015 was already perfect but this is perfect, too. But in a different way. It is so structured and multidimensional. Full-bodied, powerful and intense with incredible tannin backbone and depth. The dark-berry, wet-earth, oyster-shell and mushroom flavors are phenomenal. 20% less production than 2015. Give it four or five years to come together. Try after 2025.James Suckling | 100 JSI fussed over scoring this wine more than I'd like to admit—tasting through three samples under different conditions at various intervals and testing my impressions blind against wines in its peer group. Most importantly, I tasted this 2016 vintage against the 2015 vintage over and over again. I confess to a few nights of restless sleep as a result. Ultimately, my decision to award 100 points to the 2016 Solaia came on impulse and with the most natural sense of purpose. I had also given the 2015 vintage a perfect score, and intellectually, it seemed impossible not to pick a favorite among these two stunning expressions. I will also state, outright, that the wines are very different, principally because the 2015 vintage shows more overall opulence and sweetness that extends to the pronounced textural richness of the mouthfeel. The 2016 vintage, on the other hand, is more chiseled and sharp with mineral shadings of campfire ash and graphite at the rim of its dark fruit. The mouthfeel is more streamlined and tight at its core, suggesting that the wine will unfold and soften beautifully with time. I feel like 2015 is the Dolce & Gabbana of the situation and the 2016 is the Armani Privé. The personalities of the two wines are distinct, yet my admiration for each is identical.Robert Parker Wine Advocate | 100 RPLike Tignanello, the 2016 Solaia is a wine of extraordinary nuance and finesse. Super-ripe blackberry, plum jam, espresso, menthol, licorice and sweet spice build as the sublime 2016 shows off its personality and breeding. The 2016 somehow manages to be incredibly deep and also light on its feet. Sweet floral and spice notes add the closing shades of nuance to an exotic, beguilingly beautiful Solaia endowed with an eternal finish and mind-blowing beauty. The 2016 is an epic Solaia. That's all there is to it.Vinous Media | 99 VMThe summer of 2016 at Marchesi Antinori’s Tignanello estate featured warm but even temperatures, without the heat spikes of 2015. The result is one of the most expressive and nuanced vintages of Solaia we have ever tasted. High-toned scents of lavender, menthol and bay leaf leap from the glass and continue on the palate, enlivening flavors of crunchy plum, blackcurrant and licorice. The tannins feel refined and silky, and the wine emanates a brightness and energy that propels the flavors outward, creating a three-dimensional impression. If the 2015 Solaia was a powerhouse, this wine is sheer elegance, its precise flavors and lifted aromas creating a thrill factor that is impossible to resist.Wine & Spirits | 99 W&SThis red leads off with a slight oaky edge, featuring vanilla and resin accents that meld with the black cherry and blackberry fruit flavors on the palate. This is all about purity and finesse, featuring a vibrant structure that fits harmoniously with the flavors. Cedar, iron, tobacco and fruit elements converge on the finish, which is very long, fresh and satisfying. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2023 through 2040. 500 cases imported.Wine Spectator | 98 WSAromas of cassis, warm spice and camphor form the nose. Made with 73% Cabernet Sauvignon, 20% Sangiovese and 7% Cabernet Franc, the vibrant, linear palate shows great finesse, offering cranberry, blueberry and crushed mint alongside white pepper. It's smooth and balanced, with bright acidity and polished tannins. The best is yet to come, so hold for more complexity. Drink 2023–2036.Wine Enthusiast | 97 WEFirst produced in 1978, Solaia comes from a 20-hectare south- to southeast-facing plot at Antinori's prized Tignanello estate. The stony, well-drained soil is a mix of galestro and alberese. Coconut, black tea and ripe blackberry are interlaced with a fragrant herbal and earthy undertow. It is a bit austere at the moment but the acidity is positively racy. Velvety-smooth tannins are seamlessly integrated and the finish is jam-packed. This will need a few years to come around. Drinking Window 2024 - 2038.Decanter | 95 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

2016 was an exceptional vintage in Tuscany and, according to Stefano, the best in 20 years. The cool night temperatures allowed for beautifully precise aromatics and perfectly ripe, harmonious tannins. This wine expresses the vintage beautifully and is the best Redigaffi I have tasted - simply stunning! Complex and tightly wound, it carries its 15% alcohol really well. There are hints of roasted coffee beans and green herbs on the nose, while the palate is super-concentrated yet beautifully balanced, with very fine-textured tannins. Blackcurrant, smoky plum and liquorice flavours are joined by a lovely freshness. A beauty. Drinking Window 2020 - 2040.Decanter | 100 DECThe aromas of violets, roses and lavender are captivating. Turns to spices and hazelnuts. So complex. This full-bodied wine grows and grows on the palate, yet it remains agile and fresh. Plenty of energy in the palate. More powerful than the perfect 2015. We will see which is better in the end. Great wine. Try in 2022.James Suckling | 99 JSThe 2016 Redigaffi is another absolutely compelling wine in this range. Explosive and opulent, the 2016 manages to be both spectacularly rich and yet also retain tremendous freshness. Blueberry jam, lavender, crushed rocks and sweet oak all build as this sumptuous yet structured Merlot shows off its considerable personality. In 2016, Redigaffi is energetic, persistent and also very classy. Drink it over the next decade or so.Antonio Galloni | 97 AGThis vintage hits it out of the ballpark. The Tua Rita 2016 Redigaffi is everything you should expect in terms of complexity, depth and the quality of its bouquet. The wine is especially balanced and focused with pinpoint aromas of dark cherry, plum, spice, tar and dried garden herb. The mouthfeel is generous and rich, but it also offers very silky and long tannins that give the wine its long, persistent mouthfeel. The 2016 vintage is an icon, and the wine has many long years of aging ahead.Robert Parker Wine Advocate | 97 RPSupple, featuring pure black cherry, plum, wild herb, spice and licorice flavors that mesh with the well-integrated structure. Harmonious, remaining defined and juicy on the lingering finish. Though concentrated, this stays fresh and energetic, showing finesse and poise. Merlot. Drink now through 2033. 1,150 cases made, 90 cases imported.Wine Spectator | 95 WS

Another perfect wine is the 2016 La Joie, which is 84% Cabernet Sauvignon, 11% Merlot, and 5% Petit Verdot sourced all from the estate vineyards in the Pocket Peak portion of the Alexander Valley. This full-bodied, powerful yet elegant Cabernet Sauvignon couldn’t be better and has incredible purity, layers of crème de cassis, white flowers, tobacco leaf, and flowers, a deep, multi-dimensional texture, and loads of ultra-fine tannins. I’d confidently put this up against any Cabernet Sauvignon in the world. As with the La Muse, it has the balance, purity, and class to drink spectacularly well even today, but it’s another wine that will benefit from a decade of cellaring and keep for 40-50 years.Jeb Dunnuck | 100 JDA blend of 84% Cabernet Sauvignon, 11% Merlot and 5% Petit Verdot, the 2016 La Joie (a barrel sample) has a very deep purple-black color and is a little closed at this nascent stage, slowly unfurling to reveal crushed black currants, blackberry coulis and Christmas cake notes with touches of cigar box, pencil lead, bay leaves and espresso plus a waft of lavender. Medium to full-bodied and packed to the gills with tightly wound black fruit preserves, floral and spicy layers, it has a firm frame of grainy tannins and seamless freshness, finishing very long. 3,200 cases will be made.Robert Parker Wine Advocate | 100 RPWonderful purity of cabernet on the nose with blackcurrants and fresh lavender. Full body, with ultra-fine tannins and great beauty in the texture and flavors. It changes all the time. Extremely complex. 84 per cent cabernet sauvignon, 11 per cent merlot and five per cent petit verdot. So approachable, but needs at least three to four years to come together completely.James Suckling | 97 JSThe 2016 La Joie soars out of the glass with stunning Cabernet Sauvignon red berry fruit, wild flowers, mocha, spice and mint. Elegant and refined, with striking depth, La Joie is pure and total finesse in 2016. It is one of the most sublime, nuanced wines I have tasted from Vérité.Vinous Media | 97 VMThere's opulence to spare on the nose, which is superripe but not overblown, with juicy cherry and blackberry aromas. Concentrated of course, but also sumptuous and juicy, with a good deal of spicy oak. This shows vigour despite the richness, and it's vibrant and persistent. Very long. Drinking Window 2019 - 2038Decanter | 95 DEC

Including the highest percentage of Merlot (at the moment anyway), the 2016 La Muse checks in as 93% Merlot, 5% Cabernet Franc, and the balance Malbec that spent 15-16 months in roughly 90% new French oak. This magical wine shows how good Merlot (and Sonoma) can be and offers extraordinary notes of crushed violets, spring flowers, scorched earth, graphite, black cherries, and crème de cassis. As elegant and seamless as they come, it’s full-bodied, perfectly balanced, has an incredible spine of acidity and tannins, and a finish that won’t quit. It has the class and purity to drink well even today, but it’s not going to hit prime time for at least another decade and will keep for 3-4 decades. Bravo!Jeb Dunnuck | 100 JDDeep garnet-purple colored, the 2016 La Muse is composed of 93% Merlot, 5% Cabernet Franc and 2% Malbec. Wow—it comes strutting out of the glass with flamboyant crème de cassis, ripe plums and black cherries notes followed by nuances of aniseed, chocolate box, wild thyme, violets and chargrill plus a fragrant suggestion of potpourri. Full-bodied, rich and concentrated, the densely packed perfumed black fruit layers are beautifully framed by perfectly ripe, finely grained tannins and fantastically knit freshness. It finishes long with the most incredible display of mineral sparks. 2,300 cases were produced.Robert Parker Wine Advocate | 100 RPThis is a fabulous, merlot-based red with blackberries, blueberries and rust. Ink, too. Medium to full body, round tannins and a juicy finish. 93 per cent merlot with the rest in cabernet franc and malbec. Drink after 2021.James Suckling | 96 JSThe most approachable of the three Verité wines right now. This is richly textured with plush raspberry and grilled damson, high floral aromatics, and plenty of tannic structure that becomes more apparent as you give it time, and the weight of the mid palate asserts itself. There is a serious side to this wine that will become clearer as it ages and the welcoming puppy fat of young fruit trims down. This is Merlot dominated, and is exceptionally successful. Drinking Window 2023 - 2040.Decanter | 95 DECThe 2016 La Muse is a brooding, somber wine, just as it was en primeur. Black cherry, gravel, savory herbs, smoke, game, licorice and incense add a real feeling of gravitas that comes through in the wine's tannic heft. La Muse is often more showy when it is young, but the 2016 is going to require quite a bit of patience.Vinous Media | 94 VMDense, smoky and powerful, featuring notes of freshly ground coffee to the roasted plum and dried blackberry flavors. Hoisin sauce accents show on the tannic finish, with green herbal shadings. Merlot, Cabernet Franc and Malbec. Drink now through 2025. 2,205 cases made.Wine Spectator | 92 WS

Roses and lavender with other flowers. Peaches. Glorious fruit of dark plums and ripe strawberries. This is dense and intense but there are layers of very fine tannins, like fine cashmere. Goes on for minutes. Opens in the mouth. Almost endless. Three years in cask and two years in bottle before January 2023 release. Give this at least five to six years.James Suckling | 98 JSThis year’s top-end release from Bruno Giacosa is the 2017 Barolo Riserva Falletto Vigna Le Rocche (in the red label). Bottled in 2019, the wine stands apart thanks to a hot and dry growing season that Bruna Giacosa is very excited about. In fact, she prefers 2017 to 2015, although the two vintages do share similarities. This wine is very open-knit, and it reveals dark concentration in the form of ripe blackberry, candied cherry and spice. The tannins show a loose, granular quality that adds considerably to the textural impact of this Riserva.Robert Parker Wine Advocate | 97 RPThis supple red is elegant and powerful, driven by an underlying mineral element. Strawberry, cherry, rose, iron and wild thyme aromas and flavors persist, building to a long aftertaste, while dense, refined tannins lend support. Offers superb balance and length. Best from 2025 through 2045. 110 cases imported.Wine Spectator | 97 WS

One of the greatest young wines I’ve ever tasted is the 2016 Châteauneuf-du-Pape Sanctus Sanctorum which is 100% old vine Grenache sourced from a single parcel in the La Crau lieu-dit. Lighter in color than both the Combes des Fous and Ex Machina, it offers a heavenly perfume of kirsch liqueur, crushed rocks, exotic spices, and graphite. This beauty hits the palate with an incredible display of opulent, decent fruit paired with an elegance and seamlessness that needs to be tasted to be believed. With building richness, no weight, ultra-fine tannins, and a finish that won’t quit, it’s released only in magnum, so it will take upward of a decade to hit maturity and will keep for 20+ years. Hats off to the Maurel family and their consultant Philippe Cambie!Jeb Dunnuck | 100 JDBottled only in magnum, the 2016 Chateauneuf du Pape Sanctus Sanctorum was made entirely from Grenache planted in 1905 and aged in new demi-muids, yet it has completely absorbed any trace of barrel. Incredibly intense and dramatic, it combines savory notes of licorice and dark roses with black cherries and dried spices. Full-bodied, rich and velvety, with a mind-bendingly long finish, it’s a tour de force that may prove to be perfection for some readers.Robert Parker Wine Advocate | 99 RPDeep shimmering crimson. Powerful, expansive red berry liqueur, floral pastille, garrigue and Asian spice qualities on the hugely perfumed nose, along with building suggestions of incense and smoky minerals. Sweet and seamless on the palate, offering intense Chambord, cherry pie, spicecake and lavender pastille flavors that deepen and expand steadily through the back half. Clings with superb tenacity on the gently tannic, mineral-tinged finish, which eventually leaves suave floral and exotic spice notes behind. Produced exclusively in magnums.Vinous Media | 97 VM

One of the legendary vintages for this cuvée is the 2017 Côte Rôtie La Turque, a blend of 93% Syrah and 7% Viognier from a tiny parcel in the Côte Brune lieu-dit. Always aged 4 years in new French oak, it offers a dense, saturated purple color as well as slightly more masculine notes of blackberries, smoked meats, dark chocolate, and graphite. Full-bodied, beautifully concentrated, and perfectly balanced, with incredible purity of fruit, it already offers pleasure but will ideally be given 5-7 years of bottle age. It will deliver the goods for 30 to 40 years. It’s the star of the show in 2017 and one of the wines of the vintage.Jeb Dunnuck | 100 JDA common refrain regarding the La-Las is that they require a decade or more of cellaring to come around. In fact, they're often quite open and appealing soon after release, only to close down shortly thereafter. The 2017 Cote Rotie La Turque offers up hints of crushed stone and struck flint, smoky, bacon-fat aromas and ripe, mouthwatering blackberries. Full-bodied, creamy and rich, it's a powerful, concentrated effort that should still be drinking well in two decades.Robert Parker Wine Advocate | 97+ RPYou can almost smell the fresh clay, immediately a different register compared to La Mouline with star anise, incense notes and rolling tobacco as opposed to cigarette tobacco. Rounded, fuller and plumper with more mouthcoating tannins and touches of vanilla pod from the oak.. The fruit is sweeter and juicier than the Mouline and this has a long, sappy finish with plentiful tannin but still elegant. (Drink between 2024-2038)Decanter | 97 DECVery alluring, with silky waves of cherry puree and mulled plum fruit gliding through, infused gently with red tea, savory and sweet tapenade hints. Lingering minerality carries the finish, which has structure and grip to merit cellaring, though the fruit is so hard to resist.Wine Spectator | 96 WSExpansive aromas of black raspberry, cherry and boysenberry, with exotic spice, floral oil and incense notes building in the glass. Energetic and focused on the palate, offering densely packed black/blue fruit liqueur flavors, along with intense violet pastille and cracked pepper notes. The floral quality builds steadily with air and carries through a very long, chewy finish that features resonating blue fruit and floral notes and youthfully gripping tannins.Vinous Media | 95-96 VM

This is well-packed, offering the vivid plum, boysenberry, cassis and açaí berry fruit profile of the vintage, along with a dark edge of tar, baker’s chocolate and salted licorice that courses underneath. The long finish lets the fruit play out, keeping singed alder and chai spice hints in the background. Smolderingly seductive. Touriga Nacional, Touriga Franca, Tinta Cão, Sousão and Tinta Roriz. Best from 2035 through 2060. 3,500 cases made.Wine Spectator | 98 WSThe 2017 Vintage Port is a field blend, mostly Touriga Nacional, Touriga Franca, Tinto Cão and Sousão, aged for 18 months in old wood vats. It comes in with 99 grams of residual sugar. This was bottled in May 2019, about a month before tasting, but I made sure at least some of it had a lot of air. Aromatic, wonderfully fragrant and laced with eucalyptus, this then shows typical Noval focus and power. A couple of hours in a glass simply increased the power. More intense than the very fine 2016, it grips the palate and shows rather significant astringency. As wonderfully aromatic as this is, there the 2016 might have the edge.Too closed and muscular once past the aromatics, this rather dry Port needs some time. It is harder to read than the 2016 was, but this should overtake it in time. Have some patience with this one.Robert Parker Wine Advocate | 97 RPThe 2017 Quinta do Noval Vintage Port was picked from August 21 to September 28 under perfect conditions. It has a tightly wound bouquet that requires a lot of aeration. Eventually it reveals fabulous, detailed aromas of cassis, bilberry jam, crushed stone and pressed violets, later hints of orange blossom and quince. The palate is pure class. Saturated tannins, wonderful structure but the headline is the intensity of fruit. I cannot remember a Noval with this penetration, almost overwhelming the senses as layers of effervescent black plum and cassis fruit segue into a spicy finish that fans out like there is no tomorrow. Is this the best Quinta do Noval ever?Vinous Media | 97 VMThe straight 2017 Vintage Port is stunning stuff. It packs serious power and richness while staying beautifully polished and, dare I say, elegant. Notes of crème de cassis and liquid blackberries define the attack, but it offers an incredibly layered, nuanced, complex style in its notes of herbes de Provence, violets, spicy wood, licorice, and Asian spice aromas and flavors. While it’s no doubt a full-bodied Port, it stands out just as much for its incredible polish, balance, and purity. This a brilliant effort is more approachable than the Nacional bottling yet is nevertheless going to evolve for 50-60 years or more on its flawless balance.Jeb Dunnuck | 97 JDBig grip in this wine with dark blackberries, blueberries and floral notes. Fine tannins. Ripe but sweet and pretty. Shows a lovely finish. Try after 2027.James Suckling | 97 JSNoval spills over into two valleys from Pinhão to Roncão which contribute two very different terroirs to the blend, though both predominantly south-facing. It displays heady Douro aromas of open, ripe, plummy fruit with a touch of dust and eucalypt, wild and aromatic. The palate is dense, smooth and seductive on the palate with firm, schistous tannins rising on to a fresh, linear finish. Beautifully defined and integrated. Just 3,500 cases declared. Drinking Window 2035 - 2060.Decanter | 96 DECThis is a solid wine with dark tannins and a definitely dry character that will allow it to age well. Its power and its density are impressive, with rich black currant flavors backing up the tannins. Drink from 2030.Wine Enthusiast | 94 WEJet black, this shows the arid vintage in its desert-rose scents and in the umami savor of tiny dried black currants. There’s black-cherry density inside the concentrated tannins, which need a decade to begin to relax.Wine & Spirits | 93 W&S

Intense, featuring an energetic core of black Mission fig, açaí berry and blackberry fruit, all entwined with strands of licorice snap, singed alder, tar and cassis bush. The finish crackles with life, as the grip is substantial but supported as much by acidity as tannins, giving this a freshness that pierces through the dark fruit profile. Best from 2035 through 2055. 498 cases made.Wine Spectator | 96 WSRichly structured, this opulent wine has powerful tannins as well as fresher black fruits. It is dense and finely perfumed with some sweetness as well as a drier core of tannins. The wine is set for long-term aging. Wine Enthusiast | 94 WE

The 2017 Amarone della Valpolicella Campo dei Gigli is intense, like cracking open an ashen stone to find a bevy of dried black cherries, cinnamon sticks, incense and dried herbs. This is deeply textural with a balanced inner sweetness elevated by vibrant acidity as depths of tart red fruit balance and slowly saturates the palate in primary concentration. The 2017 finishes structured and dramatically long, begging for further cellaring, as a bitter tinge of currants and clove fade. Maybe splitting hairs, but I didn’t believe that Tenuta Sant’Antonio could outdo their 2016 Campo dei Gigli, but over time the 2017 may be up to the task.Vinous Media | 95+ VMThick and rather syrupy dried black fruit faces a wall of black-peppery, toasted oak on the nose, then turning more licoricy on the palate. Any subtler, more complex character is for now waiting in the wings for the youthful fruit and oak to vacate the center-stage. And that may take some time. Nevertheless, it’s attractive to drink even now and will continue to give pleasure for many a year. Drink or hold.James Suckling | 93 JSThis rich Amarone is all that it is supposed to be and more. The nose is loaded with blackberry and cassis with licorice and savory herbs layered atop the intense fruit aromas. The palate shows off the beauty of the vineyard with deep dark plum notes wrapped around sweet chocolate and baking spices with fine tannins and a long finish.Wine Enthusiast | 93 WEFrom the estate’s oldest vineyard, a limestone site with some silt and sand located at 300m above sea level planted 40 years ago. It’s a blend of Corvina and Corvinone (70%), Rondinella (20%), Croatina (5%) and Oseleta (5%), fermented in stainless steel then matured in new 500l casks for 36 months. It has distinct aromas of chocolate wheat and spiced plum crumble. In the mouth, lurking austere black fruits and balsamic freshness with streaks of tangy red fruits and dusty spice are supported by fine, grainy tannins. Bold, sweet and succulent, it demonstrates some limestoney mid-palate tightness that lends desirable finesse to this ample wine.Decanter | 92 DEC

Pretty ripe fruit with berry, walnut and chocolate character on the nose and palate. Medium to full body, round tannins and a savory finish. Drinkable now, but better in 2022.James Suckling | 92 JS

Good complexity on the nose, chocolate, cherries, plums and blackcurrants. Succulent straight away, it makes you suck your cheeks in, the tannins are abundant and fill the mouth but with a soft, juicy chewiness that’s really pleasant. I really like this density, it feels full without being too much - all in balance. A really enjoyable wine, good to have with food and will age well continuing to integrate and soften, but I like its fruit-forward confidence right now. A bit of milk chocolate sweetness, some chalkiness and then a herbal element too - everything you need in a good claret! with typicity and approachability. Top value too. Drinking Window 2023 - 2033.Decanter | 93 DECThe 2018 Laffitte-Carcasset is gorgeous, just as it was from barrel. This mid-weight Saint-Estèphe impresses with its nuance and delineation. Bright red fruit, iron, menthol, anise, cedar and rose petal lend uncommon complexity, while fine grained tannins give the wine proportion and drive. This polished, under the radar gem is a real delight. Laffitte-Carcasset is an especially delicate wine for the appellation.Antonio Galloni | 92 AGThe estate on the plateau of Saint-Estèphe is well situated to produce this rich, full-bodied wine. Broad tannins give the dry core essential for aging. They are balanced by black-currant fruits from the 50% Cabernet Sauvignon in the blend. It will age well; drink from 2025.Wine Enthusiast | 92 WEBlackcurrants, brambleberries, walnut husks, dried leaves and dark spices on the nose. It’s medium-bodied with firm, tight-grained tannins. Fresh and structured. Crushed stone comes through in the aftertaste. Better from 2024.James Suckling | 91 JS

The 2018 Cabernet Sauvignon Tychson Hill is straight-up off-the-charts and one of the true gems in the vintage. Revealing a deep purple hue as well as extraordinary notes of crème de cassis, white flowers, spice, tobacco, and classy oak, it hits the palate with full-bodied richness, no hard edges, and just perfect integration of its fruit, tannins, and acidity. I’d happily enjoy a bottle today, but smart money would give these a solid 4-5 years in the cellar and it should keep for 30-40 years.Jeb Dunnuck | 100 JDGorgeous dark-fruit aromas with blackcurrants, mushrooms, bark and flowers. Jasmine. Full-bodied with wonderfully fine tannins. Finishes so long and agile. Sort of cloud-like. Blackberry and dark chocolate at the end. Totally integrated tannins. You feel them, but you don’t see them. Unique experience tasting this. A classic in the making. Cabernet sauvignon with a touch of petit verdot and cabernet franc. Try after 2027.James Suckling | 100 JSColgin’s 2018 Cabernet Sauvignon Tychson Hill Vineyard is even a touch more herbal than the 2016, with almost resinous, pine-like scents joining redcurrants and cherries on the nose. It’s still harmonious, just different, boasting ample structure, a silky yet concentrated mouthfeel and a lingering finish lined with dusty tannins.Robert Parker Wine Advocate | 98+ RPThe 2018 Cabernet Sauvignon Tychson Hill is seamless, elegant and supremely beautiful. There’s not a thing out of place. Silky tannins wrap around a core of dark-fleshed fruit, with hints of chocolate, spice, leather and dried herbs that make an appearance with time in the glass. The Tychson Hill shows just how magical this vintage is.Vinous Media | 98 VMA beauty, with waves of cassis, distilled plum and warmed kirsch that glide through, carried by seemingly silky texture despite obvious tannic spine. The back end unfurls with notes of violet, incense, and red and black tea, with a subtle mineral edge, while the fruit holds the main focus. So much guile for a large-scaled wine. Best from 2022 through 2040. 600 cases made.Wine Spectator | 97 WSOpaque red. The nose is reserved, with brooding aromas of plums, blackcurrants, and mint, and a dscreet oaky sheen. Sleek, spicy, and very concentrated, this doesn’t show any excessive alcohol, but there is something hollow and neutural about the palate at this stage, and the finish is long but distinctly oaky.Decanter | 92 DEC

Gorgeous aromas of blackberries, currants and plums with some spices. Walnuts and chocolate, too. Full-to medium-bodied with very fine tannins and delicious, succulent fruit, as well as hints of herbs. Some stemmy character. So balanced and delicious. 90% cabernet sauvignon, 5% merlot, 4% malbec and 1% petite verdot. Drink or hold.James Suckling | 95 JSThe 2018 Cabernet Sauvignon Vaso is cut from the same cloth, offering beautiful purity and richness. It’s slightly more pure and darker than the spicier 2017 and has notes of cassis, redcurrants, dark chocolate, tobacco, and violets. Full-bodied on the palate, it has silky tannins, terrific overall balance, and just loads of character and charm. It’s in the running for the greatest Napa Valley Cabernet Sauvignon under $100.Jeb Dunnuck | 94 JDThe 2018 Cabernet Sauvignon Vaso is a potent, somewhat burly wine. It will need a few years to help the tannins soften. There is plenty of weight and power. Time in the glass helps the aromatics open, but the 2018 is not an easygoing wine from Dana. It needs a bit of time.-Antonio Galloni | 90 AG

Tasting like the 2015, yet with perhaps slightly more elegance, the 2018 Côte Rôtie La Turque reveals a saturated purple color as well as blockbuster notes of crème de cassis, white flowers, candle wax, graphite, and spiced meats. It’s a huge, full-bodied, blockbuster styled effort as well as another magical wine in the making.Jeb Dunnuck | 98-100 JDDark violet. Deeply perfumed black and blue fruit aromas, along with suggestions of Moroccan spices, potpourri, olive and smoky minerals. Densely packed cassis, bitter cherry and violet pastille flavors show excellent definition and are underscored by a vein of juicy acidity. The mineral and floral notes repeat on a wonderfully long and subtly chewy finish that’s shaped by dusty, steadily building tannins.Vinous Media | 97 VMShut down tight on this occasion, the dark, impenetrable 2018 Cote Rotie La Turque is clearly dense and packed with potential. Cedary notes, dark, concentrated fruit, potent tannins and a long, dusty finish suggest plenty of upside for the patient.Robert Parker Wine Advocate | 94-96+ RP

With its rich swathe of Cabernet Sauvignon, this wine has density and immense structure balanced by stunning black fruits that give impressive promise. This powerful wine is probably the greatest ever produced from this estate. Drink from 2027.Wine Enthusiast | 100 WEThe 2018 Figeac is a regal, aristocratic Saint-Émilion. Vertical in feel, Figeac possesses stunning energy and vibrancy right out of the gate. Dark cherry, plum, mocha, licorice, rose petal and spice all open with a bit of coaxing. Figeac is a bit restrained today, but it won’t be an issue in another few years’ time. Figeac is not an obvious wine, but it is superb.Antonio Galloni | 98 AGReminiscent of the 2016 with its incredible purity and elegance, the 2018 Château Figeac offers a terrific perfume of crème de cassis, redcurrants, dried earth, tobacco, lead pencil, spring flowers, and exotic spice-driven nuances. Playing in the medium to full-bodied end of the spectrum, it’s flawlessly balanced, has silky, polished tannins, and a stunning sense of purity. It doesn’t have the sexiness of the 2015, but it’s very much in the style of the 2018 vintage with its pure, elegant, haut couture-like style. And it doesn’t show a hint of its 100% new oak élevage. Give bottles 4-5 years of bottle age and enjoy over the following 20-30 years. It’s not the biggest or richest Saint- Emilion, yet the balance, finesse, and elegance are something to behold. I think it’s going to check in behind the 2015 (and maybe the 2019) when all is said and done, but it’s unquestionably one of the greatest Figeac in the past 20-30 years. The blend is 38% Cabernet Sauvignon, 36% Merlot, and the balance Cabernet Franc, raised all in new oak. Another big “Bravo” to the talented director, Frédéric Faye!Jeb Dunnuck | 98 JDI loved this en primeur, and it absolutely lives up to billing now that it is in bottle. It has put on a little weight through the mid palate, closed down further as you would expect at this point, but retains all the depth and texture of the black fruits, burnished with coffee beans, liquorice and crushed stone. It has much in common with the 2016 but there is a juicier, more succulent quality to the finish than the 2016 had at this stage, and I wouldn’t be surprised if it turns out to be even better. Harvest ran from 17 September to 12 October, giving a yield of 39hl/ha (with 70% organic farming, 30% bio-control). 65% of the crop went into the grand vin. 3.7pH. Drinking Window 2026 - 2045.Decanter | 98 DECA powerful, structured Figeac, offering loads of blackberry, blueberry, chocolate, walnut and mushroom with some tobacco. It’s full-bodied with layered, chewy tannins that are polished and beautiful. So impressive and solid. Better than the great 2010? Time will tell. Goes on for a long time. Try after 2026.James Suckling | 98 JSThe 2018 Figeac is composed of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc, with a 3.7 pH and 14% alcohol. Deep garnet-purple in color, it soars out of the glass with opening notes of freshly crushed red and black cherries, mulberries and ripe, juicy plums, followed by hints of violets, damp soil, cedar chest, crushed rocks and pencil shavings. The medium-bodied, elegantly styled palate features bags of freshness and exquisitely ripe, beautifully poised tannins to support the bright, energetic black and red fruit layers, finishing on a lingering fragrant earth note. This is absolutely recognizable as being cut from the same cloth as old-school Figeac, but all the recent vineyard and winemaking improvements have unveiled the beautifully ripe, intense, nuanced potential here. Bravo to managing director/winemaker Frédéric Faye and his team! Although there is a lot to love about this wine right now, give it 5-6 years for the oak to fully integrate and the underlying perfume suggestions to emerge, then enjoy over the next 20-25 years or more.Robert Parker Wine Advocate | 97+ RPSleek and tightly focused, this is a racy style marked by a pure beam of cassis and cherry purée and infused with red tea, bergamot and bay hints. Very fresh and refined through the finish, with a long chalky thread lingering after everything else. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2024 through 2038. 10,830 cases made.Wine Spectator | 96 WS

Under the leadership of Maria Flora Fuligni since 1971, along with her long-time right-hand Dr Daniela Perino - now the estate’s CEO - Fuligni is one of the denomination’s most consistent performers. The 2018 does not disappoint: it epitomises the elegance of the vintage. A captivating synthesis of florals and earth, the nose radiates pressed violet, lavender and rose with truffle and tobacco accents. It expands in the mouth with flavour rather than weight or brawn. Red currants and orange are amplified by piercing acidity, and well-formed, magnificently textured tannins are chalky and adequately padded, giving layers and profundity. Not pushed beyond its capacity, this will drink beautifully over the next decade.Decanter | 96 DECA fine Brunello with black cherry, hazelnut and chocolate aromas and flavors. Very perfumed. Medium-bodied with a pretty texture and delicious finish. Lovely fine tannins. Not the most structured red but will improve with age while delivering wonderful pleasure now. Drinkable but better after 2023.James Suckling | 94 JSIt takes a good amount of time for the 2018 Brunello di Montalcino to open in the glass, as a cloud of white smoke gives way to a sweetly scented mix of dried roses, sugar-dusted cherries and hints of exotic spice. This is a round and supple 2018, communicating elegance through its velvety textures, polished ripe red fruits and cascading inner violet florals. There’s opulence here, yet also the acidity to balance, as the 2018 tapers off long with classically refined tannins, yet leaves the palate perfectly reset for another sip. Frankly, it’s hard to put this glass down. There will be no Riserva produced in 2018, and so all of that juice was used to bolster this open-knit and seductive Brunello.Vinous Media | 93 VMNo written review provided. | 92 W&S