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The 2006 Sassicaia may very well go down as one of the all-time great recent vintages for this Tuscan thoroughbred. The year started off very warm but by August evening temperatures had moderated, leaving the fruit with a stunning combination of ripeness, perfume, acidity and tannin. The wine is simply glorious, that’s all there is to it. Layers of dark fruit meld into smoke, leather, violets, menthol, earthiness and tar as this profound wine opens up in the glass. The creamy, silky finish lasts an eternity, as waves of fruit caress the tannins with breathtaking elegance. Everything is in the right place in this magical Sassicaia. This is one for the ages. In a word: Awesome.Antonio Galloni | 97 AGThe Tenuta San Guido 2006 Bolgheri Sassicaia is a timeless classic. This might just be the vintage to photograph in an encyclopedia entry for Sassicaia. This is especially true at this exact moment in its long and promising drinking window. The wine shows less volume compared to some of the more opulent vintages, but it absolutely excels in terms of length and finish. It offers amazing drive and momentum that are fueled by the extremely fine nature of the wine’s texture and the seamless unity of its flavors. It treads in light and delicate footsteps that will carry it far into the future. As they say in Italian: "Piano piano si va lontano" (slowly slowly you go far).Robert Parker Wine Advocate | 96 RP(Tenuta San Guido, Sassicaia, Cabernet Sauvignon, Bolgheri, Sassicaia, Tuscany, Italy, Red) The 2006 Sassicaia still has a dark garnet colour while nose has an impression of smoke and crushed dried flowers and some subtle, charred toast notes of oak. On the palate there is a lovely, soft, velvety texture together with dark, bramble fruit flavours. The fruit feels cooler in nature with leafy blackberry notes and again a thrilling spine of acidity. For Priscilla Incisa Della Rocchetta and the Tenuta San Guido team the 2006 was ’a rather fresher vintage … an elegant wine with good structure, the classic Sassicaia style with notes of juniper, myrtle, and Mediterranean forest, characteristic of this wine and the terroir where it is produced.’ (Drink between 2022-2033)Decanter | 96 DECSweet tobacco and berry with hints of currants. Full, soft and silky. Lots of fruit and a long finish. It’s subtle, dense and sophisticated. Please give this another five years to really show what it has.James Suckling | 95 JSDisplays sweet tobacco, plum and berry aromas, with a jammy undertone, turning to licorice on the palate. Full-bodied and balanced, with silky tannins, a lovely texture and plenty of fruit. Outstanding Sassicaia, with structure and finesse. 85 percent Cabernet Sauvignon and 15 percent Cabernet Franc. Best after 2013. 20,000 cases made, 3,000 cases imported.Wine Spectator | 94 WSThis landmark wine (85% Cabernet Sauvignon and 15% Cabernet Franc) shows herbal notes of chopped mint, wild berry, licorice, bramble and forest floor. Tasted young, Sassicaia never has the same impact it will 10 or 15 years from now when all those luscious aromas become more penetrating and warm. Built to age, the wine boasts drying tannins, good acidity and firm structure.Wine Enthusiast | 94 WENo written review provided | 92 W&S

A brilliant vintage and this is packed with gorgeously rich, concentrated black fruits. A beautiful wine that is starting to open towards tertiary aromatics and flavours, with the spiced rosemary, warm ash, graphite and black truffle notes coming to the fore. Everything is perfectly held in place, with the warmth of the vintage on display in confident, well balanced fruit. This is a wine you want to drink and share. Made with 100% new oak. Drinking Window 2019 - 2040Decanter | 98 DECThis is a subtle and racy wine. Balanced, with vibrant fruit and bright acidity and chocolate and spices. Full and racy. Very long. Austere. Fascinating. Very closed right now. Give it five or six years minimum now. Winemaker Renzo Cotarella says that Solaia is more reserved in character than the Antinori’s Guado al Tasso from Bolgheri, which is more flashy. Makes me smile.James Suckling | 97 JSThe 2007 Solaia saturates the palate with a heady array of super-ripe black cherries, plums, cassis, mocha and sweet French oak. There is an exotic quality to the Solaia I find totally irresistible. Despite its considerable ripeness and opulence, the 2007 Solaia is never heavy, rather it impresses for its extraordinary finesse and balance. Minerals, graphite and crushed rocks frame a long, seductive finish. This is a wonderful Solaia loaded with vintage and vineyard character. The 2007 Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc, aged in 100% new oak. Anticipated maturity: 2017-2027.Robert Parker Wine Advocate | 97 RPSoft contours, silky tannins and textural volume are the hallmarks of the 2007 Solaia. A riper, denser version of the 2004 with the richness of the 1997, the 2007 will please readers with a long drinking window of pure pleasure. The style is intense and bold. Readers who prefer more subtlety will find that in other vintages, as the 2007 is a voluptuous, racy, turn-on with tons of immediacy but less in the way of detail or nuance.Vinous Media | 97 VMA racy wine that offers so much currant and blackberry character. Full and very silky. Goes on and on. Fascinating. Best after 2012. 6,500 cases made, 500 cases imported.Wine Spectator | 94 WS

Like its sunshine-inspired name suggests, Solaia is an opulent and generous achievement that represents the highest pedigree in Italian wine. The intensity is mind-blowing and the wine peels back slowly to reveal thick layers of blackberry, chocolate fudge, spice and general fruit decadence. The mouthfeel is super smooth yet powerful, delivered in the most elegant fashion.Wine Enthusiast | 97 WEThe 2009 Solaia is one of the clear standouts of the vintage. Freshly cut flowers, raspberries, spices, mint and licorice burst from the glass as this fabulous, viscerally thrilling wine shows off its pure class. Today the oak is a bit prominent, but that won’t be an issue by the time the wine is ready to drink. In one of my blind tastings, the 2009 Solaia was flat-out great. There is no shortage of pedigree here. The 2009 has calmed down a little from its youth, when it was a much more exuberant wine, and has now begun to close down in bottle. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc from a single parcel within the Antinori family’s Tignanello vineyard. Anticipated maturity: 2019-2029.Longtime winemaker Renzo Cotarella has done a fabulous job with the flagships Tignanello and Solaia in 2009. In my blind tastings the pedigree of those two wines in particular came through with notable eloquence. The 2010 Tignanello and Solaia are both thrilling at this stage. They could very well turn out even better than the 2009s. Readers may want to look at my short video on the 2010s from Antinori on our website.Robert Parker Wine Advocate | 96+ RPAnother rich, sumptuous wine, the 2009 Solaia (magnum) is stellar. Opulent and expansive on the palate, with tremendous resonance, the 2009 is radiant, yet it benefits quite a bit from the large format, which helps preserve a measure of freshness. Red cherry/raspberry jam, spice, new French oak and floral notes build into the dense, beautifully layered finish.Vinous Media | 96 VMA pretty red, boasting floral, cherry, black currant, chocolate and spice aromas and flavors. The firm structure is assertive now, both acidity and tannins, but the sweet fruit and spice flavors persist and grace the long finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2015 through 2030. 7,080 cases made.Wine Spectator | 95 WSPlums and chocolate plus hints of rose petals on the nose. Full-bodied and very ripe — almost raisiny. Spicy and intense with so much fruit and energy. Bigger style. Drink or hold.James Suckling | 94 JS

An extremely rich and ripe wine with currant, cherry and balsamic aromas. Hints of leather. Follows through on the finish. Full body, round and velvety tannins that are reserved and beautiful. Sweet and sour. Savory, too. Drink or hold. This has a long life ahead of it.James Suckling | 98 JS(80% cabernet sauvignon and 20% cabernet franc): Bright full ruby. Pure, perfumed aromas of blackberry, cassis, lead pencil, violet and minerals, complicated by a superripe note of crushed raspberry. Extremely primary and pure, offering sharply defined cassis, violet and mineral flavors of great class. The perfectly integrated acidity and a vibrant floral character from the cabernet franc give the middle palate terrific lift. Though very ripe in its flavor profile, this wine conveys a rare lightness of touch that is typical of Sassicaia but rare for this vintage on the Tuscan Coast. Finishes with noble tannins and outstanding palate-staining length. For all its creamy power and charm, I really like this wine's balance and the subtle delivery of its complex flavors. I have tasted every vintage of Sassicaia on countless occasions and, other than the legendary 1985, I have no doubt that this is one of the two or three best Sassicaias at a similar stage of development. Though the 2009 won't surpass the once-in-a-lifetime 1985, it is starting out its life in bottle with almost the same perfectly balanced, opulent creamy texture and depth of that incredible wine, which I remembertasting both in Rome and in Tuscanyimmediately upon release. In fact, that wine was so good that even thoughI was still auniversity student (and thus on a studentbudget), it was the firsttime in my lifeI ever bought a full case. If I were a university student today, I'd do the same with the 2009, even though the price of Sassicaia is far higher today. There's profound potential here, but younger wine writers and consumers who weren't seriously involved in tasting back in the '80s may well be surprised by this wine's voluptuous, atypically opulent texture and thus miss its sheer greatness.Vinous Media | 97+ VMSome torrefied, caramel notes on the nose, this is a wine that vibrates with a beautifully held together crimson red colour. On the palate, there are signs of a hot vintage, with hints of exotic fig, yet it’s shot through with fresh crushed violet notes. Can feel some sun bleaching, although again a heady sweet spice fragrance takes over. This is grilled charcoal over a roasted blackcurrant Cabernet core. And then, just as you are wondering about the exoticism of the fruit, the sweet relief of fresh mint comes slipping in on the finish. What a beautiful wine. Elegant, but packs quite a punch.Decanter | 97 DECThe 2009 Bolgheri Sassicaia is the richest and darkest edition in recent memory. This super-charged Sassicaia boasts enormous power and concentration thanks to its impressive phenolic foundation. Black currant and blackberry confit are followed by spice, leather, tar, road paving and black truffle. It shows preliminary tertiary signs with licorice and crushed mineral. The wine wraps thickly over the palate delivering tight textural firmness and integrated structure. You taste the sweetness of the fruit and the depth of the oak tannins. No matter how you approach it, this wine scores very high on the intensity meter. For the record: Tenuta San Guido General Manager Carlo Paoli expressed concern about the integrity of his sample, but I remained extremely pleased by the gorgeous wine before me.Robert Parker Wine Advocate | 96+ RPSassicaia has been showing amazing results in recent years, and the 2009 vintage opens with all the intensity and beauty you should expect of Italy's flagship super Tuscan. Notes of blackberry, soft spice, chocolate, espresso and a touch of rosemary oil make for a beautiful bouquet. The mouthfeel is long, supple and rich. Drink after 2020.Wine Enthusiast | 96 WEThis tightly knit, dense red is full of black currant, cherry, herb and spice flavors. The tannins are aggressive now, but this is long and detailed, with an herb and spice aftertaste. A classy wine. Cabernet Sauvignon and Cabernet Franc. Best from 2014 through 2028. 17,500 cases made.Wine Spectator | 93 WSFrom the famed estate in Bolgheri, where the Marchese Mario Incisa della Rochetta first planted Cabernet Sauvignon in the 1940s, this is a grand vintage of Sassacaia that will need years to fully evolve. Plentiful spring rains prepared the vines for the hot summer of 2009, sustaining them with plenty of moisture in the stony, limestone-inflected soils. A portion of Cabernet Franc (15 percent) emphasizes the fresh tobacco and green herb scents in the blend, while the black olive flavors of young Cabernet Sauvignon fill out a plush, rich texture. This is silken in the middle, with acidity keeping it bright even as oak builds up in the finish. Cellar this for ten years or more to capture the vineyard’s fullest expression.Wine & Spirits | 92 W&S

The 2010 Solaia rounds out this flight in style. Swaths of tannin give the 2010 a real sense of explosive energy and vibrancy that only builds with time in the glass. A whole range of dark aromas and flavors give the 2010 its brooding, inward personality. Tasted from magnum, the 2010 is very young, but its pedigree is unmistakable.Antonio Galloni | 98 AGA triumph for Solaia: it suggests the greatness of the legendary 1997. This is a wine with very subtle, complex aromas and flavours of currants, licorice and raspberries. Wonderful nose. Full body with ultra-fine tannins and a long, long finish. It lasts for minutes on the palate. The precision of the cabrenet sauvignon comes through here. Better in 2016.James Suckling | 98 JSThe 2010 Solaia puts on an incredible show that hits all the senses and keeps your unyielding attention for as long as there is wine in the bottle. There are various ways to describe the bouquet. First, is the wine’s sweet side, as this beautiful 75-20-5 blend of Cabernet Sauvignon, Sangiovese and Cabernet Franc delivers ripe cherry, black currant, baking spice and dark chocolate. After that, the wine becomes redolent of tobacco, balsam, bay leaf, rum cake and dark licorice. The bouquet is all encompassing and complete. A firmly structured backbone is padded generously by the fleshy richness of its consistency. This is a gorgeous wine that will age for decades. Anticipated maturity: 2015-2040.Robert Parker Wine Advocate | 97 RPAlready one of Italy's most iconic bottlings, this gorgeous 2010 is already a classic. Its complex and intense bouquet unfolds with ripe blackberries, violets, leather, thyme and balsamic herbs. The palate shows structure, poise and complexity, delivering rich black currants, black cherry, licorice, mint and menthol notes alongside assertive but polished tannins and vibrant energy. This wine will age and develop for decades. Drink 2018–2040.Wine Enthusiast | 97 WEWith intense black olive and tapenade aromas, this wine remains almost entirely knitted down and is still a long way from lift-off. But everything is in place for it to be exceptional. The tannins are beautifully ripe, building up through the palate to give shoulders and heft to the spiced blackberry, pepper and fig notes. You can feel the warmth of the Tuscan sun through the exoticism of the spice structure, with fresh Cabernet elegance pulling everything upwards on the finish. A great wine from a growing season that was long and relatively cool until harvest, when hot sunny days lasted through October. (Drink between 2019-2038)Decanter | 94 DECA dense, powerful red, with a good lashing of oak, this evokes black currant, blackberry and spice flavors. Finds equilibrium with air, gaining suppleness and finishing long and complex. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2016 through 2028. 7,000 cases made, 500 cases imported.Wine Spectator | 93 WS

The 2010 Brunello di Montalcino Riserva is slow to open and I spent a good amount of extra time with this wine as a result. It was well worth the wait. The intensity inches up in baby steps. With time, the wine is splendent and focused with a very direct and impactful delivery of aromas. It also shows a specifically floral personality with dried rose petal or blue violet that I did not recognize in most of the other Brunellos from this classic vintage. There is power and determination behind those feminine aromas. The wine makes a lasting impression in the mouth, thanks to the textual tightness of its tannins and the refreshing crispness of the acidity. The Riserva sees fruit sourced from Il Greppo’s oldest vines (25-years-old and more) and the wine ages in traditional oak casks for three years. Some 13,600 bottles were made.Robert Parker Wine Advocate | 96 RP

How many dinners anywhere start with a wine on a level with the 2010 Ornellaia? I imagine not many. But that’s exactly the way we get going. Super-expressive aromatics soar out of the glass as the 2010 shows off its personality. Sweet herbs, tobacco, licorice, mocha and tar wrap around a core of intense dark fruit. Racy, powerful and majestic, the 2010 is a total stunner.Antonio Galloni | 98 AGPoured from the special anniversary bottle, the 2010 Bolgheri Superiore Ornellaia is a truly outstanding wine that leaves a lasting memory for those who are lucky enough to enjoy it. What stands out is the absolutely seamless-seamless-seamless (yes, it’s worth repeating three times) integration of its many moving parts. The wine magically transitions from cherry, spice, chocolate and espresso in one melodic and continuous loop. It exudes balance and elegance over long, delicious minutes. It is profoundly impressive. Anticipated maturity: 2016-2030. Of all the grapevines planted on the Ornellaia estate, the 2010 vintage showed best results with Merlot, says Leonardo Raspini. Because the harvest was later than usual, the early-ripening grape enjoyed a slow and steady evolution.Robert Parker Wine Advocate | 97 RPThe 2010 Ornellaia celebrates the wine’s 25th anniversary, and it could not have been a more spectacular vintage. It opens with aromas of crushed blue flowers, black berries, pipe tobacco and thyme that give way to an elegant, structured and polished palate. It delivers intense blackberry flavors layered with white pepper, Mediterranean herbs, mineral and mocha brightened by fresh acidity alongside smooth, velvety tannins. This will age and develop for decades. Drink 2016–2040.Wine Enthusiast | 97 WEA wine with a wonderful depth of berry, chocolate and hazelnut character. Full-bodied with velvety tannins and a round, delicious finish. Fruit-forward and exuberant: more in-your-face fruit to this wine than in many past vintages. Enticing all the same. This comes in a special bottle commemorating the 25th anniversary of the wine coming onto the market. Try in 2016.James Suckling | 95 JSA muscular, impenetrable red, with tightly wound tannins guiding the black cherry, plum, herb, soy and oak spice flavors. Monolithic today, this needs time to find equilibrium. Best from 2016 through 2032. 2,200 cases made.Wine Spectator | 94 WS

Absolutely stunning aromas of nectarine, orange peel, sweet black cherry, plum, flower, licorice and mushroom. Full body with layers of ultra-fine tannins and hints of tangy acidity. Such beautiful length and beauty to this wine. It's powerful and structured but shows a gorgeous finesse and length. Truly wondrous. So long and refined. The texture is phenomenal. Better in 2016.James Suckling | 99 JSEffusive aromas of incense, green olive, sweet strawberry and cherry, licorice and leather mark this structured version. The tannins are on the beefy side, but this finishes long, with enough fruit and spice for balance. Best from 2018 through 2032. 5,500 cases made, 1,000 cases imported.Wine Spectator | 96 WSThe 2010 Brunello di Montalcino is one of the very best wines I have tasted here in recent years. Dark red cherries, mint, game, smoke, tobacco and licorice are all deeply expressive in a mid-weight, very classic feeling Brunello long on class and personality. Big yet silky tannins frame the dramatic, intense finish. The Valdicava wines are always big, but the 2010 is a bit pulled back, and striking.Vinous Media | 94 VMThe gamy 2010 Brunello di Montalcino does a great job of presenting intensity and elegance all in the same delicious package. That's not easy to do and the excellent 2010 fruit plays a big role in achieving this goal. The wine offers a long succession of aromas that span from ripe fruit, to smoked meat, to grilled herb and soft spice. Delicate tones of licorice, cola and anise seed add life and energy. The list goes on. The wine's mouthfeel is best characterized by softness and structure, a two-fold approach that gives high hopes for the long aging potential of this wine. Valdicava's Brunello will appeal to those who love earthy and leathery notes in their Brunello.Robert Parker Wine Advocate | 93 RP

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

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

Extremely perfumed and pretty with dried berry, orange peel and fruit tea on the nose. Full-bodied, extremely tight and refined with superb tannin quality that shows polish, finesse and beauty. It goes on for minutes on the palate. One for the cellar. Best wine ever from here. Needs three or four years to come together.James Suckling | 99 JSThe 2015 Brunello di Montalcino Rennina is beautifully balanced and elegant. The wine is successfully streamlined and focused on the nuanced characteristics of the otherwise warm and sunny 2015 vintage. Rennina is often considered to be the more lithe and graceful of Gaja’s two Brunellos (the other being Sugarille that is also reviewed here). The bouquet opens to pretty berry nuances, blue flower, lavender, grilled herb and powdery licorice. Despite the more delicate approach, Rennina delivers ample power in the mouth with fresh acidity and tight tannins. I’d suggest opening this bottle at the 10-year mark. Production is 11,000 bottles.Robert Parker Wine Advocate | 96 RPThe 2015 Brunello di Montalcino Rennina is dark and powerful in the glass, slowly opening with a display of crushed stone, cedar, mint, and a dusting of cumin, as its dark red fruits begin to unfurl in a captivating display. On the palate, silky textures offset tart cherry and blackberry fruits, balanced by a core of rounded tannins and lifting acidity, as hints of licorice and sweet herbal tones develope. The finish is medium in length and poised, showing fine-grain tannins beneath a sheen of polished red and black fruits, with hints of lavender lingering on. The 2015 Rennina is a classy wine that’s just begging for a few years in the cellar to fully blossom.Vinous Media | 95 VMAromatic, evoking wild herb and balsamic notes of juniper, thyme and pine, along with flavors of black cherry, plum and iron. Firmly structured and fresh, offering a long, complex aftertaste. Unfolds pleasantly and maintains balance. Best from 2023 through 2043. 550 cases imported.Wine Spectator | 95 WSRennina hails from three of the Gaja estate’s original vineyards acquired in 1994. It is aromatically forward with black cherry fruit, sweet chewing tobacco, and sage. On the palate, it is generous and approachable upfront, with kirsch and vanilla, then follows through with amaro, a grippy structure, and a long finish. It is a detailed wine that will mature with grace, though it is pleasurable in its youth as well. Enjoy 2022-2035.Jeb Dunnuck | 95 JDShowing the heat of the vintage, this has subdued aromas suggesting mature black-skinned berry marinated in spirits along with whiffs of dried herb, scorched earth, coconut and balsamic whiffs of camphor. The full-bodied palate is rather shy on fruit richness, featuring dried black cherry, French oak, vanilla and licorice alongside the warmth of evident alcohol. Close-grained tannins leave a firm, mouthdrying finish. Give the tannins a few years to unwind then drink sooner rather than later to capture the remaining fruit.Wine Enthusiast | 90 WE

Cherry, flower and cedar aromas follow through to a full body with lots of pure and juicy fruit character. Creamy and savory with a crushed bean and cherry aftertaste. Defining today’s Brunello with purity and perfection of fruit. Making the most of an outstanding vintage. A selection from a seven-hectare parcel of 50-year-old vines. Drink after 2026.James Suckling | 100 JSWow, this wine steals the show. A new addition to the Casanova di Neri portfolio now in its second year, the 2019 Brunello di Montalcino Giovanni Neri pays tribute to Giacomo Neri’s father and represents a stylistic shift to the most elegant side of Montalcino. The wine reveals a very nuanced bouquet with toasted cherry pit, Luxardo syrup and balsam herb. There is dark slate and stony mineral that dovetail into a very clean and pretty earthiness. The tannins are slightly sweeter compared to other wines from this vintage, and there are fragrant tones of heritage rose and lilac. The ratio between tannin and fruit is excellent, and I can see this wine aging long into the future. Production is 9,600 bottles.Robert Parker Wine Advocate | 98 RP

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