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One of the highlights in the evening, the 2004 Solaia (magnum) is the first wine that represents a move towards more finesse and elegance. There is plenty of explosive richness, but the 2004 is also incredibly nuanced. Graphite, licorice, leather and layers of dark fruit build in a powerful yet incredibly refined Solaia. The 2004 is such a beautiful wine.Vinous Media | 97 VMAromas of currants, plums and hints of mint. Full-bodied, firm and silky with a dusty, tannic background. Very long and intense. Beautiful now but shows lots of life still.James Suckling | 97 JSThe thrilling 2004 Solaia (75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc) is clearly one of the highlights of this great vintage. Endowed with massive amounts of concentration as well as structure, it is a big, powerful Solaia that does not sacrifice elegance or balance in its full-bodied personality. Packed with the essence of blackberries, chocolate, tar, smoke, cassis and menthol, this layered beauty exhibits great length and a persistent, warmly alcoholic finish. It has been stunning on the three occasions I have had it so far and is not to be missed. Anticipated maturity: 2011-2024.Robert Parker Wine Advocate | 96 RPShows beautiful, complex aromas of flowers, currant and Christmas cake. Full-bodied, chewy and powerful. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2010. 5,830 cases made.Wine Spectator | 96 WSThe 2004 Solaia is dense and concentrated with loads of character and defining aromatics: plump blackberry, chocolate fudge, exotic spice, peppercorn and smooth balsam notes. The real pleasure comes in the mouth where it delivers smooth elegance and an extra long finish.Wine Enthusiast | 96 WENo written review provided. | 91 W&S

Displays loads of mint, eucalyptus, currant and meat on the nose. Full-bodied, with masses of fruit, yet reserved and structured. Mouthpuckering now from all the tannins, but this will give incredible pleasure in years to come. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2014. 6,250 cases made.Wine Spectator | 97 WSThis fourth flight brings us into what I consider a real Golden Era for Solaia that started with the 2004. A young, potent wine, the 2006 Solaia out of magnum still needs quite a bit of time. Even so, its towering stature is evident. A rush of blackberry jam, grilled herbs, espresso, licorice and spice builds as the 2006 shows off its explosive energy and drive.Vinous Media | 96 VMA clarity and brilliance to this Solaia now with plums, light chocolate and meat. Full body and round and soft tannins. Juicy and delicious. Just right now where it shows the fruit and light tertiary qualities on the nose and palate. Excellent.James Suckling | 95 JSMostly Cabernet Sauvignon and Sangiovese (with a small touch of Cabernet Franc), Solaia’s winning card is texture. The wine is soft, velvety and penetrating in the mouth with succulent flavors of blackberry, creamy cassis berry, chocolate and tobacco. Thick extraction and quality fruit craft a memorable wine that will last many long and happy years in your cellar.Wine Enthusiast | 95 WEThe estate’s 2006 Solaia is a big, powerful offering loaded with ripe blackberry jam, herbs, minerals and French oak. Like all of the 2006s from Antinori, the Solaia remains extraordinarily dense and primary. Readers will have to be patient with this wine and give it plenty of bottle age before the full range of its aromas and nuances blossom fully. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc. Anticipated maturity: 2014-2026.Robert Parker | 94 RP

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 DECThis 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 JSThe 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 VMA 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

The 2007 d’Alceo shows none of the Sammarco’s early appeal. It is a dark, inward wine imbued with black fruit, roasted coffee beans, grilled herbs and licorice, all of which build effortlessly towards the huge, explosive finish. This exquisite d’Alceo will require significant patience. d’Alceo remains a model of the level French varieties can reach in Tuscany. In 2007 the blend is 85% Cabernet Sauvignon and 15% Petit Verdot. Anticipated maturity: 2017-2032.Robert Parker Wine Advocate | 98 RPDark raspberries, cloves, menthol and crushed rocks wrap around the palate in the 2007 d'Alceo. Rich, voluptuous and sexy, the 2007 is very much a product of a vintage that yielded a crop of resonant, generous wines. The ripe, silky tannins will make the 2007 accessible relatively early, but it also has more than enough depth to age well for years. Today, the flavors are naturally still quite primary and there is still quite a bit of baby fat that has to melt off before the 2007 enters its prime drinking window. Still, there is a lot to like, including the wine's huge, palate-staining finish. Grace meets power in the 2007. In a word: dazzling!Antonio Galloni | 97 AGThis has so much blackberry, porcini mushroom, and chestnut character. Full-bodied, with firm tannins and a long finish. Love the way this changes from mushrooms and earth to blackberries. So impressive now, but will be better in three or four years.James Suckling | 97 JSSuave and silky, with rich black currant, blackberry and spice flavors backed by lively acidity and dusty tannins. It all hangs together beautifully, with a Bordeaux-like cast to the flavors and profile. There's intensity, without this being showy or heavy. Terrific length. Cabernet Sauvignon and Petit Verdot. Best from 2013 through 2030. 100 cases imported.Wine Spectator | 96 WS

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

Like its sunshine-inspired name suggests, Solaia is an opulent and generous achievement that represents the highest pedigree in Italian wine. The intensity is mind-blowing and the wine peels back slowly to reveal thick layers of blackberry, chocolate fudge, spice and general fruit decadence. The mouthfeel is super smooth yet powerful, delivered in the most elegant fashion.Wine Enthusiast | 97 WEThe 2009 Solaia is one of the clear standouts of the vintage. Freshly cut flowers, raspberries, spices, mint and licorice burst from the glass as this fabulous, viscerally thrilling wine shows off its pure class. Today the oak is a bit prominent, but that won’t be an issue by the time the wine is ready to drink. In one of my blind tastings, the 2009 Solaia was flat-out great. There is no shortage of pedigree here. The 2009 has calmed down a little from its youth, when it was a much more exuberant wine, and has now begun to close down in bottle. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc from a single parcel within the Antinori family’s Tignanello vineyard. Anticipated maturity: 2019-2029.Longtime winemaker Renzo Cotarella has done a fabulous job with the flagships Tignanello and Solaia in 2009. In my blind tastings the pedigree of those two wines in particular came through with notable eloquence. The 2010 Tignanello and Solaia are both thrilling at this stage. They could very well turn out even better than the 2009s. Readers may want to look at my short video on the 2010s from Antinori on our website.Robert Parker Wine Advocate | 96+ RPAnother rich, sumptuous wine, the 2009 Solaia (magnum) is stellar. Opulent and expansive on the palate, with tremendous resonance, the 2009 is radiant, yet it benefits quite a bit from the large format, which helps preserve a measure of freshness. Red cherry/raspberry jam, spice, new French oak and floral notes build into the dense, beautifully layered finish.Vinous Media | 96 VMA pretty red, boasting floral, cherry, black currant, chocolate and spice aromas and flavors. The firm structure is assertive now, both acidity and tannins, but the sweet fruit and spice flavors persist and grace the long finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2015 through 2030. 7,080 cases made.Wine Spectator | 95 WSPlums and chocolate plus hints of rose petals on the nose. Full-bodied and very ripe — almost raisiny. Spicy and intense with so much fruit and energy. Bigger style. Drink or hold.James Suckling | 94 JS

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

Rampolla’s 2010 d’Alceo is utterly spellbinding today. Even better than it was last year, the 2010 impresses for its exceptional balance and pure finesse. Everything is simply in the right place. Silky, layered and unbelievably expressive, the 2010 d’Alceo is a thrill from the very first taste. Over the decades the Di Napoli family has made so many breathtaking wines, but the 2010 d’Alceo is something more than breathtaking, and that something more is hard to express with words. Readers lucky enough to taste the 2010, however, will know it right away. What a magnificent wine this is.Vinous Media | 100 VMPlenty of currant, herb and mineral character. Bright and lifted with so much complexity. Medium to full body, fine tannins and a fresh finish. Layered and beautiful. From organically grown grapes. Cabernet sauvignon and petit verdot. Better in 2016.James Suckling | 95 JSA mix of blackberry, black cherry, cedar, tobacco and spice flavors runs up against dense, muscular tannins in this tight, linear red. Juicy and vibrant, with plenty of fruit, this just needs time to harmonize. Terrific length. Best from 2018 through 2028. 1,250 cases made. — BSWine Spectator | 95 WSThe 2010 Vigna d’Alceo Vino da Tavola is Cabernet Sauvignon and Merlot folded so deep within one another, it’s difficult to hear the varietal voice of the wine. Dried cherries and blackberry appear as primary tones, but the wine also offers a good dose of spice, black olive, rosemary twig and dried plum. The wine takes its time to open in the glass and will probably require much patience in terms of cellar aging as well.Robert Parker | 94 RP

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

A luscious red with dried berry, cherry and hints of cedar and tea. Full body, fine and velvety tannins and a long and flavorful finish. This is compacted and tight with great depth. Drink or hold.James Suckling | 95 JSThe 2012 Colore is on the market now. Production of 2013 and 2014 was skipped, and the next vintage we shall see (very soon) is 2015, which is also reviewed in this report. This vintage produced large berry sizes for Sangiovese—something Bibi Graetz is always happy to see because it is an indicator of elegance and finesse within the context of the house style. If you consider this wine, his observation makes perfect sense. This warm vintage is powerful and rich in its natural state, so any additional berry density might easily lead to overextraction and heaviness. However, the mouthfeel is objectively thinner and more compact in this vintage. Colore represents a blend of Sangiovese, Canaiolo and Colorino in equal parts. The bouquet is redolent of wild berry, dried cherry and toasted spice. This vintage offers a very attractive mineral note as well. Fruit is selected from three of Bibi Graetz’s favorite vineyards with ancient vines: Lamole (in Chianti Classico), Vincigliata and Siena. Only 5,000 bottles were made.Robert Parker Wine Advocate | 94 RPMuscular and concentrated, yet with a sense of elegance derived from vibrant acidity, this red displays black cherry, blackberry, leather, iron and tobacco flavors. Consistent from the start to the long finish. Sangiovese, Canaiolo and Colorino. Best from 2020 through 2028. 100 cases imported.Wine Spectator | 93 WSA tricky year with a very hot dry summer that resulted in low yields, but also marked by a wet September. The sour-cherry nose is fresh and lively. It’s medium-bodied but still quite concentrated, and while no blockbuster, it has density. It lacks some flesh and weight of fruit, resulting in a somewhat hollow mid-palate, but it’s attractive and already drinking well. Drinking Window 2021 - 2026.Decanter | 90 DEC

Lots 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 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+ RPThe 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 AGLike 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 DECOffers 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 WSThis 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 highlight in this range, the exquisite 2014 Tignanello is all about persistence and understated class. The aromatics alone are captivating. Sculpted, finely delineated flavors add to the wine’s vivid personality. Because of the challenges posed by the growing season, the blend leans more heavily toward Cabernet Sauvignon than is typically the case. Above all else, though, the 2014 is all about harmony, and there is plenty of that here. Unfortunately, production is down 30%.Vinous Media | 96 VMExotic spice, cedar, purple flower, forest floor and wild berry are some of the aromas you’ll find in this fragrant, focused red. It’s loaded with finesse, delivering juicy Marasca cherry, cassis, star anise and white pepper with remarkable precision. It’s fresh and balanced by vibrant acidity and elegant, fine-grained tannins. Drink 2019–2029.Wine Enthusiast | 95 WEReally pretty aromas of currants and roses follow through to a medium body, firm and silky tannins and a fresh finish. Very well done for 2014 and a wonderful Tignanello to drink now or later. Better in 2019.James Suckling | 94 JSTignanello has this amazing ability of always being, well, Tignanello. Its very DNA makes it among the most distinctive and recognizable wines in the world. I’m happy to report that this is also the case for the 2014 Tignanello that faced very different growing conditions compared to most. The wine is beautiful and balanced with sweet tannins and a supporting oak texture that is neatly folded at the back. The wine is all about measure and proportion, and it aspires to these goals with an impressive sense of natural harmony. This is not an overtly powerful or muscular expression. Instead, it shows a tasty, almost savory form of elegance. This vintage was made with 75% Sangiovese, which means that the Cabernet presence is a tad bigger than normal. Ultimately, this wine is more finessed and delicate, and I appreciate the careful tannic management on display here.Robert Parker Wine Advocate | 93 RPA fresh, linear style, displaying cherry, iron, earth and spice flavors on a slim frame. Fine length.—Non-blind Tignanello vertical (October 2019). Best from 2021 through 2035. 5,000 cases imported. Wine Spectator | 91 WS

Beautiful aromas of violets and blackberry with hints of spice. Some sweet tobacco. Full body, yet refined and polished with ultra-fine tannins and a long, long finish. The texture and intensity are exceptional. Fantastic for the vintage. Drink in 2021 but a joy to taste.James Suckling | 97 JSA generally difficult vintage in Tuscany, with stubborn rains during August, but Masseto proves again that it stands apart. One of the longest and latest harvests on record, the result is proof that those famously sticky blue clays provide an effective barrier to rain. This is a gorgeous, powerful but extremely balanced expression of the Merlot grape. It’s the texture that is striking – silky but insistent, layer building upon layer until you feel the intensity as a physical presence, with an intensely fragrant mid-palate that holds on for several minutes. The sexy flourishes of Tuscany are here in abundance, but nothing is overpowering and instead the focus is on violet, liquorice, slate and smoky, charred blueberries with a contraction on the finish, the menthol edge tightening up like a zip. Drinking Window 2020 - 2032.Decanter | 95 DECThe 2014 Masseto has developed beautifully over the past few years of its oak and bottle evolution. This is a very distinctive edition of the iconic Italian Merlot that delivers a silky and streamlined approach. As bold and opulent as Masseto is in the warm vintages, I personally find those wines difficult to finish because the extract, concentration and intensity are so over the top. The best vintages of Masseto usually overpower any food dish you put before them. This is a subdued and downplayed expression instead. The cool summer season has shaped fresh berry notes of wild blackberry and cassis with drying mineral, tobacco, licorice and tar. There is evident sweetness here in terms of the wine's fruit flavors and its tannins, but there also is a cooling vein of acidity that makes the difference. The alcohol feels integrated and light. If you are hankering for a less massive and less muscular Masseto, this vintage is for you.Robert Parker Wine Advocate | 94 RPThe 2014 Masseto continues to develop into a very pretty wine. Silky, medium in body and gracious, the 2014 is all about understatement. Each time I taste it, I uncover a new layer of dimension and nuance I did not see before. I expect the 2014 will develop along the lines of the 2005 and 2002, both wines from very cool, late-ripening years. This is the best showing yet for the 2014. This very challenging cool, rainy growing season is also the longest harvest at Masseto. Picking started on September 5 and wrapped up more than a month later, on October 7.Vinous Media | 93+ VMOffers piercing black cherry and black currant fruit on a lighter profile, with vibrant acidity. Refined tannins make this harmonious, picking up a touch of chocolate on the spicy finish. Merlot.—Non-blind Masseto vertical (October 2017). Best from 2020 through 2035. 325 cases imported.Wine Spectator | 93 WSAromas of cedar, red berry, pipe tobacco and a whiff of toasted oak lift out of the glass. The elegant but restrained palate delivers red cherry, cassis, licorice and exotic spice alongside bright acidity and fine-grained polished tannins. It's an admirable effort for the cool wet vintage.Wine Enthusiast | 92 WE

The release of this wine comes at a very happy time for the Masseto brand. The stunning 2015 Masseto is hitting the market just as the final touches are being made to the new Masseto winery. I’m told that Masseto might one day see other wines made under that same roof, so we can’t exclude a future enlargement of the Masseto portfolio. The Masseto vineyard now covers seven hectares (divided into three plots), and the vines range from 30 to 40 years old. The wine is absolutely teeming with sensorial spirit that is transmitted through the bounty of the bouquet and the solid tannins of the mouthfeel. Nothing about the wine goes unnoticed or unchecked. Its many working pieces fit together with precision like a well-oiled machine. The 2015 vintage is characterized by a level of sheer exuberance that also defined the 2004 and 2007 vintages. Yet, it also reveals similar power, directness and linearity that we saw in the 2010 vintage. The 2015 Masseto takes the best of all those past vintages and confines those qualities to this single, spectacular bottle.Robert Parker Wine Advocate | 100 RPThe aromas are profound here with a deep and vast character of black olives, cedar, chocolate and berries, as well as vanilla essence and light coffee. Flamboyant. Full-bodied, this powerful young Masseto is chewy, muscular and rich. Dusty tannins, yet wonderfully polished. A wine for the cellar. Try in 2022.James Suckling | 99 JSThe 2015 Masseto is simply extraordinary. Soft, silky and seamless, the 2015 possesses remarkable balance and harmony from the very first taste. What surprises me most about the 2015 is how fresh and vibrant the flavors are. Sweet red cherry, pomegranate, mint, and wild flowers are all beautifully lifted in this exquisitely perfumed, gracious Masseto. Despite the warm, drought conditions of the early summer, the 2015 is a wine of mid-weight structure, polish and restraint. In this tasting, it positively dazzles. I can’t remember ever tasting a young Masseto with this much pure harmony. Other vintages have been super-impressive upon release. The 2004, 2006, 2010 and 2013 all come to mind. But the 2015 has a level of pure sensuality and allure none of those vintages had when young, with the possible exception of the 2004.Antonio Galloni | 99 AGThis red leads off with exquisite notes of vanilla and toast, framing black cherry, blackberry, cedar and iron flavors. Ripe and powerful, yet polished and silky, with dense tannins well-integrated into the structure. The fruit returns in the end, along with a licorice note. A superb young version, showing fine potential. Merlot. Best from 2021 through 2035. 390 cases imported.Wine Spectator | 98 WSCelebrated as one of Masseto’s best vintages, warm and rich yet balanced, the 2015 (tasted from double magnum) does not disappoint. Dark crimson in the glass, it packs a punch with clove, face powder, a minty character and plummy fruit. The palate is stylish with graphite minerality, chocolate and sweet tobacco finely knitted with firm tannins of an outstanding weight on the mid-palate. A high-flying Masseto built to last. (Drink between 2021-2045)Decanter | 97 DEC

Blackberry and spice character – white pepper to be precise. Full-bodied, layered and chewy with a dusty texture and a black-olive undertone. It’s rich and chewy. Drink after 2022.James Suckling | 95 JSA blend of Petit Verdot and Merlot, the Tua Rita 2018 Lodano Rosso is another wine that I had tasted in a preview capacity at the beginning of this year. The wine is seamlessly integrated with dark fruit, blackberry and plum that is rounded off nicely by the smoke and tobacco from French oak and a smaller part of American oak. The Merlot is sourced from the estate’s celebrated old vines, and a theme of flashy or contemporary concentration and richness is found in this wine and throughout the estate portfolio. This vintage was cool and wet during the spring months but turned much warmer and drier toward the end of the growing season.Robert Parker Wine Advocate | 94 RPThis is one of the best expressions of Petit Verdot I have tasted in a long time. While always intriguing, the variety is often very linear and structural whereas here it has some richness, roundness and charm. It opens slowly to reveal dark fruits, gunsmoke and spice, with finely textured, silty tannins. Perhaps the old-vine Merlot helps coax this more edgy variety into showing its more sensual side. Drinking Window 2022 - 2028.Decanter | 94 DEC

Aromas of ripe berries and fresh herbs with hints of wet earth and pine, too. Full-bodied with lots of ripe and round fruit. Lots of redcurrants in the palate. Soft and fine-textured. Slightly tight at the end. Dense. Better in two or three years, but already very attractive.James Suckling | 94 JSThe 2019 Il Pino di Biserno is gracious and elegant. The style is much fresher and understated than before. Silky tannins wrap around a core of dark fruit, mocha, spice, licorice and incense. Dark and vibrant in the glass, the 2019 is another winner from Lodovico Antinori.Antonio Galloni | 92 AGThis red delivers a mix of dark fruit and herbal flavors, with black currant, blackberry, rosemary and licorice notes. The finish is a touch compact now, yet this is complex and long overall. Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Best from 2024 through 2036.Wine Spectator | 91 WS

Blackcurrants and black cherries with lovely flowers on the nose. Medium-bodied with ultra fine tannins that give focus and tension to the wine. Pretty and poised. A little shy now. From organically grown grapes. Drink after 2027.James Suckling | 98 JS