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The 2017 Griotte-Chambertin from the Ponsots is excellent and very much cut from the same stylistic cloth as it was back during Laurent’s time at the helm of Domaine Ponsot in Morey. The ripe and very expressive nose wafts from the glass in a mix of sappy black cherries, black plums, dark chocolate, chalky soil tones, grilled meats, mustard seed and a bit of beetroot in the upper register. On the palate the wine is deep, full-bodied, precise and impressively mineral in personality, with a sappy core, ripe tannins and fine balance and grip on the long, tangy and complex finish. A superb Ponsot Griotte! (Drink between 2027-2075)John Gilman | 95 JGAn elegant and admirably pure nose offers up notes of red cherry, spice, violet and lavender along with hints of earth and forest floor. The supple and almost delicate flavors exude a subtle minerality on the delicious if mildly short finish that once again flirts with dryness. Like the Chambertin, the balance isn’t quite correctly dialed in but my predicted range offers the benefit of the doubt that it will. (Drink starting 2029)Burghound | 90-92 BH

A resounding success, the deep ruby-colored 2017 Sorella displays beautiful purple highlights and explodes from the glass with aromas of blackberry, cigar box and dried tobacco with hints of graphite and dusty purple flowers. Full-bodied, the wine is ripe and round, with an immaculate mouthfeel, showing an impressive depth of flavor. With succulent red and black fruit expressions and soft cinnamon spice tones from oak, the wine is a whirlwind of complexity across the mid-palate. Emerging with a balanced structure and lifted tannic backbone, the wine lingers with persistence and intention, as flavors of dusty bitter dark chocolate, black plum and spiced dark cherries flutter across the finish. Bravo, this is absolutely stunning and will drink amazingly for the next two decades to come.Robert Parker Wine Advocate | 97 RPLastly, the flagship 2017 Sorella Champoux Vineyard shares plenty of similarities with the base Champoux Vineyard release yet has another level of concentration. Medium to full-bodied, flawlessly balanced, with silky tannins, it has a great bouquet of blueberries, cassis, mint, violets, and leafy herbs. As with all these 2017s from Chris Camarda, it shines for its balance and purity. Give bottles 2-4 years in the cellar, and it’s going to evolve for 15-20 years with no issues. (Drink between 2022-2044)Jeb Dunnuck | 95+ JDDominated by Cabernet Sauvignon, Sorella is dark and ever so slightly menthol, purple in its fruit expression and formidable in its tannins. It’s massive but precise, driven by vibrant, persistent acids that provide inner tension and elegance.Wine & Spirits | 95 W&SBright, full medium ruby. Cassis, black cherry, dark chocolate, licorice, menthol and a trace of herbs on the nose. Plush, sweet/savory and seamless in the mouth; at once slightly cool and slightly port-like, with a high-toned quality currently muting the fruit. But full, nicely sweet and broad. Finishes with substantial fine-grained tannins and very good length, but not the grip for an even higher score. And less sweet and deep than the Merlot-based Champoux Vineyard bottling.Vinous Media | 91 VM

This rich, wood-aged wine comes from 40- to 50-year-old vines on an estate at the southern limit of the Madiran appellation. It brings together dense tannins and old-vine concentration. The acidity, black-plum flavors and tannins will keep this wine developing for many years. Drink from 2023.Wine Enthusiast | 93 WE

The 2017 Croatina delivers all the intensity this indigenous variety is known for. Dark cherry, blackberry, dried herbs, lavender, tobacco and licorice infuse the 2017 with richness and brooding power, all wrapped into a classic frame. I would give the 2017 a bit of time in bottle, although it is pretty compelling today. Bright acids and a good bit of tannin make it a fabulous wine for the dinner table, especially alongside hearty fare.Antonio Galloni | 92 AG

The 2017 Gran Enemigo Gualtallary Single Vineyard didn’t show any heat or excess ripeness from a warm and dry year. On the contrary, it’s austere and has citrus acidity, with great freshness and minerality. The palate is super austere with vibrant acidity—by far the highest among the Gran Enemigo bottlings—and very fine, chalky tannins. This is remarkable, serious, balanced and fresh with a very, very long and salty finish. This fermented in barrels with 100% full clusters and indigenous yeasts and matured in centenary oak foudres for 15 months. 3,000 bottles were filled in July 2018.Robert Parker Wine Advocate | 98 RPPretty aromas of plum, blueberry, rose hip, lavender, sandalwood and oyster shell. It’s medium-to full-bodied with silky, seamless tannins. So pure and elegant with gorgeous layers of cool blue fruit. Saline and coffee notes, too. Long and evolving. Drink or hold.James Suckling | 97 JSThe 2017 Cabernet Franc Gran Enemigo Single Vineyard Gualtallary has a 15% dash of Malbec from Gualtallary, Uco Valley and was 30% fermented in whole bunches before aging for 15 months in barrels and foudres. A rich, dense purple thanks to the altitude, the complex, ripe nose presents notes of sour cherry and blackcurrant along with country herbs, jalapeño and ash. Juicy and intense with a compact flow, the core resounds with freshness underneath finely grained tannins and an energy that keeps the wine going. The very definition of power and flavor in which the varietal has been shaped by the terroir.Vinous Media | 95 VM

The 2017 Nizza LaCourt is soft, supple, rich and open but not at all heavy. Raspberry jam, mocha, spice, new leather all build as this succulent forward Nizza shows off its considerable appeal. The 2017 hits all the right notes. It is a terrific effort from the Chiarlo family.Antonio Galloni | 93 AGDark-skinned fruit, cedar and scorched earth aromas lead the nose. The structured, balanced palate offers Marasca cherry, blackberry jam and licorice alongside polished tannins. Drink 2023–2029.Wine Enthusiast | 93 WEThe Michele Chiarlo 2017 Nizza Riserva La Court is a beautifully enriched and generous wine that gives ample volume and depth to the Barbera grape. This food-friendly option shows the dark fruit (blackberry and plum) to pair with most pasta or meat dishes. It also offers just enough acidity to cut through any recipe that is heavy on cheese or cream. This bottle is ready to drink now.Robert Parker Wine Advocate | 92 RPBright blueberry and boysenberry aromas and flavors highlight this vibrant red, with flashes of earth and toasty oak spice. It’s very discreet in the end, where light oak tannins come into play. Drink now through 2024. 1,000 cases made, 150 cases imported.Wine Spectator | 90 WS

Wonderful aromas of blueberries, blackberries, mushrooms, pine and blackcurrants. Some violets, too. Full-bodied, yet so refined and polished with wonderful fruit and a linear tannin structure that integrates beautifully into the wine. It’s so balanced and beautiful. Hard not to drink now, but better after 2023.James Suckling | 98 JSThe 2017 Proprietary Red brings everything up a solid notch. Dense purple/plum-hued, with gorgeous, Graves-like nose of blackcurrants, chocolate, scorched earth, tobacco leaf, and gravelly earth, this beauty hits the palate with full-bodied richness, a polished, elegant texture, building yet sweet tannins, and a great finish. Very much in the style of the 2017 vintage with its nicely concentrated, elegant, reserved yet endearing style, it’s going to drink nicely for 20-25 years.Jeb Dunnuck | 97 JDThe deep garnet-purple colored 2017 Proprietary Red sails out of the glass with open-knit, compelling scents of Black Forest cake, blackberry pie and black currant jelly with suggestions of Indian spices, garrigue, rose oil and sandalwood. The full-bodied palate is richly fruited and jam-packed with opulent black fruit preserves and exotic spice layers, framed by a wicked backbone of freshness and plush, well-managed tannins, finishing with impressive length and perfume.Robert Parker Wine Advocate | 96+ RPThe 2017 Sloan is very nicely done. As is typical of the year, Sloan is on the lighter side in 2017, and yet all the elements are impeccably balanced. Black cherry, spice, licorice, lavender and chocolate open with a bit of time in the glass. Soft, succulent and quite gracious, the 2017 will drink well with minimal cellaring. I suspect it will always retain some of the nervous tension that is to be expected for a wine made from fruit picked a bit earlier than would have been optimal and with fewer barrel ferments, both choices imposed by the fires that year.Antonio Galloni | 94 AG

Moving to the 2017 Cabernet Sauvignon, this cuvée is too often underrated and I think it’s one of the most classy, balanced, high quality Cabernets coming from the valley. Deep purple-colored with beautiful blackcurrant fruits interwoven with lots of tobacco, crushed rocks, leafy herbs, and graphite, it hits the palate with full-bodied richness, ripe, present tannins, and stunning balance. It’s going to benefit from 4-5 years of bottle age and keep for 25 years or more.Jeb Dunnuck | 97 JDThe 2017 Cabernet Sauvignon Estate is blended of 85% Cabernet Sauvignon and 15% Cabernet Franc, aged in barrel for 21 months in two-thirds new oak. It was bottled one week prior to this tasting. Deep garnet-purple colored, it leaps from the glass with bold, beautiful black fruits—blackcurrant pastilles, plum preserves and boysenberries—with hints of baker’s chocolate, yeast extract, tapenade and Indian spices plus a waft of forest floor. Full-bodied, rich and spicy in the mouth, it sports soft, plush, well-played tannins and just enough freshness, finishing long and fragrant.Robert Parker Wine Advocate | 95 RPThe 2017 Cabernet Sauvignon captures all of the radiance of the year in its super-ripe fruit and racy contours. Medium in body yet extravagantly ripe, the 2017 is going to need at least a few years in bottle to shed some baby fat. A rush of dark cherry, plum, spice, lavender, licorice and menthol gives the 2017 much of its immediacy and overall appeal.Antonio Galloni | 94 AGVery pretty blueberries and chocolate with hints of spice. Medium body, creamy tannins and a savory finish. Shows poise and balance. Delicious now. Why wait on this? Drink or hold.James Suckling | 93 JSFleshy and forward at first, with delicious plum and blackberry compote flavors laced with dark licorice and roasted cedar notes. Fleshes out with some air in the glass, showing nice length, a well-buried iron note and latent grip for cellaring. Best from 2021 through 2032. 860 cases made.Wine Spectator | 92 WS

The 2017 Maya is a blend of 67% Cabernet Sauvignon and 33% Cabernet Franc and was bottled one week before I tasted it. Very deep purple-black in color, it opens with profound earthy notions of truffles, damp soil, crushed rocks and tar over a core of Black Forest cake, black raspberries, blueberry compote and aged meat plus touches of wilted roses and unsmoked cigars. Medium to full-bodied, the palate is solidly structured with firm, fine-grained tannins and wonderful freshness lifting the multilayered blue and black fruits with a long, perfumed finish. Stunning.Robert Parker Wine Advocate | 97+ RPThe tiny production 2017 Cabernet Sauvignon Maya is another thrilling wine. The normal blend of 60% Cabernet Sauvignon and 40% Cabernet Franc that was brought up in two-thirds new French oak, it offers a full-bodied, concentrated, yet sensationally elegant style as well as fab notes of crème de cassis, chocolate, graphite, and scorched earth. It’s a primordial example of this cuvée that has ripe tannins, a stacked mid-palate, and a great, great finish. Do your best to give bottles 4-6 years of bottle age.Jeb Dunnuck | 97+ JDThe 2017 Maya is not only gorgeous, it also appears to have handled the rigors of the growing season more successfully than the others. Ripe red cherry and plum fruit, blood orange, pomegranate, mint and spice all build as this racy, sumptuous wine shows off its considerable allure. Cabernet Sauvignon and Cabernet Franc are just magic here.Antonio Galloni | 96 AGTiny production from the eastern hills of Oakville. If you love Bordeaux wines it’s such a treat to taste a blend of just Cabernet Sauvignon and Cabernet Franc, something that you rarely see in the Médoc. It works extremely well, with an aromatic kick of raspberry leaf and violet flowers but the key to the body is coffee, bilberry, rosemary, mulberry and cloves. Great acidity set against power and concentration. The savoury edge that makes Cabernet such a delicious food-friendly wine is here, and is extremely elegant and refined but with a punch and undertow. Good stuff, with long ageing potential. 75% new oak. Drinking Window 2022 - 2042.Decanter | 95 DECThe plum and chocolate, as well as hazelnut and dried-flower character is prevalent here. It’s full-bodied, yet very refined with lovely, polished tannins and a long, crisp finish. Balanced and focused. Drink or hold.James Suckling | 95 JSSolidly built, with ganache, plum, fig paste, smoldering tobacco and loam notes rolled together, ending with a muscular feel on the dark finish. Reveals a strong tug of terroir. Will need some time to stretch out fully. Cabernet Sauvignon and Cabernet Franc. Best from 2022 through 2035. 800 cases made.Wine Spectator | 94 WS

Bright magenta. Aromas of ripe red berries, candied flowers and smoky minerals pick up a hint of allspice with air. Gently sweet and pliant in the mouth, offering lively black raspberry and cherry flavors and a deeper suggestion of licorice. Finishes sappy and smooth, displaying strong persistence, a lingering red fruit note and fine-grained tannins that sneak in late.Vinous Media | 91 VM(Saint-Amour “à la Folie”- Domaine Chardigny) The Saint-Amour “à la Folie” bottling from Domaine Chardigny is produced from fifty-five year-old vines. The 2017 version is deep in color and nicely sappy on the nose, offering up a fine bouquet of black cherries, dark berries, gamebird, dark soil tones, woodsmoke and a touch of fresh thyme in the upper register. On the palate the wine is bright, full-bodied and quite solid at the core, with a touch of backend tannin, fine focus and grip and a long, well-balanced finish. The depth of the 2017 vintage is very nicely displayed here and this wine will age quite well, though it is already very easy to drink. Good juice. (Drink between 2019-2030).John Gilman | 90 JG

Hand-picked and sorted 1868 planting, 50% crushed, 45% whole berry, 5% whole bunch. You’d stand up for royalty, and that’s this wine. To use the spit bucket is lèse-majesté. Just savour it, drop by drop, as it magically finds its way down your throat. It’s got the full rainbow of cool-grown shiraz flavours, a conjunction with a year made for it by Dionysius and, glory be, comes with a screwcap. Drink to 2067James Halliday | 99 JH

Aromas of cassis, menthol, blue flower and pipe tobacco shape the nose on this gorgeous red. A blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc, the delicious, elegantly structured palate delivers dried black cherry, ripe blackberry, licorice and vanilla framed in taut, fine-grained tannins. Drink 2023–2029.Wine Enthusiast | 97 WEA dense, really pinpointed red with plums and hazelnuts. Full-bodied and very polished with fine, creamy tannins and a long, flavorful finish. Shows real finesse for the vintage. Better after 2023, but already a joy to taste.James Suckling | 96 JSThe Marchesi Antinori 2017 Tignanello (made with Sangiovese and smaller parts Cabernet Sauvignon and Cabernet Franc) is a dark, exuberant and inviting wine. I tasted my sample after a double decanting and was pleased by the profound nature of the wine and the immediate openness of the aromas. There is a symphony of dark fruit with black cherry, plum, spice and sweet tobacco. I am particularly attracted by a distant hint of medicinal or menthol herb that I also discovered in other wines with fruit from the Tignanello estate in 2017. There's a drying mineral note of crushed chalk as well. The heat and dryness of the vintage has added to the aromatic intensity of the wine (yields were reduced by a third), but the mouthfeel is carefully crafted to maintain its softness and smoothness. Fruit comes from a 57-hectare section of the Tenuta Tignanello from a vineyard that is located 390 meters above sea level with Alberese limestone rock and soils of marine origin. The wine is fermented in conical oak tanks and is aged up to 16 months in a combination of mostly French and some Hungarian oak, both new and neutral. Some 300,000 bottles were released in April 2020 after one year of bottle age.Robert Parker Wine Advocate | 96 RPLast year I wrote that the 2017 Tignanello would drink well early. Unless that happens within the next two years or so, that will not turn out to be the case. Right after bottling, the 2017 was so generous, but since then it has really gone into a shell. That won't be an issue over time, but today Tignanello, which so often is such a showy in its youth, is incredibly tight. Bright red berry fruit, mint, chalk and lifted floral notes give the 2017 a good bit of energy. There is a purity to the Sangiovese that works so well with the wine's grippy tannins, but patience is key.Antonio Galloni | 95+ AGForward plum and cherry aromas are accompanied by black pepper, clove and the typical floral notes of the Chianti Classico area like orris and violet. Darker on the palate, it displays chocolate notes with a balsamic character - peppermint in depth - and a delicate coconut finish. Full and powerful, it has firm acidity and compact tannins, finding great balance due to its amazing concentration of fruit. Of the 50% new wood used in 2017, a small proportion of oak was sourced from Hungary, helping the wine to open up a little bit according to Antinori CEO, Renzo Cotarella. (Drink between 2021-2040)Decanter | 95 DECA bit shy in aroma today, this red features plum, black cherry, earth, sanguine and toasty oak flavors. Muscular and dense, firming up on the finish. Well-proportioned and long. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best from 2022 through 2035. 5,000 cases imported.Wine Spectator | 93 WS

This is one of those wines where your nose is in the glass for ages, enjoying the complex array of aromas that range from raspberries to dates, perfumed bark to polished wood, pressed flowers to fresh mushrooms. Full-bodied, dense and focused with fine, well-integrated tannins, plenty of fruit flavor and an endless finish. A joy to drink even now, but this will age gracefully for many a year.James Suckling | 98 JSThe 2017 Amarone della Valpolicella Classico Riserva Sergio Zenato is totally classic to the Zenato style, with macerated cherries, raisins, sweet herbs, cocoa, black pepper and shavings of cedar. This deeply textural with a dense wave of mineral-encased dark red fruits and balsamic spice carried across a core of stimulating acidity. Mocha and clove mix with black currant and olive as the 2017 finishes dramatically long and potent. There’s simply so much going on here, and more is guaranteed to come with maturation. Also of note is that the 2017 clocks in at only 3.3 grams of residual sugar. This is as serious as they comeVinous Media | 97 VM

Here’s an iconic wine from the Veneto made from a blend of 68% Cabernet Sauvignon and 32% Merlot. The Maculan 2017 Fratta shows enormous intensity, muscle and brawn. The wine has absorbed every last drop of sunshine, heat and dry weather conditions that characterized the 2017 growing season, and it does so with elegance and poise. The wine is impeccably balanced with dark fruit and spice. It’s the kind of big-boned red wine you’ll want to pair with a hearty dish of barbecue or marinated beef. Some 7,000 bottles were made, and I tasted bottle number 589. The Fratta spirit is beautifully expressed in 2017.Robert Parker Wine Advocate | 96 RPDeep, dense aromas of crushed black fruit with notes of charcoal and dried herbs, such as rosemary and thyme. The fruit envelops the lightly firm tannins on the full-bodied palate, creating a dense, velvety and lengthy mouthful. A well-crafted red that’s highly concentrated and bursting with flavor, but it also shows astute balance. Drink or hold.James Suckling | 94 JSThe 2017 Fratta lifts up with a dark and alluring display of black currants, sweet herbs, rich notes of mocha and savory brown spice. This is cool-toned and spicy, a bit lean, yet with a polished feel, showing tart blackberries offset by hints of sour citrus and toasty oak, as violet-tinged florals form toward the close. Fine tannins make themselves known throughout the finale, as this tapers off lightly structured, with hints of licorice lingering long. The Fratta is a blend of 67% Cabernet Sauvignon and 33% Merlot, refined for one year in French barriques. While a year or two of cellaring may bring a bit more flesh to the expression, I expect the 2017 will always have a slender feel.Vinous Media | 92 VM

The 2017 Amarone della Valpolicella Campo dei Gigli is intense, like cracking open an ashen stone to find a bevy of dried black cherries, cinnamon sticks, incense and dried herbs. This is deeply textural with a balanced inner sweetness elevated by vibrant acidity as depths of tart red fruit balance and slowly saturates the palate in primary concentration. The 2017 finishes structured and dramatically long, begging for further cellaring, as a bitter tinge of currants and clove fade. Maybe splitting hairs, but I didn’t believe that Tenuta Sant’Antonio could outdo their 2016 Campo dei Gigli, but over time the 2017 may be up to the task.Vinous Media | 95+ VMThick and rather syrupy dried black fruit faces a wall of black-peppery, toasted oak on the nose, then turning more licoricy on the palate. Any subtler, more complex character is for now waiting in the wings for the youthful fruit and oak to vacate the center-stage. And that may take some time. Nevertheless, it’s attractive to drink even now and will continue to give pleasure for many a year. Drink or hold.James Suckling | 93 JSThis rich Amarone is all that it is supposed to be and more. The nose is loaded with blackberry and cassis with licorice and savory herbs layered atop the intense fruit aromas. The palate shows off the beauty of the vineyard with deep dark plum notes wrapped around sweet chocolate and baking spices with fine tannins and a long finish.Wine Enthusiast | 93 WEFrom the estate’s oldest vineyard, a limestone site with some silt and sand located at 300m above sea level planted 40 years ago. It’s a blend of Corvina and Corvinone (70%), Rondinella (20%), Croatina (5%) and Oseleta (5%), fermented in stainless steel then matured in new 500l casks for 36 months. It has distinct aromas of chocolate wheat and spiced plum crumble. In the mouth, lurking austere black fruits and balsamic freshness with streaks of tangy red fruits and dusty spice are supported by fine, grainy tannins. Bold, sweet and succulent, it demonstrates some limestoney mid-palate tightness that lends desirable finesse to this ample wine.Decanter | 92 DEC

The 2017 Gigondas Le Lieu Dit is, as always, the most finesse oriented and elegant in the lineup. Coming from a sandy, cooler parcel just outside the domaine and all Grenache (70% destemmed) brought up in old demi-muids, it offers a more ruby color as well as a massive perfume of wild strawberries, kirsch liqueur, dried soil, and flowery incense. Full-bodied, incredibly pure, and perfectly balanced, it’s another straight-up thrilling wine from Brechet that will benefit from 2-3 years of bottle age and keep for 10-15 years or more.Jeb Dunnuck | 97 JDSaturated crimson. Intense aromas of red berry liqueur, exotic spices and incense pick up a smoky mineral nuance as the wine stretches out. Sappy and energetic in the mouth, offering impressively concentrated raspberry, cherry and spicecake flavors and a strong suggestion of candied lavender. Finishes seamless, alluringly sweet and extremely long, with resonating red fruit and floral notes and supple tannins that add shape and discreet grip.Vinous Media | 94-95 VMThis mixes red and black currant fruit with notes of sage, alder and tobacco, ending with a tug of chalky minerality. Features perfume, flesh and a little more grip than most in the vintage. Best from 2020 through 2032. 50 cases imported.Wine Spectator | 94 WSThe 2017 Gigondas le Lieu Dit incorporates 30% whole clusters yet shows no green, stemmy characters at this stage of its evolution. It’s loaded with purple raspberries, framed by incredibly silky tannins, lush and ripe without any warmth evident on the long finish. Tasted twice, showing more tannic grip and woody notes on one occasion.Robert Parker Wine Advocate | 93 RP

The 2017 Cabernet Sauvignon Howell Mountain is sure to make Dunn fans happy. Powerful and ample, it marries the natural intensity of the year with the savoriness that makes Howell Mountain Cabernets so distinctive. Dark blue/purplish fruit, graphite, spice, leather, dried herbs and lavender imbue the 2017 with striking intensity and character. I can’t wait to see how it ages. The 2017 is a positively stunning edition of the Howell Mountain Cabernet Sauvignon.Antonio Galloni | 97 AGAlready more open than the 2018 Howell Mountain, the 2017 Cabernet Sauvignon Howell Mountain boasts slightly piney, resinous herb notes—thyme and rosemary—along with classic cassis and blueberry fruit. Yes, there’s a cedary coat of oak, but the fruit comes through loud and clear, adding a rich, velvety textural component and mouthwatering berry flavors on the lingering finish.Robert Parker Wine Advocate | 96+ RPFresh ripe cassis, blackberry and plum fruit flavors course through, carried by tar and apple wood notes that are well-embedded, giving this a muscular but sleek feel. Features a great tug of dark earth and licorice snap on the palate-staining finish.Wine Spectator | 95 WSFrom a challenging vintage due to heat spikes and devastating wildfires, the 2017 Cabernet Sauvignon Howell Mountain nevertheless is a terrific wine. Giving up lots of darker currant and cassis fruits as well as scorched earth, graphite, and obvious minerality, it’s medium to full-bodied, has good overall balance, chalky, slightly drying tannins, and a good finish. It should evolve for another decade at least, but the tannins will need to be watched.Jeb Dunnuck | 92 JD

The 2017 Chianti Classico is a gorgeous, inviting wine. Pliant fruit and soft contours give the 2017 so much immediacy and appeal. Silky tannins wrap around a core of dark red cherry while spice, new leather and sweet pipe tobacco infuse the 2017 with tremendous character. The 2017 is such a beautiful and inviting wine. It was fermented in concrete and aged in oak for 18 months. Wow!Antonio Galloni | 93 AGRich cherries and berries on the nose with hints of fresh oak and sage-like herbs, following through to a fullish palate with plump fruit, quite firm tannins and a bright mineral finish. From organically grown grapes. Drinkable now, but best after 2022.James Suckling | 91 JSLe Cinciole’s latest release, the 2017 offers tremendous freshness with beautiful restraint. After ageing for one year in 20hL French oak, this refines for a further 12 months in cement before bottling. It is slightly wilder and decidedly darker in its nuances than the 2016, with enticing lavender, black cherry, liquorice and a touch of leather. The palate is fairly dense, with appropriately grippy tannins lending support. It leaves the mouth clean, refreshed and satisfied. Drinking Window 2021 - 2026.Decanter | 90 DECMade with organically farmed Sangiovese, this opens with subtle aromas of black-skinned berry, scorched earth and cooking spice. The savory palate offers black cherry, clove and tobacco alongside fine-grained tannins. Drink through 2026.Wine Enthusiast | 90 WE