Rhone Blend Wines

wines

Rioja Alta at its luxurious best. Aromatically it’s all truffle, sweet spices and red flowers, then in the mouth there’s a refreshing note of cherry, redcurrant, acidity. A rasp of tannin gives added interest and there's a resounding finish. The Tempranillo comes from the Rioja Alta zone, and the Garnacha from the La Pedriza vineyard in Rioja Oriental. Three years in American oak, with six rackings. The first Ardanza Selección Especial since 2001, 1973 and 1964. Drinking Window 2022 - 2040.Decanter | 96 DECDried cherries, cedar, sandalwood, tar, treacle tart, cinnamon and vanilla. Medium body, fine-grained and very silky tannins for a wine of almost 10 years of age, bright and transparent acidity and a long, very spicy finish. Like going back in time and touching an ornate tapestry. The texture is mesmerizing. Drink now.James Suckling | 96 JSThe 2010 Viña Ardanza Selección Especial Rioja Reserva is an absolute blinder. The blend comprises 80% Tempranillo from the La Cuesta and Montecillo vineyards and 20% Grenache from the La Pedriza vineyard in Rioja Baja. It was picked mid-October, aged for 36 months in four-year-old American oak (six months less for the Grenache) and bottled in 2015. It was so highly regarded by the team at La Rioja Alta that they deemed it “Selección Especial” instead of “Reserva Especial.” The bouquet is like an old friend inviting you into their home. Crushed strawberry, leather and a touch of game are all beautifully defined, and after an hour the nose became increasingly Burgundy in style. That Burgundy theme translates across to a palate that is supremely well balanced and so harmonious that it was almost too easy to drink. There are hints of chestnut and shavings of black truffle on a finish that fans out gently. This is a finely crafted and irresistible Rioja Reserva from one of the region’s best producers, and frankly, I will not taste a bottle that represents better value for money than this: cases of 12 at just over £200 in bond.Vinous Media | 96 VM2010 was a great vintage in Rioja in general and seems to be exceptional here, with a 2010 Viña Ardanza Selección Especial (what used to be Reserva Especial) that can challenge any of the recent vintages and hopefully can develop in bottle to reach the heights of years like 1973 or 1964. The wine is expressive, aromatic, very elegant and clean, with classical Rioja aromas of long aging in barrel and slow oxidation through the years in wood. The palate is polished and sleek but shows plenty of energy, with very fine, mostly resolved tannins and very good harmony and persistence. There is great complexity, and you could start smelling spice and smoke to move to earthy tones, hints of beef blood, cherries in liqueur, curry, diesel, old furniture and forest floor. A great Viña Ardanza! They have managed to produce 600,000 bottles of this—and apparently in one single lot. It was bottled in May 2015.Robert Parker Wine Advocate | 95 RPPolished and graceful, balanced and lively, this red offers cherry, dried strawberry, cedar, spice and vanilla flavors that mingle over light, firm tannins and orange peel acidity. The silky texture and juicy flavors find a graceful middle ground between the traditional and modern styles. Tempranillo and Garnacha. Drink now through 2025. 50,000 cases made.Wine Spectator | 94 WS(Viña Ardanza Rioja “Reserva Selección Especial”- La Rioja Alta (Rioja Alta)) The 2010 Viña Ardanza Rioja “Selección Especial” from La Rioja Alta is made of its customary blend of tempranillo and garnacha, but in 2010, the garnacha was sourced from a very stony vineyard in Rioja Baja, rather than from vineyards in Rioja Alta sub-region. The wine’s blend ended up being eighty percent tempranillo and twenty percent of this Rioja Baja-sourced garnacha, with the tempranillo component aged for three years in four year-old American oak barrels, and the garnacha component aged for two and a half years in two and three year-old American casks. The 2010 Ardanza Selección Especial is darker in color this year, probably from the inclusion of Rioja Baja fruit in the blend, and offers up an excellent bouquet of plums, black cherries, cigar wrapper, toasted coconut, a touch of spice, a fine base of soil tones and a gentle savory topnote. On the palate the wine is pure, full-bodied and velvety, with a superb core of fruit, lovely soil signature, moderate, buried tannins and excellent length and grip on the ripe and complex finish. This is a superb bottle of Ardanza that will make old bones, but is so well-balanced at this relatively young age that it is not going to be easy to keep one’s hands off of bottles in the cellar! (Drink between 2019-2060).John Gilman | 93 JGA rusty color and classic Ardanza aromas of dry spice, fallen leaves, charred beef, tobacco and herbs announce a proprietary Rioja. Typical raciness and blazing acidity drive the palate, while spicy red berry and currant flavors are backed by dry oak. Only on the finish does this soften, with a hint of raisin coming out. Drink now through 2028.Wine Enthusiast | 93 WE

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 2010 Maya is a less evolved, more backward, brooding wine with a dense opaque blue/purple color, explosive richness, and abundant notes of incense, camphor, charcoal, blackberries, blueberries and hints of violets and forest floor. Full-bodied, pure, deep, structured and powerful, this massive Maya comes across as even bigger and richer than the 2009. Forget it for 3-5 years and drink it over the following 30+ years. Drink Date 2016 - 2046 Robert Parker The Wine Advocate | 98+ RPNaoko Dalla Valle’s 2010 Maya is every bit as breathtaking as it has always been. An exotic mélange of raspberry jam, espresso, mocha and rose petal scents opens up in the glass. Alluring, powerful and totally captivating, the 2010 hits all the right notes. One of the more complete wines in this tasting, the Maya is brilliant as soon as the bottles are opened and then just keeps getting better and better as the hours go by. The 2010 vintage is full of highlights, but then there is a summit of excellence where a few wines are perched. Maya is one of them. In a word: magnificent!Antonio Galloni | 98+ AGFirm, dense and tannic, offering a potent mix of dried berry, black licorice, dried herb and savory notes, gaining tannic traction and ending with a wonderful push of flavors that bode well for the future. Cabernet Sauvignon and Cabernet Franc. Best from 2014 through 2025. 420 cases made. Wine Spectator | 93 WS

Schedule to be bottled next week (I suspect it will be in bottle by the time you read this), the 2010 Châteauneuf du Pape Reserve des Celestins is a sensational effort. Deeper, richer and more concentrated than the Marie Beurrier, it reveals an unusually inky ruby/purple color to go with overflowing notes of kirsch liqueur, roasted meats, crushed flowers, garrigue and just about every other Provençal spice you could name. Full-bodied, beautifully concentrated, layered and a blockbuster-styled effort, it should surpass the 2007 and possibly rival the 1990. This is a tour de force in Châteauneuf du Pape!Robert Parker Wine Advocate | 97-99 RPThis is a big wine, driving with strong acidity and tannins that provide a firm, dry base. This is taking on some earthy, spicy character with alcohol that is a touch high. Still needs time. Leave until at least 2022.Decanter | 96 DECSchedule to be bottled next week (I suspect it will be in bottle by the time you read this), the 2010 Châteauneuf du Pape Reserve des Celestins is a sensational effort. Deeper, richer and more concentrated than the Marie Beurrier, it reveals an unusually inky ruby/purple color to go with overflowing notes of kirsch liqueur, roasted meats, crushed flowers, garrigue and just about every other Provençal spice you could name. Full-bodied, beautifully concentrated, layered and a blockbuster-styled effort, it should surpass the 2007 and possibly rival the 1990. This is a tour de force in Châteauneuf du Pape!Vinous Media | 95 VM

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

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

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

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

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

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

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

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

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

The 2012 Quella (from a steep 9-acre vineyard in the eastern Vaca hillsides) has an opaque purple color, a gorgeous nose of white flowers, sweet blackberry and cassis fruit, and a touch of vanilla and graphite. Full-bodied, like its siblings, with great fruit extract, terrific purity and richness, and high but velvety tannins, this wine should also benefit from another 3-5 years of cellaring and keep for 30+ years.Robert Parker | 98 RPLots of hot stone and slate on the nose with flowers. Dark berries too. Full body, dense mouthfeel. It lasts a long time with a salty, pomace undertone. Tight and muscular. Better in 2018.James Suckling | 97 JSSoft and caressing, the 2012 Quella is quite expressive today. Dark cherry, cedar, tobacco, smoke, licorice, incense and rose petal, along with soft silky contours, give the wine its distinct personality. Bright red stone fruit and lifted floral notes convey an impression of total sensuality. The 2012 is very pretty, but like so many wines in this vintage, it is a bit one-dimensional, especially when compared to some of the true standouts in this range.Vinous Media | 94 VM

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

Fabulous structure for a Sassicaia with powerful, polished, chewy tannins and ripe, subtle fruit. Aromas of blueberries, blackcurrants, rosemary and lavender. Full body, bright acidity and a savory finish. Juicy and lively. Better to drink this beginning in 2020 but so impressive now.James Suckling | 98 JSRed berry, cedar and light spice aromas lead the way on this dazzling red. The vibrant palate is loaded with finesse, delivering bright red currant, red raspberry, white pepper and chopped herb alongside bright acidity and firm, polished tannins. Impeccably balanced, it’s loaded with elegance, energy and intensity but it’s still young, so give it time to fully develop. Drink 2020–2038.Wine Enthusiast | 98 WEI had reviewed this wine just a few months prior and my impression has remained pretty much the same. One difference I did notice at this more recent tasting of the 2013 Bolgheri Sassicaia is the bouquet. It has shifted to slightly more delicate and finessed aromas of pressed flower and blue violets. You do of course get that solid core of dark fruit and spice that characterizes this famous Tuscan blend. But that extra time in the bottle has awarded wiggle room for profound precision and focused detailing. The wine’s complexity emerges slowly with subtle notes of savory spice and tobacco. There is power and depth here, especially in terms of the mouthfeel. As the wine evolves in the glass, it begins to show ethereal tones of road paving, tar and licorice. This Sassicaia should go straight into the cellar.Robert Parker Wine Advocate | 97 RPA racy, tightly wound style, this offers violet, black currant, cherry, wild herb, spice and mineral flavors matched to a dense, smooth texture. Shows finesse and intensity in a seemingly effortless manner. The aftertaste is long and focused. Should provide years of pleasure. Cabernet Sauvignon and Cabernet Franc. Best from 2019 through 2035. 18,000 cases made, 4,200 cases imported.Wine Spectator | 95 WSLight cherry red in colour, with a beautiful vibrancy. On the nose we have clean, bright redcurrant fruits. This is not the most intense year for Sassicaia, yet the palate comes through slowly but steadily, building in momentum until a smoky edge adds depth to the fruit. Gently, carefully the perfumed layers and fragrant richness really start to kick in through the mid palate. There is a sense of the sheer cleverness of the balance. Lingering flavours of sage and blackberry that peep over your shoulder and prove themselves to be remarkably tenacious. Subtly beautiful. They use one-third new oak in all the recent vintages, and it is exceptionally well integrated for such a young wine.Decanter | 95 DECThis is an elegant and balanced vintage of Sassicaia, with flavors of ripe red plum and cherry that saturate the palate, mingling with notes of toasted nuts, tobacco and dried fennel. It feels subdued, hemmed in by the polished tannins that will benefit from several years in the cellar. The wine gains depth over several days, maintaining freshness while taking on earthy notes of rooibos tea and roasted beets.Wine & Spirits | 93 W&SThe 2013 Sassicaia is a wine of grace and understatement. Silky, perfumed and medium in body, the 2013 is one of the most delicate young Sassicaias I can remember tasting. At times, the 2013 does not taste much like a wine from Bolgheri at all. That is not positive nor negative, but simply an observation. Scents of lavender, sage and menthol wrap around a core of blue/purplish fruit. There is good definition to the aromatics, but several recent bottles haven’t been as impressive as barrel samples were last year.Vinous Media | 92 VM

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

This is amazing on the nose with blackberries, black truffle, dried cherries and hints of tobacco. It’s so complex on the nose that you almost don’t need to taste it. Full body, soft and velvety tannins and a persistent, fabulous finish. The mouthfeel is magic. 80% sangiovese and 20% cabernet sauvignon. Drink or hold.James Suckling | 97 JSThe 2013 Tignanello represents the beginning of a new chapter for Italy’s ultimate game-changer wine. The blend remains 80% Sangiovese with 15% Cabernet Sauvignon and 5% Cabernet Franc but Renzo Cotarella tells me "stylistically-speaking, this is what we wanted to achieve." The winemaking formula remains the same, but one of the major differences and benefits to this wine is vineyard age. The celebrated Tignanello single vineyard is now reaching 15 years old. In other words, it is in its production prime. This is a harmonious and beautifully integrated wine that reveals black fruit and baking spice. I’m told the 2014 Tignanello will have a greater percentage of Cabernet Sauvignon and the 2015 vintage will have more Sangiovese.Robert Parker Wine Advocate | 96 RPThe 2013 Tignanello is a real knock-out. Rich and intense, but also linear in style, the 2013 is endowed with superb energy from start to finish. In this vintage, the Cabernet Sauvignon and Franc character is especially evident, especially in the aromatics. Today, the 2013 is tightly wound and not ready to show all of its cards. Readers will have to be patient with the 2013, but the wine has plenty to say. Above all else, this is a remarkable level of quality for a wine with Bordeaux First Growth production (but not price) often in excess of 25,000 cases.Antonio Galloni | 95+ AGDefined by licorice and black currant aromas and flavors, this is intense and harmonious. A crisp, vibrant feel pervades as this winds down, showing excellent length and a minerally element.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2043. 2,500 cases imported.Wine Spectator | 95 WSWinemaker Renzo Cotarella declared the 2013 to be one of the most vibrant Tignanellos Antinori has ever made. It recalls 2010 but is a slightly less powerful package. The Cabernet Sauvignon is particularly evident at the moment, with well-defined nuances of blackberry bush. Notes of fresh dark earth, red cherry and minerality lurk underneath. The tannins are long and refined but not quite ready to relax their grip. Currently austere rather than generous, this needs time to knit together. Drinking Window 2021 - 2036.Decanter | 95 DECVibrant and loaded with finesse, this blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc opens with enticing scents of red woodland berry, new leather, Asian spice and a touch of menthol. The youthful palate delivers red currant, wild cherry, star anise and clove alongside a backbone of firm acidity and polished, tightly wound tannins. It will age majestically; drink 2020–2033.Wine Enthusiast | 94 WEFlavors of black currant and tobacco bring the influence of Cabernet Sauvignon (15 percent) and Cabernet Franc (5 percent) to the fore in this Sangiovese-based blend. Ample alcohol lends a Bourbon-like edge to the wine’s oak-derived accents of vanilla and coconut, but Sangiovese’s firm, raspy tannins guide the wine back toward red cherry flavors and into a long, smoky finish.Wine & Spirits | 92 W&S

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

Love the aromas to this young red with blackcurrants, sage, cinnamon and five-spice character. Changes all the time. Full-bodied, dense and powerful with a ripe and rich tannin backbone that gives form and beauty to the ripe and beautiful fruit. Tight and very long. Approachable now but will reward more in five to six years. A classic Sassicaia.James Suckling | 98 JSHaving followed this wine’s evolution in barrel for the past few years, it is an honor to evaluate the final product. This Sassicaia has blossomed since my previous encounters with it as a young, awkward adolescent. The long-awaited 2015 Bolgheri Sassicaia represents a tremendous effort that comes together with seamless precision and focus. This is a confident and proud red wine from Tuscany. Starting with the primary material at hand, you sense the quality of fruit thanks to the wine’s beautifully dark appearance and the rich texture it offers to the palate. The acidity is integrated, but more freshness still would have been welcomed in my view (and would also contribute to its longevity). The bouquet is amplified both in terms of volume and length. Its playlist includes dark berry fruit, spice, leather, licorice and roasted coffee bean. Yet, the mouthfeel is extremely graceful and silky. The wine’s undisputed pedigree is showcased on the palate. It should also be noted that this edition of Sassicaia feels more ready and open to me. It will age and evolve beautifully, but the 2015 Sassicaia can also be enjoyed in the medium-term. This wine is all about the here and now.Robert Parker Wine Advocate | 97 RPRich and concentrated, this red features black currant, blackberry, violet, mineral and spice flavors. Dense yet lively, structured yet impeccably balanced, with vibrant acidity driving the long, fruit-filled aftertaste. The oak is beautifully integrated. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2042. 17,200 cases made, 4,000 cases imported.Wine Spectator | 97 WSThe warm 2015 vintage in Tuscany helped to tame the naturally tart character of Sangiovese. However, located just 5km from the coast, the cooling influence of the sea breezes has produced an outstanding phenolic ripeness in the vineyards of Bolgheri. Sassicaia in 2015 shows a mix of dark and red fruits, with some restrained kiwi and cedar wood length underpinned by a lively, fruity acidity and tannins that are dense but not tough. An exceptional Sassicaia to cellar for decades. Drinking Window 2020 - 2035.Decanter | 97 DECThis iconic wine’s blackberry, cedar and vanilla aromas fill the glass. The elegant, structured palate delivers juicy black currant, black cherry, exotic spice, crushed herb and menthol flavors alongside taut, fine-grained tannins. It boasts a fantastic combination of delicious, ripe fruits, balanced by remarkable freshness and agility for the hot vintage. Drink 2022–2035.Wine Enthusiast | 97 WEThe warm and dry 2015 growing season produced some bold and beautiful wines from Bolgheri, and Sassicaia leads the pack. Fine-boned and silky, it radiates elegance and balance. Flavors of black cherry and raspberry are saturating yet seemingly weightless, warmed by lingering notes of licorice and subtle spice. The fruit has a very slight tartness that adds lift and suggests the grapes were picked at the perfect moment. The flavors continue to gain momentum and energy over several days, indicating the long life that lies ahead of this wine.Wine & Spirits | 97 W&SThe 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while the 2015 has gained some finesse, it is also starting to shut down in bottle. Wine is always a journey; the 2015 Sassicaia is a great example of that.Antonio Galloni | 95+ AG

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

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