Shop Wine

wines

Luca Currado is on a roll. This is the third vintage (in as many years) that blows me off my feet. The 2010 Barolo Riserva Villero is a spectacular achievement and a wine that we all aspire to have in our cellars. There is a level of truism here—an authentic portrait of the Nebbiolo grape—that is outstanding. The fruit from Villero saw 45 days of skin maceration and few rackings. The wines of Vietti are always made in reduction to guarantee their long aging future. The bouquet offers many fleeting aromas that add to its enormous complexity. You get wild berry, licorice, anise seed and a touch of iron rust. On average, this very special wine is only released every four years.Robert Parker Wine Advocate | 99 RPThis Barolo is built on an expansive scale and it has a stunning concentration that literally takes your breath away. Although it’s already seven years old, the beautifully crafted tannins and acidity make this very lively at the super long finish. Drink or hold. This has several decades of life ahead of it.James Suckling | 98 JSVirile and imposing in the glass, the 2010 Barolo Riserva Villero packs a serious punch. Swaths of tannin wrap around a huge core of fruit in a dark, virile Barolo that shows the more brooding side of the vintage. Sage, tobacco, menthol, violet and smoke add nuance throughout. Readers will have to be patient, as the tannins are likely to remain formidable for many years to come. As outstanding as the Villero is, it is never the most compelling Barolo in the Vietti range. Frankly, the pricing for the Riserva is more the result of managed scarcity rather than purely of the quality of what is in the bottle.Antonio Galloni | 96 AGA harmonious red, this features expressive aromas of rose, cherry, licorice, tar and tobacco. The dense, refined tannins are beginning to mellow, and this is starting to reveal its potential. Still has a ways to go, so forget about it for another two to three years. Best from 2021 through 2043. 300 cases made, 58 cases imported.Wine Spectator | 95 WS

This is wonderfully succulent and refined with blueberry, lavender and sandalwood aromas and flavors. Botanical, with some juniper. Medium body with integrated, polished tannins and a long finish. Very pretty. The salted-meat undertones on the palate make it very savory. Drink or hold.James Suckling | 95 JSThe 2011 Langhe Nebbiolo Conteisa is an irresistible wine with enormous depth, beauty and penetration. It sweeps over the palate in opulent waves with dark fruit, spice, leather and grilled herbs. It also shows a distinct balsam personality with cola and dried violets that give the wine a beautiful sense of aromatic lift and buoyancy. Langhe Conteisa is made with Nebbiolo (and a tiny part Barbera) from the Cerequio vineyard in La Morra. The 2011 vintage is slightly broader than past vintages, but this wine promises a long drinking evolution regardless.Robert Parker Wine Advocate | 94 RPThe 2011 Conteisa is a forward, open-knit wine with good depth and plenty of near-term appeal. At the same time, the move towards a lighter style that has defined the Gaja wines over the last few years is very much in evidence. Cinnamon, sweet red cherries, herbs, mint and wild flowers add nuance. Even with time in the glass, the Conteisa remains succulent nuanced, with less of the opulence that is found in so many other wines. Conteisa emerges from a handful of parcels in La Morra’s Cerequio vineyard.Vinous Media | 91 VMThis is reticent today, with more savory and underbrush flavors than cherry notes, which remain buried for now. Reveals a lovely texture and energy, showing potential. Best from 2019 through 2029. 1,000 cases made.Wine Spectator | 91 WS

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

Lots of blackberry and other dark-berry character in addition to stones and currants. Full, tight and focused with chewy tannins and a long and linear finish. Needs three to four years of bottle age to soften. Powerful.James Suckling | 97 JSThe best vintages of Solaia are 1990, 1994, 1997, 1999, 2001, 2004, 2007, 2010 and now 2013. Marchesi Antinori’s 2013 Solaia is a profound and meaningful wine that is based mostly on Cabernet Sauvignon with Sangiovese and Cabernet Franc in supporting roles. It sports a dark and thick texture with plump fruit and spice, grilled herb and black pepper. The bouquet is intense and layered with the kind of complexity that is best admired as the wine shifts and evolves in the glass. The textual impact is also impressive—you feel the inherent power and the structure, but these elements are never overdone. The best is yet to come; this Solaia is built for long cellar aging.Robert Parker Wine Advocate | 97+ RPThe 2013 Solaia from magnum is a special wine. I spent a month in Tuscany that year, so my memories of the growing season are many. In the glass, the 2013 is exquisitely perfumed, vibrant and wonderfully nuanced. I wouldn’t plan on opening bottles anytime soon, but it’s great to see that the 2013 is living up to its potential.Antonio Galloni | 96 AGLike the Tignanello of the same vintage, the 2013 Solaia is restrained in character. It resembles a young Bordeaux, with top notes of cassis, hints of smoke and scents of plum blossom. The palate is quite complete, with pure dark fruit layering and coating the solid frame while fresh garden mint lingers on the finish. Ripe without being sweet, this classy wine has all the elements to suggest a long life. Drinking Window 2022 - 2038.Decanter | 95 DECOffers weight and presence, with black currant, plum and black cherry aromas and flavors. The structure is vibrant and harmonious. Herb, earth and spice accents complete the profile, with a lingering, savory finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2018 through 2033. 500 cases imported.Wine Spectator | 95 WSThis blend of 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc opens with intense aromas of black-skinned fruit, purple flower, oak and exotic spice. The taut, elegant palate offers black currant, black cherry, chopped mint and white pepper alongside bright acidity and polished, fine-grained tannins. It’s still youthfully austere, so give it time to fully develop. Drink 2020–2033.Wine Enthusiast | 94 WE Antinori’s 2013 Solaia feels poised and balanced. It’s focused on cabernet sauvignon (75 percent of the blend), with flavors of plum and blackberry edged in earthy tones of damp leaves, black tea and tobacco. The wine rested for 18 months in new French oak barriques, gaining notes of vanilla and sweet spice and developing finely polished tannins. The flavors gain energy and expression as the wine sits in the glass, indicating that this has good ageing potential.Wine & Spirits | 93 W&S

The 2013 Barbaresco Costa Russi is a real head-turner. Crystalline and utterly vivid in its expression of Nebbiolo, the 2013 is all class. Stylistically, the Costa Russi is closest to the straight Barbaresco, but it has a little more mid-palate sweetness and density. Bright floral and minty notes add lift on the chiseled, expressive finish. The Costa Russi is the star of the show this year, considering it is the least pedigreed of Gaja’s three single-vineyard sites. The 2013 has been stunningly beautiful on the three occasions I have tasted it so far.Vinous Media | 98 VMMedium ruby color. The class, strength and finesse to this wine are ever present with berry, dark-chocolate and walnut character. Full-bodied, dense and chewy. Very fresh. Chocolate, mango and ripe-strawberry flavors herald a bright finish. Needs four or five years to soften. Classic tannins. Better in 2021.James Suckling | 98 JSThe 2013 Barbaresco Costa Russi is a celebration of vineyard site. In the past, this wine was blended with 5% Barbera, but this is no longer the case starting now. For the first time in recent memory, we are tasting a pure expression of Nebbiolo as harvested from the rows of vines in the Costa Russi cru, located directly below Sorì Tildìn at the base of the Barbaresco village. The vines are over 65-years-old and are planted in limestone clay and marl soils. Costa Russi is known for delicate, light-bodied wines that exhibit floral aromas of rose hip and lavender, as well as darker fruit tones at the back. Those qualities are beautifully evident in this vintage. The mouthfeel is characterized by a firm sense of tannic structure that is common to all of Gaja’s new releases in the 2013 vintage.Robert Parker Wine Advocate | 95 RPThis is a vintage marked by finesse rather than power, and one that will benefit from further bottle age. The raspberry-scented nose shows great elegance, with some spice tones from the oak. The attack is overtly fruity and floral, showing great charm and poise. It’s a mouthfilling wine, but doesn’t display any heaviness or clumsiness. Balanced, with exceptional length. Drinking Window 2020 - 2036Decanter | 95 DECRed berry, aromatic herb, pressed violet and dark spice aromas meld together in the glass. Firmly structured, the palate boasts intensity and energy, offering dark cherry, licorice and mint set against a backbone of fine-grained tannins and fresh acidity. It’s well balanced but young so give this time to fully develop. Drink 2020–2032.Wine Enthusiast | 95 WEThough rich in texture, this red is vibrant and bordering on racy, with cherry, strawberry, iron, spice and floral flavors that are persistent and focused. Excellent length on the resonant finish, where fruit and spice notes reign. Best from 2020 through 2036. 155 cases imported.Wine Spectator | 94 WS

Lots of beautiful aromas of strawberries, cherries, oranges and white chocolate follow through to a full body with a fantastic, dense and chewy mouth feel and a long finish. So precise. Starting drinking in 2022.James Suckling | 96 JSThe 2013 Barolo Conteisa is now officially a DOCG wine following years as a Langhe Nebbiolo or IGT wine. The first vintage was 1996 and fruit is sourced from the Cerequio cru in La Morra. This is a classic and coherent expression that is characterized by crunchy fruit flavors and sweet tannins. Fruit came into the winery at very low temperatures and saw slow fermentations. Generally speaking, the 2013 vintage is characterized by slow ripening and a long growing season (unlike 2012 that saw more concentrated heat). This is a balanced and homogenous wine with a softly caressing nature. It offers aromas of citrus, summer fruit and even a touch of watermelon pulp. This wine is usually considered the more immediate of Gaja’s two new Barolo wines, yet this vintage surely needs extra time to evolve.Robert Parker Wine Advocate | 95 RPThe 2013 Barolo Conteisa (which is the first year it’s been classified as a Barolo) is another beautiful, elegant 2013 that has loads of charm. Black cherries, framboise, tobacco, and smoked earth characteristics all emerge from this medium to full-bodied, silky effort that has ripe - even sweet - tannin, no hard edges, and beautiful purity of fruit. It’s far from inaccessible but will be better in 2-3 years and keep for two decades.Jeb Dunnuck | 95 JDThe 2013 Conteisa is unusually dark and virile in this vintage. Black cherry, smoke, licorice, leather and melted road tar give the Conteisa much of its dark, brooding personality. That impression is reinforced by the wine’s imposing tannic structure and overall feel. Conteisa is typically a wine more of finesse than power, but the 2013 vintage seems to have pulled out a more virile expression of this site. I suspect the 2013 is going to need a good few years in the cellar, perhaps more, to be at its very best.Vinous Media | 94 VMStar anise, pressed rose petal, aromatic herb and camphor are just some of the aromas you’ll find on this taut, polished red. The firmly structured, elegant palate delivers sour cherry, pomegranate, licorice and ground clove set against a backbone of fine-grained tannins. It’s young but balanced, with bright acidity. Give it time to reach its full potential. Drink 2021–2033. Kerin O’Keefe | 94 KOStar anise, pressed rose petal, aromatic herb and camphor are just some of the aromas you’ll find on this taut, polished red. The firmly structured, elegant palate delivers sour cherry, pomegranate, licorice and ground clove set against a backbone of fine-grained tannins. It’s young but balanced, with bright acidity. Give it time to reach its full potential. Drink 2021–2033.Wine Enthusiast | 94 WEDensely woven with flavors of cherry, plum, earth and spice, this red starts out very tightly wrapped, relaxing and gaining richness with air. A touch dry on the finish, but overall balanced. Decant at least 3 hours now, or better yet, age another 5 years. Best from 2022 through 2038. 200 cases imported.Wine Spectator | 92 WS

Aromas of blueberries, violets and roses turn to black truffles. Full body, ultra-fine tannins and great length. So gorgeous and persistent. It goes on for minutes.James Suckling | 98 JS(The 2013 Masseto is a wine of real vibrancy, clarity and precision. In some moments, the 2013 shows a bit of its voluptuous fruit, but it is rich, structured and clearly in need of time. Like all Massetos from cooler years, the 2013 is a long-distance runner. Give it time. A warm, dry summer helped the vineyards catch up after a late and irregular flowering. Cool nighttime temperatures provided the diurnal shifts at the end of the season that are so critical for the development of aromatics.Antonio Galloni | 97 AGThe 2013 vintage should be filed among Tuscany's cooler harvests, making this Masseto leaner and more elegant than powerful. That said, the dry, moderate climate of Bolgheri enhanced the maturity. This combination favoured Merlot-based blends - and therefore Masseto. Restrained plums, eucalyptus and gardenia give the nose an enticing character, while bramble fruits and dark chocolate unfold on the palate, ending with a bright liquorice finish. Creamy with great tension of youthful fruit, this is a dark, sculptural Masseto, very classic for cellaring. Drinking Window 2021 - 2043.Decanter | 97 DECThe 2013 Masseto paints a glorious picture of Tuscany. It captures an inspired moment in time and walks an impressive tightrope between power and elegance. In my preview tasting last year, I noticed the firm textural richness of the 2013 vintage and the crystalline sharpness of its aromas. Thanks to 12 additional months of bottle aging, that impression is evermore constant and concrete. The focus is there, yet the wine has also fleshed out and put on more velvety definition especially in terms of mouthfeel. It wears its pedigree with pride, but most importantly it offers the balance and integration to promise a long and healthy aging future. The 2013 vintage follows closely on the heels of the impeccable 2006 and 2010 vintages in terms of cellaring potential. This is definitely a bottle that should interest collectors.Robert Parker Wine Advocate | 97 RPPure, cherry and graphite flavors abound, with a touch of herbs and spice. This is all about finesse, elegance and a linear profile that builds to a fine, expansive finish. Shows superb texture and harmony already. Merlot.—Non-blind Masseto vertical (October 2017). Best from 2020 through 2040. 325 cases imported.Wine Spectator | 97 WSThis polished, vibrant red opens with aromas of dark-skinned fruit, mocha, French oak, exotic spice and a whiff of coconut. The elegantly structured palate offers black raspberry, pomegranate, oak-driven spice and espresso alongside bright acidity and tightly knit, close-grained tannins that leave a firm finish. Give it time to unwind and fully develop. Drink 2019–2033.Wine Enthusiast | 93 WE

Underbrush, new leather, wild herb and dark-skin berry aromas meld with balsamic whiffs of eucalyptus. The full-bodied firmly structured palate evokes raspberry compote, black cherry marinated in spirits, tobacco and star anise set against a backbone of close-grained tannins. This will age for decades. Drink 2023–2043.Wine Enthusiast | 96 WEThe 2013 Sugarille is more classic in style than the Rennina yet is still a ripe, sexy beast of a Brunello. Ripe cherries, red currants, spice, and balsamic notes all flow to a concentrated, medium to full-bodied effort that has nicely integrated acidity, solid mid-palate depth, and enough ripe tannins to keep it drinking nicely for 10-15+ years or more. It’s a beautiful wine.Jeb Dunnuck | 95 JDDeep red-ruby. Delicate aromas of flinty red cherry and herbs complicated by hints of mocha and lifted by a bright violet topnote. Dense, rich and concentrated but light on its feet, offering a very polished mouthfeel thanks to serious but noble tannins that nicely frame the refined, steely red fruit flavors. Finishes long and very elegant. Just like the 2013 Brunello Rennina, this also has 15% alcohol but is so well balanced that you can hardly tell (unlike with the Rennina). Knockout young Brunello from Gaja, one of the very best in memory.Vinous Media | 95+ VMA very aromatic red. Typical sangiovese aromas of cherry and rose petal with hints of bark. Full body, firm and silky tannins. A racy linear line runs through it. Tight and firm now. Give it two or three years to soften.James Suckling | 94 JSThe single-vineyard 2013 Brunello di Montalcino Sugarille has a tighter core and a blacker heart compared to the Rennina. This wine is momentarily more difficult to penetrate and comprehend. It makes a more abrupt first impression but then relaxes and reveals more of its character only after it has spent extra time in your company. Then, it becomes suddenly exuberant and loud. This is a dynamic expression of Sangiovese with bold ripe fruit, spice and balsam notes to carry it forward during cellar aging. This vintage offers firmness and strength. Some 20,000 bottles were produced (of both Sugarille and Rennina, respectively).Robert Parker Wine Advocate | 94 RPA mix of sweet plum, cherry, bouillon and graphite aromas and flavors, all backed by a solid structure, this is dense and tightly wound, with terrific balance and a long, focused finish. Best from 2022 through 2036. 400 cases imported.Wine Spectator | 94 WS

The 2013 Barolo Ravera is a real stunner. An exceptional, brilliant wine, the 2013 Barolo Ravera possesses breathtaking aromatics, translucent fruit and energy to burn. In 2013, the Ravera is dark and brooding, with fabulous intensity and the linear, focused precision that is the signature of this site in Novello. I have tasted and followed the 2013 Ravera for a number of years. It has never been anything less than thrilling. It is all that and more today. Readers who can find the 2013 should not hesitate, as it is tremendous.Vinous Media | 100 VMThis is a stunning wine. The 2013 Barolo Ravera is a jaw-dropping creation that boasts soaring intensity with absolute clarity and purity of its aromatic impact. The bouquet is layered and rich with dark fruit, soft spice and cured tobacco. The integration of its aromas is seamless, polished and silky. But the wine is also compact and tightly wound around itself, meaning it still needs time to peel back like the opening petals of a rose bud. Give it at least five more years of cellar aging. The wine imparts a perfect Nebbiolo mouthfeel, showing intensity and firmness with an incredibly long and smoky finish.Robert Parker Wine Advocate | 98 RPFresh and viivid with strawberry, rose petal, and sandalwood. Full body, firm and silky with a beautiful balance and length. A fabulous young Barolo. Try in 2020.James Suckling | 97 JSA fruity style, boasting pure and expressive cherry and raspberry flavors, shaded by floral, chalk and tobacco elements. Elegant yet intense, with a lingering finish echoing fruit and tobacco notes. Terrific energy. Best from 2021 through 2038. 300 cases made, 100 cases imported.Wine Spectator | 95 WSDark berry, chopped mint, sage, tobacco and a balsamic note are some of the aromas you’ll find on this. Firmly structured and youthfully austere, the palate delivers red cherry, raspberry compote, anise and clove framed in vibrant acidity and tightly-woven tannins that give it a firm finish. It needs time to fully come together and develop complexity. Drink 2025–2043.Wine Enthusiast | 94 WE

The 2014 Barbaresco Crichët Pajè is an absolutely exquisite wine that shows how compelling this vintage is in Barbaresco. Fresh, vibrant and wonderfully deep, the 2014 races out of the glass, showing tremendous depth, energy and pedigree. Crushed red-toned fruit, orange peel, rose petal, anise and mint are some of the many aromas and flavors that develop, but its really the wine’s balance that impresses more than anything else. It’s a super classic wine from Alfredo and Luca Roagna.Vinous Media | 97 VMA solidly structured red, delivering macerated cherry and plum flavors accented by eucalyptus, spice, mint, iron and earth notes. Turns lean and sinewy on the lingering finish for now, yet a thread of ripe fruit lurks underneath. Best from 2025 through 2043. 136 cases made.Wine Spectator | 94 WS

The 2016 Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino italiano.Robert Parker Wine Advocate | 100 RPA vintage for the annals of San Guido estate. Extraordinary complexity and definition of fruit and Mediterranean garrigue on the nose and palate, with a breath-taking combination of depth and finesse, infinite length and purity on the finish. Exquisite. Drinking Window 2021 - 2036.Decanter | 99 DECAromas of cedar, tobacco, blue flower and spiced plum fuse together in this elegantly structured, stunning red. One of Italy's most iconic wines, the smooth, compelling palate delivers flavors of black cherry, cassis, licorice and a hint of wild herb. Taut, polished tannins provide seamless support while fresh acidity lends impeccable balance. A savory saline note lingers on the finish.Wine Enthusiast | 98 WEThe 2016 Sassicaia is one of the most powerful, imposing young Sassicaias I can remember tasting. Explosive and vibrant with stunning depth, the 2016 possesses off-the-charts aromatic intensity, richness and structure, all in a mid-weight style that is so distinctive. Plum, lavender, rose petal, spice and mint all build into the explosive, deep finish in this potent wine.Antonio Galloni | 97 AGSubtle and complex aromas of blackcurrants, fresh herbs, lavender, rosemary and oyster shell. Some moss, too. Very perfumed. Full-bodied yet integrated with refined tannins that melt into the palate. Extremely classy and polished. Hard not to drink now. Try after 2021, when the tannins will have integrated even better in the wine.James Suckling | 97 JSA rich, black cherry– and black currant–flavored red, accented by cedar, wild herb and spice notes, this is supple and vibrant, with a lingering aftertaste of fruit and an emerging mineral element. Firms up nicely on the finish. Hard to keep from enjoying this now, but it will develop well with age. Cabernet Sauvignon and Cabernet Franc. Best from 2021 through 2043. 17,200 cases made, 4,000 cases imported.Wine Spectator | 97 WSComing from a long, hot, even growing season, the Cabernet Sauvignon-dominated 2016 Sassicaia sports a deep purple color as well as a beautiful bouquet of black and blue fruits, tobacco lead, lead pencil, and plenty of minerality. This carries to a medium to full-bodied wine that has good concentration, nicely integrated acidity, a notable sense of purity and elegance, and plenty of grainy tannins. This elegant, focused Sassicaia will benefit from 7-8 years of bottle age and drink nicely over the following two decades or more.Jeb Dunnuck | 95 JD

Roses and lavender with other flowers. Peaches. Glorious fruit of dark plums and ripe strawberries. This is dense and intense but there are layers of very fine tannins, like fine cashmere. Goes on for minutes. Opens in the mouth. Almost endless. Three years in cask and two years in bottle before January 2023 release. Give this at least five to six years.James Suckling | 98 JSThis year’s top-end release from Bruno Giacosa is the 2017 Barolo Riserva Falletto Vigna Le Rocche (in the red label). Bottled in 2019, the wine stands apart thanks to a hot and dry growing season that Bruna Giacosa is very excited about. In fact, she prefers 2017 to 2015, although the two vintages do share similarities. This wine is very open-knit, and it reveals dark concentration in the form of ripe blackberry, candied cherry and spice. The tannins show a loose, granular quality that adds considerably to the textural impact of this Riserva.Robert Parker Wine Advocate | 97 RPThis supple red is elegant and powerful, driven by an underlying mineral element. Strawberry, cherry, rose, iron and wild thyme aromas and flavors persist, building to a long aftertaste, while dense, refined tannins lend support. Offers superb balance and length. Best from 2025 through 2045. 110 cases imported.Wine Spectator | 97 WS

The clarity of the ripe blackcurrants, black cherries and flowers in the nose is entrancing. Lavender, too. It’s full-bodied with firm, silky tannins that run long and straight through the wine, providing brightness and focus. Goes on for minutes. Strength with finesse Drink after 2024, but already wonderful to taste.James Suckling | 98 JSThe 2017 Masseto is fabulous. A wine of tremendous inner perfume and sensuality, the 2017 dazzles from start to finish. Although not the most potent or structured Masseto, the 2017 impresses with its breathtaking finesse. The flavors are vibrant and remarkably pure from start to finish. Blackberry jam, bittersweet chocolate, spice, lavender and licorice all come alive in the glass. I have a hard time thinking of a Masseto with this much sheer allure at the outset. Masseto has so often been a wine of impact, but the 2017 says it all with finesse. It spent 22 months in 100% new oak, a bit less time than is typical, and finished its aging in tank, decisions taken to preserve as much freshness as possible.Antonio Galloni | 97+AGThe Masseto 2017 Masseto puts on another exhilarating, knock-out performance for the third year in a row. The Masseto vineyard is a triangular-shaped plot tucked in at the back of the same property that houses the Ornellaia vineyards and winery. This special site is located at the base of the mountains that rise gently from the Tyrrhenian Sea, with the picturesque silhouette of the Castiglioncello castle at the top. The vines are planted at an altitude of 80 to 100 meters above sea level in blue clay soils that are unique to Bolgheri. That ideal position opens the vineyards to soft breezes, proximity to the sea, long daylight hours and cool diurnal shifts from the protective wall of low mountains at the back. It's a little garden of Merlot Eden. The center of the vineyard now is home to the new Masseto winery and an adjacent tasting room built into a pre-existing farmhouse. This wine was made in the old winery (the existing Ornellaia winery). Fermentation kicks off in a combination of steel and oak tanks before the wine is racked over to barrique, where it rests for two years. The wine then goes into bottle for 12 months before its release. Like most vintages of Masseto tasted this early in the game, the oak is omnipresent, and it grounds the wine in terms of texture and structure. It is powerful, but that's always the case with Masseto (this vintage records a 15.5% alcohol content). I tasted this wine next to the decidedly more playful Massetino, and the Masseto moves over the palate with substantial fruit weight and concentration gained over the course of this hot and dry growing season (which produced smaller, richer and more compact berries). Perhaps, what this vintage lacks is that profound varietal character that we saw in recent vintages like 2016 and 2015. If concerned that the hot vintage would draw out too many ripe fruit tones, the oak serves to soften some of the more volatile components of the fruit. Those distinctive notes of macchia mediterranea (wild bush) that I always associate with Masseto are less present in this vintage. You feel the oak tannins on the finish with toast and vanilla that will certainly shed as the wine ages. In fact, I went back to taste the wine 12 hours later, and they had already softened considerably. This 2017 vintage will be released in October 2020.Robert Parker Wine Advocate | 97 RPThere's a meaty character to this intense, polished red, adding a seriousness to the dark plum, blackberry, iron, vanilla and chocolate flavors. A beam of bright acidity keeps this focused and drives the fruit- and spice-filled finish. Merlot. Best from 2022 through 2042. 300 cases imported.Wine Spectator | 95 WS

The 2018 Barolo Sperss is a gorgeous, gorgeous wine. The aromatics alone are beguiling. Then again, that’s one of the things that makes Barolo such a totally seductive wine. Sweet black cherry, lavender, spice and leather give this unusually translucent Barolo striking layers of dimension. Potent Serralunga tannins are present, but they are beautifully woven into the wine’s fabric. Sadly, production is around 11,000 bottles, down sharply from the 18,000 or so that is more typical.Antonio Galloni | 97 AGLots of rose-petal aromas here, together with some stems and sandalwood, as well plums and berries. Medium-bodied with a tight palate and very fine tannins that run the length of the wine. Linear and focused. Hints of nutmeg and pie crust highlight the palate. Approachable. now, but needs at last three or four years to open. Try after 2026.James Suckling | 95 JS

The Pieve Santa Restituta 2019 Brunello di Montalcino Sugarille reveals a finely chiseled quality, with direct and lifted fruit, that gives this wine an angular or delineated personality. This impression is reinforced by delicate mineral notes of crushed stone that fold into dark fruit, sweet plum, black cherry and earthy iris root. The wine is elegant, but it also shows lots of umami or textural deliciousness thanks to the natural ripeness and concentration of the fruit. Give this wine more time in bottle.Robert Parker Wine Advocate | 97+ RPExtremely perfumed and intense with lilacs, violets, purple fruits and black cherries. Full-bodied and very structured with punchy tannins that give this great length and intensity. This is a great one for the cellar. Try after 2027.James Suckling | 97 JSThe 2019 Brunello di Montalcino Sugarille is dark and youthfully inward, forcing the taster to work with its brooding blend of blackberries, sage and crushed stone. This displays textures of pure silk, polished and refined, with a dense textural wave of tart red and black fruits underscored by saline minerals and exotic spice. Orange notes add contrast through the close as this finishes tannic and long, with a pleasantly chewy sensation and angular tannins that pinch the cheeks. The 2019 is a dark stallion of a Brunello, all muscle and meat, that will take many years of cellaring to show its best. That said, it will be worth the wait.Vinous Media | 96 VMBalsamic aromas of camphor mingle with new leather, cedar, blue flower and underbrush on the brooding 2019 Sugarille. Showing more structure than the Rennina but still endowed with the firm’s hallmark of elegance, it delivers ripe black cherry, blood orange licorice and tobacco framed in tightly-woven, close grained tannins that give it a velvety texture. Drink 2039–2044. Abv: 14.5% Kerin O’Keefe | 96 KOTo complete Angelo Gaja’s comparison with his Langhe wines, he likens Sugarille to Barolo (as opposed to the Rennina, which he equates with Barbaresco). Powerfully constructed, this will appeal to drinkers seeking a vigorous style of Brunello. Sweet oak spice and plum take on earthy forest undertones. It’s ample and expansive in fruit, yet austere and tight in structure: dark cherry and plum hang off steely, vertical grape tannins. Thicker wood tannins build through the core but crisp acidity offsets the dense structure, and medicinal herbs are tucked into its layers. This becomes increasingly firmer as it sits in the glass, and will need a whole lot of time.Decanter | 95 DEC

The 2019 Barolo Lazzarito continues a trend seen in recent years in which the focus has been more about finesse than raw power. Intense red fruit, iron, dried herbs, chalk, dried rose petal and white pepper all run through this deep, virile Barolo. The power and intensity of Serralunga really come alive on the heady, explosive finish. Bright saline notes linger on the deep, resonant finish. A Barolo of raw, unbridled power, the Lazzarito demands patience.Vinous Media | 97 VM

The 2021 Ornellaia captures all the magic of this sensational vintage on the Tuscan Coast. Rich, ample and expansive, with tremendous polish, the 2021 is pure class. Dark-toned fruit, mocha, espresso, licorice, plum and dried herbs abound. The tannins are present but also beautifully integrated, as is the French oak. There was a time not too long ago when young wines here needed years in bottle to drink well. That’s not at all the case with the 2021. The blend of 53% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc and 7% Petit Verdot works so well. New oak was 70%.Vinous Media | 99 VMAromas of blackcurrants, iodine, crushed stone, hints of mint and sage. Blue fruits. Full-bodied with chewy tannins that open with air. It’s racy and very long. Very tannin driven and energetic with power and focus. Muscular and very toned. This is the best Ornellaia for the cellar in years. Try after 2030.James Suckling | 99 JSWhile the summer was hot and dry, with three months of drought, the vines’ roots were able to tap water reserves which had been topped up by rainfall the previous winter and spring. Despite the warm growing season, Ornellaia 2021 feels less dense and muscular than vintages of old, offering pretty floral and wild herb perfumes alongside ripe red and black fruit scents. It’s intense, fresh and vertical in character, with fine, ripe, round tannins that seem to be a trademark of the vintage – it’s a gorgeous, breezy iteration of the Bolgheri benchmark that is already drinking well. The blend is 53% Cabernet Sauvignon (up from 50% in 2020), 25% Merlot (down from 32%), 15% Cabernet Franc (up from 13%) and 7% Petit Verdot (up from 5%); a carefully considered response from the winemaking team to the increasingly warm summers in the region.Decanter | 97 DEC