Shop Wine

wines

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

The 2002 Rosso del Bepi flows with tons of elegance in its dark red fruit, cocoa, spices, sage, and crushed flowers. This is a beautifully rich, concentrated red with gorgeous length, finessed tannins and superb overall balance. Rosso del Bepi is the label Quintarelli uses for wines that don’t meet his exacting standards for Amarone. While the 2002 Rosso del Bepi doesn’t quite have the requisite richness to be an Amarone, it is a totally compelling, harmonious wine all the same. It is a superb bottle for the dinner table, where its mineral-infused brightness will pair well with food. Anticipated maturity: 2011-2022.Robert Parker Wine Advocate | 93 RPThe 2002 Rosso del Bepi shows all the Quintarelli signatures, but in miniature, as is the case when the estate declassifies its Amarone juice into this bottling. Juicy dark cherries, flowers and spices all blossom in the glass in a perfumed, mid-weight wine endowed with lovely balance. The 2002 boasts gorgeous inner perfume, but logically not the body or richness of the Quintarelli Amarones. Still, it is a very pretty wine, especially if taken on its own terms.Vinous Media | 91 VMA ripe and intense wine, Rosso del Bepi (named after Valpolicella founding father Giuseppe Quintarelli) shows aromas of tobacco, cherry liqueur, root beer and soy sauce. It delivers a sweet, chewy close with a touch of dried hay at the end.Wine Enthusiast | 90 WE

One of the highlights in the evening, the 2004 Solaia (magnum) is the first wine that represents a move towards more finesse and elegance. There is plenty of explosive richness, but the 2004 is also incredibly nuanced. Graphite, licorice, leather and layers of dark fruit build in a powerful yet incredibly refined Solaia. The 2004 is such a beautiful wine.Vinous Media | 97 VMAromas of currants, plums and hints of mint. Full-bodied, firm and silky with a dusty, tannic background. Very long and intense. Beautiful now but shows lots of life still.James Suckling | 97 JSThe thrilling 2004 Solaia (75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc) is clearly one of the highlights of this great vintage. Endowed with massive amounts of concentration as well as structure, it is a big, powerful Solaia that does not sacrifice elegance or balance in its full-bodied personality. Packed with the essence of blackberries, chocolate, tar, smoke, cassis and menthol, this layered beauty exhibits great length and a persistent, warmly alcoholic finish. It has been stunning on the three occasions I have had it so far and is not to be missed. Anticipated maturity: 2011-2024.Robert Parker Wine Advocate | 96 RPShows beautiful, complex aromas of flowers, currant and Christmas cake. Full-bodied, chewy and powerful. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2010. 5,830 cases made.Wine Spectator | 96 WSThe 2004 Solaia is dense and concentrated with loads of character and defining aromatics: plump blackberry, chocolate fudge, exotic spice, peppercorn and smooth balsam notes. The real pleasure comes in the mouth where it delivers smooth elegance and an extra long finish.Wine Enthusiast | 96 WENo written review provided. | 91 W&S

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

Rampolla’s 2010 d’Alceo is utterly spellbinding today. Even better than it was last year, the 2010 impresses for its exceptional balance and pure finesse. Everything is simply in the right place. Silky, layered and unbelievably expressive, the 2010 d’Alceo is a thrill from the very first taste. Over the decades the Di Napoli family has made so many breathtaking wines, but the 2010 d’Alceo is something more than breathtaking, and that something more is hard to express with words. Readers lucky enough to taste the 2010, however, will know it right away. What a magnificent wine this is.Vinous Media | 100 VMPlenty of currant, herb and mineral character. Bright and lifted with so much complexity. Medium to full body, fine tannins and a fresh finish. Layered and beautiful. From organically grown grapes. Cabernet sauvignon and petit verdot. Better in 2016.James Suckling | 95 JSA mix of blackberry, black cherry, cedar, tobacco and spice flavors runs up against dense, muscular tannins in this tight, linear red. Juicy and vibrant, with plenty of fruit, this just needs time to harmonize. Terrific length. Best from 2018 through 2028. 1,250 cases made. — BSWine Spectator | 95 WSThe 2010 Vigna d’Alceo Vino da Tavola is Cabernet Sauvignon and Merlot folded so deep within one another, it’s difficult to hear the varietal voice of the wine. Dried cherries and blackberry appear as primary tones, but the wine also offers a good dose of spice, black olive, rosemary twig and dried plum. The wine takes its time to open in the glass and will probably require much patience in terms of cellar aging as well.Robert Parker | 94 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

Rose petal and ripe fruits on the nose. Full-bodied, with well-integrated tannins and a citrus undertone. Lemon rind texture. Juicy and delicious. Give it a year or two to soften. 50% Merlot and 50% Cabernet Franc, aged 15 months in French barrels.James Suckling | 90 JS

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

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

Another dark, intense wine, the 2011 Ornellaia boasts superb depth, richness and power. Here, too, the 2011 has tightened up quite a bit over the last six months. Today, the searing tannins are quite prominent, giving the 2011 an element of gravitas and muscle that argues for cellaring. How long? I am not sure, but the 2011 is built for the long haul. Savory herbs, new leather, menthol and cloves resonate on the huge finish.Antonio Galloni | 97 AGThis shows incredible concentration with dark-berry, dark-chocolate, mint and rosemary character. Full body with a superb depth of fruit and polished tannins. It's chewy but caressing. This needs at least four or five years to come around. Powerful and intense. Yet it remains fresh and bright.James Suckling | 96 JSA dark and inky red, featuring violet, black currant, cedar, sandalwood and iron aromas and flavors. Nonetheless, this comes across as elegant, even as the tannins prove formidable on the finish. A terrific young wine in the making. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2017 through 2035. 2,200 cases imported.Wine Spectator | 96 WSThe 2011 Bolgheri Superiore Ornellaia lives up to the legacy of this important wine, thanks to its extreme intensity and its skillfully crafted bouquet. The excellent quality of fruit stands clear, despite the heat of the vintage, with pristine notes of dark cherry, exotic spice and chocolate. This expression of Ornellaia is composed of 51% Cabernet Sauvignon, 32% Merlot, 11% Cabernet Franc and 6% Petit Verdot. The results are nothing short of exuberant and this vintage will reward both those who decided to drink it early, as well as those who have the patience to wait. The only slight ruffle in this otherwise gorgeous presentation is the 2011 tannin that feels a touch aggressive. For that reason, its probably better to put the wine aside in your cellar.Robert Parker Wine Advocate | 94 RPAnother impressive effort from the celebrated Ornellaia estate. it opens with aromas of black berries, plum, blue flower and hints of balsamic herbs. The rich palate delivers a core of fleshy black cherry accented with notes of licorice, black pepper and mocha alongside bracing but refined tannins. It's still young so give it time to fully develop. Drink 2016–2031.Wine Enthusiast | 94 WE

The 2012 Amarone della Valpolicella Classico Riserva TB takes things to a much darker, deeper and more savory place than nearly any wine in its category. Cloves and cinnamon combine with balsamic spice, molten chocolate and medicinal blackberries as this blossoms in the glass. It floods the palate with racy, silky textures and an intense burst of ultra-ripe red and black fruits offset by a bitter twang of sour citrus and cocoa. Tantalizing acidity barely maintains balance yet ultimately succeeds. Exotic spices and dried black cherries saturate and are framed by a coating of fine tannins that promises decades of further evolution. This is a powerhouse.Vinous Media | 98 VMThis is a structured and solid Amarone, with dried fruits, sultanas, figs and iron. It’s full-bodied, yet compacted and tannic with a long and persistent finish. One for the cellar, but already impressive to drink.James Suckling | 94 JSBoth juicy and mouthwatering, this rich red shows a lot of personality, offering layered flavors of blackberry pie and raspberry ganache, hints of espresso and sweet smoke, plus fragrant juniper, eucalyptus, lavender and leather accents. Features firm, well-meshed tannins, with creamy edges that meld into the silky flavor range. Drink now through 2035. 668 cases made.Wine Spectator | 93 WS

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

This is a very sleek and racy wine with lots of stone, white-pepper and fresh-rosemary character. Then it takes off with dried ripe fruits such as currants and blueberries. Dark chocolate, too. This a real mouthful yet remains agile and powerful. Linear and long finish. Great precision. Best ever from Guado al Tasso?James Suckling | 97 JSThis is a fantastic wine. The 2013 Bolgheri Superiore Guado Al Tasso reveals soaring aromas of dark fruit, plum, blackberry, savory spice, tobacco and leather. The results are seamless, harmonious and generous in intensity. This is the quintessential red blend from Coastal Tuscany (made with 55% Cabernet Sauvignon, 25% Merlot, 18% Cabernet Franc and 2% Petit Verdot) and the 2013 vintage is particularly rooted in a profound sense of place. I am reminded of the macchia mediterranea, or Mediterranean shrub, that grows so wild and free in this relatively untouched part of Tuscany. This is an excellent wine that shows its winemaking pedigree, but make no mistake: It is a proud Tuscan at heart. Some 140,000 bottles are produced (which is pretty amazing considering the quality).Robert Parker Wine Advocate | 96 RPAntinori’s 2013 Bolgheri Superiore Guado al Tasso is ripe, voluptuous and racy, with striking aromatics that sit on top of a core of voluptuous, racy fruit. A classic Bolgheri wine, Guado al Tasso offers plenty of rich, sumptuous fruit and textural resonance. A good dose of new French oak (from a move towards Taransaud and François Frères barrels) adds raciness and toasty notes, but those characteristics marry nicely with the expression of fruit that is so typical of the Tuscan coast. Rose petal, lavender and new leather add striking aromatic lift as the wine opens up in the glass. The 2013 is a terrific Guado al Tasso.Vinous Media | 95 VMA bit reticent, with black cherry, black currant and herb flavors married to a supple texture and fine-grained tannins. The long finish shows promise, but this will need a few years to flesh out. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2018 through 2027. 750 cases imported. Wine Spectator | 94 WSMade with Cabernet Sauvignon, Merlot, Cabernet Franc and a drop of Petit Verdot, this polished linear red has aromas of black-skinned fruit, bell pepper, coconut and toasted oak. The vibrant, elegantly structured palate offers black currant, chopped herb, clove and licorice alongside fine-grained tannins. Wine Enthusiast | 93 WEThere is a softer, sweeter feel on display here than with the other two Guado al Tasso vintages in this tasting - the 2007 and 2001. That is the result of a 2013 vintage that was cooler overall, despite a warm summer. Some extra leaf thinning was required to help grapes reach full ripeness, but the end result is beautifully balanced. This wine is still intense, full-framed and powerful, but with a caress of rich chocolate and violet notes, and a silky in texture. The team used 2% Petit Verdot to complete the blend.Decanter | 92 DECNotes of toasted nuts, licorice and dark chocolate enrich this wine’s flavors of blackberry and cassis, giving a lush impression that’s tightened by firm tannins. The fruit feels soft and ripe, on the edge of stewed, with a warm and spicy finish that calls for pairing with braised beef.Wine & Spirits Magazine | 92 W&S

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

Fresh grapes only. It’s hard to believe this is their first vintage from rented vines high up at San Giorgio. Magnificent aromas of woodsmoke, aniseed, clove and black pepper and intense, juicy red fruit flavours. Drinking Window 2019 - 2027.Decanter | 94 DEC

Subtle and flavorful with spice, white-pepper and dark-berry aromas and flavors. Medium to full body. Firm tannins. Polished and delicious. Why wait? Drink now or hold.James Suckling | 92 JSModerately saturated bright red. Herbs, red fruit and minerals on the refined nose. Then also quite elegant in the mouth, where floral nuances lift the red and blue fruit flavors. Finishes long with herbal notes that add complexity.Vinous Media | 92 VM

The 2016 Veneroso is one of the most elegant wines I have tasted from Ghizzano. Bright, effusive aromatics lift a core of red Sangiovese fruit, all framed by nervous tannins that give the wine its shape. Sweet tobacco, dried leaves, mint, cedar and incense develop later, adding further shades of nuance. The purity of the flavors is simply striking. Magnificent.Vinous Media | 97 VMBlueberry and raspberry aromas follow through to a medium body, lightly chewy tannins and a flavorful finish. Needs a year to soften. Better in 2020.James Suckling | 91 JS

The 2016 Amarone della Valpolicella Monte Lodoletta keeps me at the edge of the glass to take in its darkly alluring bouquet of dusty black currants and dried flowers, with hints of blood orange offset by sweet rose. While currently youthful and understated, it continues to open and deepen with each swirl. This is silky and cool-toned in feel, savory to the core, with a dense wave of mineral-tinged dark red fruits carried across a core of vibrant acidity. Autumnal spices form toward the close. The 2016 is inward and saturating, building in fine tannins that clench the palate through the finale, promising a long, long life. This is a masterpiece in the making, and while already bottled, it will not be released until 2023. Production was again down by 50% in 2016 due to hail.Vinous Media | 96-98 VMReleased after the 2017 vintage, because it was decided that this dense, concentrated vintage would benefit from more time in the bottle, the 2016 is fuller and broader in the shoulders compared to the 2017 Amarone. There’s more of everything – body, concentration, tannic presence, richness, spiciness...And while there’s a reductive note of petrichor, its aromatics still soar, carrying wafts of wild black fruits and balsam out of the glass. Enticing already, its future looks very bright indeed.Decanter | 98 DECThe 2016 Amarone della Valpolicella Monte Lodoletta takes wine intensity to almost unthinkable levels. That’s the magic of this estate, and without a doubt, this wine occupies a category that makes it totally unique on the Italian wine scale. Made with a traditional blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta (aged in French and American new oak for two years), the wine feels even richer, bolder and more concentrated in this classic vintage. That general intensity is applied to the tightly wound and firm tannins as well. The alcohol reading is 16.5%. This Amarone hits the market in 2023, but you’d do well to age it for another decade at least. Black fruit, baked plum, tobacco, soy sauce, grilled herb and sweet spice are generously folded into the wine’s full-bodied texture. The 2016 vintage saw 17,000 bottles created.Robert Parker Wine Advocate | 97 RP

The 2016 Amarone della Valpolicella Morandina is dark and youthfully understated in the glass, as crushed rose petals and stone dust give way to red currants. This is silky-smooth, nearly velvety in feel, with masses of mineral-tinged black cherry and spice contrasted by a twang of sour citrus. The 2016 finishes with outstanding length and depth yet is also remarkably fresh, leaving hints of hard red candy and the slightest touch of bitter cocoa. The Amarone of Prà is always so unique but in the best possible way. The 2016 is a total gem but needs cellaring to come fully into focus.Vinous Media | 96+ VMA savory and complex expression of Amarone with some dried cherries, red dates, stewed herbs, orange peel, tobacco and white pepper. Some bold green peppercorn, too. A svelte delivery of Amarone with a medium body, showing tobacco, cedar and chocolate on the palate. Long, cedary finish. Drink or hold.James Suckling | 94 JSInspired by Dal Forno, renowned Soave producer Graziano Prà purchased 13 hectares high up in eastern Valpolicella’s Mezzane Valley in 2001. The previously unplanted parcel is protected by forest and has been farmed organically from the start. A relatively restrained nose shows dried garden herbs with plum and floral nuances. On the palate, fig and prune flavours are laced with cigar smoke. Velvety, malleable tannins enfold the easy to please package and the finish is bright with a pleasantly bitter edge.Decanter | 93 DECThis elegant red is medium- to full-bodied, with creamy tannins providing a fine frame for flavors of brambly red currant and blackberry fruit, pine, orange peel and crushed pink peppercorn. A subtle, savory overtone of cured tobacco and smoky bacon fat echoes on the fresh finish. Corvina, Corvinone, Rondinella and Oseleta. Drink now through 2030. 833 cases made, 250 cases imported.Wine Spectator | 92 WS

Packaged in a heavy glass bottle, the Tenuta Sant’Antonio 2016 Amarone della Valpolicella Antonio Castagnedi is a beautifully full and generous wine. If offers a full load of fruit weight and manages to do so without losing freshness or crispness. The bouquet delivers elements of dark cherry, blackcurrant and blackberry preserves, and those dark tones transition to sweet tones of spice, licorice and tar. This is a full-bodied and thoroughly contemporary expression that translates to the palate with lively energy and lots of Amarone power. Fruit comes from a hillside vineyard with sandy limestone soils and white calcareous rocks at a breezy 300 meters in elevation. The traditional blend used by this estate is 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina and 5% Oseleta. The wine ages in oak for two long years.Robert Parker Wine Advocate | 94+ RPThe 2016 Amarone della Valpolicella Antonio Castagnedi balances dark ripe fruits, sweet spices and rich mocha with savory herbs and violet florals. It’s a silky and energetic effort with cooling acids and minerals, coloring within the lines of refinement while still satiating the senses with masses of ripe black cherries. A bit of heat pokes out through on the finish, yet this is forgivable in my book, as the Antonio Castagnedi tapers off fresh to inner violet florals and a bitter twang of wild berries.Vinous Media | 93 VMNo written review providedNotes of grilled game and tobacco balance this wine’s rich flavors of baked cherry, molten chocolate and licorice. Dark spices offset those flavors, and lively acidity cools the finish.Dalla Terra, Napa, CA Wine and Spirits Mag | 91 W&S

From the second I tilted the glass, I knew that the 2016 Amarone della Valpolicella was a total knockout. Macerated cherries are contrasted by a whiff of tangerine that gives way to vibrant rose tones and autumnal spice. This soothes with glycerol waves of spicy red fruits complemented by cinnamon, clove and dark, dark chocolate tones. There’s tremendous balance here with bright acids and a totally sexy and exotic style. This just goes on and on and finishes structured and firm yet incredibly fresh, leaving the palate stained in concentration as violet floral tones fade. For all of its heady depth and concentration, there are only two grams per liter of residual sugar. You don’t need to save this riveting Amarone for the dessert course.Vinous Media | 97 VMOwner Marco Sartori has slowly modified his winemaking over the years. He dries the grapes for less time these days, especially in hot years, and ferments at cooler temperatures for a more gentle extraction. And, as of 2016, a portion of the wine ages in large Slavonian oak casks (instead of 100% barriques) for less oxidation of the fruit. The 2016 is deeply coloured and youthful with wood spice and smoke dominating the nose. Compact, concentrated fruit is wrapped up in dense tannins, and hints of blackberry and anise emerge on the palpably dry palate. This definitely needs time to unfurl. Release date: January 2021. Drinking Window 2022 - 2032.Decanter | 90 DEC

The 2016 Boca captures the purest essence of the appellation so well. Medium in body, with striking precision and tons of energy, the 2016 is just fabulous today. Blood orange, mint, spice and sweet red cherry, they all meld together in a wine of remarkable elegance and finesse. All the elements are so well balanced. Don’t let the wine’s weightless feel fool you, there is plenty of depth. The 2016 is exceptional. Don’t miss it.Antonio Galloni | 94 AGA fragrant blend of Nebbiolo and 15% Vespolina, this linear, focused red has aromas of rose petal, alpine herb, new leather and underbrush. On the racy, medium-bodied palate, notes of white pepper and star anise accent ripe Morello cherry before a savory saline finish. Tightly wound fine-grained tannins and a backbone of firm acidity provide the ageworthy framework. Drink 2026–2036.Wine Enthusiast | 92 WE

Very deep and dark, but also fragrant, this glides from dried blueberries, tar, brambleberry essence and cassis to cedar, tobacco and dried nutmeg. The palate is rich and concentrated with a ton of fine-grained tannins and a long, complex, dry finish. Drink in 2023.James Suckling | 95 JSCabernet Sauvignon is not in the blend, but the aromas in the 2016 Terra di Lavoro are very similar to what you would get with that grape, with bright notes of green pepper corn with blackberry and exotic spice. The declared blend is 80% Aglianico and 20% Piedirosso. This is a balanced vintage with lots of depth, precision and density. This is a beautifully made wine. For sure, I am not the first to say that the wine is more characteristic of a house style, a Bordeaux-inspired house style, rather than a territorial expression of Campania. In truth, I’d say that this wine has feet in both those words. I recommend waiting at least five more years before drinking this vintage. Some 30,000 bottles were made.Robert Parker Wine Advocate | 95 RPGood full ruby-red. Pretty aromas of fresh raspberry, red cherry and crushed stone and a strong whiff of minty botanical herbs. The vibrant flavors of red fruits, herbs and flint show very good cut and thrust. Not hugely fleshy but boasts very good palate presence and noteworthy refinement. Finishes with polished tannins, outstanding length and perfumed lift. Totally different from the riper 2015 Terra di Lavoro but just as good.Vinous Media | 93 VMThis estate near Campania’s northern border makes just one wine from 25 acres of low-yielding vines planted on the slopes of a dormant volcano. A blend of aglianico softened by 20 percent piedirosso, the 2016 Terra di Lavoro offers flavors of plum and raspberry underscored by a black minerality. Notes of eucalyptus and mint brighten the flavors, and the structure feels lean and taut, bound by rigid tannins. Stow this in the cellar for at least five years.Wine & Spirits | 92 W&S