Red Wines

wines

Showing more finesse and elegance than the Pignan, yet still with plenty of density and concentration, the 2010 Châteauneuf Du Pape Reserve is a sensational effort from this estate that has a kaleidoscope-like array of framboise, darker cherries, sappy flowers, garrigue, and spice. Opening up beautifully with time in the glass as well, it hits the palate with full-bodied richness, a layered, multi-dimensional texture, silky tannins, and a great finish. Reminding me slightly of the 1990, it is heavenly today and will be heavenly in another 15+ years as well.Jeb Dunnuck | 98 JDVivid ruby. An explosively perfumed bouquet displays red and dark berry preserves, potpourri, licorice and smoky minerals. Broad and fleshy, offering deeply concentrated black raspberry and bitter cherry flavors and a strong note of floral pastilles. Chewy tannins give grip to a powerful, alluringly sweet, endless finish. Shows as much density as I can recall from a young Rayas and is clearly built for the long haul.Vinous Media | 96+ VMThe three component parts of the 2010 Rayas Chateauneuf du Pape show it to be a deeply colored vintage with terrific fruit intensity of licorice, raspberries and sweet, jammy cherries. Medium to full-bodied and ripe with 15+% natural alcohol and sweet, soft tannins, this ethereal 2010 is reminiscent of the 2005 although the tannins in the 2010 are more silky.(Not yet released)One of the world’s most mysterious estates is Chateau Rayas. This small 30-acre estate is owned by the Reynaud family, which dates back to the late 19th century,. The estate has always had an image of secrecy and seclusion. Following the death of Jacques Reynaud in 1997, his nephew, Emmanuel took over, and he continues to produce wines that go from strength to strength. A cool climate property in a hot zone, Rayas is tucked away in a forest with its vineyards basically one parcel of sandy soil. Emmanuel Reynaud, who is also the proprietor of the outstanding Vacqueyras estate called Domaine des Tours, has the same eccentric idiosyncracies as his uncle. It is not as difficult to get an appointment to visit Rayas as many people think, and I highly recommend it as it is always a fascinating place to visit. After 25 years, I never cease to be amazed by what emerges from these decrepit, old, haphazard cellars that look like a biohazard room in a video game. They don’t win the top prize for the dirtiest cellars in Chateauneuf du Pape (that goes to Henri Bonneau), but Rayas is a close second. Modern-day oenology graduates would be horrified by -working conditions,- but the magic elixirs to emerge from these ancient barrels, demi-muids and foudres are wondrous. On this trip, I tasted through the component parts of the 2010s, another top vintage for Rayas. Production was tiny, and the harvest was extremely late. In fact, Emmanuel Reynaud told me that 2011 would be at least ten days in advance of 2010. The 2009s, which have all been bottled, have turned out to be spectacular, and I tend to think the 2009 Rayas could turn out to be the greatest wine made by Emmanuel, even eclipsing the 2007.Robert Parker | 94-97 RP

The 2010 Proprietary Red is very deep garnet colored with a hint of purple. It offers up wonderfully bold, expressive notes of crème de cassis, black cherry compote and mincemeat pie with wafts of bay leaves, incense, Chinese five spice and hoisin plus wafts of chargrill and yeast extract. Full-bodied, rich and opulent, the palate is laden with layer upon layer of exotic spice-laced black fruits with a firm yet plush frame and very long finish with some licorice notes coming through.Robert Parker Wine Advocate | 97 RPFull medium ruby. Very ripe but reticent scents of black fruits, minerals, mocha, espresso and spices. Voluptuous and plush on entry, saturating the palate with a slightly unrefined wave of black fruits, minerals and mocha. This outsized, full-bodied, plummy wine shows lovely mineral verve, surprisingly restrained sweetness and a complicating saline element. Finishes with sumptuous, building tannins and terrific plum and graphite persistence. This wine is ripe enough to give great pleasure now but I’d still hold my bottles for the tannins to be further absorbed. It certainly has the stuffing to go on for many more years.Vinous Media | 94 VMA big and rich red with black currant and blueberry and chocolate. Full and vast. A more typical Napa cab of the period. Drink or hold.James Suckling | 94 JS

The 2011 Amarone della Valpolicella Classico Ambrosan wafts up extorverted and opulent, with exotic spices and medicinal cherries giving way to mocha and sweet pipe tobacco. This is silky-smooth and soothing, balancing both savory and sweet while coming across as autumnal in character, as rosy inner florals form. There is so much depth and focus here, showing citrus-tinged plum skins with coffee grinds and dark chocolate. This just goes on and on, lightly structured and incredibly long yet balanced. The 2011 Ambrosan is a thrilling wine to taste.Vinous Media | 96 VMVery pretty balance of fruit and tannins with freshness and finesse. Medium-bodied with beautiful, round and polished tannins. Really refined and elegant with lovely length. Drink now.James Suckling | 94 JSCedar, dark-skinned fruit and vanilla aromas form the nose on this hearty red. The chewy palate offers baked plum, coconut and star anise alongside pliant tannins. Drink through 2026.Wine Enthusiast | 91 WE

A blend of 61% Merlot, 26% Cabernet Sauvignon, 9% Cabernet Franc and the balance Petit Verdot, the 2011 Palengat Vineyard has a great bouquet of sweet plum liqueur, blackberry, graphite, lead pencil shavings and toast. This is followed by a full-bodied effort that has beautiful concentration (especially in the vintage), loads of texture and ripe underlying tannic structure. Reasonably approachable now, it will nevertheless evolve gracefully on its overall balance. Enjoy bottles over the coming 10-15 years.Robert Parker Wine Advocate | 95 RP(a blend of 61% Merlot, 26% Cabernet Sauvignon, 9% Cabernet Franc and 4% petit verdot made from Palengat and Champoux vineyard fruit): Good full ruby-red. Dark, inviting aromas of blackcurrant, black raspberry and cocoa powder. Shows the lush, fine-grained texture of topnotch Merlot, not to mention the black fruit and dark chocolate notes of the variety, along with sexy floral lift from the Cabernet Franc. Seriously good, gripping wine with terrific density and chocolatey length.Vinous Media | 93 VM

Ripe black cherry and blackberry flavors pick up rosemary, mineral and spice accents in this red, which is concentrated and intense, fresh and focused. Racy midpalate, this leans toward black currant and cedar notes on the solid finish. Cabernet Sauvignon and Cabernet Franc. Best from 2017 through 2030. 13,500 cases made, 3,250 cases imported.Wine Spectator | 95 WSThe 2011 Bolgheri Sassicaia speaks to a broad, yet very distinct audience. I am absolutely charmed by this vintage. Soft cherry and blackberry confit emerge from the bouquet in thick, luscious waves. Leather, spice and tar play supporting roles. The wine offers a generous and expansive style. It also shows impressive balance and coherent inner integrity. This vintage certainly bears the hallmarks of a hot vintage, but it never feels overdone. It delivers volume, intensity and rich texture. This Sassicaia is a wine of enormous craftsmanship.Robert Parker Wine Advocate | 94 RPThe aromas of this Sassicaia shows a wet earth, ripe blackberry and black currant character. Some nectarines as well. Full body, with round and velvety tannins and a succulent juicy finish. Savory and delicious already. Needs a year or two to come together but already approachable. James Suckling | 94 JSThis wine has a more delicate, perfumed structure, much like the 2013 vintage, but it also has the excellent grip and colour extraction of 2012. A little constricted at first, this wine is in a closed phase at present. It takes a good 30 minutes to unfurl in the glass, and I would certainly recommend a long decanting period to reveal butterscotch, tar and grilled herb notes. Once again the impression is of a wine that slowly but surely builds, demonstrating a careful climb in tannins, fruit and acidity. It was an exceptionally hot year in Tuscany, where Sassicaia benefited from its oceanic location.Decanter | 94 DECAromas suggest blackberry, cedar and Mediterranean scrub. On the palate, notes of tobacco, licorice, exotic spice and cranberry accent the juicy black-cherry core. It’s well balanced and elegant, with silky tannins. Drink 2016–2026.Wine Enthusiast | 94 WEFull saturated ruby. Very pure, floral aromas of red cherry, blackberry, cassis, minerals and minty herbs. Juicy, sweetly spicy and multilayered, with strong but well-integrated acidity giving the wine lovely early balance and intensifying its dark fruit flavors. Broadens out impressively on the back half without losing its shape. This silky, very graceful Sassicaia might not be as long-lived as the most famous vintages of the past but is irresistible owing to its impeccable balance. “Lovely” is the word that dominated my tasting note.Vinous Media | 93 VMDelicate floral aromas lead into sappy red and black cherry fruit flavors, with notes of caramelized orange, dark chocolate and red licorice around the edges. A blend of Cabernet Sauvignon with 15 percent Cabernet Franc, left for two years in French oak barriques, it’s polished and elegant, with vibrant acidity and refined tannins that promise this will age well.Wine & Spirits | 93 W&S

The wine of the vintage is the Perrin’s 2012 Châteauneuf du Pape Hommage A Jacques Perrin, and it will most likely merit a perfect rating in another couple of years. Full-bodied, massive and layered on the palate, with awesome purity and freshness, it delivers incredible aromatics of beef blood, truffle, graphite, iron and black and blue fruits. Given all of the fruit and texture, you almost have to hunt for the structure here, but trust me, it’s there. The tasting at Beaucastel took place a 9 a.m., and even then, this is one wine I found impossible to spit. It’s a tour de force that will have 3-4 decades of life.Robert Parker Wine Advocate | 99 RPThe wine of the vintage is the Perrins’ 2012 Châteauneuf du Pape Hommage A Jacques Perrin, which has a classic, sexy, accessible style yet is also going to age beautifully. Massive amounts of smoked black fruits, ground pepper, iodine, truffle, and bloody meat all emerge from this inky colored behemoth. With full body, building tannins, no hard edges, and a rock star of a finish, it’s primary and youthful, but incredible. Ideally, it would be given another 4-5 years of bottle age and will keep for another 3 decades or more. It’s an awesome wine!Jeb Dunnuck | 99 JDSpice, lift and zest - the hallmarks of the vintage are immediately apparent on the nose. Some woody, roasted spices are starting to take root now, along with damsons, and crushed damson stones. Rounded, rich and plush on the palate, all very well integrated, such delicious, intense juice. The alcohol is high but it gives the wine its foundation this year - a jolly, red-cheeked vintage built around alcohol, but not dominated by it. Delicious now, will be even better later. Drinking Window 2020 - 2036Decanter | 99 DECLots of spices such as cloves and black pepper. Some grilled meat as well. Complex undertones of mushrooms. Full-bodied, complex and refined yet very open now with cherry, sweet and ripe fruit and a balanced finish. Excellent acidity and length. Drink or hold.James Suckling | 97 JSDark purple. Powerful aromas of cherry liqueur, licorice pastille and pungent flowers, with exotic Indian spice and mocha overtones. Dense, sweet and broad, offering intense black and blue fruit preserve, violet and spicecake flavors enlivened by juicy acidity. Fine-grained tannins build slowly through the clinging, appealingly sweet finish, which shows outstanding clarity and persistence and lingering florality. One of the standouts of the vintage and surprisingly approachable for this bottling, although drinking it before its tenth birthday would seem like a shame to me.Vinous Media | 96 VMSerious, with dark fig, black currant and blackberry confiture notes forming a large-scale core, while licorice snap, Turkish coffee and pastis details lend an expansive feel. The long, dense finish has a brooding personality now, with a warm cast-iron note echoing. Should be a stunner when it reaches its peak. Best from 2019 through 2032. 500 cases made.Wine Spectator | 96 WS

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

Dalla Valle was the first winery to demonstrate what heights Cabernet Franc could reach in the valley with their Maya proprietary blend, which averages 50-55% Cabernet Franc and the rest Cabernet Sauvignon. The 2012 Maya is a spectacular offering. I recently had the 1991 (made by Tony Soter) and it is still drinking exceptionally well. In fact, it could still be called an adolescent at 23 years of age. The 2012 Maya is already revealing great complexity with notes of forest floor, licorice, truffles, red and blackcurrants and a hint of graphite. The beautiful aromatics are followed by an equally majestic, full-bodied, multidimensional wine of great class and elegance. This sensational effort should drink well for 25-30 years.Robert Parker | 98 RPThe 2012 Maya is surprisingly deep and powerful in this vintage, with none of the early appeal of the estate’s other 2012s. Today, the Maya is dark and brooding, with tons of intensity to match its massive, virile personality. Readers will have to be patient, but the 2012 is a special wine that much is clear.Vinous Media | 98+ VMA gorgeous and generous wine with blackberry, cedar and flower petal character. Full body, firm and silky tannins. A beautiful red with so much finesse and style. Drink or hold.James Suckling | 95 JSOffers pure, rich blackberry, wild berry, currant and cassis flavors, all creating a harmonious mix. The texture is supple and easy before the tannins become more evident. Cabernet Sauvignon and Cabernet Franc. Drink now through 2028. 700 cases made.Wine Spectator | 94 WS

The 2012 The Maiden is super-refined, polished and expressive. Crushed flowers, sweet red berries, mint, pine and cinnamon are some of the signatures. Open-knit and medium in body, the Maiden is racy and super-polished to the core. It is feminine, lifted in style and well-suited to near-term drinking.Vinous Media | 93 VMThe 2012 The Maiden displays soft blackcurrant liqueur notes, as well as cedar wood, forest floor, underbrush, and hints of white chocolate and espresso. It is broad, savory, sexy and opulent. Drink it over the next 12-15+ years.Robert Parker | 92 RPExhibits a dusty, dried herb savoriness amid dark berry, cedar and new leather scents, ending with fine-grained, gripping tannins and a touch of mocha. To be released spring 2016. Drink now through 2028. 1,208 cases made.Wine Spectator | 92 WS

Glorious purity of fruit here with black currants, blueberries, dark chocolate, fresh herbs and forest floor. Hints of mint too, plus hazelnut and chocolate. Full body with seamless tannins and balance. Tight and compacted tannins with beautiful fruit and great length. Goes on for minutes. One of the best Opus’ in years. Hard not to drink now but better in 2018. October 2015 release. This is 79% cabernet sauvignon, 7% cabernet franc, 6% merlot, 6% petit verdot and 2% malbec.James Suckling | 97 JSA near-ideal vintage, where all parts were perfect. Here we are at full peak Opus; satin-like in texture, packed with cassis, bilberry and crushed raspberry fruits, not overly concentrated but confident enough to take on its Californian peers. A sunny juicy richness to the wine is just lovely, and a menthol mouth watering finish makes this pretty irresistable. 2% Malbec, 6% Petit Verdot completes the blend. 18 days skin contact. Drinking Window 2023 - 2040.Decanter | 97 DECThe iconic 2012 Proprietary Red Opus One is a blend of 79% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, 6% Merlot and 2% Malbec aged 18 months in French oak. A classy, complex, suave and savory 2012 Opus One, with notes of toasty oak and crème de cassis. This Pauillac lookalike, made by the staff at Mouton Rothschild, is a beauty. They have continued to strengthen the quality of wine and seem to have produced a brilliant, world-class wine. I imagine the 2013 may even eclipse this, but this 2012 is one of their great ones, with a seamless integration of acidity, tannin, alcohol and wood all present in this beautiful, full-bodied wine that should drink well for 25-30 years.Robert Parker | 96 RP Rich, powerful and seductive, the 2012 Opus One blossoms in the glass with superb textural richness and volume. Dark red and black fruit, smoke, cedar, new leather and tobacco all meld together as the 2012 shows off its personality. Fine, silky tannins support the huge, creamy finish. The 2012 has just been bottled, but it is superb. I expect the 2012 will offer a long and broad drinking window of pure pleasure. Antonio Galloni | 96 AGA Pauillac-like expression from Napa Valley, this features smoky, toasty oak from the get-go, framing the intense flavors of earth, crushed rock and gravelly dried dark berry. The dense core of fruit pushes through a front of rustic graphite and loamy earth. Finishes with a long, layered aftertaste. Cabernet Sauvignon. Cabernet Franc, Petit Verdot, Merlot and Malbec. Drink now through 2028. 28,600 cases made.Wine Spectator | 93 WS

One of Italy’s most iconic bottlings, the 2012 Sassicaia is drop-dead gorgeous. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, it boasts sensations of blue flowers, cedar, juicy red currants, ripe raspberries, white pepper and a balsamic note. Structured, radiant and loaded with finesse, it delivers everything you’d expect from a world-class wine and more. Drink 2018–2032.Wine Enthusiast | 99 WELots of lavender, minerals and black currants on the nose. Turns to blackberries. Full body, ultra-refined tannins and an exquisite finish. This is all about delicacy, finesse and grace. Yet there is a solid core of ripe tannins giving it backbone and outstanding form. Just opening now. Very pretty.James Suckling | 95 JSThe 2012 Sassicaia is dark and immediate, with gorgeous up-front richness, density and power. Black cherry jam, cloves and new leather are some of the many signatures that take shape in the glass. The 2012 is an unusually deep, concentrated Sassicaia that is going to need time in bottle to develop the full breadth of its aromas and flavors. Today, it is a bit monolithic, so readers need to be patient.Vinous Media | 94+ VMThe summer of 2012 in Bolgheri was long and hot, but the cooler evening temperature allowed Sassicaia to pull in a wine that shows plenty of ripeness while retaining vibrancy and freshness. A blend of cabernet sauvignon with 15 percent cabernet franc, it shows a quiet confidence in the way it melds flavors of black currant and red raspberry with fresh thyme, toasted nuts and the black spice it picked up from two years in French oak barrels. The texture is velvety, balanced by a streak of graphite and finely etched tannins robust enough to take on a seared steak.Wine & Spirits Magazine | 94 W&SA rich and intense style, this exhibits flavors of vanilla, toast and black cherry wrapped in stern tannins. A bit gruff overall, showing just a hint of the elegance and finesse on the lengthy finish. Needs some time. Best from 2019 through 2032. 17,000 cases made, 4,000 cases imported.Wine Spectator | 93 WSFrom an early-ripening vintage, the 2012 Bolgheri Sassicaia shows bold lines and thick color concentration. It does exhibit a classic Sassicaia bouquet, but it does so minus that delicate floral embroidery that comes forth with such delight in 2013. This wine shows a harder, more determined edge. It is less remarkable overall, considering the amazing heights achieved in other vintages. It also reveals thin to medium texture. This Sassicaia roars in terms of bouquet, but offers more of a whimper in terms of mouthfeel. All the elements are there, but they are delivered in a more undertone and one-dimensional manner. It will probably flesh out further with more bottle age, but that leanness is just part of the 2012 vintage.Robert Parker Wine Advocate | 92 RPStructure and shoulders are a little more obvious here, the colour deepens and widens, and the power is evident right from the first nose. A powerful tannic structure holds the fruit, you can feel the grip and it is clear that even at this age it’s barely out of the starting block. It takes a few minutes to soften and open, then the liquorice, chocolate and balsamic notes come through, balancing out and deepening the tight spiced fruits.Decanter | 92 DEC

There are 5,180 six-bottle cases of the 2012 Padrone. This is a fabulous wine, meant to evolve over three decades. It offers up notes of charcoal, scorched earth, blackcurrant, blackberry, chocolate and a touch of espresso. A wine of great intensity, full-bodied opulence and a multilayered mouthfeel, this is a formidably endowed, serious Cabernet Sauvignon-dominated wine from vineyards with some of the best fruit on the estate. Drink it over the next 30 years.Robert Parker | 97 RPThe 2012 Cabernet Sauvignon Estate Padrone is dark and sumptuous from start to finish. Mocha, plums, smoke, new leather and French oak all flesh out in this brooding, intense Cabernet Sauvignon. The style is explosive and full of 2012 vintage exuberance. There is a lot to look forward to.Vinous Media | 90-92 VM

The 2012 Amarone della Valpolicella Classico Riserva TB takes things to a much darker, deeper and more savory place than nearly any wine in its category. Cloves and cinnamon combine with balsamic spice, molten chocolate and medicinal blackberries as this blossoms in the glass. It floods the palate with racy, silky textures and an intense burst of ultra-ripe red and black fruits offset by a bitter twang of sour citrus and cocoa. Tantalizing acidity barely maintains balance yet ultimately succeeds. Exotic spices and dried black cherries saturate and are framed by a coating of fine tannins that promises decades of further evolution. This is a powerhouse.Vinous Media | 98 VMThis is a structured and solid Amarone, with dried fruits, sultanas, figs and iron. It’s full-bodied, yet compacted and tannic with a long and persistent finish. One for the cellar, but already impressive to drink.James Suckling | 94 JSBoth juicy and mouthwatering, this rich red shows a lot of personality, offering layered flavors of blackberry pie and raspberry ganache, hints of espresso and sweet smoke, plus fragrant juniper, eucalyptus, lavender and leather accents. Features firm, well-meshed tannins, with creamy edges that meld into the silky flavor range. Drink now through 2035. 668 cases made.Wine Spectator | 93 WS

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

This is a very sleek and racy wine with lots of stone, white-pepper and fresh-rosemary character. Then it takes off with dried ripe fruits such as currants and blueberries. Dark chocolate, too. This a real mouthful yet remains agile and powerful. Linear and long finish. Great precision. Best ever from Guado al Tasso?James Suckling | 97 JSThis is a fantastic wine. The 2013 Bolgheri Superiore Guado Al Tasso reveals soaring aromas of dark fruit, plum, blackberry, savory spice, tobacco and leather. The results are seamless, harmonious and generous in intensity. This is the quintessential red blend from Coastal Tuscany (made with 55% Cabernet Sauvignon, 25% Merlot, 18% Cabernet Franc and 2% Petit Verdot) and the 2013 vintage is particularly rooted in a profound sense of place. I am reminded of the macchia mediterranea, or Mediterranean shrub, that grows so wild and free in this relatively untouched part of Tuscany. This is an excellent wine that shows its winemaking pedigree, but make no mistake: It is a proud Tuscan at heart. Some 140,000 bottles are produced (which is pretty amazing considering the quality).Robert Parker Wine Advocate | 96 RPAntinori’s 2013 Bolgheri Superiore Guado al Tasso is ripe, voluptuous and racy, with striking aromatics that sit on top of a core of voluptuous, racy fruit. A classic Bolgheri wine, Guado al Tasso offers plenty of rich, sumptuous fruit and textural resonance. A good dose of new French oak (from a move towards Taransaud and François Frères barrels) adds raciness and toasty notes, but those characteristics marry nicely with the expression of fruit that is so typical of the Tuscan coast. Rose petal, lavender and new leather add striking aromatic lift as the wine opens up in the glass. The 2013 is a terrific Guado al Tasso.Vinous Media | 95 VMA bit reticent, with black cherry, black currant and herb flavors married to a supple texture and fine-grained tannins. The long finish shows promise, but this will need a few years to flesh out. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2018 through 2027. 750 cases imported. Wine Spectator | 94 WSMade with Cabernet Sauvignon, Merlot, Cabernet Franc and a drop of Petit Verdot, this polished linear red has aromas of black-skinned fruit, bell pepper, coconut and toasted oak. The vibrant, elegantly structured palate offers black currant, chopped herb, clove and licorice alongside fine-grained tannins. Wine Enthusiast | 93 WEThere is a softer, sweeter feel on display here than with the other two Guado al Tasso vintages in this tasting - the 2007 and 2001. That is the result of a 2013 vintage that was cooler overall, despite a warm summer. Some extra leaf thinning was required to help grapes reach full ripeness, but the end result is beautifully balanced. This wine is still intense, full-framed and powerful, but with a caress of rich chocolate and violet notes, and a silky in texture. The team used 2% Petit Verdot to complete the blend.Decanter | 92 DECNotes of toasted nuts, licorice and dark chocolate enrich this wine’s flavors of blackberry and cassis, giving a lush impression that’s tightened by firm tannins. The fruit feels soft and ripe, on the edge of stewed, with a warm and spicy finish that calls for pairing with braised beef.Wine & Spirits Magazine | 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

Mesmerizing aromas of flowers, bark, currants and blackberries. So perfumed. You just want to smell it. Exquisite tension and finesse with an almost Burgundian texture, yet it’s Napa in its soul with ripe fruit, stones, spices and Chinese tea leaf flavors. Savory and delicious. Drinkable but better in 2020. Available on October 2017.James Suckling | 97 JSThe 2014 Opus One is not as showy or obvious as some of the other surrounding vintages, but it will have its day. Stylistically, the 2014 is bright and also a touch linear, with a construction built more on focus rather than opulence. Readers should plan on giving the 2014 another few years in bottle at a minimum. The mid-weight style is a bit Old World-leaning in this striking, super-classic Opus One.Antonio Galloni | 96 AGSometimes a little overlooked, this is a vintage that falls closer to 2012 than 2013 in profile, at least on this showing - it has velvety tannins that pack a punch, and the concentration is clear, with well-structured confident tannins and a deep swirl of black pepper. 2% Malbec, 7% Petit Verdot completes the blend. 20 days skin contact. Earliest bud break in history, mild and dry seasons, harvest from September 5 to October 7.Drinking Window 2025 - 2040Decanter | 96 DECDeep garnet colored, the 2014 Opus One opens with youthful notes of warm blackberries, chocolate-covered cherries, redcurrant jelly and blackcurrant pastilles with hints of bay leaves, tobacco leaf and underbrush. Medium to full-bodied, firm and grainy with a lively backbone and tightly wound black and red berry layers, it finishes with a compelling herbal lift.Robert Parker Wine Advocate | 96 RPYouthfully packed, featuring currant and cherry paste notes balled up at the core, while savory, menthol and sage flavors stay buried in the background. Offers a singed alder frame, with a telltale cast iron bolt emerging at the very end. This still has a ways to go before peaking. Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Merlot and Malbec.—Non-blind Opus One vertical (September 2019). Best from 2027 through 2036. 27,000 cases made.Wine Spectator | 93 WS

Once again, the 2015 Tignanello is stunning. Sweet, floral notes give the 2015 striking aromatic intensity to play off a core of red Sangiovese fruit. In 2015, the Sangiovese is a bit higher than the norm, which comes through in the wine’s flavor profile. The tannins are also a bit biting at this stage, but that won’t be an issue in time. Bright red cherry, plum, blood orange mint and sweet floral notes build into a finish laced with energy and tension. The 2015 is utterly captivating. That’s all there is to it.Antonio Galloni | 98 AGFantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997.James Suckling | 98 JSThe 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares. Some 340,000 bottles were produced.Robert Parker Wine Advocate | 96 RPA rich, dense Tignanello, the 2015 features cherry and blackberry fruit, verging on plummy, with graphite and tar notes. Delivering beautifully integrated tannins, this is a powerhouse and should unfold for decades. Shows terrific balance and length.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040. 5,000 cases imported.Wine Spectator | 96 WSLeather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Fine-grained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage. Drink 2020–2030.Wine Enthusiast | 95 WEThe Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.Wine & Spirits | 94 W&S

Composed of 38% Mourvèdre, 30% Grenache, 23% Syrah and 9% Counoise, the 2015 Oublie 22 has six extra months in barrel compared to the straight Oublie cuvée. With a medium garnet-purple color, it reveals expressive black cherries, dried mulberries and raspberry preserves notes with a spice box and garrigue undercurrent, plus a waft of tapenade. Full-bodied, concentrated and with tons of spices developing in the mouth, it has a chewy frame and plenty of freshness, finishing on a berry preserves note.Robert Parker Wine Advocate | 95 RPThe extended aged version of the Oublie, the 2015 Oublie 22 (38% Mourvèdre, 30% Grenache, 23% Syrah and 9% Counoise) spent 22 months in barrel and sports a slightly deeper color as well as notes of black cherries, graphite, cured meats, pepper and assorted butcher shop-like notes. It’s slightly more concentrated than the base cuvée, its tannin is slightly more polished, and it will also evolve slightly longer.Jeb Dunnuck | 95 JD Structured and stylish, with floral garrigue, crushed stone and blackberry accents that build power and richness toward big but refined tannins.Wine Spectator | 94 WS

There is a subtle complexity on the nose with currant, berry, fresh herb and wet earth aromas. Cut fresh flowers, too. Full body, dense and powerful. Incredible character here with such purity and polish. It goes on for minutes. Formed, sculptured yet soulful. A monumental wine for Chile. Unbelievable. More powerful than the 2014 which was 100 points. A blend of 46% carmenere, 30% cabernet sauvignon, 19% merlot and 5% cabernet franc. Made from biodynamically grown grapes. Better in 2022.James Suckling | 100 JSIntense aromas of baked earth, liquorice, spice, cassis and blueberry. Tightly wound, rich palate which is sleek, polished and shows fine-grained tannins. This opulent and dense wine has polished oaking and a focused finish. Drinking Window 2018 - 2030.Decanter | 95 DECDespite the warm and dry character of the year, I find the 2015 Clos Apalta, a blend of 57% Carménère, 26% Merlot and 17% Cabernet Sauvignon, to be less marked by the Carménère and with more integrated oak and better freshness. There is more Merlot and Cabernet Sauvignon. It's spicy and herbal while ripe and powerful, full-bodied and with plenty of dusty tannins. It has a strong personality, and I find more balance here. 73,452 bottles produced. Clos Apalta is now a completely separate project from Lapostolle, with its own vineyards and vineyard and winemaking team led by Jacques Begarie. They sell their wines, a first red and a second red, in the manner of Bordeaux and behave like a Bordeaux property in all senses.Robert Parker Wine Advocate | 95 RPRich and refined, with lively spice and white pepper accents to the mouthwatering flavors of blackberry, currant and dark plum. Dark chocolate and cardamom notes emerge midpalate, showing a creamy texture. Minerally details grace the vibrant finish. Carmenère, Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2025. 6,121 cases made.Wine Spectator | 95 WSBlackened aromas of prune, licorice and fennel announce a syrupy palate that's sticky and sappy in feel. Following the nose and palate, this tastes heavy, saturated and lactic. The 2015 vintage was hot and dry in Chile, and at 15% abv this comes across as rich, hot and bulky—more so than in prior years. Drink through 2024.Wine Enthusiast | 92 WE

I love the meatiness to this wine, but also the purity of fruit; think charcuterie, prosciutto, bay leaf, capsicum, blueberries, blackcurrants and crushed stones. You just can’t get over the way this manages to deliver a powerful, muscular package with stunning finesse and poise. The tapestry of intricate texture and detail is wrought in a flashy but sincere and heartwarming style. The balance takes your breath away. Best ever from here. Impossible to resist now, but better from 2025. James Suckling | 98 JSSun baked earth, mature black plum, fragrant blue flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut, velvety tannins provide plenty of support and finesse. Drink through 2035. Kerin O’Keefe | 98 KOSunbaked earth, mature black-plum, fragrant blue-flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut velvety tannins provide plenty of support and finesse. Drink through 2035.Wine Enthusiast | 98 WEThe 2015 Sammarco (a blend of Cabernet Sauvignon, Merlot and Sangiovese) shines the brightest spotlight onto the Cabernet Sauvignon element, and you can immediately make out the distinctive sharpness and structure of that variety. The bouquet offers notes of black fruit, toasted spice and grilled herb, along with wild flower, terracotta and tilled earth. There is some spice on the close, and the tannins do leave their mark with youthful astringency. Give the wine some time in the cellar, and one day it will be fantastic with a tagliatelle and porcini.Robert Parker Wine Advocate | 95 RPThis is dense and muscular, revealing a tightly wound matrix of black cherry, blackberry, iron, earth and tobacco flavors. Balsamic elements of wild juniper and rosemary emerge as this extends on the finish. Though gripping, this is also very pure, fresh and balanced. Needs time. Cabernet Sauvignon, Sangiovese and Merlot. Best from 2022 through 2036. 2,400 cases made, 300 cases imported.Wine Spectator | 95 WSThe 2015 Sammarco is a wine of exquisite and total finesse. Understated and nuanced, as few wines are in 2015, Sammarco is sublime. Wild flowers, cedar, spice, leather and mint give the 2015 striking aromatic dimension. On the palate, the 2015 is subtle and classy. In 2015, the Merlot crop was a bit higher than normal as newer plantings entered production, and that is reflected in the blend here as well. Because of that, the 2015 is an unusually open, forthcoming Sammarco. In fact, I can’t remember tasting a young Sammarco with this much early appeal. I can’t wait to see how it ages. The 2015 is 65% Cabernet Sauvignon, 30% Merlot, and 5% Sangiovese, with the Cabernet and Merlot aged in concrete and tonneaux, and the Sangiovese exclusively in cask.Vinous Media | 94 VMWild nose, spicy with gamey notes, summer fruit and plums. Delicious with a juicy intensity, very polished, ripe and charming.Decanter | 92 DEC

Made from 100% Merlot, the 2015 Merlot Roberta’s Reserve has a deep garnet-purple color and gorgeous nose of black plums, warm blueberries and mocha with touches of anise, red roses and spice box. Medium to full-bodied and densely packed with layers of blue and black fruits and perfumed notions, it has a firm yet plush backbone to support and a very long, layered finish.Robert Parker Wine Advocate | 98 RPSaturated ruby-red. Brooding, medicinal scents of dark cherry, menthol and licorice. Boasts outstanding breadth and density of material, with its expressive flavors of black cherry, dark berries, spices and bitter chocolate complicated by salty minerality and lifted by a subtle floral quality. This distinctly soil-driven wine is showing more personality today than the ’16 and should reach its plane of peak drinkability earlier. And yet my sample tightened up in the glass to show a rather powerful tannic spine. (14.4% alcohol; 100% Merlot; from fruit harvested three weeks earlier than in 2016; 88% new French, 3% new Hungarian and 9% second-fill French)Vinous Media | 96 VMThe 2015 Merlot Roberta’s Reserve is a textbook expression of Merlot and it has a pretty, yet sexy style to go with lots of blue fruits, violets, leafy herbs and graphite aromas and flavors. Like all the 2015s from this estate, it has sensational purity of fruit, is impeccably balanced, and has ultra-fine tannin. Drink this terrific 2015 anytime over the coming two decades.Jeb Dunnuck | 96 JDA juicy and rich red with dark berries, hazelnuts and chocolate. Some tile, too. Full and juicy with lots of fruit. Hints of salt, crushed stones and oyster shell. A pure merlot this year. Layered and juicy. Drink in 2020.James Suckling | 94 JS

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