Red Wines

wines

Bold cherry, dried raspberry and myrtle add to the intensity and the brightness of the bouquet. The Altesino 2016 Brunello di Montalcino displays a lively and fruit-forward ensemble with an infectious and cheerful sense of energy. This is a tonic and crisp expression of Sangiovese with lifted berry aromas backed by subtle spice, tar and licorice gained over two years of barrel aging. This is a 110,000-bottle release (and a good buy for Brunello).Robert Parker Wine Advocate | 95+ RPBalsamic aromas of wild thyme, juniper, eucalyptus and pine lead off, with cherry and plum fruit at the core. There’s latent energy that’s restrained for now by the grip of tannins, yet this is lithe and nimble despite the solid structure. Best from 2024 through 2045. 10,000 cases made.Wine Spectator | 95 WSThe 2016 Brunello di Montalcino has remarkably consistent integration from the nose to the palate. There are generous aromatics of fresh raspberry, rosemary, lavender and Mediterranean herbs. The palate opens up with ripe and inviting cherry fruit and tea leaf, with supple tannin and freshness on the finish. Its drinkability now should not be confused for a lack of structure, as it is true to the energetic nature of the vintage. Drink 2021-2036.Jeb Dunnuck | 95+ JDFresh violet, forest-floor and some pear-skin aromas, underneath brambleberries. Fresher style of Brunello. It’s medium-bodied with silky tannins and a great balance between fresh-fruit and forest flavors. Drink after 2023. James Suckling | 95 JSRemarkably pretty and poised yet packed full of potential, the 2016 Brunello di Montalcino lifts with grace and elegance, showing dusty roses, wild strawberry, white smoke and hints of wet stone. It’s silky and refined, with cooling acids and minerals giving way to savory red berries and spice. Energy remains high, even as fine tannins create a classically dry and youthful expression, tapering off to violet florals, mocha and a hint of licorice that seems to linger for well over a minute. This is deceptively drinkable today, yet it has all of the necessary components to gain in weight and complexity over a decade or more of cellaring.Vinous Media | 94 VMOne of four estates in Tuscany owned by Elisabetta Gnudi Angelini, Altesino counts six vineyard sites throughout Montalcino. They extend from the region’s far north all the way to the southeastern corner of Castelnuovo dell’Abate. An assembly of these, the 2016 Brunello has a sunny, fluid Mediterranean character. It is graciously scented with cinnamon, lavender and sage blossom. Traces of orange and leather appear on the palate. Mid-weight with succulent fruit and fresh, ripe tannins, this is almost approachable now but will offer delightful mid-term drinking. Drinking Window 2022 - 2034.Decanter | 94 DECThis polished red opens with aromas recalling violet, wild berry, forest floor and new leather. On the bright, savory palate, lithe, fine-grained tannins accompany spiced cranberry, pomegranate, blood orange and vanilla before finishing on bitter almond. Fresh acidity keeps it light on its feet. Drink 2023–2031.Wine Enthusiast | 92 WE

This is the second 100-point Vigna Le Rocche, following the 2015. What the former had in intensity of fruit and transparency, this has in structure and power. The purity of fruit is sensational in this young Barolo, offering blackberries, black truffle and iron. Rust too. This is so tannic and powerful with incredible structure. This may be the most structured Barolo from Bruno Giacosa I have ever tasted as a young wine. Speechless. Full-bodied and so intense, yet it remains fresh and agile. Traditional in every sense of the word, but this is clear and clean. A classic in the making. It will be in the market January 2022. Leave this for at least six to eight years. Try in 2027.James Suckling | 100 JSThe Bruno Giacosa 2016 Barolo Falletto Vigna Le Rocche sees its fruit sourced from the oldest vines in the Falletto cru. This wine boasts all the signature touches of Serralunga d’Alba with the massive structure, density and the long aging potential that comes with Nebbiolo grown in this village. The wine spreads evenly over the palate, imparting its considerable fruit weight and generally leaving a big impact. This Barolo is really quite lovely and beautiful. The bouquet is fluid and ever-shifting, showing new sides with firm fruit, blackberry, smoke, rusty nail and mineral with every swirl of the glass. I visited this vineyard site shortly before tasting this wine and marveled at the beautiful peacocks that roam free between the rows of vines.Robert Parker Wine Advocate | 98 RP

This has enticing notes of ripe black cherries, mushrooms and truffle oil. A beautiful, full red with lots of silky tannins, concentrated flavors and delicious layers of cherries and licorice. The fruit really covers the intense tannins nicely. Best ever from here. Drink after 2023.James Suckling | 96 JSThe 2016 Brunello di Montalcino from Tenuta Buon Tempo mixes wild strawberries with hints of plum, sweet herbs and flowery undergrowth. It’s soft and soothing at first, ushering in ripe red/black fruits with cooling acids and minerals, which creates a lifted and refined expression. This turns very floral and classically dry through the finale, with hints of sweet spice and licorice resonating above a coating of fine-grained tannins. The 2016 Tenuta Buon Tempo gains volume and depth the longer it sits in the glass, leading me to believe that the best is yet to come.Vinous Media | 93 VMThe 2016 has a fairly deep concentration of color, with aromas of blackberry, plum, violets, and tobacco. The palate is approachable and full-bodied, with fine-grained tannin. The aromas follow through to the palate, but with more freshness and lift, and this wine will be welcome drinking over the next 15 years.Jeb Dunnuck | 92 JDAt the southeastern edge of the denomination, Buon Tempo was originally established in the early 1990s. The property has been owned by Swede Per Landin since 2012. Open-knit and friendly, this cheerful Brunello leads with cherry and blackberry. Charmingly accented by flint and pepper, the palate offers lots of crunchy, fresh acidity. Smooth overall, with just a touch of astringency showing up on the finish, it will make for delightful drinking over the next five to seven years. Drinking Window 2022 - 2028.Decanter | 90 DEC

You get a real sense of ripeness, as soon as you get a whiff of this red; blackberry essence, ripe stems, vanilla and lifted balsamic vinegar and shoe polish are out in full force. It’s on the full-bodied palate where the power really hits you — this is a chewy, full-bodied Barbaresco with unforgiving, stocky tannins and densely packed dark fruit. Don’t tread lightly here, but expect a powerhouse of fruit and tannin! Drink from 2023.James Suckling | 94 JSRose, menthol, wild herb and forest berry aromas lead the nose. Linear and elegantly structured, the savory palate is loaded with finesse, offering wild cherry extract, licorice and orange zest framed in firm, refined tannins. Bright acidity lends balance and tension. Drink 2024–2036.Wine Enthusiast | 94 WEStrawberry, cherry, eucalyptus and mineral flavors highlight this slim yet flavorful red. Balanced and refined, featuring a resonant finish packed with lively tannins. Best from 2022 through 2040. 750 cases made, 105 cases imported.Wine Spectator | 93 WS

Made in magnum, this is the only wine in the portfolio to blend across vineyards. The aromas are arresting, with notes of firepit, funk, green herb, potpourri, chimney and black and green olive. Rich, intense but still lithe savory flavors follow. The intensity and length of the finish is captivating.Wine Enthusiast | 96 WEA blend of vineyards, the 2016 Syrah Wallah Wallah Special #10 is only bottled in magnum format. It has a fresh core of strawberries on the nose, with a dusty minerality and hints of wild sage over soft, smoky and charcuterie aromas. The wine has a focused and balanced core of fruit and florals on the palate, with violets, dried herbs, black pepper and a taut minerality that is thoughtful and elegant, concluding with attentive tannins on the elongated finish. Magnums age well, so this can be forgotten in your cellar with little to no repercussions to the quality of the wine. This bottling is Washington State’s smart wine buy of the year. Who doesn’t love magnums of fantastic and beautiful wine? Only 460 cases were made. Grab some for your cellar!Robert Parker Wine Advocate | 95 RPOnly released in magnum, the 2016 Syrah Wallah Wallah Special #10 is always a mysterious blend of multiple vineyards. It has beautiful complexity in its ripe black cherry and cassis fruits, iodine, tobacco, ashtray, and earthy/peat moss-like aromas and flavors. This gives way to a full-bodied, concentrated Syrah that has bright acidity, loads of fruit, and a focused, juicy style that’s going to benefit from short-term cellaring.Jeb Dunnuck | 95-97 JDA blend of vineyards that changes each year, this has a sense of elegance with a distinctly spicy and quite floral edge (there is some viognier) and a lithe, juicy and very drinkable feel. This is more immediate, a wine to celebrate with and only bottled in magnum. Drink or hold.James Suckling | 94 JSBright dark red. Lovely Côte-Rôtie-like aromas of black raspberry, violet and bacon fat. Dense and savory, with strong raspberry fruit lifted by a minty nuance in the mid-palate. Piquant mace and nutmeg notes contribute energy and a black pepper component lifts the finish. Quite firm but utterly edge-free, this youthfully bound-up wine finishes saline and long, with an emerging note of black licorice. Not currently as complex as some of the other 2026 Syrahs at this address, this wine calls for patience. (13.5% alcohol; bottled in magnums; according to Elizabeth Bourcier, this wine is from "a secret blend of vineyards)".Vinous Media | 93 VMSvelte and luscious, with effortlessly complex raspberry and blueberry flavors accented by garrigue, smoky beef and cracked pepper notes. The finish is long and elegant, with refined tannins.Wine Spectator | 93 WS

The 2016 Boca captures the purest essence of the appellation so well. Medium in body, with striking precision and tons of energy, the 2016 is just fabulous today. Blood orange, mint, spice and sweet red cherry, they all meld together in a wine of remarkable elegance and finesse. All the elements are so well balanced. Don’t let the wine’s weightless feel fool you, there is plenty of depth. The 2016 is exceptional. Don’t miss it.Antonio Galloni | 94 AGA fragrant blend of Nebbiolo and 15% Vespolina, this linear, focused red has aromas of rose petal, alpine herb, new leather and underbrush. On the racy, medium-bodied palate, notes of white pepper and star anise accent ripe Morello cherry before a savory saline finish. Tightly wound fine-grained tannins and a backbone of firm acidity provide the ageworthy framework. Drink 2026–2036.Wine Enthusiast | 92 WE

The 2016 Bonnes-Mares Grand Cru has an intense bouquet with blackberry, redcurrant and cranberry scents laced with tobacco and woodland aromas. Lovely definition and focus here. The palate is medium-bodied with sappy red fruit, enormous depth and great concentration, perhaps the most Musigny-esque of the Bonnes-Mares. Great length but it needs some serious cellaring. Enormous potential here. Tasted blind at the 2016 Burgfest tasting.Vinous Media | 96 VMAs usual, Clair’s Bonnes-Mares will be a wine for the long haul. A detailed nose of cassis, wild rose, currant leaf, incipient venison and a gentle framing of new oak precedes a vibrant, taut and full-bodied palate, its tannins rich but chalky, even firm. This is tight-knit and full of energy - promising for those willing to wait a good fifteen years.Decanter Magazine | 94 DECClear bright colour with a softly oaked bouquet and some weight of fruit behind. Quite an elegant wine. Not hugely concentrated on the palate but with attractive light fruit and fair length. Tasted Sep 2019.Jasper Morris | 94-97 JMThe 2016 Bonnes Mares Grand Cru has a very stern bouquet, quite distant at first, then gradually almost reluctantly unfurling with sea-influenced black fruit, hints of brine and oyster shell in the background. The palate is medium-bodied with fine-boded tannin, foursquare for a Bonnes Mares, eschewing flamboyance for something more noble. This is certainly a more Morey-inspired Bonnes Mares than Chambolle, but nevertheless is a very fine wine of considerable breeding.Robert Parker Wine Advocate | 93-95 RPLike the Bèze there is a moderate lashing of toasty oak framing the spiced mix of various red berries, earth and floral hints. There is even more power if not necessarily more size and weight to the big-bodied and very serious flavors that flex plenty of muscle on the superbly persistent finish. This knockout effort is even more structured than its grand cru counterpart and again, this will indisputably not be a wine for early drinking.Burghound | 93-95 BH

The 2016 Barolo Riserva Rüncot is quite possibly the single greatest wine I have tasted in more than twenty years I have been coming here, with the possible exception of the 1989s and 1990s. Deep and powerful, but not at all heavy, the 2016 dazzles from the very first taste. Dark cherry/plum fruit, menthol, lavender, licorice and mocha saturate the palate in a Barolo of extraordinary richness and intensity. The 2016 spent four years in 100% new oak, and yet there is no trace at all of wood. Magnificent!Vinous Media | 100 VMShows an initial impression of vanilla and spices, especially in the aromas, yet underneath is a solid line of cherry, raspberry, wild scrub and iron flavors. An elegant and intense red, with refined tannins and a lingering, nervy finish. Best from 2026 through 2045. 650 cases made.Wine Spectator | 95 WS

Fabulous complexity on the nose with crushed blackberries, chocolate, walnuts and tar. Lots of dried flowers. Full body. Layered and creamy with superb tannin texture and length. Hints of stone. Half made in amphora and half in casks. Aged one year in old casks. Drink or hold. 3,500 bottles made.James Suckling | 96 JSThe 2016 Syrah is a dense, potent wine. Wild cherry, game, dried herbs, menthol, licorice and coffee are front and center. This is an especially rich style. Then, again we are in Maremma. The 2016 is a bit wild, but in the best sense of the term. It will offer its finest drinking alongside similarly hearty cuisine. It was fermented in a mix of terracotta and cocciopesto, then moved into oak for 2-3 months before going into bottle, where it spent more than two years before being released.Vinous Media | 95 VMI reviewed this wine last year but welcomed the opportunity to taste it again one year later. My score has not changed, but I have extended the drinking window by a few years. The Fattoria le Pupille 2016 Le Pupille is an ambitious expression of amphorae-fermented Syrah. It presents cherry and dark plum, with earthy tones followed by tarry spice and campfire smoke. The meaty intensity normally associated with the Syrah grape is replaced here by plump and rich dark fruit. Give the wine a little extra time in your cellar to evolve and unwind.Robert Parker Wine Advocate | 94 RPOne of the newest projects at Fattoria Le Pupille is this Syrah (first vintage, 2015), a terracotta-and-tonneaux wine from Vigna del Palo and Pian di Fiora, using barrels previously used for Poggio Valente. Vinified in a combination of amphorae (known locally as ‘orci’) and tonneaux, the wine sits on its skins for an extended period of around five months, before ageing in 300l French oak tonneaux and a further 18 months in bottle. Gamey and leathery aromas are accompanied by herbal and floral fragrance. In the mouth it’s sapid, tight and meaty, with a sweet black fruit core surrounded by flecks of blue fruit, violet overtones and a touch of spice. It finishes long and savoury, with vibrant acidity. 4,600 bottles produced.Decanter | 93 DEC

The 2016 Châteauneuf-du-Pape XXL has only been made previously in the 2007 vintage, and there are around 400 cases of this beauty in 2016. Coming from old vines near Beaucastel, La Crau, and Saumade, which are all rolled stone terroirs, it’s mostly Grenache (there’s 10% Mourvèdre) brought up primarily in demi-muids. This incredible wine is deep ruby/purple-colored with a massive nose of black fruits, scorched earth, graphite, incense, and pepper. Deep, hugely concentrated, pure, fine and yet still elegant, it's a magical, heavenly wine that's going to keep for 3-4 decades. While the style at Janasse has shifted to one of slightly more freshness and elegance since 2007, this is much more in the style of the old days and is guaranteed to make your blood pressure jump about 10 points or more!Jeb Dunnuck | 100 JDOnly the second vintage of this cuvée ever to be produced (the other is 2007), the 2016 Chateauneuf du Pape XXL is about 75% Grenache, with the rest a mix of permitted varieties. It incorporates "a lot" of whole clusters and matured in demi-muid. It was bottled in May but will likely only be released in November, says Christophe Sabon. Classy aromas of crushed stone, pencil shavings and baking spices start it off on a terrific note, while ripe raspberries and stone fruit unfold on the full-bodied palate. Contrary to the implications of its name, this wine boasts incredible finesse, elegance and length and is in fact more impressive for those qualities than its overall size, power and richness. It will certainly open a few eyes.Robert Parker Wine Advocate | 100 RP

The current 2016 Jesús Yllera is floral and perfumed and is evolving nicely and absorbing the oak, coming through as both elegant and powerful, with fully developed flavors and a polished palate. It’s sleek and balanced. 145,000 bottles were filled in July of 2018.Robert Parker Wine Advocate | 93 RP

The medium to deep garnet-purple colored 2016 La Prade bursts boldly from the glass with notions of chocolate-covered cherries, blueberry compote and plum preserves with suggestions of eucalyptus, espresso, licorice and cedar chest plus a waft of violets. Full-bodied, rich and plushly textured, the decadent black fruit and spicy layers deliver a very long, impactful finish. This is so tempting to drink right now, but it will age beautifully.Robert Parker Wine Advocate | 92+ RPThe 2016 La Prade hits the palate with serious depth and intensity. A rush of inky blue/purplish fruit, spice, menthol, crème de cassis, and bittersweet chocolate melds together in this unctuous, super-expressive wine. Creamy, silky tannins enrobe this decidedly rich, flamboyant Côtes de Bordeaux. The 2016 finishes with terrific weight and substance. All of the elements are nicely fused together. Tasted three times.Antonio Galloni | 91 AGStately and restrained, this has a clear sense of minerality and salinity. An enjoyable wine matured in 33% new oak of both 225’ and 500l sizes. Great quality. Drinking Window 2019 - 2028.Decanter | 91 DECBold tannins and ripe fruit are the hallmarks of this rich wine from the Nicolas Thienpont range. A solid structure backs up the ripe black-currant flavors. The wine will certainly age well, so wait until 2021.Wine Enthusiast | 91 WEThis is integrated and lightly chewy with dark berries and light chocolate and some hazelnuts. Medium body. Fresh finish. A blend of 88 per cent merlot and 12 per cent cabernet franc. Drink now.James Suckling | 90 JS

A fascinating red with dried berries, cherries, smoked meat and dried flowers that follow through to a full body with a dense, layered fruit structure with ripe yet firm tannins. The wood comes through now, but it’s luscious and plush for the vintage. One of best ever from here. Try after 2024.James Suckling | 96 JSThe 2016 Brunello di Montalcino is spicy and slightly exotic, showing dusty black cherries with cinnamon and clove, giving way to hints of incense. The depths of textural fruit here make for a highly pleasurable sip, balanced by vibrant acids with sweet herbal tones building toward the close. Although structured and slowly giving way to a dry and clenching finale, this somehow maintains a juicy persona right up until the very end where hints of licorice and cedar resonate. Although this needs a short stay in the cellar to show its best, it will be a great wine to enjoy while waiting for Vigna Montosoli to fully mature.Vinous Media | 92 VM

Readers looking for the next superstar in Bordeaux need to jump on the bandwagon of Les Carmes Haut-Brion, who have produced one of the wines of the vintage in 2016. The 2016 Château Les Carmes Haut-Brion checks in as a blend of 41% Cabernet Franc, 39% Merlot, and 20% Cabernet Sauvignon that hit 13.8% natural alcohol and spent 22 months in 65% new French oak. Its deep purple color is followed by a complex bouquet of high-class smoke tobacco, decaying flowers, charcoal, gravelly minerality and loads of sweet black and blue fruit. Possessing full-bodied richness, flawless integration of its acidity, fruit, and ultra-fine tannins, and a blockbuster finish, this is another 2016 that possess both power and elegance. Do your best to hide bottles for 5-7 years and it will keep for 3-4 decades. Don’t miss it. Tasted twice.Jeb Dunnuck | 99 JDThe 2016 Les Carmes Haut-Brion is very clearly one of the wines of the vintage. Breathtaking in its beauty, the 2016 soars from the glass with stunning aromatic and flavor intensity. Red cherry jam, wild flowers, mint, blood orange and sage are some of many notes that develop. In the glass, the 2016 is a vivid, statuesque, exotic wine that takes over all the senses as it delivers tons of pure pleasure. Readers should plan on cellaring the 2016 for at least a few years, but that will be virtually impossible. The 2016 is a towering masterpiece from Les Carmes Haut-Brion and Technical Director Guillaume Pouthier. Tasted three times.Antonio Galloni | 98 AGTerrific ripeness, depth and complexity on offer here. This has a very attractive array of bright, ripe blueberries and cassis with some leafy and earthy notes. The palate has a quite deep, long and vibrant array of perfectly ripe dark plums and blueberries. So good. Best vintage this decade. Try from 2023.James Suckling | 97 JSThis offers alluring waves of ganache-tinged plum sauce, blackberry reduction and steeped açaí fruit flavors, while tobacco and singed mesquite notes hang in the background. Shows a lovely bramble echo through the finish, with the fruit easily keeping pace. This has range, distinctive mouthfeel and serious length. There’s a new player officially in the Pessac game... Best from 2023 through 2038. 3,333 cases made.Wine Spectator | 96 WSWith 51% whole-bunch fermentation for the Cabernet Franc and Merlot, this is the highest proportion in this wine. This is just gorgeous, with a beautiful sweetness on the attack from ripe fruit and a touch of smoked caramel. It really rises through the palate, gripped by liquorice, hazelnut, dark chocolate and black cherry fruits that ripple through the palate. I loved this wine En primeur and it is absolutely living up to its billing. It has an IPT of 90, but the tannins are full of life, yielding in just the right places while still confident and keeping everything in line.Great persistency too. 3.49pH. 80% new oak, 10% Stockinger and 10% amphoras. Drinking Window 2026 - 2042.Decanter | 96 DECThe 2016 Les Carmes Haut-Brion is a blend of 41% Cabernet Franc, 39% Merlot and 20% Cabernet Sauvignon aged in 65% new and 35% one-year-old oak for 22 months. This vintage represents one of the largest percentages of Cabernet Franc for this wine. Medium to deep garnet-purple colored, it gives notes of kirsch, black raspberries and black plums with touches of cassis, violets, chocolate box and pencil shavings. The palate is medium-bodied, firm, grainy and lively with loads of layers and a long, well-poised finish.Robert Parker Wine Advocate | 95+ RP

This is an extraordinary wine with blackberries, blackcurrants and minerals. Full body and powerful tannins that melt into the fruit. I am in awe here. Drink after 2022.James Suckling | 99 JSStarting with the 2016 Cabernet Sauvignon Diamond Mountain District, which comes from a warmer, mountain terroir in the northern part of the valley, this full-bodied, rounded, incredibly textured effort boasts loads of black fruits, savory herbs, eucalyptus, and scorched earth. It has nicely integrated acidity, a deep, multi-dimensional mouthfeel, incredible elegance, and perfect balance, all making for a truly brilliant Mountain Cabernet that will keep for 2-3 decades.Jeb Dunnuck | 98 JDThe 2016 Cabernet Sauvignon Diamond Mountain is 100% Cabernet Sauvignon. Deep garnet-purple colored, it comes sashaying out of the glass with notes of fragrant earth, exotic spices, black pepper and truffles over a core of cassis, black cherry compote and wild blueberries with touches of violets. Full-bodied, rich, sexy and simply delicious, it fills the mouth with bold, layered black fruit supported by incredible tension and wonderfully ripe tannins, finishing long. 675 cases produced.Robert Parker Wine Advocate | 98 RPThe 2016 Cabernet Sauvignon (Diamond Mountain) is fabulous. Dark, powerful and explosive, the 2016 is endowed with terrific energy to play off its strong mineral and savory signatures. Crushed rocks, gravel, grilled herbs, smoke, cured meats and lavender are finely drawn in this imposing, impeccably balanced, Diamond Mountain Cabernet. This is a remarkably vivid, poised Cabernet Sauvignon from Lokoya and winemaker Chris Carpenter. The Diamond Mountain Cabernet is sourced entirely from Wallis, which the Jackson family bought a few years ago.Vinous Media | 96 VMThis is full of vibrant cassis, blackberry and plum fruit notes, all driven by intense, briar, anise and apple wood accents. Features notable grip, with the vibrant acidity to match, and is built for the long haul. A serious mountain Cabernet. Best from 2024 through 2040. 675 cases made.Wine Spectator | 95 WS

Cherry, strawberry, rose, iron and menthol flavors highlight this supple red. There’s plenty of backbone, and woodsy notes chime in, but this is more about the expressive berry fruit and elegant side of Barolo, ending with a terrific finish. Nonetheless, this will require several years for the tannins to be absorbed. To be released September 2022. Best from 2025 through 2045. 1,000 cases made, 250 cases imported.Wine Spectator | 98 WSPackaged with a special black label, the Massolino 2016 Barolo Riserva Vigna Rionda is only released in the best vintages. Showing the power and the determination of Serralunga d’Alba, the wine is redolent of dried berry, lots of rusty earth and fragrant red rose. These are the typical aromas of this vineyard, and this wine presents them with impeccable integration. To the palate, this Riserva remains open-knit, tightly structured and broad in scope. This is an impressive production of 12,000 bottles.Robert Parker Wine Advocate | 97 RPThe 2016 Barolo Riserva Vigna Rionda is absolutely stunning. Deep and statuesque in bearing, the 2016 captivates all the senses from start to finish. A whole range of Rionda aromatics soars out of the glass. Silky and yet powerful, gracious and yet full of gravitas, the 2016 captures all the contrasts that make Barolo such an alluring wine. Rose petal, lavender, red/purplish fruit, spice and new leather lend striking nuance to this hypnotic Barolo from Massolino.Antonio Galloni | 97 AGTasting this Vigna Rionda is such a sensual experience, with the complexity you’d expect from the top-level Barolo, showing hints of iodine, dark mussels, walnuts, dark stones to the fleshy dark cherries and plums. Then it turns a little “bloody,” minty and tarry on the nose. “Dark” and full-bodied with a massive amount of small-grained tannins seamlessly knitting the fruit on the palate, driving it to a very long, mineral finish. Very tight and powerful now, yet seductively rich and full of flesh, too. Shows lots of potential ahead. Much better from 2025. It should hold well for the next 20+ years.James Suckling | 97 JSRose, ripe black-skinned berry and dark spice aromas mingle with camphor and forest floor on this full-bodied red. Combining structure and finesse, the firm palate delivers ripe Morello cherry, black raspberry and licorice. Bright acidity keeps it energized. Give it time to fully develop. Drink 2026–2046.Wine Enthusiast | 97 WE

Mount Eden’s 2016 Cabernet Sauvignon represents the essence of what Cabernet Sauvignon is all about in the Santa Cruz Mountains. Deep, powerful and explosive, the 2016 simply has it all. A wine of tremendous depth and intensity. Readers, take note. This is world class Cabernet Sauvignon that in any other region would cost 2-3 times as much. Savory and expansive, with tons of mountain character and remarkable richness from low yields in 2016, the Cabernet Sauvignon is simply off the charts. It’s another utterly breathtaking wine from Mount Eden.Antonio Galloni | 98 AGThe 2016 Cabernet Sauvignon Estate is blended with 12% Merlot, 7% Cabernet Franc and 2% Petit Verdot. The nose offers pure cassis finely layered with Chinese five spice, dried rose petals, graphite and pipe tobacco with a wild, game-like undercurrent. The palate is seamless, opening to an array of detailed fruits and spices, with a silt-like structure and expansive juicy uplift. It's a wonderfully balanced Cabernet that offers immediate appeal plus everything it needs for a long life in the cellar. 1,582 cases produced.Robert Parker Wine Advocate | 97+ RPThe combination of high-elevation vineyards, oceanic influence and surrounding coniferous forest give Santa Cruz Mountains Cabernet a singular profile, and few show it off as well as Mount Eden. Aged 22 months in 50% new oak, a mixture of French and American. Contains 12% Merlot, 7% Cabernet Franc, and 2% Petit Verdot. American wood instils notes of candied orange rind and coconut flakes into an otherwise gravel-driven nose. The palate has a graceful, buoyant quality that gently floats across the palate. The finish is very dry and wound up like a spring, which will continue to be the case for the next several years. This is a wine to slowly let unfurl, both when ageing and consuming; open several hours in advance. Drinking Window 2024 - 2054.Decanter | 96 DECt’s rare to find joyous Cabernet: This is a wine with bounce to its black raspberry and red currant fruit, as if that succulent fruit were rising directly out of the warm, earthy tannins. Jeffrey Patterson grew this at his historic vineyard, where Cabernet Sauvignon (75%), Merlot (22%) and Franc are rooted in shale soils 15 miles from the Pacific and 2,000 feet above it, the vine selections tracing their lineage directly back to 19th-century Bordeaux. The 2016 is compressed as a young wine, needing four days after the bottle is first opened to fully show itself, when it will turn your head with its lovely weight of sumptuous fruit. (JG) Wine & Spirits | 95 W&SDried dark fruit, toasted cedar, shaved cocoa and sappy redwood tones make for a very dry expression on the nose of this classic bottling. Those elements meet with dense and dry blackberry and black plum on the sip, where dried herbs, black-pepper and soy flavors also arise. The elegant structure is such that this wine just doesn't die, even after more than a week of sitting open. Drink 2022–2046.Wine Enthusiast | 95 WEThis shows a zesty mix of sage and grilled savory notes, backed by a sleek black currant, plum and black cherry core. The singed alder and mesquite frame shows on the finish, which is tightly focused and youthfully closed for now, with just a bolt of iron showing. When this rounds into form, it will be a winner. Best from 2023 through 2036. 1,259 cases made.Wine Spectator | 93 WS

Mount Eden’s 2016 Cabernet Sauvignon represents the essence of what Cabernet Sauvignon is all about in the Santa Cruz Mountains. Deep, powerful and explosive, the 2016 simply has it all. A wine of tremendous depth and intensity. Readers, take note. This is world class Cabernet Sauvignon that in any other region would cost 2-3 times as much. Savory and expansive, with tons of mountain character and remarkable richness from low yields in 2016, the Cabernet Sauvignon is simply off the charts. It’s another utterly breathtaking wine from Mount Eden.Antonio Galloni | 98 AGThe 2016 Cabernet Sauvignon Estate is blended with 12% Merlot, 7% Cabernet Franc and 2% Petit Verdot. The nose offers pure cassis finely layered with Chinese five spice, dried rose petals, graphite and pipe tobacco with a wild, game-like undercurrent. The palate is seamless, opening to an array of detailed fruits and spices, with a silt-like structure and expansive juicy uplift. It’s a wonderfully balanced Cabernet that offers immediate appeal plus everything it needs for a long life in the cellar. 1,582 cases produced.Robert Parker Wine Advocate | 97+ RPThe combination of high-elevation vineyards, oceanic influence and surrounding coniferous forest give Santa Cruz Mountains Cabernet a singular profile, and few show it off as well as Mount Eden. Aged 22 months in 50% new oak, a mixture of French and American. Contains 12% Merlot, 7% Cabernet Franc, and 2% Petit Verdot. American wood instils notes of candied orange rind and coconut flakes into an otherwise gravel-driven nose. The palate has a graceful, buoyant quality that gently floats across the palate. The finish is very dry and wound up like a spring, which will continue to be the case for the next several years. This is a wine to slowly let unfurl, both when ageing and consuming; open several hours in advance. Drinking Window 2024 - 2054.Decanter | 96 DECDried dark fruit, toasted cedar, shaved cocoa and sappy redwood tones make for a very dry expression on the nose of this classic bottling. Those elements meet with dense and dry blackberry and black plum on the sip, where dried herbs, black-pepper and soy flavors also arise. The elegant structure is such that this wine just doesn’t die, even after more than a week of sitting open. Drink 2022–2046.Wine Enthusiast | 95 WENo written review provided. | 95 W&SThis shows a zesty mix of sage and grilled savory notes, backed by a sleek black currant, plum and black cherry core. The singed alder and mesquite frame shows on the finish, which is tightly focused and youthfully closed for now, with just a bolt of iron showing. When this rounds into form, it will be a winner. Best from 2023 through 2036. 1,259 cases made. Wine Spectator | 93 WS

This is a fantastic white. The greatest Ornellaia white so far. Very complex and dense yet, at the same time, energetic and vivid. This shows so much richness and density with a pretty, phenolic texture that keeps you entranced. Full-bodied with lots of honeysuckle, green-melon and cooked-apple character. Very long and flavorful. Dynamic and great wine. Drinkable now, but better in 2021.James Suckling | 99 JSThe star of the show with regard to the whites is unquestionably the 2016 Ornellaia Bianco. It’s reminiscent of a great vintage of Domaine de Chevalier with its incredible purity, precision, and length, displaying notes of clean citrus, melon, white flowers, and honeyed minerality. Fresh and vibrant as well as rich and powerful, it’s medium-bodied, seamless, and flawlessly balanced on the palate, with a thrilling finish. While it’s beautiful today, it should keep for 10-15 years or more. The 2016 is 100% Sauvignon Blanc that was brought up in 30% new French oak.Jeb Dunnuck | 98 JDA cooler but drier year than 2015, making an interesting comparison between Ornellaia Bianco’s only two 100% Sauvignon Blanc vintages. Smoky lanolin notes lead to a concentrated, intense and juicy palate with creamy nectarine, grilled pineapple and citrus zest. Despite heading towards all-out exoticism, however, the 2016 is corseted and refined, demonstrating a push-pull between juicy, ripe tropical fruits and mineral restraint, suggesting there is much more to come from this wine. The individual base wines were fermented in barriques (30% new) with no malolactic fermentation, then aged on the lees for up to 18 months with occasional batonnage. A final three months on steel was completed before blending and bottling.Decanter | 96 DECThe 2016 Ornellaia Bianco is a beguiling wine, even a bit deceptive when you get down to facts. This is indeed the central part of its irresistible charm. For one, this edition is a mono-variety wine made solely with Sauvignon Blanc. (The other protagonist of the blend, Viognier, is said to return in 2017.) However, the complexity of the bouquet could mistakenly make you think the blend is more intricate. You get white rose, crisp apple, saffron, toasted pine nut, cinnamon and wild sage. The aromas show brilliant detailing. In addition, the wine is expansive and creamy in terms of mouthfeel. However, none of the whites at Ornellaia—including this wine—undergo malolactic fermentation, though the creamy and richly textured mouthfeel might lead you to conclude otherwise. This classic vintage is especially generous and rich. The wine does see barrique aging, but only a third of the wood is new. Those spicy endnotes serve to frame the beautiful fruit that sits squarely at center stage.Robert Parker Wine Advocate | 95 RPThe 2016 Ornellaia Bianco has more nuance, freshness and layers of flavors than the 2015 tasted alongside it. I very much like the delineation and energy that are such signatures of the 2016.Vinous Media | 93-95 VMThe 2016 Ornellaia Bianco looks more mature than the 2015 and Heinz comments that it may have had a little too long in oak - 18months - which was longer than in other vintages. Although 2016 was cooler than 2015 - so you might expect more freshness - it was also much drier than 2015. This 2016 has an orange-gold tone to the color and a slightly, nutty, dried fruit aromatic profile with lightly perfumed spice notes. The texture is great, more of a full, voluptuous style with a medium-long finish. The 2016 is 100% Sauvignon Blanc, perhaps lacking a little freshness and vibrancy, but has a lovely silky weight and a gentle savory finish.The Wine Independent | 93 TWI

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

The 2016 Brunello di Montalcino is a fruit-focused and high-energy effort, lifting up with a spicy and slightly exotic display, showing sour cherry, wild strawberry, savory herbs and hints of animal musk. It’s silky in texture with fleshy red berries further excited by juicy acids, giving way to salty minerals and pretty inner florals. Tannins saturate through the finish, yet this remains balanced throughout with a resonating note of black licorice. The 2016 Piancornello is very impressive. Well done!Vinous Media | 94 VMA firm, linear red with cherry, plum and hints of chocolate, as well as bark. Some fruit-tea leaves as well. It’s full-bodied and layered, chewy and intense. Fine tannins. Drink after 2023.James Suckling | 94 JSThe aromas recall dark-skinned fruit, underbrush and cooking spice. The concentrated palate offers dried black cherry, clove and licorice alongside dusty tannins. Drink 2023–2030.Wine Enthusiast | 90 WE

A blend of 94% Cabernet Sauvignon and 6% Petit Verdot, the deep purple-black colored 2016 Cabernet Sauvignon Reserve hits the ground running with the most stunning perfume of crushed black cherries, violets, dark chocolate, licorice and blueberry pie, going on to reveal subtle nuances of cinnamon toast, hoisin, menthol and fragrant underbrush. Full-bodied and oh-so-generously fruited in the mouth, the rich, decadent palate is beautifully lifted with fantastic freshness and powered by super ripe, silt-like tannins, finishing with layer upon layer of long-lingering floral, spice and vibrant berry notes. If "Plumpjack awesome" isn’t a phrase to describe the ultimate in deliciousness, it should be.Robert Parker Wine Advocate | 100 RPBottled under screw cap, the 2016 Cabernet Sauvignon Reserve is certainly a worthy follow-up to the monumental 2015. As pure, seamless, and classy as it gets, with heavenly notes of crème de cassis, white flowers, lead pencil shavings, graphite, and damp rock-like minerality, this beauty hits the palate with full-bodied richness, a layered, multi-dimensional texture, no hard edges, and spectacular length. This is another monumental wine from this team that needs to be tasted to be believed.Jeb Dunnuck | 100 JDThe 2016 Cabernet Sauvignon Reserve is expressive and sensual to the core. The Reserve possesses tons of textural richness and resonance in every dimension. Inky dark fruit, bittersweet chocolate, cloves, new leather and licorice are pushed forward. The 2016 is seamless, creamy and exotic, all of which add to its tremendous immediacy and overall appeal.Vinous Media | 97 VM

An enticing mix of incense, black tea, cracked pepper and red wild berries emanate from the 2016 Valpolicella Superiore. This is undeniably elegant, with its silky textures that seem to coat the entire palate in a seductive layer of violet-tinged fruits and suave lavender and chocolate notes. That said, this is not sweet nor overly rich; in fact, the 2016 is truly harmonious and poised, boasting tremendous concentration that‘s lifted by saline-infused acids. It leaves the palate completely saturated with cloves and allspice, as it tapers off structured and long. This is next-level Valpolicella Superiore, and it may even one day warrant a higher score. Marco Sartori uses 30% appassimento grapes in his Valpolicella, which are dried for twenty days. The wine is refined in a 50% - 50% mix of large oak cask and barrique, of which only about 20% are new.Vinous Media | 94+ VMThe oak-aged Roccolo Grassi 2016 Valpolicella Superiore is a sharp and tight red wine with candied aromas of cherry and plum. The wine is dark and rich at its core with big fruit weight that wraps over the palate. Mild tannins and balanced acidity give the wine immediate drinking appeal. There is some dusty spice on the close. Production is 33,000 bottles.Robert Parker Wine Advocate | 91 RPEarthy and peppery nose with very ripe red and black cherry nuances. Cedary on the palate, soft, with a crisp acidity.Decanter | 91 DEC

In years past, I have commented on the pretty mineral nuances laced into the bouquet of this single-vineyard wine. The 2016 Brunello di Montalcino Vigneto Manachiara delivers those tones with extreme clarity and precision, giving this vintage a distinctive personality and identity. Equally impressive, however, is the structure and fiber of the wine that is clearly more robust, concentrated and well-balanced overall. This quality comes from both the fruit and the oak, and these two forces play against each other with nice contrasts. It is no exaggeration to say that this vintage delivers "more Brunello" on all fronts compared to recent past vintages. This is a standout wine.Robert Parker Wine Advocate | 97 RPThis is really beautiful with black cherries, porcini mushrooms, black walnuts and dried flowers on the nose. It’s full-bodied, yet very toned and tight with class and precision. Wonderful length and focus. Goes on for minutes. What a wine from here. Best ever? Try after 2025.James Suckling | 97 JSThe 2016 Brunello di Montalcino Vigneto Manachiara is fruit-forward and seductive. It’s exotic, showing spiced black cherries, hints of tangerine, sweet herbs and mocha. The textures are velvety, weighty yet pure, energized by vibrant acidity, as tart red and black berries saturate all that they touch, leaving a coating of fine tannins in their wake. The expression becomes dry and youthfully structured; yet intensity remains high throughout the finale, as this tapers off to dried fruits, baker’s chocolate and hints of licorice. The Vigneto Manachiara is made from a site on the eastern side of Montalcino at around 300 meters. The wine spends eighteen months in French barrique, followed by another twelve months in Slavonian oak barrels. While the oak comes through in the finished wine, it does so with impeccable style. That said, the 2016 will take some time to soften and reveal all of its charms.Vinous Media | 96 VMTruly the loveliest Manachiara I have tried and among my favourite wines of the vintage. Produced since 1995, it is crafted from Nardi’s vineyards near Castelnuovo dell’Abate in a warm yet breezy spot with cool nights and morning sun exposure. The nose is sun-soaked with plum, baked herbs and exotic florals, while the palate brings in flavours of nectarine, leather and a saline edge. Plush, fleshy and full, it is enveloped in a velvety texture that builds artfully to a powdery, tactile grip. This will give heaps of enjoyment for many years to come.Decanter | 96 DECVanilla and toasty oak aromas and flavors are wrapped around a core of cherry, plum and tobacco in this stylish red. With air, the oak recedes and a mineral element emerges. Shows fine balance and a lingering finish. Best from 2024 through 2042. 830 cases made, 100 cases imported.Wine Spectator | 94 WSThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024-2031. Kerin O’Keefe | 92 KOThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024–2031.Wine Enthusiast | 92 WE

Moving to the grand vin, the 2016 Proprietary Red is 80% Cabernet Sauvignon with the balance Merlot, Cabernet Franc, and Petit Verdot. Tasting like a mix of the 2013 and 2014 with its incredible elegance and power, it reveals a deep purple hue as well as extraordinary notes of crème de cassis, crushed violets, lead pencil, and unsmoked tobacco. Ethereally textured, seamless, and full-bodied, it builds incrementally on the palate and is a monster of a wine that somehow stays light, graceful and elegant. It should hit maturity after a decade of cellaring and be a 40- to 50-year wine.Jeb Dunnuck | 99 JDThis is a barrel sample blended of 66% Cabernet Sauvignon, 23% Merlot, 8% Cabernet Franc and 3% Petit Verdot, to be bottled the first week of February 2019. Deep garnet-purple colored, the 2016 Proprietary Red opens with fragrant notions of candied violets, chocolate box and baking spices with a core of blackcurrant cordial, preserved plums and blackberry compote with touches of garrigue and menthol. Full-bodied, rich and packed with black fruits sparked by tons of cinnamon and cloves accents, it has a firm, velvety-textured frame and great freshness, finishing with epic persistence.Robert Parker Wine Advocate | 97-100 RPThe 2016 Sloan is dazzling. Soft and unctuous with no hard edges, the 2016 Sloan is just as impressive from bottle as it was from barrel. Sweet red plum, blood orange, spice, menthol and licorice are all melded together in a gorgeous, racy Cabernet Sauvignon that hits all the right notes. Unlike most top 2016s, Sloan can be enjoyed with minimal cellaring, although its true potential will only be unlocked with at least a few years in bottle. Spice, star anise, pomegranate and sweet red cherry overtones add an exotic flair.Vinous Media | 97 VMEnormously deep nose with an entire spectrum of black and blue fruit, plus notes of second-flush Darjeeling and mint. Widescreen Napa cabernet with a pronounced licorice note that’s not in the nose. Beautifully integrated, powdery tannins that almost perfectly support the lavish body. Long, plush and graceful finish. You could drink it on release, but this has great aging potential.James Suckling | 97-98 JS