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Vintage Port doesn’t seem like the right wine in the middle of the summer but I had an Amarone producer for dinner the other night in Tuscany and he had never drunk a wine from his birth year. He was lucky enough to have been born in 1977 - a great Port year! I found a bottle of 1977 Fonseca in my cellar - probably my last. It was absolutely gorgeous. I gave this fortified wine a perfect score in its youth and I think it has finally evolved into its perfection as a mature vintage Port. Here is the tasting note. 1977 Fonseca Vintage Port: This is in total balance now with such harmony. What amazing aromas of berry and flowers. Full and sweet, the tannins are complete dissolved. The fruit is perfect. This goes on for minutes. Drink now. But it will go forever.James Suckling | 100 JSWhat a Vintage Port. Dark ruby center, with a dark garnet edge. Aromas of flowers, blackberry and licorice. Subtle and complex. Wow. What a palate. Full, concentrated and rich, yet balanced and beautiful. Solid and sleepy. Still not giving all it has to give. This is just coming around. Gorgeous and classy. Love it. ’77/’85/’97 blind Port retrospective. Drink now.Wine Spectator | 100 WS(Fonseca) I have always found the ’77 Fonseca to be one of the stars of the vintage, and this most recent bottle was beginning to really hit on all cylinders. The bouquet delivers a beautifully complex and concentrated mélange of sweet cassis, plum, blackberry, mint, tobacco, chocolate, minerals, and cedary wood. On the palate the wine is deep, full-bodied and almost voluptuous, with a fine core of fruit, beautiful structure and focus, ripe tannins, and great grip on the long and modestly tannic finish. This wine is a beautiful and relatively forward example of the vintage, and consequently it is offering up superb drinking already. My gut instinct suggests that there is more complexity to come with further bottle age, but it is pretty hard not to want to drink this beauty at this stage of development. A quintessential vintage of Fonseca. (Drink between 2007-2050).John Gilman | 95 JGFonseca is one of the great port lodges, producing the most exotic and most complex port. If Fonseca lacks the sheer weight and power of a Taylor, Dow or Warre, or the opulent sweetness and intensity of a Graham, it excels in its magnificently complex, intense bouquet of plummy, cedary, spicy fruit and long, broad, expansive flavors. With its lush, seductive character, one might call it the Pomerol of Vintage ports. When it is young, it often loses out in blind tastings to the heavier, weightier, more tannic wines, but I always find myself upgrading my opinion of Fonseca after it has had 7-10 years of age. The 1977 has developed magnificently in the bottle, and while it clearly needs another decade to reach its summit, it is the best Fonseca since the 1970 and 1963.Robert Parker | 93 RP

A big, ripe and full-bodied effort that’s fully mature, the 1990 Chateauneuf du Pape offers fabulous character and depth, and is about as classic as they comes. Showing an amber/mature color, it has loads of garrigue, spice meats, red currants, licorice and pepper as well as a rich, layered and seamless profile on the palate. It’s a thrilling wine, but it’s not going to get any better, so drink up.Robert Parker Wine Advocate | 95 RP

Extremely intense aromas of dried lemons, apples, limes and chalk. Full body, wonderful depth of fruit and density with bright acidity and a layered and rich palate. Yet remains vivid and fresh. Drink or hold.James Suckling | 97 JS(aged for nine years in American oak barrels and then held in bottle for a minimum of eight years before release) Brilliant red. A highly complex, expansive bouquet evokes cherry liqueur, pipe tobacco, incense, vanilla and woodsmoke, accompanied by hints of five-spice powder and licorice in the background. Sweet, expansive and seamless in texture, offering intense cherry-vanilla, spicecake and rose pastille flavors that deepen slowly as the wine opens up. Fully mature but with plenty of life left in it, this wine finishes impressively long, supple and sweet, displaying discreet tannins, resonating spiciness and suave florality. I reviewed this wine five years ago and am very happy to say that it has improved with additional bottle age.Vinous Media | 95 VM

The prodigious 1997 Amarone Vigneto Alto TB is reminiscent of Henri Bonneau’s 1990 Chateauneuf du Pape Reserve des Celestins. The lofty 16% alcohol is barely noticeable. Yields were a minuscule 20 hectoliters per hectare. Sadly, there are only 300 cases of this extraordinary Amarone. It boasts notes of smoke, truffle oil, blackberries, plums, and earthy, concentrated black currant jam. Layered, thick, full-bodied, and dry, with extraordinary purity as well as definition, it is an amazing achievement. While not for everybody, this is a singular, impeccably balanced wine. Anticipated maturity: now-2020.Robert Parker | 96 RP

The 2001 Chateauneuf du Pape Reserve des Deux Freres elicits “wows”. Aged 60% in neutral wood foudres and 40% in one, two, and three-year old Burgundy barrels, this 2001, which tips the scales at an awesome 16.2% natural alcohol, boasts an inky/purple color along with a sensationally pure bouquet of blackberries, graphite, acacia flowers, licorice, and sweet kirsch liqueur. Unctuously textured and full-bodied, with high tannin as well as a closed personality, this prodigious yet fabulous Chateauneuf du Pape is a potential legend in the making. It requires 3-5 years of cellaring, and should keep for two decades. The texture, purity, and magnificent concentration suggest tiny yields, old vines, and non-interventionalistic winemaking. By the way, this wine represents a selection of the finest lots in the cellar as the sources are the same as for the Cuvee de Mon Aieul, although a large component of Deux Freres is from the Usseglio holdings in the sector of Chateauneuf du Pape called La Crau. Anticipated maturity: 2007-2022+.Robert Parker | 99 RPBright ruby-red. Superripe, roasted aromas of singed red fruits, carob, marzipan and walnut. A huge, roasted wine showing strong evidence of surmaturite; flavors of dried fruits and walnut. With alcohol in the 16% range this is undeniably massive, but I found myself wishing it had more primary fruit and verve. Quite different in style from the Cuvee de Mon Aieul. A rare and expensive bottling, recommended for fans of the type.Vinous Media | 91 VM

The 2008 Tignanello is unquestionably one of the wines of the vintage. The 2008 isn’t a huge or obvious Tignanello, rather it is a wine that impresses for its sublime elegance and precision. Understated layers of fruit caress the palate like cashmere in this impeccable, soft wine. There is not a hard edge to be found. Black cherries, tobacco, smoke and licorice are some of the notes that come through on the finish. The flavor profile is decidedly on the dark side, but the wine’s structure is medium in body and intensity. In 2008 the Tignanello has more energy, focus and length than the Solaia. It is a fabulous achievement! The 2008 Tignanello is 80% Sangiovese aged in 300-liter French oak barrels (1/3rd new), 15% Cabernet Sauvignon and 5% Cabernet Franc, both aged in 100% new 225-liter French oak barriques. Anticipated maturity: 2014-2024.Antinori seems to do everything well these days, from churning out millions of bottles of supermarket wines all the way to turning out superb versions of their many flagship bottlings. This is another impressive set of new releases with a number of highlights. Over the years oenologist Renzo Cotarella has moved away from the super-late harvests of the late 1990s/early 2000s in favor of picking slightly earlier, a decision that has paid off handsomely, especially over the last few years. Antinori’s 2008s, from a vintage that is quite inconsistent across the board, are superb. I remember spending a few days near the estate’s Tignanello and Badia a Passignano estates in mid-August 2008. The days were very hot, but the nights were so cool that a sweater or light jacket was a necessity.Robert Parker Wine Advocate | 94 RPThe 2008 Tignanello is unquestionably one of the wines of the vintage. The 2008 isn’t a huge or obvious Tignanello, rather it is a wine that impresses for its sublime elegance and precision. Understated layers of fruit caress the palate like cashmere in this impeccable, soft wine. There is not a hard edge to be found. Black cherries, tobacco, smoke and licorice are some of the notes that come through on the finish. The flavor profile is decidedly on the dark side, but the wine’s structure is medium in body and intensity. In 2008 the Tignanello has more energy, focus and length than the Solaia. It is a fabulous achievement! The 2008 Tignanello is 80% Sangiovese aged in 300-liter French oak barrels (1/3rd new), 15% Cabernet Sauvignon and 5% Cabernet Franc, both aged in 100% new 225-liter French oak barriques.Antonio Galloni | 94 AGThis landmark Italian wine continues to show the best of Tuscany, as it faithfully does year after year. The quality is obvious, thanks to rich notes of chocolate, black cherry and spice that are wrapped tight within a lush, soft and texture. The close is velvety and very long.Wine Enthusiast | 94 WEAromas of dried berries and Christmas cake follow through to a full body, with velvety tannins and chewy finish. Beautiful finish. Lots of fruit and pretty oak but in a pretty combination. Best after 2013.James Suckling | 93 JSCompact, linear and very pure, revealing cherry, tobacco and subtle iron flavors.—Non-blind Tignanello vertical (October 2019). Drink now through 2030. 8,000 cases imported.Wine Spectator | 93 WS

So much dried flower, mushroom, iron, rust, sweet berry, and grilled orange. Full-bodied with very elegant and refined tannins that melt in the mouth and give a real sense of place and integrity. Balanced and harmonious. The finesse and finish is endless. Production was 30% less than in 2011. Already so drinkable. A wonderful future. This is the new 1934 or 1964, two legends. Drink or hold.James Suckling | 100 JS

Lastly, the 2019 Châteauneuf Du Pape XXL is pure magic and one of the most singular wines out there. Based on 65% Grenache and the rest Syrah and other varieties, it was only 30% destemmed and brought up all in demi-muids. Where previous vintages of this beauty were almost over the top, the 2019 shows a more elegant, pure, balanced profile as well as incredible aromatics of ripe red and black fruits, herbes de Provence, ground pepper, violets, and other notes of Southern Rhône-like goodness. Incredibly powerful and opulent, it somehow manages to stay perfectly balanced, has a wonderful sense of freshness, silky yet substantial tannins, and an awesome finish. Unfortunately, there are just over 300 cases produced, so it won’t be easy to find, but this ranks with the all-time greats. It deserves 4-5 years of bottle age and should evolve for 30 years if well-stored.Jeb Dunnuck | 100 JD

A new addition to the Place de Bordeaux this year - the eponymous project of husband and wife duo; viticulturist Annie Favia and winemaker Andy Erickson. A beautifully scented nose full of rose and violet touches, the Cabernet Franc nuances leap from the glass - fresh and minty, full of herbal sun-kissed ripe fruit but pristinely delivered. Smooth and driving on the palate, crunchy, crisp flavours give a real bite to the palate - red berries, blackcurrants and raisins, all nicely integrated and balanced. This doesn’t feel super worked and polished, instead it gives crystalline iron-minerality, lifted acidity and fragrance throughout - real signatures of the terroir and the minimal interventionist winemaking style - the grapes speak more than the winemaking. I just love the sense of wildness, a smoked touch with blue fruits, Asian spices and slightly angular tannins but with ripe fruit giving the body and cool acidity giving the freshness. A stunning wine and welcome addition to the Place. Ageing in French oak barrels (50% new).Decanter | 100 DECFrom a north-facing site at elevation, the 2019 Cerro Sur is a bold, savory wine loaded with energy. This Cabernet Franc-based wine is bursting with tension. Floral, spice and mocha accents lend striking aromatic top notes. I am so impressed with the wine’s elegance and total sense of finesse. This is an especially savory wine with strong cool-climate aromas and flavors that are so captivating.Vinous Media | 98 VMThis mostly cabernet franc shows intriguing character of tar, graphite, ink and black berries, following through to a medium to full body with layered and slightly dusty tannins and a succulent finish. So drinkable now, but will improve with age.James Suckling | 97 JSComing from a higher elevation site in Coombsville and mostly Cabernet Franc, the 2019 Cerro Sur has a complex, gorgeous nose of pure cassis, currant buds, flowers, and chocolate. This red, blue, and black fruited beauty is medium to full-bodied, with silky tannins and flawless balance. Brought up in 50% new French oak, it’s an incredible 2019 readers will absolutely love. It will evolve for upwards of two decades.Jeb Dunnuck | 97 JDSuperjuicy and vivid, with lots of up-front violet, cassis and plum pâte de fruit notes backed by tasty licorice and sweet spice. Toasted finish, but the fruit wins out easily, with a flash of sweet bay leaf adding nice range. Cabernet Franc and Cabernet Sauvignon. Drink now through 2036. 250 cases made.Wine Spectator | 95 WSComing in at more than 70% Cabernet Franc—and aged in 50% new French oak—the 2019 Cerro Sur Red Wine is vaguely herbal, with black tea-like notes and hints of sage accenting black cherries and plums. Medium to full-bodied, silky and fine, this displays the hallmark Favia Erickson traits of balance and elegance—there’s absolutely nothing out of place here.Robert Parker Wine Advocate | 94 RP