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The 1996 Le Pergole Torte, from a cold, late-ripening vintage, is powerful and explosive, with a compelling interplay of ripeness, sweetness and structure. Cherry jam, wild flowers, mint, sweet spices, menthol and licorice meld together in the glass, while lavender, rose petal, quinine and a host of aromatic notes come alive on the finish. Although striking today, the 1996 will drink well for another 10-15 years, perhaps longer. Today, it is truly special. In 1996, the harvest began on October 21, exceedingly late, even for Montevertine.Vinous Media | 95 VMI started off loving the 1996 Le Pergole Torte, but I ended my evaluation on a less enthusiastic note. The bouquet opens slowly with dark fruit tones and spicy notes of cinnamon and clove. Dusty mineral tones also appear as subtle accents with licorice and balsam herb. Its aromatic presentation is less yielding and fluid overall. The wine offers complexity and depth, but in a more monolithic and one-directional manner. There is little polarity here. The wine ends on a sweetly pungent note with candied fruit, canned peach and honey. It finishes on a heavy note.Robert Parker Wine Advocate | 90 RPA seductive red, with subtle aromas yet a powerful structure. Medium-bodied, with berry, tea, tobacco and cigar box on the nose and a medium finish. Slightly mouthpuckering from the dense, silky tannins. Needs bottle age. Best after 2000. 1,600 cases made.Wine Spectator | 90 WS

What a bottle. Off the charts! Full and velvety with spice and berry character and dark chocolate. Bright citrus acidity underneath. Intense. Wild fruit.James Suckling | 97 JSRich aromas of blackberry and raspberry jam, with hints of licorice. Full-bodied, with soft, round tannins and a clean, fresh finish. Balanced and refined. Perfect now, but will improve.--1997 Italian blind retrospective. Drink now through 2014. 3,500 cases made.Wine Spectator | 95 WSThe 1997 Sammarco is starting to show the early signs of oxidation in its bouquet, which suggests it is best enjoyed sooner rather than later. There is plenty of depth, but probably also limited potential from here on out. Like the 1998, the 1997 is giving all it has right now, and will continue to hold based on its huge core of fruit, but I wouldn’t push my luck too far.Antonio Galloni | 93 AG

The 2004 Chianti Classico Vigneto Bellavista impresses for its length and gorgeous inner perfume. This understated wine shows the finessed side of Bellavista. Sweet red fruit, flowers, mint and spices wrap around the silky, eternal finish. The 2004 is all about class and personality, both of which it has in spades. The only weak spot for the 2004 is the naturally high yields of the vintage. Still, it seems quite clear the 2004 has a bright future ahead of it. Anticipated maturity: 2014-2029.Robert Parker Wine Advocate | 96+ RP(80% sangiovese and 20% malvasia nera; 4.9 g/l total acidity; 3.59 pH; 30.3 g/l dry extract; 13% alcohol; spent 14 months in 40% new oak): Good bright red. Very ripe black cherry complicated by minerals, dark chocolate and spices on the nose; I wanted a bit more freshness. Supple on entry, then richer but less refined than the 2006 in the middle, with a chocolatey ripeness to the creamy black and red fruit flavors. There’s a delicacy to the mid-palate but the finish features substantial ripe tannins that will require patience. A very big, almost fat style of Chianti from Ama: as good as this wine is, I find the 2004 Bellavista to be a little too ripe and chunky for my taste. Hopefully, time in the cellar will help this Bellavista develop more finesse and style. Should be at its best between 2016 and 2024.Vinous Media | 92+ VMImpressive, with lots of blackberry and dark chocolate character and hints of coffee. Full-bodied, with silky and refined tannins and a long, flavorful finish. Best after 2008. 400 cases made, 50 cases imported.Wine Spectator | 92 WS

This is a Masseto that is its own now with balance and harmony. It shows delicate chocolate and berry character with hints of hazelnut. Medium to full body. Long silky finish. Drink now.James Suckling | 96 JSTasted next to the 2002, the 2005 Masseto is perhaps a bit edgier, with an extra kick of tannic intensity that gives the wine its sense of direction and a good kick of energy too. I very much admire the tension in the 2005, a wine built on freshness, aromatic depth and mid-weight structure. Cool, rainy weather towards the end of the season resulted in a late harvest that took place between September 14 and 30.Antonio Galloni | 95 AGFruit was picked later than normal and the Masseto Merlot does indeed show mature aromas of black cherry, ripe blackberry, earthy iron and polished stone. The intensity and purity are amazing and the wine is sophisticated, soft and very rich on the finish. It is already showing beautiful evolution in the glass.Wine Enthusiast | 95 WEThe 2005 Masseto (Merlot) is simply gorgeous. A wine of extraordinary class and personality, it remains very primary in its dark fruit, licorice, cassis and toasted oak. It offers notable concentration and well-integrated tannins, all of which convey an impression of awesome harmony, finesse and balance. The tricky growing season seems to have been less of an issue for the Merlot, particularly in the old-vine Masseto Centrale vineyard. The 2005 Masseto has been superb every time I have tasted it thus far. As is often the case, the wine requires at least a few years of bottle age before it becomes approachable. Anticipated maturity: 2012-2025.Robert Parker Wine Advocate | 94 RPAn exotic bouquet reveals floral, spice, cherry compote and truffle elements. A Masseto that’s all about elegance, with a silky texture, wild berry fruit, firm tannins and bright acidity. This still has some tannins to give, but is delicious now. Fine length. Merlot.—Non-blind Masseto vertical (October 2017). Drink now through 2033. 2,660 cases made, 550 cases imported.Wine Spectator | 94 WS

Dark, powerful and explosive, D'Alceo is one of the epic wines of 2015. Crème de cassis, plum, graphite, sage, lavender, and menthol rush out of the glass in a deep, beautifully resonant wine loaded with class. A wine with striking inner sweetness, depth and structure, the 2015 will thrill readers lucky enough to own it for a number of years to come. The 2015 was fermented in cement and then spent 14 months in oak. It is rich, sumptuous and simply irresistible.Antonio Galloni | 97 AGFeaturing concentrated flavors of blackberry, black currant, earth and leafy underbrush, this red is wrapped in a shroud of stiff tannins that upsets the balance a little. Nevertheless, this will come into its own with decanting, a little aging in bottle or paired with grilled steak or lamb. Delivers excellent intensity, energy and length. Cabernet Sauvignon and Petit Verdot. Drink now through 2029. 925 cases made, 150 cases imported.Wine Spectator | 96 WSThis is a big and self-assured red with lots of charcoal, vanilla, dried blackberries, barbecued meat and resin. Full-bodied and very chewy indeed with a ton of dark fruit and raw power. A delicate line of acidity pulls the brakes on. Drink in 2027!James Suckling | 95 JSTruffle, leather, crushed violet, mature blueberry and molten chocolate aromas meld together on this full-bodied red. A savory, earthy blend of 85% Cabernet Sauvignon, 15% Petit Verdot, the smooth palate offers mature blueberry, blackberry and clove aromas punctuated with hints of game. Velvety tannins provide polished support. Drink through 2025.Wine Enthusiast | 94 WEShowing penetrating black fruit with lots of density and richness, the 2015 d'Alceo revealed a distant hint of rubber or animal that could be a point of concern if it were to worsen with time. The blend is Cabernet Sauvignon and Petit Verdot, and the fruit in this warm vintage is loosely knit and thick in fiber (ending with a 14.5% alcohol content that does leave its mark). The wine definitely needs more time to flesh out and integrate with bottle aging, but because of that slight flaw on the bouquet, I don't feel confident in suggesting the same extended drinking window that I have assigned to previous vintages. The jury is out on this one.Robert Parker Wine Advocate | 91 RP

Pretty pure fruit to this with black cherry, black berry and light chocolate aromas. The palate is full and focused with very polished tannins and a long, long finish. Best after 2027.James Suckling | 95 JSThe Caparzo 2019 Brunello di Montalcino offers lively aromas of cherry cola, forest berry and dried cranberry that really pop on the bouquet. The dimension and latitude of the wine is impressive, especially in terms of mouthfeel, and with this bottle you’re set for near and medium-term drinking. However, what works best in my opinion is the wine’s balanced and much-needed freshness. You get great quality over an ambitious release of 160,000 bottles.Robert Parker Wine Advocate | 94 RPThe 2019 Brunello di Montalcino opens slowly in the glass, yet it is worth the wait as a dusty blend of dried flowers, cedar shavings, wild strawberries, and spice emerges over time. It’s silky and enveloping with fresh acidity and pretty wild berry fruits that gain in sweetness as they travel across the palate. It finishes long and staining yet still lively and spry, leaving a coating of fine tannins and licorice hints that resonate under an air of violet inner florals. The 2019 is a lovely interpretation of northern Montalcino fruit.Vinous Media | 93 VMDelicate aromas suggesting graphite, crushed mint and iris take shape on the 2019 Brunello from Caparzo. Smooth and sleek, the linear palate features juicy Morello cherry, raspberry, star anise and the same graphite nose as the nose. Polished tannins offer lithe support. It’s already surprisingly accessible but will also offer another decade of pleasure. Drink 2027–2034. Abv: 14.5% Kerin O’Keefe | 93 KO

This red is all about finesse, delivering superb balance and complexity, with cherry, raspberry, earth and wild herb aromas and flavors. Succulent and charming, yet with a solid base of tannins and vivid acidity, this remains focused through the long aftertaste. Best from 2026 through 2042. 4,575 cases made, 3,000 cases imported.Wine Spectator | 96 WSTobacco, truffle, violet and hints of mocha and cherry pie unfold on this beautiful Brunello. Classically crafted and elegantly structured, it delivers flavors of ripe Morello cherry, wild raspberry, baking spice and licorice alongside enveloping, refined tannins. Fresh acidity keeps it nicely balanced. Drink 2028–2039. Abv: 14.5% Kerin O’Keefe | 96 KOThe 2019 Brunello di Montalcino is remarkably pretty, wafting up with a blend of violets and lavender before giving way to steeped plum lifted by mint. This is racy and sleek, with cooling acidity and mineral tones that excite the palate. Juicy acidity enlivens tart wild berry fruits. The 2019 finds its center through the finish, as fine tannins emerge and a crunchy sensation lingers. Licorice and bitter blackberry notes taper off slowly. In a word, fantastic. The balance of complexity, structure and energy places the 2019 very high in my book.Vinous Media | 95 VMA ruby/magenta color, the 2019 Brunello Di Montalcino offers more rounded floral aromas of preserved strawberry, baby powder, cocoa, and lavender. Medium-bodied, it brings forward excellent energy on the palate, with fresh acidity, good concentration, and a sustained and mouthwatering finish that’s pure and delicious. The structure feels more noble than the nose would suggest and perhaps just needs more time to come into its own, but this is a really delicious wine that I would love to have again and again. On the second tasting, it offers a more plush and velvety texture, and its chocolate notes last on the finish. Drink 2024-2040.Jeb Dunnuck | 94+ JDVery pretty floral aromas with black cherry and orange peel. Medium body, firm tannins and a polished and silky-textured finish. Drink in two or three years and beyond. Try after 2025.James Suckling | 93 JSGiacomo Bartolomei has been making the wine at his family’s property without an external consultant since 2016. He maintains an uber-pristine cellar, prepares a pied de cuve to aid spontaneous fermentations in stainless steel and has reduced time in wood to preserve freshness as the wine ages. From its deep ruby hue to its black cherry scents, the 2019 is youthful and primary. Accents of mocha, bitter orange and sage bestow complexity on the palate. Fairly robust and mouthfilling, this is buttressed by dry, grainy tannins. Could do with a bit more precision but there is potential here.Decanter | 92 DEC

This wine always stands out in my mind, and it’s worth dedicating a few words as to why. Poggio Valente offers us a rare opportunity to taste Sangiovese made according to the highest standards but from a territory—on the Tuscan Coast—that does not share a big legacy with monovarietal Sangiovese reds. The Fattoria le Pupille 2019 Poggio Valente was born in a happy vintage with a cool spring and a growing season that had plenty of underground water reserves to keep the vines hydrated well until the end of August. This is a full and generous wine with dark cherry and wild plum aromas that segue to tar, licorice and crushed slate. My sample (tasted a few weeks after bottling) was a little shy initially, but it quickly blossomed in the glass.Robert Parker Wine Advocate | 95 RPThis is very dense and structured with stone and blackberry character. Full-bodied and intense with chewy tannins that frame the wine. Flavorful finish. Smoky and lightly bitter, in a good way. Pure sangiovese. This needs time to soften. Better after 2024.James Suckling | 95 JSThe 2019 Poggio Valente is gorgeous. Bright and vibrant in the glass with terrific energy, the Poggio Valente is a fine example of the style favored here these days. Dark red/purplish fruit, rose petal, spice and orange zest complement a core of Sangiovese fruit. I especially like the vibrancy here. The 2019 is absolutely delicious. That’s all there is to it.Antonio Galloni | 93 AGA red with intensity on a weightless frame, leaving plenty of room for cherry, blackberry, chocolate, nutmeg and white pepper flavors to shine. The tannins are present, yet uplifting rather than obtrusive. Sangiovese. Best from 2023 through 2032. 2,900 cases made, 400 cases imported.Wine Spectator | 93 WS

Holding back initially, this wine simply needs more time in bottle, and I have adjusted the drinking window accordingly. The 2019 Le Pergole Torte is a long-term proposition showing initial stirrings of tart cherry fruit, plum, licorice, tobacco and crushed stone. There is a pretty floral tone of violet or rosemary flower even now. Winemaking takes this special selection of 100% Sangiovese though cement and Allier and Slavonian oak. The balanced acidity stands out nicely. There are 29,000 bottles of the 2019 vintage, and I recommend you put yours in the cellar for five to 10 more years.Robert Parker Wine Advocate | 97 RPThe 2019 Le Pergole Torte is all class and refinement. At the same time, the 2019 is quite reticent at this stage. In this tasting, the Pergole Torte comes across as more refined and aromatically expressive than the Montevertine, with lovely brightness driving the red berry fruit. Elegant and sophisticated, the 2019 is a wine to treasure for the next several decades. Time in the glass brings out the floral upper register and red Sangiovese fruit of Pergole Torte.Vinous Media | 97 VM