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1990 ornellaia Super Tuscans/IGT

A great vintage all over Europe, this is most likely, after the scarce 1988, Ornellaia’s vintage of consecration after only five years of winemaking. Michel Rolland arrived in 1991 and remains Ornellaia's consultant today. The wine has extremely elegant citrus and black pepper aromas, with fresh cherry flavours complemented by a leathery core and a white chocolate and cigar-leaf finish. It has shades of light and dark all over the palate, with a full, quite fleshy suppleness balanced by refreshing natural acidity and crunchy extracted tannins. Drinking Window 2019 - 2030.Decanter | 97 DECGood fresh deep red. Knockout nose combines black fruits, tar, mocha and humus. A hugely concentrated, sweet wine with great richness of fruit and extract. The first vintage of Ornellaia to reach 14% alcohol, and it shows in the wine's compelling thickness. Far from the subtlest wine in the range, but ripe acidity and big, sweet tannins give it plenty of verve and grip. Today, I find this wine fresher and a bit more detailed than the estate's 2000. A monumental wine today, but this could still use another four or five years in bottle to reach its peak.Vinous Media | 96 VMThis is a blockbuster with masses of chocolate, earth, minty aromas and flavors; full bodied with full round tannins and a super acid backbone. Best Ornellaia ever made. Cabernet Sauvignon and Merlot. 8,330 cases made.Wine Spectator | 95 WSAnother super effort from this producer, Ludvico Antinori's 1990 Ornellaia is a worthy successor to the super 1988. Fat, supple, and loaded with black-cherry and curranty fruit, and a dash of vanillin from new oak barrels, this full-bodied, velvety-textured, opulent wine should drink well for 10-12 years.As good as the Ornellaia is, it is hard to imagine how terrific the single vineyard offering Ornellaia called Masseto must be in 1990. Several of my Italian friends claim it is absolutely brilliant.Robert Parker | 92 RP

96
RP-NM
As low as $375.00
1997 ornellaia Super Tuscan/IGT

Fruit and complexity as well as freshness and richness. Beautiful nose with extraordinary aromas of prunes, licorice, and dried flowers with rosemary undertones. Full-bodied and velvety textured. So beautiful to drink now, but obviously has a long future ahead.James Suckling | 97 JSDark ruby red. Shows intense blackberry, currant, fresh herb and mineral character on the nose. Full-bodied, with ultrafine tannins and a long, caressing finish. Still young and powerful.--1997 Italian blind retrospective. Best after 2009. 11,415 cases made.Wine Spectator | 95 WSProbably the finest (and most sumptuous) Ornellaia yet produced, the 1997 has it all. A dense purple color offers up smoky espresso and jammy black cherry aromas wrapped in new oak. Full-bodied, opulent, thick, and juicy, this low acid, seamless classic can be drunk now and over the next 15+ years.Robert Parker | 94 RP The estate’s 1997 Ornellaia (65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc) combines the large-framed opulence of the 1999 with the slightly more herbal notes found in the 1998. It is a big, plump wine packed with layers of fruit and well-integrated oak, showing outstanding length and the telltale note of sweetness on the finish that defines this vintage. Despite its approachable nature today, the 1997 appears to have enough structure to drink well for another decade. Both the 1997 Ornellaia and Masseto enjoyed a very strong showing in this tasting. Antonio Galloni | 93 AG

95
RP
As low as $390.00
1997 San Leonardo
95+
RP
As low as $135.00
1997 tommaso bussola amarone vigneto alto Italy (Other)

The prodigious 1997 Amarone Vigneto Alto TB is reminiscent of Henri Bonneau’s 1990 Chateauneuf du Pape Reserve des Celestins. The lofty 16% alcohol is barely noticeable. Yields were a minuscule 20 hectoliters per hectare. Sadly, there are only 300 cases of this extraordinary Amarone. It boasts notes of smoke, truffle oil, blackberries, plums, and earthy, concentrated black currant jam. Layered, thick, full-bodied, and dry, with extraordinary purity as well as definition, it is an amazing achievement. While not for everybody, this is a singular, impeccably balanced wine. Anticipated maturity: now-2020.Robert Parker | 96 RP

96
RP
As low as $279.00
1998 tenuta dellornellaia masseto Super Tuscans/IGT

(Masseto Masseto Red) A dark, seamless beauty, the 1998 Masseto is off the charts. This is such a remarkable bottle. At twenty years of age, the 1998 is still very young, but its exotic beauty and sheer opulence make it such a pleasure to drink and taste on this evening. The very hot, dry year yielded a sumptuous, bold wine with tons of depth that really emerges with time in the glass. What a wine! (Drink between 2018-2033)Vinous Media | 98 VMHerbaceous, with bell pepper, wild herb, coffee and cocoa notes set against a background of cherry and plum fruit. Nonetheless, this is silky and fluid, with a fine structure building to a lingering finish. Merlot.—Non-blind Masseto vertical (October 2017). Drink now through 2032. 2,580 cases made. — BSWine Spectator | 97 WS

97
RP
As low as $1,495.00
1999 ornellaia Super Tuscans/IGT

1999 produced a very deep Ornellaia with uniform ripeness and a darker than usual fruit profile, not least because of the very high quality of its backbone, the Cabernet Sauvignon. This is an Ornellaia entering its prime, and it displays figgy notes with soft tobacco spice from both the grapes and ageing in a mix of new and second-fill oak. Its broad but soft underlying tannins suggest this is very much a Mediterranean child, now in its boisterous mid-adolescence, and well suited therefore to be decanted before serving. 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc. Drinking Window 2021 - 2035.Decanter | 96 DECSpicy and full of cassis, tobacco and coffee aromas. Texture and mouthfeel are what this wine is all about; it is plush like velvet carpet. Deep, satisfying flavors of plum, black currant and vanilla lead into an ultrasmooth finish that is clean as a hospital emergency room.Wine Enthusiast | 96 WEThe 1999 Ornellaia (magnum) does not disappoint. This vivid, energetic wine emerges from the glass with a myriad of graphite, menthol, licorice, leather and dark fruit wrapped around a powerful core. The bouquet alone is worth the price of admission. Though not as opulent as the 1997, the 1999 offers exceptional length and a finessed, regal close. The 1999 Ornellaia is 65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc. The wine spent 18 months in French oak (60% new) prior to being bottled.Vinous Media | 95 VMThe 1999 Ornellaia demonstrates immediately the superiority of the vintage in its dark, blackish color, powerful and expansive nose of cassis, graphite, tar, and Mediterranean herbs, and its rich, concentrated, and deep flavors, sizeable but very supple as well. Drink: 2005-2022.Ornellaia has been through some significant changes over the past several years. First with the departure of Lodovico Antinori and the arrival of the new owners, Mondavi and Frescobaldi, then with a double changeover of winemakers, first Andrea Giovannini (now at Monsanto) from 1999 to 2001, then Thomas Duroux, trained at Bordeaux and then the oenologist for the unsuccessful Mondavi Languedoc project. High quality, however, has been a constant – these have been Bolgheri’s best wines, along with those of Le Macchiole, over the past five years, and there is no indication of any change in the level of ambition.Robert Parker Wine Advocate | 94 RPWow. Currants, berries, cherries and minerals, but all subtlety. Full- to medium-bodied, with silky tannins and a long finish. Complex wine. However, a significant price hike, which follows the purchase of the estate by the Mondavi and Frescobaldi families, is disappointing. Best after 2005. 12,165 cases made, 3,180 cases imported.Wine Spectator | 94 WS

95
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As low as $325.00
2000 sassicaia Super Tuscans/IGT

No written review provided | 95 W&SIncredible as you look at these colours heading back to the 1990s; they are barely budging at all. Here I get quite a different quality the smoke, more like wet woodsmoke from a fire that has been doused, or the smoky aspect to Japanese green tea. A clearly powerful wine, one that has real depth and impact, with flavours that keep slowly building one on top of the other. More burly than some, this feels burnished under the Tuscan sun. I prefer the 2001 for its power that walks the line, this is resplendent but in full Super Tuscan mode.Decanter | 94 DECI am happy to see this holding on so well after not tasting it for years. It was always a richer and softer Sassicaia due to the hot growing season. I drank this in Cannes, France, yesterday with some friends and it now shows a soft and delicious character with dried fruits, spice and mushroom and hints of herbs. Full-bodied, silky and velvety. Round and clean. Drink or hold. But wonderful and sassy now.James Suckling | 93 JSIntense dark ruby. Dark berry fruit and exotic spice scents fill the high-toned, penetrating nose. Offers a deep core of beautifully delineated blackberry and blackcurrant flavors layered with bell pepper, dark chocolate and minerals. Smooth tannins frame the very long finish, leaving one with the impression of persistence and balance.Vinous Media | 93 VMShows its class. Loaded with fruit. Rich yet balanced, with lots of jammy and plummy character. Full-bodied, with round tannins and a silky finish. Exotic. Sass made excellent wine again in a less than easy year. Best after 2006. 16,600 cases made, 2,300 cases imported.Wine Spectator | 93 WS

95
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As low as $435.00
2004 salvioni brunello di montalcino Brunello

Far more captivating, the 2004 Brunello di Montalcino appears to have barely budged since it was released a few years back. Stylistically, the 2004 remains one of the more mid-weight vintages at Salvioni, yet it is so finessed. Remarkably fresh and nuanced, the 2004 has all the qualities that made it so appealing when it was a young wine. Everything is simply in the right place. What a gorgeous wine this is.Vinous Media | 97 VMSalvioni’s 2004 Brunello di Montalcino is made in a style that brilliantly reconciles a modern approach in the vineyards (tiny yields, full phenolic ripeness) with a traditional approach to winemaking (long macerations, cask aging). An explosive, super-ripe wine, this Brunello flows from the glass with mesmerizing richness and stunning balance. The gorgeous red fruit carries through all the way to the finish, where flowers, tobacco and spices add further complexity. In many ways, Salvioni’s Brunello di Montalcino is the region’s equivalent to Giacomo Conterno’s Barolo Cascina Francia, a wine with which it shares many attributes. Simply put, this is a gem from Giulio Salvioni, and it is not to missed! Anticipated maturity: 2012-2024.Robert Parker Wine Advocate | 96 RPShows aromas of clove, vanilla, blueberry and cherry. Full-bodied, with velvety tannins and a fruity, chewy tannin finish. Needs some bottle age to mellow a little. Best after 2011. 725 cases made.Wine Spectator | 92 WS

96
RP
As low as $299.00
2005 quintarelli rosso del bepi Italy Red

The 2005 Rosso del Bepi is made with the same blend of grapes found in the Valpolicella Superiore. Only in the case of this wine, the entire mass of fruit sees a four-month appassimento cycle. The wine is aged in large oak casks for eight years. A severe hail storm in 2005 reduced yields. The fruit was good in that vintage, but not good enough to become Amarone. All that potential got locked into this wine instead. Despite its age, the Rosso del Bepi offers surprising freshness and crispness with delineated tones of dried cherry and pressed rose. This wine has more decades of cellar aging locked within.Robert Parker Wine Advocate | 95 RP

95
RP
As low as $205.00
2006 siro pacenti brunello di montalcino Brunello

I can't believe how the nose changes from white truffle to berry and black cherry and then goes blueberries and citrus fruits. Full and soft and velvety. It is layered and massive with so much going on. Now sweet tobacco and berries. A wine that is in evolution every moment. Try it in 2014.James Suckling | 97 JSThe 2006 Brunello di Montalcino saturates the palate with deep layers of dark red fruit, violets, new leather and spices. The aromas and flavors grow beautifully with air, showing remarkable intensity all the way through to the expansive, textured finish. This is a brilliant effort from Giancarlo Pacenti. The Brunello saw 18-20 days on the skins, followed by malolactic fermentation and aging in French oak barrels, of which roughly 80% were new. The vineyard sources are approximately 4.5 hectares in Sant’Angelo and Piancornello (in the south of Montalcino) and 5 hectares in Pelagrilli (in the north). Anticipated maturity: 2016-2026.Robert Parker Wine Advocate | 96 RPGiancarlo Pacenti’s 2006 Brunello di Montalcino impressed for its balance, harmony and sense of proportion. The combination of fruit from Montalcino’s northern and southern districts yields a Brunello of incomparable finesse. A slight bit of dryness from the oak was a distraction.Vinous Media | 96 VMAn iron streak runs through the middle of this firmly structured Brunello, leading to core flavors of black cherry, tobacco and wild herbs. This stays taut and racy through the finish, but needs time to soften its tannins. Best from 2013 through 2025. 2,500 cases made, 500 cases imported.Wine Spectator | 95 WSThis is a gorgeous expression from Montalcino that opens with opulent and beautiful aromas of dark chocolate, ripe cherry, leather and barbecue smoke. The wine is immensely rich and succulent at its core and creamy, velvety density marks the luscious fade.Wine Enthusiast | 94 WE

97
JS
As low as $109.00
2009 ornellaia Super Tuscans/IGT

The 2009 Ornellaia caresses the palate with layers of seamless, radiant fruit. Sweet red berries, mocha, flowers, new leather and spices are some of the many notes that are layered in this sumptuous, totally beautiful wine. The 2009 stands out for its silky tannins and phenomenal overall balance. This is one of those wines that will probably enjoy a long drinking window. There is little question the ability to blend grape varieties was a huge help in this vintage. In my opinion, that is the main reason Ornellaia is a slightly more complete wine than Masseto in 2009. In one of my blind tastings, the 2009 made a very eloquent case for itself as the wine of the vintage. The blend is 55% Cabernet Sauvignon, 22% Merlot, 21% Cabernet Franc and 2% Petit Verdot. In 2009 winemaker Axel Heinz used the highest percentage of Cabernet Franc ever in Ornellaia and gave the wine less time in oak, both with the goal of preserving as much freshness as possible. Anticipated maturity: 2014-2029.The 2009 vintage was not easy at Tenuta dell’Ornellaia because of the scorching hot summer. Readers may want to take a look at my video interview with Axel Heinz for more on the 2009 vintage.Robert Parker Wine Advocate | 97 RPIf you’ve ever wondered what makes this wine so special, the answer is simple: elegance. This shows polished fruit and spice aromas that are intense, balanced and beautifully integrated. The blend is 52% Cabernet Sauvignon, with the balance made up of Merlot, Cabernet Franc and Petit Verdot. The palate is dense, rich, smooth and supple. Drink this after 2018.Wine Enthusiast | 97 WESubtle and complex with sweet tobacco and chocolate. Tar too. It’s full-bodied, with racy tannins and a long finish. So fine. This is the most Cabernet Franc in the blend ever at the estate -- 52% Cabernet Sauvignon, 25% Merlot, 21% Cabernet Franc, and the rest Petit Verdot. Beautiful now but better in 2015.James Suckling | 96 JSDeep ruby-red. Multidimensional aromas of blackberry, iron, Oriental spices and cedar. Very intensely flavored and suave, with a wonderfully silky texture over a firm underlying structure. A hint of eucalyptus provides lift on the extremely long finish, which features building tannins and a violet nuance. This is a remarkably suave Ornellaia, but it seems a little less concentrated than usual and comes across as almost too polished. Maybe all it needs is a little time to put on more weight and develop greater complexity.Vinous Media | 94+ VMVery aromatic, featuring floral and leafy black currant scents that follow through to plum, iron and tar flavors. Bordeaux-like with a supple texture, yet also firmly structured, offering herb and spice notes on the finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2013 through 2020. 2,200 cases imported.Wine Spectator | 94 WS

97
RP
As low as $299.00
2009 sassicaia Super Tuscans/IGT

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

97+
VM
As low as $395.00
2010 Biondi Santi Brunello di Montalcino "Tenuta Greppo" Riserva

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

96
RP
As low as $599.00
2010 Brovia Barolo Brea Vigna Ca'Mia

Smoke, tar, earthiness and licorice add gorgeous dimensions of complexity in the 2010 Barolo Brea Vigna Ca’ Mia. Here, too, the flavors are remarkably bright and focused. The dark, brooding notes of Serralunga are very much present, but the 2010 impresses for its pure balance, harmony and class. Dried rose petals, spices, licorice and game add complexity on a huge finish supported by big, incisive tannins. This is another utterly vivid, dazzling Barolo from Brovia. Here, too, readers will note a slight name change.Antonio Galloni | 97 AGThis structured, vibrant wine opens with classic Nebbiolo aromas of red cherry, leather, clove, spice and balsamic notes. The savory palate doles out red and black berry reined in by mint, licorice and black pepper alongside brisk acidity and tightly woven tannins. It will blossom into a beauty. Drink after 2022.Wine Enthusiast | 96 WERaspberry coulis and mint nose. Succulent cherry fruit, very concentrated with massive but not tough tannins. A mighty wine with good acidity, considerable finesse and excellent length. Drinking Window 2015 - 2030.Decanter | 95 DECThe 2010 Barolo Brea Vigna Ca’ Mia hails from the eight-hectare Brea vineyard in Serralunga d’Alba. Nebbiolo vines are almost 60 years old, but the site is also planted to Barbera, Dolcetto and Moscato for Moscato d’Asti. I love the exotic personality of this wine. The bouquet shows dark fruit and thick layers with cinnamon, cumin and cardamom at the back. There are dried herbs and rosemary sprig as well. This wine is especially characterized by its tannins that are extra firm and etched. The wine will require extra aging time in order to find balance and harmony.Robert Parker Wine Advocate | 93 RPLots of tar, rose petal and dark-fruit character. Full body, chewy tannins and a juicy aftertaste. Lots of character. Better in 2016.James Suckling | 92 JS

97
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As low as $245.00
2010 buglioni amarone riserva teste dure Amarone

It started in 1993, with 3ha of vineyards; now Buglioni has 54ha. This riserva is made only in the best vintages, with the best hand-picked grapes. Aged for 30 months in tonneaux, it has tertiary notes of balsam, dry leaves, sweet tobacco and jam. Bramble fruits and summer-fruit pudding surround the taste buds. Intense, elegant and poised, with great length and huge structure. Try it with bitter chocolate or enjoy it on its own. Drinking Window 2022 - 2030.Decanter | 96 DECInviting aromas of ripe dark-skinned berry, new leather, cocoa and forest floor emerge from the glass. The concentrated palate doles out black currant jam, licorice, black pepper and tobacco alongside fine-grained tannins. Drink 2019–2027.Wine Enthusiast | 92 WESome 3,570 bottles were made and each one is numbered. In some parts of the Valpolicella, 2010 was considered a difficult vintage, but not here. The 2010 Amarene della Valpolicella Classico Riserva Teste Dure is extracted, inky and soft. The wine is showing some maturity and evolution, with licorice and tar behind primary notes of dried blackberry, plum and raisin. I would suggest a slightly reduced drinking window as a result, maybe pairing it alongside lamb with balsamic reduction. The next time this Riserva was made was 2015, and the folks at Buglioni have been experimenting with whole-cluster fermentations and amphorae aging too. So far, they are happy with the results, so we will surely see these methods used in upcoming releases.Robert Parker Wine Advocate | 91 RPIntense soy-sauce and cooked-plum nose that won’t be for everyone, but on the palate this is rich and silky. Good length. Drink now with mature hard cheeses.James Suckling | 91 JS

96
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As low as $215.00
2010 fattoria galardi terra di lavoro Italy (Other)

A unique wine with iodine, red seaweed, mineral and dried fruits with hints of figs. Baslamic. You can feel the warmth of the volcanic soil. Full body with soft and silky tannins. Stylish and characterful. Better in a year or two. You need to try this.James Suckling | 98 JSI hope one day to have another chance to taste a vertical of Roccamonfina Terra di Lavoro because I have a strong feeling the 2010 will occupy a place among the very finest vintages produced on this tiny vineyard on the slopes of the Roccamonfina volcano. An exotic mélange of tar, smoke, graphite, blackberry jam and savory herbs explode from the glass. The 2010 is intense and full-bodied, yet also incredibly elegant. A big, breathtaking wine, the 2010 continues to build all the way through to a deeply resonant, expressive finish. I would choose to leave this uttterly beguiling Campanian red alone for the better part of a decade, but readers are going to have a very hard time excercising that patience. This is a fabulous effort from proprietors Arturo and Dora Celentano, and their long-time winemaker Riccardo Cotarella.Vinous Media | 97+ VMThe 2010 Roccamonfina Terra di Lavoro shows all the qualities of an excellent vintage. This is a pure and balanced wine that opens in a slow and seductive manner. The expressive bouquet shows layers of balsam herb, licorice, dark fruit, earth and crushed mineral. In fact, those volcanic Roccamonfina nuances are most distinctive in this beautiful vintage. The 2010 vintage also offers a generous quality of full and round fruit that sets it apart. This is a wine of great intensity, beauty and balance. It has many more years ahead to complete its evolution.Robert Parker Wine Advocate | 95 RPA dark, beefy red, with layers of game, underbrush and wild herb to the dark blackberry, cassis and plum skin notes. Full yet fine tannins add grip, as the fruit and hints of mocha and ash highlight the finish. Best from 2014 through 2025. 5,500 cases made, 1,500 cases imported.Wine Spectator | 93 WSThis hearty blend of Aglianico and Piedirosso offers a compelling bouquet that is as savory and rich as it is elegant and composed. Dusty notes of crushed stone and dried fruit hold the wine together and give it momentum. The mouthfeel is bone dry, with loads of dark prune and tobacco flavors.Wine Enthusiast | 91 WE

97+
RP
As low as $81.99
2010 lisini brunello di montalcino Brunello

One of the stand outs of the vintage, Lisini's 2010 Brunello di Montalcino fleshes out in all directions with gorgeous, expansive richness. The flavors are dark, bold and incisive, yet backed up by notable freshness. A crescendo of incredibly pure dark red and black stone fruits builds on the huge finish. The 2010 is dazzling, but readers will have to be patient.Vinous Media | 95 VMA silky and refined wine with pepper, spice and berry character. Full body, fine and dense tannins and a juicy finish. Drink now or hold.James Suckling | 94 JSLisini's 2010 Brunello di Montalcino opens to dark concentration and extraction. On first nose, it shows floral aromas of pressed rose and violet, but after a few minutes in the glass the wine begins to offer dark cherry, dried blackberry, Indian spice, teriyaki sauce, crushed mineral, licorice and cola. Its personality bridges aspects of both elegance and power. The 2010 vintage offers a very beautiful interpretation for Carlo Lisini Baldi. The mouthfeel is extremely soft and supple. It delivers pretty end notes of dusty mineral and clay earth. This delicious wine has nowhere to go but forward.Robert Parker Wine Advocate | 94 RPBright, evoking pure cherry and strawberry flavors, with light touches of earth, briar and tobacco in the background. Juicy and elegant, firming up on the long, tea- and iron-accented aftertaste. Best from 2018 through 2030. 2,500 cases made.Wine Spectator | 94 WSBroad fresh and sweetly smoky. Pure Floral and mineral red berry aromas give plenty of life. Good tannin structure with spices; complex and full bodied, should develop. Drinking Window 2017 - 2026.Decanter | 90 DECEarthy aromas of violet, mature berry, sage, tilled soil and a funky note of game lead the nose. The funky note carries over to the palate along with dried plum and white pepper. Youthfully austere tannins provide the backbone.Wine Enthusiast | 90 WE

95+
VM
As low as $95.99
2010 montevetrano colli di salerno Italy Red

The 2010 Montevetrano is flat-out gorgeous. Vibrant, floral aromatics lead to layers of beautifully delineated fruit in this finely sculpted chiseled Montevetrano. A wine of extraordinary beauty, the 2010 impresses for its clarity and nuance. I don’t think I have ever tasted a young Montevetrano with this much pure silkiness and finesse. There is a level of precision and delineation in the 2010 that is truly marvelous. I can’t wait to see how it ages. The 2010 is also notable for a much higher percentage of Aglianico (30%) than has been common in the past, while the international varieties are less prominent in the blend. In 2010 Montevetrano is 40% Cabernet Sauvignon, 30% Aglianico and 20% Merlot, which means the Cabernet Sauvignon now plays a much smaller role in the blend.Vinous Media | 96 VM

96
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As low as $82.99
2010 petrolo galatrona igt Super Tuscans/IGT

Aromas of black olives, violets and fresh fruit follow through to a full body, with a dense palate of dark fruits and olives. Long and polished. Handmade wine. You sense it. Pure Merlot sensation. Try in 2014.James Suckling | 95 JSVery complex and perfumed aromas of black cherry, violet, black tea and minerals. Also complex and perfumed on the palate, with savory blackberry, black pepper and spice flavors showing multilayered depth and a bright mineral overlay. Finishes bright and long, with a fine dusting of noble tannins and a lovely light touch. A lighter styled Galatrona, but a knockout wine.Vinous Media | 94+ VMThe chocolate and cocoa notes highlight the black cherry, blackberry and pomegranate flavors in this dense red. Flamboyant, showing plenty of oak, this remains vibrant, intense and long, with a spicy aftertaste. Merlot. Best from 2016 through 2026. 500 cases imported. — BSWine Spectator | 94 WSThe 2010 Galatrona seems to be going through a closed phase at the moment, or perhaps the bottle we opened was not exemplary. The wine boasts an inky dark appearance with sweet aromas of red rose and sweet cherry. You need to swirl your glass with great vigor to dig down deeper. As you do, it slowly releases tones of toasted nut, exotic spice and dark leather. Overall, the bouquet offers less intensity (especially compared to the exuberant, hot vintages 2011 and 2012 tasted prior to this wine in our vertical tasting). The wine ends with integrated fruit flavors and a pretty point of fresh acidity.Robert Parker Wine Advocate | 93 RP

95
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As low as $120.00
2011 nicolis amarone della valpolicella classico ambrosan Amarone

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

96
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As low as $95.00
2011 pieve santa restituta brunello di montalcino sugarille Brunello

A bit closed at first, the 2011 Brunello di Montalcino Sugarille sees fruit harvested from a five-hectare cru site with galestro limestone soils and all-southern exposures. Despite the initial shyness of the bouquet, this wine ultimately shows a more profound and elegant approach in this warm vintage. It just takes a little longer to get there. The nose offers a full spectrum of fruit, floral and earthy tones that speak so highly of this all-Sangiovese appellation. The wine is smooth and rich in terms of density with beautiful firmness at the back.Robert Parker Wine Advocate | 95 RPSmoke, earthiness, black cherries, licorice, menthol and dark spices are some of the signatures in the 2011 Brunello di Montalcino Sugarille. A dark, brooding wine, the Sugarille boasts tremendous depth and intensity, not to mention tons of character. Deeply spiced, mentholated notes wrap around the polished finish. This is another superb showing from one of the Gaja family’s under the radar gems, if that can be said. In a word: fabulous.Vinous Media | 95 VMA powerful red with chewy tannins and hints of cedar and wood. Full-bodied, tight and tannic. I like the tannin tension. Needs two or three years to soften: Try in 2017.James Suckling | 93 JSAromas of underbrush, scorched earth, French oak and a whiff of new leather lift out of the glass. The powerfully structured palate offers dried black cherry, toast, espresso and dark spice alongside firm fine-grained tannins. It’s still a bit austere so give it a few more years to fully develop. Drink 2020–2025Wine Enthusiast | 92 WE

95
VM
As low as $149.00
2011 sassicaia Super Tuscan/IGT

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

95
WS
As low as $325.00
2012 basilico aglianico del vulture superiore storico Italy Red

The 2012 Aglianico del Vulture Superiore Storico wafts up from the glass with a dusty mix of dried roses, grilled herbs, exotic brown spice, plums and hints of camphor. This is elegance to the extreme, velvety and pliant, yet with a core of mineral-tinged black fruits, savory spices and brisk acidity that adds a lovely balance. The 2012 finishes structured and grippy, yet the mouth is left watering for more, as a resonance of tart wild berries and blood orange lingers on and on. At 10 years old, this is still just a baby, and with a potential that’s off the charts. The ungrafted, 80-year-old vines that create the Storico are planted in clay and sandstone soils derived from underwater volcanic eruptions. Drinking Window 2023 - 2032Vnous Media | 96 VMMade with ungrafted 80-year-old vines, this gorgeous wine opens with an enticing bouquet of perfumed berry, fragrant blue flower, baking spice, leather and a whiff of Mediterranean brush. The concentrated enveloping palate is still young but already offers blackberry extract, raspberry jam, licorice, dried sage and tobacco. Firm fine-grained tannins offer age-worthy support and a velvety texture. Drink 2020–2032.Wine Enthusiast | 94 WEReally soft and attractive texture. Delicious dark-berry, hazelnut and light chocolate character. Full-bodied, tight and well formed. Drink now or hold James Suckling | 93 JS

96
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As low as $79.99
2012 bibi graetz colore Super Tuscan/IGT

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

95
JS
As low as $329.00
2013 alessandro e gian natale fantino barolo bussia riserva cascina dardi Barolo

This is a terrific wine that absolutely stands out in a crowd. The 2013 Barolo Riserva Bussia Cascina Dardi is a studied and careful Nebbiolo that shows delightful intensity, with precision, balance and sharpness, and an equally generous mouthfeel. That clarity of aromas is impressive. You get wild berry, pressed rose, black licorice and polished river stone. This wine ages in oak for 48 months. With only 6,000 bottles made, this wine is worth seeking out.Robert Parker Wine Advocate | 95 RPThe 2013 Barolo Bussia Cascina Dardi is a super-appealing, old-school Barolo that is going to require a number of years to be at its best. Deceptively medium in body, the 2013 possesses quite a bit of aromatic nuance and depth, but at present the tannins dominate. Scents of dried herbs, tobacco, leather and licorice open up over time, but only gradually. Readers should be prepared to be patient.Vinous Media | 93 VMThis wine’s delicate, translucent cherry color belies its dark fruit flavors and powerful, meaty tannins. Notes of mint, dried fennel and green peppercorn brighten the baked cherry flavors, resonating on the slightly warm finish.Wine & Spirits | 93 W&S

95
RP
As low as $69.99

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