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The 2015 Valadorna (65% Merlot, 11% Cabernet Franc, 19% Cabernet Sauvignon and 5% Petit Verdot) is a dark and thickly endowed red wine that boasts a rich and lasting grip on the palate. The bouquet offers depth and complexity with dark fruit, leather, cured tobacco and spice. There are also softer notes of chocolate and ground espresso beans. The wine’s seamless integration of flavors leads to increased momentum and intensity as the wine continues to open in the glass.Robert Parker Wine Advocate | 95+ RPThis rich, powerful red, packed with blackberry and blueberry fruit, is beginning to mellow, offering a woodsy panoply of mushroom, humus and autumn leaves in the background. There are still some tannins to resolve. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Drink now through 2032. 1,500 cases made, 1,000 cases imported.Wine Spectator | 93 WSBig and rich wine with lots of fruit and tannins. Plenty of wood, too. Full body. Needs two or three years to soften. Try after 2021.James Suckling | 92 JS

Love the balance and finesse to this young Brunello with very soft, creamy-textured tannins that frame the pretty palate, which shows chocolate, spice and cherry character. It’s full-bodied, yet polished and balanced. This needs another two or three years to come together. Try after 2023.James Suckling | 95 JSThe Tenuta la Fuga 2015 Brunello di Montalcino needs a little extra time to open, as the wine is initially shy. There are some flinty notes that lift quickly to reveal mild fruit aromas of blackberry and dried raspberry. The fruit feels a little closed, and the mouthfeel is silky and dry. I’d recommend capturing that fruit while it lasts and drinking this Brunello within the next 10 years or so. Some 20,000 bottles of it were made.Robert Parker Wine Advocate | 91 RPLots of balsamic and ethereal notes, charming dry red fruits, and an abundance of spices. Soft juicy and elegant on the palate with depth of ripe red fruits. Mocha and chocolate finish. Drinking Window 2021 - 2025.Decanter | 91 DEC

This is a very well balanced Brunello with sharp and classic lines. The Val di Suga 2015 Brunello di Montalcino offers attractive energy and brightness that is transmitted through the cherry fruit and wild berry aromas at its core. That primary fruit is surrounded by light spice, grilled herb and potting soil. There is a nice purity and linearity to this wine that reminds you of the natural depth and complexity of Sangiovese when given a little time to age. (Brunello is always released five years after the harvest.) This is an ample 120,000-bottle release.Robert Parker Wine Advocate | 94 RPThe 2015 Brunello is lifted with aromatics of candied cherry, raspberry fruit leather, vanilla, and sweet baking spices. As one would expect with the warmth of the 2015 vintage, the palate is rounder and more generous than the racier 2016. The palate is ripe with fresh cherry, tea leaf, and pleasant orange peel bitterness. It will provide welcome enjoyment over the next 15 years. Drink 2022-2036.Jeb Dunnuck | 93 JDAs of the 2015, all of Val di Suga’s wines spend less time in wood to curb Sangiovese’s tendency to oxidise. This wine brings together grapes from all three of Val di Suga’s distinct vineyard sites in equal proportions. Fragrant orange and raspberry notes progress into darker, earthier nuances. There is a saline edge and a gentle grip holding together lush fruit. It’s a touch short but still bright and tangy on the finish. Drinking Window 2021 - 2029.Decanter | 92 DECA dense and linear red with medium to full body, chewy tannins and a slightly extracted finish. Needs time to soften. Better after 2022.James Suckling | 92 JSThe 2015 Val di Suga Brunello di Montalcino is spicy and intense, leading off with dried cherries, cedar spice box, savory herbs and dusty rose. Silky, almost creamy textures flood the palate with ripe red and black fruits, contrasting saline minerals with cooling acids, as fine tannins slowly settle upon the senses. The finish is long and structured, mixing youthful tension with pretty inner florals, yet the best is yet to come with medium-term cellaring.Vinous Media | 91 VMElegant, offering cherry, sanguine, iron, earth and tobacco flavors. Sleek and vibrant, with a lingering aftertaste of mineral and tobacco. Best from 2023 through 2038. 10,000 cases made, 1,000 cases imported.Wine Spectator | 90 WS

A dusty Brunello with dried berries, walnuts, caramelized orange, felt-tip pen and dried tobacco. Full-bodied and warming on the palate, which reveals a sweet-and-sour character, created by the interplay of solid acidity and dried fruit. Drink from 2023.James Suckling | 95 JSHere’s a confident and genuine expression of Sangiovese that manages to be both accessible and complicated at the same time. Brunello is one of the few Italian wines to bridge the gap between those two extremes. The Voliero 2015 Brunello di Montalcino offers a steady stream of small berry fruit and cherry aromas. But there is width to this bouquet and deeper layers of spice, tar and licorice also play important roles. This Brunello ages in oak for 36 months in order to find harmony and balance. Some 7,866 bottles were made. Those bottles were filled in July 2019 and the wine hit the market in January 2020.Robert Parker Wine Advocate | 94 RPVery charming and elegant enticing nose, earthy with leather and spiced notes. Rich and full bodied on the palate with plenty of jammy notes, dry flowers, and red forest fruits. Classic. Drinking Window 2021 - 2025.Decanter | 94 DECHere I’m finding a spicy display of Sangiovese fruit, as dusty dried florals give way to mineral-laced bright cherry, with hints of cedar, leather and white smoke. On the palate, soft textures wash across the senses, ushering in pure red berry fruits, as brisk acids firm up the experience, leaving saline-minerals and fine tannin in their wake. The finish is medium in length and a bit angular, resonating on savory spice with licorice, dried black cherries, inner florals, and a lingering twang of acid. The Voliero needs time to fully come together, yet it is likely to always remain a spicy, acid-driven effort.Vinous Media | 92 VM

Stunning, showing black cherry, blackberry, plum, leather, earth and iron aromas and flavors that work in tandem with the supple texture and dense structure. This has a good feel, between its level of ripe fruit and firm tannins, to age well. Excellent length. Best from 2026 through 2045. 1,220 cases made, 75 cases imported.Wine Spectator | 98 WSThis is very tight and linear and long. It shows so much black truffle, dark cherry and wet earth character with some bark. Full-bodied yet tight and polished with firm tannins that persistently drive the length of the palate. Great aging potential here. Try after 2023.James Suckling | 97 JSThe Castello Banfi 2016 Brunello di Montalcino Riserva Poggio alle Mura pours from the bottle with an inky dark appearance and rich color concentration. The full-bodied Brunello takes the Banfi philosophy (based on research and mapping to understand the unique qualities of each growing site in this sprawling property on the southern side of the appellation) to heart. The fruit selected here aspires to extract, richness and all the other qualities associated with your quintessential Sangiovese Riserva. Careful work in the winery has helped to chisel out blackberry, spice, cherry, leather and baked clay. Ample doses of cola, licorice and tar appear on the very long and powerful finish in this 14,638-bottle release.Robert Parker Wine Advocate | 95 RPThe deep, rich 2016 Brunello di Montalcino Riserva Poggio alle Mura wafts up with an air of crushed ashen stone and hints of graphite before giving way to black cherry, minty herbs and hints of shaved cedar. This is elegant yet savory in character, with velvety textures ushering in mineral-tinged black fruits and exotic spices. The finish is remarkably long and structured, yet the tannins are refined, and hints of sour citrus combine with a twang of tart red currants under an air of tobacco. This is an imposing and powerful Riserva Poggio alle Mura that’s just begging for a long stay in the cellar.Vinous Media | 93+ VMAromas of underbrush, toasted nut, violet and eucalyptus mingle with a whiff of tobacco. The tobacco note follows through to the full-bodied, velvety palate, along with prune, dried cherry and licorice. Taut, fine-grained tannins provide support. Drink 2024–2031. Wine Enthusiast | 93 WE

Perfumed with flowers, dark fruits and orange peel on the nose. Full-bodied with firm and integrated tannins that are chewy yet polished and focused. Turns muscular and toned at the end. Better after 2024.James Suckling | 97 JSHere is Castello Banfi’s top-shelf wine from an iconic vintage. The 2016 Brunello di Montalcino Riserva Poggio all’Oro shows a dark ruby or garnet appearance. The wine is impeccably balanced, aromatic and powerful all at the same time. The bouquet presents etched aromas of wild berry fruit and cherry, and there is a good amount of earth, wild rose and grilled herb. The wine is broad and long-lasting on the palate (with 15.5% alcohol) for safekeeping in your cellar. Exactly 15,976 bottles were released.Robert Parker Wine Advocate | 96+ RPBanfi was rewarded for waiting out the 100 millimetres of rain that fell mid-September, harvesting ripe, healthy grapes at the end of the month. With the 2016, the estate has deftly balanced the solid, substantial structure of the Poggio all’Oro site with generosity of fruit and depth of expression. Fresh plum and black cherry gain intrigue from coffee, violet, wet soil and cinnamon notes. A concentrated, dense Brunello that carries its proportions effortlessly, this is a credit to the ongoing work at Banfi. Ageing is in 80% large French oak casks and 20% barriques. It will be released September 2022.Decanter | 95 DECBright and elegant, evoking cherry, strawberry, floral, iron and spice aromas and flavors, with wild herbs peeking through on the finish. Shows a dense structure that bodes well for the future, and overall this feels balanced. Best from 2025 through 2043. 1,330 cases made, 70 cases imported.Wine Spectator | 94 WSThe 2016 Brunello di Montalcino Riserva Poggio all’Oro is packed full of hedonistic pleasures. An alluring mix of crushed black cherries, plums, tobacco and mocha with contrasting hints of mint leaf and camphor rises up from the glass. This fills the palate with velvety textures carried over a weighty framework, yet the impression is one of pure elegance, as black-tea-infused red currants come together with nuances of candied citrus and dark inner florals. Tart berries, dusty bitter cacao and a coating of fine tannins are nicely contrasted by a refreshing bump of residual acids, as this tapers off dramatically long. For fans of the style, the 2016 is a gorgeous and balanced representation of deep-south Montalcino terroir. The Poggio all’Oro cru is aged in a blend of 70% French oak casks of 60–90 hectoliters and 30% barriques for 30 months.Vinous Media | 93 VMForest floor, camphor, blue flower and pipe tobacco aromas take shape in the glass. Full-bodied and brawny, the concentrated palate exhibits raisin, prune, licorice and the heat of evident alcohol alongside densely woven, velvety tannins. Kerin O’Keefe | 92 KOForest floor, camphor, blue flower and pipe tobacco aromas take shape in the glass. Full-bodied and brawny, the concentrated palate exhibits raisin, prune, licorice and the heat of evident alcohol alongside densely woven, velvety tannins.Wine Enthusiast | 92 WE

This has enticing notes of ripe black cherries, mushrooms and truffle oil. A beautiful, full red with lots of silky tannins, concentrated flavors and delicious layers of cherries and licorice. The fruit really covers the intense tannins nicely. Best ever from here. Drink after 2023.James Suckling | 96 JSThe 2016 Brunello di Montalcino from Tenuta Buon Tempo mixes wild strawberries with hints of plum, sweet herbs and flowery undergrowth. It’s soft and soothing at first, ushering in ripe red/black fruits with cooling acids and minerals, which creates a lifted and refined expression. This turns very floral and classically dry through the finale, with hints of sweet spice and licorice resonating above a coating of fine-grained tannins. The 2016 Tenuta Buon Tempo gains volume and depth the longer it sits in the glass, leading me to believe that the best is yet to come.Vinous Media | 93 VMThe 2016 has a fairly deep concentration of color, with aromas of blackberry, plum, violets, and tobacco. The palate is approachable and full-bodied, with fine-grained tannin. The aromas follow through to the palate, but with more freshness and lift, and this wine will be welcome drinking over the next 15 years.Jeb Dunnuck | 92 JDAt the southeastern edge of the denomination, Buon Tempo was originally established in the early 1990s. The property has been owned by Swede Per Landin since 2012. Open-knit and friendly, this cheerful Brunello leads with cherry and blackberry. Charmingly accented by flint and pepper, the palate offers lots of crunchy, fresh acidity. Smooth overall, with just a touch of astringency showing up on the finish, it will make for delightful drinking over the next five to seven years. Drinking Window 2022 - 2028.Decanter | 90 DEC

Aromas of blackberries, flowers, spicy wood and black cherries. Sweet fruit. Full-bodied with round, refined tannins and gorgeous fruit. It’s really long and intense. Wonderful clarity and focus at the end of this. Drink after 2025.James Suckling | 96 JSUnderbrush, ripe black-skinned fruit and camphor aromas mingle with whiffs of toasted nut and vanilla on this full-bodied red. Boasting concentrated flavors but also weightless finesse, the elegant, structured palate delivers delicious red berry, licorice, tobacco and the barest hint of game alongside noble tannins and fresh acidity. It’s already tempting but will also age beautifully for years. Drink 2023–2036.Wine Enthusiast | 95 WE

Fabulous complexity on the nose with crushed blackberries, chocolate, walnuts and tar. Lots of dried flowers. Full body. Layered and creamy with superb tannin texture and length. Hints of stone. Half made in amphora and half in casks. Aged one year in old casks. Drink or hold. 3,500 bottles made.James Suckling | 96 JSThe 2016 Syrah is a dense, potent wine. Wild cherry, game, dried herbs, menthol, licorice and coffee are front and center. This is an especially rich style. Then, again we are in Maremma. The 2016 is a bit wild, but in the best sense of the term. It will offer its finest drinking alongside similarly hearty cuisine. It was fermented in a mix of terracotta and cocciopesto, then moved into oak for 2-3 months before going into bottle, where it spent more than two years before being released.Vinous Media | 95 VMI reviewed this wine last year but welcomed the opportunity to taste it again one year later. My score has not changed, but I have extended the drinking window by a few years. The Fattoria le Pupille 2016 Le Pupille is an ambitious expression of amphorae-fermented Syrah. It presents cherry and dark plum, with earthy tones followed by tarry spice and campfire smoke. The meaty intensity normally associated with the Syrah grape is replaced here by plump and rich dark fruit. Give the wine a little extra time in your cellar to evolve and unwind.Robert Parker Wine Advocate | 94 RPOne of the newest projects at Fattoria Le Pupille is this Syrah (first vintage, 2015), a terracotta-and-tonneaux wine from Vigna del Palo and Pian di Fiora, using barrels previously used for Poggio Valente. Vinified in a combination of amphorae (known locally as ‘orci’) and tonneaux, the wine sits on its skins for an extended period of around five months, before ageing in 300l French oak tonneaux and a further 18 months in bottle. Gamey and leathery aromas are accompanied by herbal and floral fragrance. In the mouth it’s sapid, tight and meaty, with a sweet black fruit core surrounded by flecks of blue fruit, violet overtones and a touch of spice. It finishes long and savoury, with vibrant acidity. 4,600 bottles produced.Decanter | 93 DEC

Full-bodied, dense and layered with fantastic aromas and flavors. Long, long finish. Serious contender here for wine of the vintage. One of the best ever from here? A blend of cabernet sauvignon, merlot and syrah.James Suckling | 99 JSThis stunning vintage of this landmark wine marks a slight adjustment to the blend. The 2016 Bolgheri Superiore Guado Al Tasso is no longer made with Petit Verdot. The blend is now 60% Cabernet Sauvignon, 20% Merlot and now 20% Cabernet Franc. This small change does not go unnoticed, as this wine is absolutely seamless now—like the finest Asian silk fabric. That profound textural softness and suppleness changes the way the wine smells and tastes, with hints of momentary sweetness that are more tactile than anything else. Generally speaking, the 2016 vintage offers more elegance (slightly less concentration) and a hair more freshness compared to the 2015 edition. When I tasted this wine, the bouquet was still timid, but it will no doubt become more expressive and open as this beautiful wine continues forward along its aging trajectory. Some 120,000 bottles were made, a remarkable feat considering the extreme quality on offer.Robert Parker Wine Advocate | 98 RPThe 2016 Bolgheri Superiore Matarocchio, the estate's pure Cabernet Franc, is stunning. Dark, sumptuous and super-expressive, the 2016 is a seamless, exotic beauty. Even with all of its richness, the 2016 remains finessed and nuanced to the core, with exceptional balance and tons of energy. This vibrant Bolgheri Cabernet Franc will drink well for many years.Vinous Media | 98 VMA blend of Cabernet Sauvignon, Merlot and Cabernet Franc, this polished, savory red opens with aromas of ripe black-skinned fruit, cedar and warm spice. Reflecting the nose, the linear, vibrant palate delivers juicy blackberry, blueberry and licorice. A hint of camphor unfolds before transitioning into a peppermint close. Smooth, fine-grained tannins provide the elegant backbone. Drink through 2031.Wine Enthusiast | 96 WEBright, attractive, mid-depth ruby. Ripe, sweet-fruit nose with a touch of carob and savoury herbs. Agile, nicely balanced palate with refined tannins and a return of the savoury-sweet contrast on the finish. Stylish. Drinking Window 2020 - 2026Decanter | 94 DECAn exuberant style, boasting ripe black cherry and plum notes, with hints of coffee, chocolate and toasty oak. Sleek and refined, with a backbone of muscular tannins for support. Cabernet Sauvignon, Cabernet Franc and Merlot. Best from 2021 through 2033. 2,000 cases imported.Wine Spectator | 94 WSThe 2016 Guado al Tasso is ripe and rich, its flavors of dark plum and dried cherries laced with notes of exotic black spices and dark chocolate. With its rich texture and layered complexity, it will be even better after the oak flavors have time to integrate. Ste. Michelle Wine Estates, Woodinville, WAWine & Spirits | 93 W&S

A vibrant example of the region. Very attractive creamy texture, almost like milk chocolate, velvety and sweet. On the palate there is a wild, garrigue type character with oregano and spice, and a leathery, tobacco finish. Drinking Window 2021 - 2035.Decanter | 93 DEC

Enticing aromas of menthol, ripe dark-skinned fruit, new leather and sandalwood lead the way. Boasting a heady combination of power and finesse, the full-bodied palate doles out ripe black cherry, raspberry jam, licorice and tobacco framed in firm, velvety tannins. Fresh acidity keeps the richness in check. Drink 2024–2036.Wine Enthusiast | 95 WEThe La Fiorita 2016 Brunello di Montalcino unfolds to dark fruit, cherry, tobacco and sweet spice. This wine shows very nicely, thanks to the balance of its fruit, and is characterized by a delicate sweet note that recalls cassis and wild raspberry. The wine is open and accessible from the start, and that bodes well for those who don’t care to wait and age their Brunello too long. Indeed, I could see this wine matched up nicely to a wood-oven flatbread with shaved truffles layered generously on top. This wine draws its fruit from two sites, Poggio al Sole and Pian Bossolino, and ages in Slavonian oak casks for 24 months. Production is 21,500 bottles.Robert Parker Wine Advocate | 94+ RPThis is a full-bodied, juicy red with ripe plums, dried cherries, cedar and a touch of milk chocolate. Dried roses and leather. Silky tannins and a long, focused finish. Some tile undertones. Drink after 2022.James Suckling | 94 JSDark fruit flavors of plum and blackberry highlight this angular red, shaded by earth, tobacco and underbrush notes. Leans toward a tar element as it winds down, ending with assertive, yet nervous tannins. Best from 2024 through 2040. 2,000 cases made, 750 cases imported.Wine Spectator | 93 WSThe elegant 2016 Brunello di Montalcino boasts a beautiful blend of pure fruits and perfumed aromatics. A dusty mix of wild strawberries, cherries, sage and cedar makes for an understated yet pretty display. It’s medium in body, and the textures are creamy in feel, with a polished display of red and black fruits offset by a twang of sour citrus, as inner florals build toward the close. The tannins here are sweet and nuanced, even as they create a classically dry expression; yet there’s plenty of residual energy to make this a knockout Brunello to enjoy over the medium term.Vinous Media | 91 VMThe 2016 Brunello was aged for two years in large Slavonian oak before resting in bottle. It is noted by soft floral aromas of black plum, lavender, and sweet licorice. The palate is full and approachable, with ripe cherry fruit, cocoa powder, and dried herbs as well as velvety tannins. Enjoy 2021-2030.Jeb Dunnuck | 91 JDWith nine hectares of vineyards spread over four distinct vineyards, owner Natalie Oliveros started converting the estate to organics in 2011. Full certification was achieved in 2019, the same year the new gravity-fed winery was completed. Lively red cherry and wild strawberry express cheerfully out of the gate backed up by allspice and rose. The fruit is sweet and sun-drenched but not overripe. Velvety and fluid with ample brightness and fine, powdery tannins, this is ready to go. Drinking Window 2021 - 2029.Decanter | 91 DEC

Very pretty ripe and dried fruit with blackberries and sweet cherries. It’s full-bodied with depth of fruit and creamy, polished tannins. Extremely compact and long. Pure fruit at the end. A gorgeous wine. Drinkable now, but better after 2022.James Suckling | 96 JSThe 2016 Brunello di Montalcino displays depths of rich blackberry and cherry sauce with mentholated herbal tones adding lift, while notes of cedar and clove develop in the glass. Its textures are like pure silk, draped slowly across the palate, showing admirable density and weight, balanced by bright acids and minerals. This is so tightly wound up in its youthful state, yet it’s packed full of potential with a core of dark primary fruit that isn’t quite ready to reveal its charms. A web of fine tannin makes itself known only at the very end, as the 2016 slowly tapers off to hints of tobacco. The 2016 will take some time for this to come fully into focus, but it will be well worth the wait.Vinous Media | 95 VMThe 2016 Brunello di Montalcino is highly aromatic with black cherry, anise, dried herbs. Full-bodied and with vibrant acidity, the palate has crisp black fruit and red plum, and moves into more savory herbal tones of amaro and grippy tannin, with some austerity in its youth. Drink 2025-2040.Jeb Dunnuck | 95 JDElegant, tight and streamlined, the La Gerla 2016 Brunello di Montalcino opens to a savory and slightly spicy bouquet. More than fruit, the first tones you get focus on tar, smoke, licorice and mixed herbs. This wine offers a very Mediterranean personality with elegant mineral notes that come out in a second wave. The wine goes through a relatively quick fermentation with about 15 days of skin contact followed by 36 months in large Slavonian oak casks. With more time in the glass, it opens to blue flower, lilac, dried berry and crème de cassis. Production is 40,000 bottles.Robert Parker Wine Advocate | 94+ RPUnderbrush, rose, leather and dark spice aromas lift out of the glass along with a whiff of camphor. The linear, elegantly structured palate doles out juicy Marasca cherry, orange zest, star anise and crushed mint alongside tightly wound but refined tannins and bright acidity. It’s still young and nervous so give it time to fully develop. Drink 2026–2036.Wine Enthusiast | 94 WEThis red is round, with juicy cherry, plum and spice flavors. Shows hints of chocolate and loam, remaining harmonious and fresh through the long finish. Best from 2023 through 2040. 3,000 cases made, 750 cases imported.Wine Spectator | 92 WS

The 2016 Chianti Classico Gran Selezione Aluigi Campo ai Peri is fabulous. Bright, vibrant and intensely aromatic, the 2016 is total seduction right out of the glass. Intense floral/spiced aromatics, red/purplish berry fruit, spice, tobacco and mocha all race out of the glass in a wine that brilliantly marries power with finesse. The Aluigi is a Gran Selezione for the first time in 2016. It’s quite simply one of the finest wines I have tasted from Le Cinciole.Vinous Media | 96 VMAt the northern limits of Panzano, Le Cinciole is Luca Orsini and Valeria Viganò: he a geologist from Rome, she an architect from Milan. They purchased the property in 1991 and were early adopters of organic viticulture. In support of the recent changes to the Gran Selezione regulations, specifying a higher minimum of Sangiovese (90%) and only indigenous grapes, the couple have upgraded this single vineyard bottling as of 2016. It hails from a limestone-rich, southeast site reaching 450m. Michaela Morris: Roasted notes, with plum and sweet earth aromas. A well-packed palate, with lots of fruit, quite chewy, robust tannins, and a leather finish. Sara Bachiorri: Dried herbs and mint. Good concentration of fruit (ripe red berries) with spices and a hint of coffee on the palate. Michelle Cherutti-Kowal MW: Toasty notes with red fruit on both the nose and the palate. It has firm but fine tannins, and a persistent finish.Decanter | 95 DECDig deep for the aromas of ripe berries, violets, black truffles and flowers. Medium-to full-bodied with a very relaxing, fine-tannined texture on the palate and lots of creamy fruit flavor. From organically grown grapes. Delicious now, but will continue to improve.James Suckling | 93 JS

Attractive aromas of cherry, dark mushroom, bark and walnut follow through to a full body with lots of ripe cherry and berry character in the center palate. Firm, chewy tannins draw you down the palate. Extremely long. From organically grown grapes. Better than the superb 2015? Drink after 2023 and onwards.James Suckling | 97 JSMade with organically grown Sangiovese and fermented with wild yeasts, this fragrant, earthy red has intense aromas of rose petal, forest floor, new leather, woodland berry and balsamic whiffs of camphor. Full bodied and savory, the palate doles out juicy Marasca cherry, blood orange, licorice and tobacco alongside bright acidity and a backbone of noble tannins. It’s still youthfully austere, with great aging potential. Drink 2026–2046.Wine Enthusiast | 97 WEWith an eye towards the Apennines, San Polino’s northerly vineyards are fully exposed to cool winter winds coming from Siberia. The vines are cropped a little heavier here than in the estate’s southeastern site, giving grapes with lots of juice. Yet there is no lack of concentration - it’s a linear, elegant package. Dried flowers, peppery spice and cherry sit atop dark, wet soil. Sinewy, chalky and powdery tannins wrap around a core of crunchy fruit, almost ready to unfurl, with mineral touches, tangy acidity, and a graceful flow.Drinking Window 2023 - 2037Decanter | 95 DECThe 2016 Brunello di Montalcino (made with organic fruit) opens to dark fruit, cherry and dried plum. Those fruit tones are ripe with extra sweetness, but they are neatly framed by tar, smoke and exotic spice that recalls mesquite or cedar wood. The dark ripe intensity of the fruit it tightly interwoven within those oak-driven flavors and the wine’s full-bodied fiber. This 10,000-bottle release has come along nicely over the years, showing a steady upward climb in quality and distinction.Robert Parker Wine Advocate | 93 RPThe 2016 Brunello di Montalcino shows a mix of woodland berries and herbs before adding further depths of flowery undergrowth and smoky nuance. It’s silky-smooth, complemented by polished red/black fruits, while savory spices and notes of sour citrus slowly penetrate. Hints of licorice and mint linger, along with a coating of fine tannins on the long and lightly structured finish. The 2016 San Polino should shine bright with only a few years of cellaring.Vinous Media | 92 VM

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

Fluid cherry, currant and raspberry flavors are matched to dense, dusty tannins in this taut red, which shows wild herb, tobacco and mineral elements that peek through as everything plays out on the lingering, tactile finish. Best from 2025 through 2043. 550 cases made, 170 cases imported.Wine Spectator | 96 WSThis is very traditional, with aromas of cedar, mushrooms, walnuts and dark cherries that follow through to a full-bodied yet tight and very tailored palate with intense tannins that are polished and very long. Please give this at least three or four years to open. Try after 2024.James Suckling | 96 JSA mix of mentholated herbs, sweet smoke, sour cherries, and cedar spice box creates a dazzling, lifted bouquet as the 2016 Brunello di Montalcino Riserva Pian di Conte blossoms in the glass. It’s polished and elegant, communicating prestige through its seamless textures, as mineral-tinged red and black fruits wash across the palate, leaving nuances of sour citrus and balsam herbs. There’s simply so much going on that you hardly notice the fine-grained tannins taking hold, clenching the expression with youthful grip. This tapers off like a black hole of structural depth, leaving hints of currant and violet inner florals to carry on. The Riserva of Talenti is a barrel selection that refines in a combination of 25- and 20-hectoliter oak barrels, along with a small amount in tonneaux, for 36 months. To be frank, it’s not always my favorite wine from this estate, but that said, the 2016 takes things to another level.Vinous Media | 95 VMProduced from the estate’s oldest vineyards – predominantly southeast-facing plots at 400 metres – Talenti’s 2016 Riserva is all very charmingly animated on the nose. Vanilla and cinnamon accents play well with sweet herb nuances of mint and basil. The palate demonstrates its darker side with cedar-tinged plum and black cherry fashioning a dense core. This is firmly cinched yet still pliable, displaying precision throughout although the heat rises on the finish. Aged in a combination of large Slavonian oak casks and 500-Litre French oak tonneaux for a total of 6,600 bottles.Decanter | 95 DECThe Talenti 2016 Brunello di Montalcino Riserva Pian di Conte is a classic, stately wine with lots of dark fruit, dried blackberry, spice, tobacco and balsam herb. The wine registers 15% alcohol, which puts a lot of extra muscle mass on these otherwise elegant fruit tones, thus subtracting from some of the grace of the vintage. Production sees 6,600 bottles and some larger formats as well.Robert Parker Wine Advocate | 94 RPCamphor, French oak, underbrush and blue flower aromas shape the nose along with leather notes. Bold and brawny, the enveloping, concentrated palate features mature plum, spiced blueberry, licorice and espresso set against close-grained, velvety tannins. Drink 2024–2029Wine Enthusiast | 92 WE

This special steak wine bears the signature of company founder Giovanni Folonari on the front label. The Folonari family is a historic presence in modern Tuscan wine. Their 2016 Tenuta di Nozzole Chianti Classico Gran Selezione comes from a classic vintage that is known for the balance and power displayed in its elegant wines. This bottle opens to dark cherry and blackberry with rich nuances of spice and dried flowers at the back. This is a terrific effort from a winery with a big presence across the region.Robert Parker Wine Advocate | 94 RPWhat immediately strikes you about this wine is its richness and density, showing lots of cherry, chocolate and bark character. Full-bodied, layered and flavorful. Lots of fruit. One for the cellar, but delicious now.James Suckling | 93 JSDeveloped nose showing mushroomy notes, oak nuances, and crushed rocks. Smooth and full on the palate, savoury finish.Drinking Window 2022 - 2030Decanter | 91 DEC

Dusty notes with crushed gravel and dried tea leaves are a prelude to aromas of fresh button mushrooms and hints of fennel. Savory mushrooms and olives, followed by firm, fine-grained tannins. Structured and full-bodied...James Suckling | 94 JSAromas of iron, blood and cherry lead off in this smooth and vibrant red, with a well of dark fruit—black cherry and blackberry—settling in on the palate. Offers a dusting of dark chocolaty tannins on the finish. Best from 2023 through 2043. 1,500 imported cases.Wine Spectator | 93 WSThere’s something savory and slightly rustic about the 2016 Brunello di Montalcino that I find quite attractive. Baked black cherries, balsamic spice and hints of animal musk form up to create a beguiling display. The textures are silky-smooth, with cooling acids and salty minerals lifting the expression while giving way to tart red fruits. Tannins mount, slowly drying out the senses yet there’s still plenty of pleasure to be found here today, as the 2016 comes across as both youthfully structured but also spicy and fresh. This is a blend of Val di Suga’s vineyards throughout Montalcino, refined all in large Slavonian oak.Vinous Media | 92 VMBringing together grapes from diverse vineyards throughout Montalcino, this midweight, almost-approachable Brunello is focused and vibrant. It takes a bit of coaxing on the nose then divulges sage, orange rind and fennel. Brisk acidity and chalky tannins meet crisp red currant and cranberry, cleansing the palate nicely. A delightful jumping off point to Val di Suga’s single-vineyard offerings, which COO and winemaker Andrea Lonardi has been refining since 2012.Decanter | 91 DECSavory and bright, this has delicate, pretty aromas recalling woodland berry, forest floor and cedar. On the already accessible palate, lithe tannins accompany red cherry, coffee bean and white pepper before a drying finish. Tangy acidity keeps it fresh. Drink through 2026Wine Enthusiast | 90 WE

Dried leaves and roots, bark, walnut husks and black olives. Plenty of savory notes. Great depth of flavor, too. On the palate there’s more walnut, chocolate, black cherry and olive. It’s full bodied with firm, fine-grained tannins. Wonderful depth here. Drink after 2024.James Suckling | 96 JSThe 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.Jeb Dunnuck | 96 JDThe 2016 Brunello di Montalcino Vigna Spuntali from Tenimenti Angelini - Val di Suga opens up slowly in the glass. Its understated bouquet focuses on bright red fruits and florals with hints of cedar and a dusting of confectioners’ spice. Silky in texture, cast upon a medium-bodied frame, the 2016 impresses more on purity than power, with a display of wild strawberry and salty minerals which pepper the senses. Tension builds, as crystalline tannins penetrate deeply, clenching the palate in youthful poise yet with a coating of concentrated primary elements here that tempt the imagination. The Spuntali spends one year in barrique, followed by another in large French casks.Vinous Media | 95 VMFull of ripe cherry, plum and floral aromas and flavors, this red delivers plenty of energy and focus. Backed by a dense swath of tannins, this remains balanced and elegant through the lingering finish. The fruit element is the lasting impression. Best from 2024 through 2045. 250 cases imported.Wine Spectator | 95 WSOn the luminous slopes of Montalcino’s southwest, Vigna Spuntali is characterised by sandy soils. Winemaker Andrea Lonardi explains that this yields bigger berries than schist or clay. In some vintages, like 2016, he bleeds off 10-15% of the juice to give more density. Very Mediterranean in personality, it explodes with thyme, oregano, mint and sage blossom. There’s a lusciousness to the palate which exhibits exotic red fruit and a salty lick. Sandy tannins lend textural complexity to this radiant Brunello. Drinking Window: 2024 - 2038Decanter | 94 DEC

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

The 2017 D’Alceo possesses mind-blowing intensity and pedigree to burn. Rich, ample and explosive, the 2017 is magnificently impressive right out of the gate. Lavender, rose petal, spice, kirsch, mint and violet lead into a core of inky dark blue/purplish berry fruit. Soft contours and suave, silky tannins give the 2017 so much immediacy, but there is plenty of cellaring potential too. In a word: epic.Vinous Media | 100 VMIt’s not easy to wrap your head around the Castello dei Rampolla 2017 d’Alceo. The wine is exaggerated on almost every front, including its powerful tannins, shaped by a scorching hot and dry vintage that produced super concentrated fruit. I can’t say that this vintage is my style or that it delivers the extreme elegance and finesse that this estate at the heart of Panzano, one of the greatest growing sites in Italy, is capable of. However, there is a lot to be said about this blend of mostly Cabernet Sauvignon with Petit Verdot. The wine opens to an almost impenetrable appearance with inky black hues and unruly intensity. The power of the bouquet is driven by the ripeness of the fruit and perhaps a positive pinch of volatile acidity (just the right amount for emphasis) that adds extra lift and punch to the overall effect. Syrupy blackberry segues to smoky tar and resin. We saw impactful tannins in the 2016 Sammarco, but the 2017 d’Alceo takes that astringency one step further. The 2017 will sure take many years to reach harmony, although I suspect that the tannic imprint is here to stay.Robert Parker Wine Advocate | 95 RPUnderbrush, scorched earth and leather aromas mingle with camphor and whiffs of blue flower on this full-bodied red. The savory palate is concentrated and tightly wound, offering spiced blueberry, ripe black plum and chewing tobacco alongside firm, close-grained tannins.Wine Enthusiast | 94 WE

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

Made with certified-organic fruit, the 2017 Brunello di Montalcino is an impossibly graceful wine from a challenging vintage. This bottle defies the odds—and the dry heat of the growing season—to reveal soft layers of cherry, cassis and more vibrant fruit. It glides clear over the palate with silky momentum, and you only notice the tannins at the very end. Even those should soften and integrate as this collectible wine continues it bottle evolution. Production is 19,000 bottles.Robert Parker Wine Advocate | 97 RPThis is one of those wines that you feel compelled to drink, not just taste. The nose entices with scents of red cherry, vine-ripened tomato and a hint of blood orange. The texture is smooth and harmonious, with no sharp edges but plenty of verve. Subtle spice notes are perfectly integrated, energizing the vivid fruit flavors and coaxing you to take another sip. Beautifully refined and balanced, it is hard to resist now, yet will give pleasure over many years to come.Wine & Spirits Magazine | 96 W&SA captivating mix of ripe plums, strawberries, cloves, violet pastille, balsam herbs and white smoke emanates from the 2017 Brunello di Montalcino. This is undeniably elegant in feel, showing a weight unexpected from a young Poggio di Sotto, yet working in perfect harmony, with tart cherries and wild berries drenching the palate in primary concentration, as saline-minerals and brisk acids add energy and verve. There’s simply so much going on here that each return to the glass reveals something new. The tannins are sweet and rounded, and while structured, this remains fully satiating and fresh, as hints of lavender and black currant slowly fade. It’s totally atypical of a young Poggio di Sotto, yet also a wonderfully unique expression of the vintage, one that should mature evenly in spite of the drastic climatic conditions. In order to create the best wine possible, severe selection reduced production by 40%, and there will be no Riserva from 2017, as all of that juice was added to the Brunello. What’s more, winemaker Luca Marrone chose to shorten the aging in wood by an entire year. It may not be classic in style, but the 2017 is a wine that’s not to be missed.Vinous Media | 95 VMCherries and orange peel with cedar and pine undertones. It’s full yet fresh and lightly chewy with some citrus at the end. Shows tension and firmness for the vintage with a pretty form and purity. From organically grown grapes. Better after 2022.James Suckling | 94 JSPoggio di Sotto made 50% less wine in 2017 and will not release a Riserva. Maceration times were shorter than usual – just 25 to 30 days for the Brunello. It also spent three rather than four years in wood to avoid over-concentration. Aromas of steeped red berry infused with dried thyme and scorched orange peel make a heady first impression. The palate is mouth-filling and shows lovely purity of cherry and raspberry at the core. Concentrated in acidity with finely powdered, finessed tannins, this reveals just a hint of astringency on the orange liqueur and amaro finish.Decanter | 94 DECBright flavors of strawberry, cherry and currant are at the core of this elegant red, which is balanced and long, with a fresh aftertaste evoking fruit and mineral hints. Firm, yet refined tannins should give this structure to evolve over the next decade and more. Best from 2024 through 2042. 1,583 cases made, 240 cases imported.Wine Spectator | 93 WSAromas of eucalyptus oil, oak-driven spice, coconut and forest floor take shape in the glass. The medium-bodied but rather concentrated palate offers crushed raspberry, sour cherry and licorice alongside fine-grained tannins before a coffee bean close. It’s already almost accessible, so don’t leave this in the cellar for too long. Drink 2024–2029.Wine Enthusiast | 91 WE