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The 2010 Palmer is one of the superstars of the vintage, a blend of 54% Merlot, 40% Cabernet Sauvignon and 6% Petit Verdot, which is just slightly different than what I indicated two years ago. The alcohol level hit 14.5%, and the wine comes across like a more stacked-and-packed version of their 2000. It is tannic and backward, but has a sensational black/purple color and a gorgeous nose of camphor, barbecue smoke, blackberry and cassis. Full-bodied, with oodles of glycerin but a relatively healthy pH, this wine has a precision and freshness that belie its lofty alcohol and extravagant concentration. This is a sensationally rich, full-throttle Palmer that could well end up being one of the all-time great wines made at this estate. It needs a good 7-10 years of cellaring and should keep for 50 or more years.There’s no question that Thomas Duroux and the staff at Palmer are producing wines of first-growth quality, and have been for nearly a decade.Robert Parker | 98+ RPOne of the great years of Bordeaux now at 10 years old and showing why this is such an unusual vintage in terms of the depth of structure and muscular concentration that was achieved. In fact, I am upping the drinking window from the last time I tasted this, as there is such a pulse of life and grip that shows no signs of going anywhere. The initial layers are starting to be peeled back, but this retains primary black and blue fruits that are still full of flesh alongside baked earth, tons of liquorice and black chocolate with a grippy tannic structure, fresh acidities and a serious attitude. Brilliant stuff, that is clearly going to power on for decades. Harvest September 22 to October 20. Drinking Window 2022 - 2048.Decanter | 98 DECA purity of fruit here with plum and dark chocolate undertones. Spices and treacle tart as well. Full body, with ultra-fine tannins and a long, long finish. Very fine indeed. Fit, fruity and reserved. Superb. Try in 2020.James Suckling | 98 JSWhile outwardly this wine is generous and opulent with great juicy sweetness, the core is structured and powerful. The wine is concentrated and complex, with dark tannins and a brooding, dense texture. This is a wine with a long-lived future.Wine Enthusiast | 97 WEThe 2010 Palmer has an outgoing, intense and multifaceted bouquet with black cherries, boysenberry, crushed violets and hints of cassis - your quintessential Margaux turned up to eleven. The palate is medium-bodied with very supple tannins and a fine bead of acidity. Headier than its Margaux peers, it builds in the mouth with a complex, marine-tinged finish with cracked black pepper lingering on the aftertaste. This is an outstanding Palmer but it needs more time in bottle. Tasted from an ex-château bottle at the BI Wines & Spirits 10-Year On tasting.Vinous Media | 96 VMThis is riveting, with terrific tarry grip coursing underneath layers of smoldering bay leaf, warm plum confiture, freshly brewed espresso, dark cassis and well-steeped black tea. The charcoal and tobacco backdrop is gorgeous and should move forward through the core of fruit over time. Be patient though, as the structure is ironclad. This will really be electric once mature. Best from 2017 through 2040. 8,500 cases made.Wine Spectator | 96 WS(Château Palmer) The 2010 Château Palmer is a quite powerful rendition of this fine estate, but without any signs of the ripeness here obscuring any of the potential purity that makes this great estate so beloved by claret fans the world over. My notes do not include the alcohol level on the grand vin this year (which was also absent from the technical sheet handed out by the estate), but the literature from Palmer this year does observe that “although the alcoholic degree is very high, like in 2009, the acidity and tannic concentration are greater (than 2009), making for wines with an extremely solid foundation.” Given a cépage in 2010 that is comprised of fifty-four percent merlot, forty percent cabernet sauvignon and six percent petit verdot, one has to assume that the alcohol level is in the range of 14.5 percent in this vintage. But the wine shows no ill effects from this level of ripeness, as it offers up a superb nose of black cherries, blackberries, coffee bean, tobacco smoke, gravel and a suave base of new oak. On the palate the wine is deep, full-bodied and quite powerful for Palmer, with a rock solid core of fruit, very good focus and balance, substantial, but well-integrated tannins and excellent length and grip on the tangy finish. Stylistically, this will probably never be my favorite vintage at Palmer, as I tend to prefer this wine when it is at its most elegant, but there is no denying that the 2010 is beautifully-made and does show extraordinary purity and focus for such a broad-shouldered wine. (Drink between 2025-2100)John Gilman | 95 JG

The wine boasts 14.6% natural alcohol and is a final blend of roughly three-fourths Merlot and the rest Cabernet Franc, cropped at a ridiculously low 19 hectoliters per hectare. Notes of licorice, garrigue, incense, smoked meats, espresso, creme de cassis and blackberry liqueur jump from the glass of this unbelievably intense wine. Remarkably full, with compelling freshness and precision, this is a fabulous effort in 2010. It will probably close down over the next several years, and not re-emerge for at least a decade, something that often happens with the bigger, richer, more muscular St.-Emilions from the limestone hillsides and plateaux. This is one of the superstars of the vintage and a profound wine. Drink it between 2020 and 2045.Robert Parker | 98+ RPOne of the highlights in this tasting, the 2010 Larcis Ducasse is simply stunning. Although quite fresh, vibrant and intense, the 2010 is also very closed in on itself. Violet, lavender, graphite and menthol are some of the many notes that give the 2010 its energy and tension. Still very much closed, the 2010 is going to need a good few years to come into its own. Still, it is pretty impressive today. With time in the glass, the 2010 gives a very good idea of what is to come for those who can wait.Antonio Galloni | 97+ AGWow. This is really intense with amazing dark fruit character of crushed blueberries and minerals. It’s full-bodied, with super integrated tannins and a superb finish that lasts for minutes. A fabulous wine. Better in 2019.James Suckling | 97 JSThe Left Bank character of this St Emilion wine is on full display. Concentration and depth, liquorice root and dark bitter chocolate. This is intense and the tannins remain just a little impenetrable. An impressive wine that speaks of its terroir and is packed with estate signature. Will age extremely well (I enjoyed a 100 year old wine from Larcis Ducasse in 2019, and wouldn’t bet against this one making the grade). 60% new oak. Drinking Window 2020 - 2045.Decanter | 94 DECThis seems complete, with intense, vibrant currant preserves, blackberry coulis and dark cherry fruit seamlessly layered with graphite and melted red licorice notes. Dense, with lovely definition, offering black tea, toasted alder and ganache notes that fill and expand on the finish. Shows great length and drive.—Larcis Ducasse non-blind vertical (December 2012). Best from 2018 through 2030.Wine Spectator | 94 WS89-91 Firmly structured, while also boosted with sweet, smoky fruits and ripe tannins. The wine has style more than power, and the juicy berry fruits give it acidity and a fresh after taste.Wine Enthusiast | 90 WE

A wine that could easily be mistaken for a First Growth, the 2010 Rauzan-Ségla is an incredibly powerful, full-bodied wine by this estate’s standards, yet it nevertheless holds onto a terrific sense of elegance as well as perfect balance. A huge nose of blackcurrants, smoked earth, tobacco, lead pencil, and spice give way to a concentrated, blockbuster styled Margaux that has thrilling depth of fruit, masses of ripe tannins, and great length and finesse on the finish. This brilliant wine is just now seemingly on the edge of its drink window and offers immense pleasure, yet it has another 30-40 years of life ahead of it. Along with the 2015 and 2016, it’s the greatest wine made at this estate in the past two decades.Jeb Dunnuck | 98 JDDeep garnet in color, the 2010 Rauzan-Ségla is youthfully reticent and closed to begin, slowly unfurling to offer notions of underbrush, black truffles, smoked meats and tar over a core of baked black cherries, prunes and crème de cassis plus touches of iron ore and crushed rocks. Full-bodied, concentrated and jam-packed with savory/earthy fruit, it has a rock-solid structure of firm, grainy tannins and oodles of freshness, finishing with great length and expression.Robert Parker Wine Advocate | 96 RPOne of the top Margaux wines, this is in top form, finely balanced and as elegant as it is powerful. It is darkly structured, dense yet balancing tannins with ripe black plums. It expresses the complexity of the vintage. A wine for serious, long-term aging.Wine Enthusiast | 96 WEThe 2010 Rauzan-Ségla has a wonderful bouquet, very pure and engaging with wild strawberry, blackberry, rose petals and boysenberry jam. It just feels very focused and beautifully delineated. The palate is medium-bodied with lively red and black fruit laced with cracked black pepper and cedar. It is extremely balanced, almost symmetrical, with a precise and persistent finish. Bon vin. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 95 VMFlashy style of Margaux, with alluring warm cocoa and black tea aromatics followed by cashmere-textured plum sauce, steeped fig and blackberry confiture notes. The well-integrated structure makes this seem almost accessible now, but the ample length and a smoldering tobacco note make a case for cellaring. Best from 2014 through 2030. 9,666 cases made.Wine Spectator | 94 WSThere’s a wonderful deep and dark fruit to this second wine from Rauzan Segla, with hints of soft tannins. Lovely ripe fruit and a chocolate, light raisin at the end.James Suckling | 90-91 JS(Château Rauzan-Ségla) The 2010 Château Rauzan-Ségla is another fine example of the vintage, but much like the 2010 Château Rauzan-Gassies, a completely traditional approach once again in the cellars here would pay dividends in terms of even more profound expression of terroir. The bouquet on the 2010 is a very classy blend of cassis, dark berries, tobacco, gravelly soil tones, classy new wood and a smoky topnote. On the palate the wine is deep, full-bodied, complex and sappy at the core, with fine focus and a fair bit of firm, slightly dry-edged tannins on the long and bouncy finish. A touch of the tannins here seem derived already from the new wood, but the overall balance is splendid and this wine should have no difficulty carrying its wood over the long haul. A very successful, ever so slightly “overly-polished” example of the vintage. (Drink between 2020 - 2050)John Gilman | 90+ JG

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

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

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

Rich, backwards, structured and massively concentrated, the 2010 Cabernet Sauvignon comes mostly from the Champoux Vineyard (also from Galitzine, Klipsun, Palengat and Tapteil) and is comprised of 99% Cabernet Sauvignon and 1% Merlot that spent 22 months in all new French oak. Offering up plenty of creme de cassis, coffee bean, toasted spice, pencil shavings and violet-like qualities on the nose, it has palate staining levels of extract and tannin that come through on the mid-palate and finish. Gorgeously full-bodied, layered and textured, with perfect balance, this awesome Cabernet needs to be forgotten for 5-6 years and will have two to three decades of longevity. Drink 2018-2030.Robert Parker Wine Advocate | 98+ RP(15.2% alcohol): Bright, dark medium ruby. Brooding aromas of blackberry, cassis, espresso, graphite, bitter chocolate and licorice. Plush, dense and utterly seamless, boasting lovely lift and sweetness to the black raspberry, dark chocolate and licorice flavors accented by wild herbs. Wonderfully glossy, suave cabernet with a 3-D texture and outstanding depth; generous yet primary. Spreads out on the very long, building finish to saturate the palate with rich chocolatey tannins. For all its impressive richness, this cabernet retains a light touch that I have not necessarily found in warmer recent vintages of Quilceda Creek's flagship wine.Vinous Media | 96 VMFrom a cooler year in Columbia Valley, this is up with the best. Herbal undertones alongside red bell pepper, mocha and rich black fruit aromas. The palate has good freshness, with a silky texture, and though less viscous has an elegant, pillowy mouthfeel. Creosote and blackcurrant flavours combine with dark chocolate-covered coffee beans and more capsicum notes. The acidity should ensure a long life ahead. Kudos to Paul Golitzin for crafting such a compelling wine in this challenging vintage. Drinking Window 2020 - 2028.Decanter | 95 DECPolished, vibrant and distinctive, with coffee and jasmine tea accents around a supple core of cherry and red plum fruit. The nubby tannins rub gently against the long finish. Shows tremendous depth while holding its power in check. Best from 2015 through 2025. 4,150 cases made.Wine Spectator | 95 WS

Absolutely remarkable is the 100% destemmed 2010 Cote Rotie Lancement Cote Blonde which sees 50% new oak barrels (175-200 cases produced). It offers spectacular aromas of bacon fat, tapenade, cassis, raspberry jam, graphite, subtle smoke and a hint of acacia flowers. Dense, opulent and full-bodied with decent acidity and sweet, velvety tannin, this stunning wine may merit a perfect score when released.Ogier's wines just keep getting better and better, so if you haven't yet jumped on the Ogier bandwagon, it's time to do so. Michel Ogier, and more recently his son, Stephane, are the leading craftsmen in terms of wines from the steep hillsides north of the old Roman town of Vienne. These are still entitled to only a VDP designation, but current vintages are the finest he has yet produced.Robert Parker Wine Advocate | 100 RPInky ruby. Powerful, expansive aromas of raspberry liqueur, Asian spices, sandalwood and smoky minerals, with an exotic floral nuance that gains power with air. Deeply concentrated but lively, offering palate-staining red fruit and floral pastille flavors and a strong spicy quality. Fine-grained tannins add grip to an incredibly long, sappy and penetrating finish, which clings with remarkable tenacity. One of the great wines of the Rhone from this outstanding vintage.Vinous Media | 97 VMShows stunning depth and richness, with loads of velvety tannins carrying waves of blackberry, fig and dark plum confiture flavors. The long finish cruises throughout, with charcoal, black tea and roasted alder notes all deftly inlaid. An echo of iron lingers. Best from 2017 through 2035. 20 cases imported.Wine Spectator | 97 WS

More closed than when I tasted it earlier this year, the 2010 Cote Rotie Chateau d’Ampuis is an incredible effort that’s made from 93% Syrah and 7% Viognier. Coming from the estate’s top sites and aged 38 months in new oak, it has no problem standing beside the top three single-vineyard releases. Crème de cassis, vanilla bean, smoked meats and licorice all flow to a full-bodied, beautifully concentrated, structured Cote Rotie that needs another 5-6 years of bottle age, but will keep for 2-3 decades.Robert Parker | 99 RPRock-solid, offering dark currant and blackberry paste flavors that race along, thanks to well-embedded graphite and charcoal notes. The finish lets warm fruitcake, plum skin and singed juniper details fill in, with plenty of grip. Mouthwatering acidity and a long echo of sweet tapenade keep this racy and defined. Best from 2015 through 2035. 2,200 cases made, 300 cases imported.Wine Spectator | 97 WSGlass-staining ruby. Potent raspberry, floral pastille and Asian spice scents are complicated by suggestions of mocha, licorice and pipe tobacco. Silky and expansive on the palate, offering sweet red fruit liqueur and cherry-vanilla flavors lifted and sharpened by juicy acidity. Finishes broad, seamless and extremely long, with slow-building tannins adding shape and grip. This expressive wine drinks very well now but has the concentration and structure to age.Vinous Media | 94 VM

Luca Currado is on a roll. This is the third vintage (in as many years) that blows me off my feet. The 2010 Barolo Riserva Villero is a spectacular achievement and a wine that we all aspire to have in our cellars. There is a level of truism here—an authentic portrait of the Nebbiolo grape—that is outstanding. The fruit from Villero saw 45 days of skin maceration and few rackings. The wines of Vietti are always made in reduction to guarantee their long aging future. The bouquet offers many fleeting aromas that add to its enormous complexity. You get wild berry, licorice, anise seed and a touch of iron rust. On average, this very special wine is only released every four years.Robert Parker Wine Advocate | 99 RPThis Barolo is built on an expansive scale and it has a stunning concentration that literally takes your breath away. Although it’s already seven years old, the beautifully crafted tannins and acidity make this very lively at the super long finish. Drink or hold. This has several decades of life ahead of it.James Suckling | 98 JSVirile and imposing in the glass, the 2010 Barolo Riserva Villero packs a serious punch. Swaths of tannin wrap around a huge core of fruit in a dark, virile Barolo that shows the more brooding side of the vintage. Sage, tobacco, menthol, violet and smoke add nuance throughout. Readers will have to be patient, as the tannins are likely to remain formidable for many years to come. As outstanding as the Villero is, it is never the most compelling Barolo in the Vietti range. Frankly, the pricing for the Riserva is more the result of managed scarcity rather than purely of the quality of what is in the bottle.Antonio Galloni | 96 AGA harmonious red, this features expressive aromas of rose, cherry, licorice, tar and tobacco. The dense, refined tannins are beginning to mellow, and this is starting to reveal its potential. Still has a ways to go, so forget about it for another two to three years. Best from 2021 through 2043. 300 cases made, 58 cases imported.Wine Spectator | 95 WS

One of Italy’s most iconic bottlings, the 2012 Sassicaia is drop-dead gorgeous. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, it boasts sensations of blue flowers, cedar, juicy red currants, ripe raspberries, white pepper and a balsamic note. Structured, radiant and loaded with finesse, it delivers everything you’d expect from a world-class wine and more. Drink 2018–2032.Wine Enthusiast | 99 WELots of lavender, minerals and black currants on the nose. Turns to blackberries. Full body, ultra-refined tannins and an exquisite finish. This is all about delicacy, finesse and grace. Yet there is a solid core of ripe tannins giving it backbone and outstanding form. Just opening now. Very pretty.James Suckling | 95 JSThe 2012 Sassicaia is dark and immediate, with gorgeous up-front richness, density and power. Black cherry jam, cloves and new leather are some of the many signatures that take shape in the glass. The 2012 is an unusually deep, concentrated Sassicaia that is going to need time in bottle to develop the full breadth of its aromas and flavors. Today, it is a bit monolithic, so readers need to be patient.Vinous Media | 94+ VMThe summer of 2012 in Bolgheri was long and hot, but the cooler evening temperature allowed Sassicaia to pull in a wine that shows plenty of ripeness while retaining vibrancy and freshness. A blend of cabernet sauvignon with 15 percent cabernet franc, it shows a quiet confidence in the way it melds flavors of black currant and red raspberry with fresh thyme, toasted nuts and the black spice it picked up from two years in French oak barrels. The texture is velvety, balanced by a streak of graphite and finely etched tannins robust enough to take on a seared steak.Wine & Spirits Magazine | 94 W&SA rich and intense style, this exhibits flavors of vanilla, toast and black cherry wrapped in stern tannins. A bit gruff overall, showing just a hint of the elegance and finesse on the lengthy finish. Needs some time. Best from 2019 through 2032. 17,000 cases made, 4,000 cases imported.Wine Spectator | 93 WSFrom an early-ripening vintage, the 2012 Bolgheri Sassicaia shows bold lines and thick color concentration. It does exhibit a classic Sassicaia bouquet, but it does so minus that delicate floral embroidery that comes forth with such delight in 2013. This wine shows a harder, more determined edge. It is less remarkable overall, considering the amazing heights achieved in other vintages. It also reveals thin to medium texture. This Sassicaia roars in terms of bouquet, but offers more of a whimper in terms of mouthfeel. All the elements are there, but they are delivered in a more undertone and one-dimensional manner. It will probably flesh out further with more bottle age, but that leanness is just part of the 2012 vintage.Robert Parker Wine Advocate | 92 RPStructure and shoulders are a little more obvious here, the colour deepens and widens, and the power is evident right from the first nose. A powerful tannic structure holds the fruit, you can feel the grip and it is clear that even at this age it’s barely out of the starting block. It takes a few minutes to soften and open, then the liquorice, chocolate and balsamic notes come through, balancing out and deepening the tight spiced fruits.Decanter | 92 DEC

Deeper and richer than the Jensen, the blockbuster-style 2012 Pinot Noir Selleck Vineyard comes from vines planted in 1975 and wasn’t harvested until October 4. A big, rich, layered Pinot Noir that offers tight, reserved notes of blackcurrants, truffle, crushed rocks, forest floor and sassafras, this beauty hits the palate with full-bodied richness, beautiful acidity and building, fine tannin that come through on the awesome finish. With air, it turns more and more mineral-laced and earthy, showing even a touch of gaminess. This beauty has terrific depth and richness without ever being over the top. Still a baby, give it a few years in the cellar, and enjoy bottles over the following decade. Bravo to Josh Jenson for this smokin’ effort!Robert Parker Wine Advocate | 98 RPCalera’s 2012 Pinot Noir Selleck Vineyard is virtually seamless on the palate, with deep layers of fruit that nearly bury the tannins. Dark red and purplish fruit, mint, lavender, sage and sweet spices. Nuanced and impeccably balanced throughout, the 2012 captures the sexiness of the vintage yet retains tons of aromatic nuance and finesse. The 2012 will be a fascinating wine to follow over the next decade-plus.Vinous Media | 96 VMCola, sasparilla, cherry blossoms, hard cherry candy and a hint of black currant hit the nose on this rich wine from Josh Jensen. The palate shows brown spice, with clove and peppercorns wrapping around a rhubarb-licorice-thyme character and tart cherries, making for an incredibly distinctive wine.Wine Enthusiast | 94 WE

Wonderful floral aromas with perfumed roses plus hints of blackcurrants and spearmint. Full-bodied and so powerful and muscular but always showing the brightness and beauty of fruit. Winemakers say this reminds them of the 1978, their first year. It certainly has the structure — "those tannins" as they put it. Finish is so impressive with tar, iron and spices. Available in September 2017. Try in 2023.James Suckling | 99 JSAll Cabernet aged 32 months in new French oak, the flagship 2013 Cabernet Sauvignon Hillside Select is a beauty that offers just about everything you could want out of wine. Blackcurrants, scorched earth, smoky oak and spice aromatics all give way to a full-bodied, concentrated, structured 2013 that has incredible fruit intensity, yet never seems heavy, over the top, or cumbersome in any way. It needs 4-5 years of cellaring and is going to keep for two to three decades.Jeb Dunnuck | 98 JDThe 2013 Cabernet Sauvignon Hillside Select will probably hit the magic three-digit score, but it is a more backward style of wine, although probably even more concentrated than the 2012, and that’s saying something. Fabulous potential of 30-50 years is evident in this profound bottle of Cabernet Sauvignon that is inky blue/black to the rim and offers up notes of charcoal embers, scorched earth, blackberries, cassis, blueberries, a hint of coffee, and background barrique smells. Massively concentrated but incredibly elegant and poised, this is a wine of great energy and vibrancy. It is fabulously deep, built like a skyscraper, and set for an incredibly long life. Try not to consume a bottle for at least another 4-5 years and then watch the magic unfold.Robert Parker | 98 RPAmong the Napa Valley's most crowning achievements in Cabernet, this vintage of Hillside Select is stunning, bright and beguiling in every way. Intensely layered, its interwoven flavors burst in black licorice, dark chocolate, pipe tobacco, gun smoke and garrigue. Spicy oak adds to the power and weight. Drinkable now, it will show even greater finesse in time; enjoy best 2023–2033 and possibly beyond.Wine Enthusiast | 98 WEJust bottled a few months before this tasting, the 2013 Cabernet Sauvignon Hillside Select is shaping up to be a jewel of a wine. Readers will have to be patient with this big, tannic Cabernet Sauvignon. The 2013 doesn't have the sensuality of the 2012 nor the silkiness of the 2011. Instead, the 2013 is a dense, vertical wine that needs at least a few years of cellaring. This is an intensely savory, mineral driven vintage for Shafer's flagship Cabernet Sauvignon.Vinous Media | 97 VMGraceful and supple, rich and loamy, tilted toward the savory, herbal side of Cabernet, with modest cherry and currant notes. Displays deft balance and hints of anise and underbrush. Complex throughout. Drink now through 2030. 2,400 cases made.Wine Spectator | 94 WS

The 2014 Único was produced with grapes from 40 hectares of vines selected from the 210 hectares the winery has. The grapes were picked between September 20th and October 3rd, and the blend was 94% Tinto Fino and 6% Cabernet Sauvignon. It fermented in oak vats with indigenous yeasts, with malolactic in stainless steel. The first part of the aging was in 225-liter barrels and the second one in 20,000-liter oak vats, and the élevage lasts 10 years between oak and bottle. It’s a year that combines power and elegance; it’s concentrated but has subtleness. I had a unique opportunity to taste it from magnum one year ago and was truly impressed. This tasting was consistent with those sensations. 2014 was a good vintage in the zone, a year with good rain and a big crop, not as powerful as 2012 or 2015 but a year with finesse. The wine feels very balanced, lower in alcohol and with integrated oak, crunchy, fresh and still young. It feels quite classical; it’s fine-boned, elegant but also powerful, more like the Únicos from yesteryear. It has to be one of the finest vintages of recent times. It has 14% alcohol, a pH of 3.85 and five grams of acidity measured in tartaric acid per liter of wine. One of the largest vintages of Único, 104,606 bottles, 3,612 magnums, 356 double magnums, 50 imperials and five Salmanazars were produced. It was bottled in June 2020. It seems like years ending in four—94, 2004, 2014 (but not 84, that was not produced)—are very good here. We’ll have to wait and see about the 2024...Robert Parker Wine Advocate | 98 RPA refined, ethereal and elegant Unico. Streamlined layers of mixed peppercorns, smoked paprika, blackberries and spiced dark fruit. Hints of orange zest and flowers. Spicy, with tightly wound tannins. The length is impressive. 94% tempranillo and 6% cabernet sauvignon. Tasted from magnum. Coming along nicely. Try on release in 2026 or after.James Suckling | 98 JSThe 2014 Unico is primarily composed of Tempranillo with an additional 6% dash of Cabernet Sauvignon, both sourced from the eponymous property in Ribera del Duero. Aged at length in barrels and large oak vats, the combination of aging methods brings out the wine’s nuances in what was a generous year. A dark garnet-red in the glass. The aromas offer licorice and cedar notes alongside hints of orange peel, petit four, cola and pine. There’s a background of ripe dark fruit. The palate is dry and plush with a chalky texture and supple tannins, contributing to the complex character. A nuanced red just at the beginning of its life.Vinous Media | 97 VMPowerful aromas of fine oak. Arrives crisp, fresh and smooth, swelling to redcurrant and red cherry. Very youthful still, full-bodied and round, but always remaining crisp and fresh. Tannins are firm but well-balanced. Promising a long life ahead but remarkably approachable now. 2014 followed a mild winter with a warmer spring and summer. Yield 25.2hl/ha. One of the first years with the influence of new technical director Gonzalo Iturriaga. One year in new barrels, six months in used barrels, then three and a half years in large-format tanks. Bottled May 2020. Tasted from magnum.Decanter | 97 DEC

The 2014 Pinot Noir Selleck Vineyard may end up being the greatest vintage for this vineyard to date. Offering a thrilling bouquet of black raspberries, sassafras, mint, ginger, and exotic flowers, this beauty hits the palate with full-bodied richness, a wealth of sweet fruit, ripe, polished tannin and great, great finish. It’s the most opulent and sexy of the 2014s, yet stays beautifully balanced and is going to age gracefully for upwards of two decades. It’s one of those Do-Not-Miss wines from Calera.Jeb Dunnuck | 98 JDCropped at minuscule yields of 0.63 tons per acre, the 2014 Pinot Noir Selleck Vineyard was my favorite of these single-vineyard Pinot Noirs from Calera. An opaque ruby-black in hue, the wine offers up a rich and complex bouquet of cassis, plums, figs, black truffle and creamy oak. On the palate, it’s full-bodied, rich and powerful, structured around a chewy chassis of tannin but possessing good energy and depth. On opening, this vintage of Selleck is almost brutally primary and atypically concentrated, but it becomes considerably more harmonious with extended aeration: while this will demand patience, it should be superb in the fullness of time. If you must try a bottle young, consider decanting.Robert Parker Wine Advocate | 95+ RP(Calera Pinot Noir Selleck Vineyard Central Coast Red) The 2014 Pinot Noir Selleck Vineyard is one of the riper, more extroverted wines in this range. I expect the Selleck will, in time, be superb, but it needs at least a few years to shed some baby fat. Today, it comes across as quite ripe and intense. Dark cherry, plum lavender, mint and exotic spice overtones add to the wine’s distinctly bold personality. (Drink between 2022-2034)Antonio Galloni | 94 AGJosh Jensen finds that his Selleck vines produce some of his most concentrated pinot noir. Planted in 1975 on a rocky ridge of decomposed granite and pockets of limestone, the vineyard is 4.8 acres with exposures to the south and southwest. This 2014 is saturated with flavor, deep in its bass notes of cherries, rich and bold. It’s completely savory, almost staunch in its formal structure, a wine of stature to age for a decade or more. (210 cases)Wine & Spirits | 94 W&SWith just over a half-ton harvested per acre due to the drought, this is a potent wine, with nose-tickling dark boysenberry, asphalt and wet stone aromas and brighter lifts of dried sage and raspberry. The soft palate combines vibrant acidity with raspberry and mulberry flavors and a hint of dried herbs.Wine Enthusiast | 92 WE

Along with a few vintages of Vernay’s Coteaux du Vernon, the 2015 Condrieu La Doriane is one of the greatest Condrieu ever made. Deep, powerful and thrillingly concentrated, with a huge nose of apricot jam, marmalade, flower oils, and crushed rocks, it hits the palate with a huge texture that somehow stays light, graceful and weightless, and the wine has remarkable freshness, purity and cut. It’s not going to last forever, but it’s a singular, monumental Condrieu every reader should taste.Jeb Dunnuck | 99 JDEasily one of the greatest Condrieu I’ve ever tasted is the 2015 Condrieu La Doriane. A wine that needs to be tasted to be believed, it possesses a huge nose of toasted brioche, liquid rocks, apricot, flower oil and salty minerality. Unctuous, full-bodied, massively rich, yet also elegant and graceful, with beautiful freshness, enjoy this tour de force over the coming 5-6 years.Robert Parker Wine Advocate | 99 RPExtraordinary complexity. Gently flinty lemon, apricot, yellow peach and mango with grilled hazelnuts, spiced custard and pastry. Wildly attractive and complex. The palate has vast fruit depth, and is bathed in toasty oak. The peach and apricots roll endlessly in a smooth, supple and creamy texture. Magnificent wine. Drink now.James Suckling | 96 JSBrilliant yellow-gold. Powerful orange, nectarine and honeydew aromas are complemented by suave floral, vanilla and chalky mineral accents. Supple and expansive in the mouth, offering deeply concentrated, smoke-tinged poached pear and peach nectar flavors that pick up honey and iodine qualities as the wine opens up. Lush and seamless but surprisingly energetic in style, showing superb closing thrust and lingering suggestions of buttery brioche and candied pit fruits.Vinous Media | 95 VMLush, with papaya, mango and ginger notes layered seamlessly, while hints of heather honey, anise and piecrust hang in the background. The long and rich finish has no choice but to let the fruit power on. All hedonism and thoroughly delicious. Drink now through 2022. 90 cases imported.Wine Spectator | 95 WSGuigal's flagship Condrieu is always flashy, fleshy and opulent, and the 2015 is no slouch in those areas. Hints of toast and vanilla accent apricot-laden fruit, while subtle spice shadings linger on the long, mouthwatering finish. Drink now–2020.Wine Enthusiast | 94 WE

Once again, the 2015 Tignanello is stunning. Sweet, floral notes give the 2015 striking aromatic intensity to play off a core of red Sangiovese fruit. In 2015, the Sangiovese is a bit higher than the norm, which comes through in the wine’s flavor profile. The tannins are also a bit biting at this stage, but that won’t be an issue in time. Bright red cherry, plum, blood orange mint and sweet floral notes build into a finish laced with energy and tension. The 2015 is utterly captivating. That’s all there is to it.Antonio Galloni | 98 AGFantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997.James Suckling | 98 JSThe 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares. Some 340,000 bottles were produced.Robert Parker Wine Advocate | 96 RPA rich, dense Tignanello, the 2015 features cherry and blackberry fruit, verging on plummy, with graphite and tar notes. Delivering beautifully integrated tannins, this is a powerhouse and should unfold for decades. Shows terrific balance and length.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040. 5,000 cases imported.Wine Spectator | 96 WSLeather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Fine-grained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage. Drink 2020–2030.Wine Enthusiast | 95 WEThe Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.Wine & Spirits | 94 W&S

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

I love the meatiness to this wine, but also the purity of fruit; think charcuterie, prosciutto, bay leaf, capsicum, blueberries, blackcurrants and crushed stones. You just can’t get over the way this manages to deliver a powerful, muscular package with stunning finesse and poise. The tapestry of intricate texture and detail is wrought in a flashy but sincere and heartwarming style. The balance takes your breath away. Best ever from here. Impossible to resist now, but better from 2025. James Suckling | 98 JSSun baked earth, mature black plum, fragrant blue flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut, velvety tannins provide plenty of support and finesse. Drink through 2035. Kerin O’Keefe | 98 KOSunbaked earth, mature black-plum, fragrant blue-flower and leather aromas mingle with balsamic whiffs of camphor on this full-bodied, delicious red. Made with 65% Cabernet Sauvignon, 30% Merlot and 5% Sangiovese, the creamy palate is earthy and full of flavor, boasting juicy blackberry, raspberry, dried mint, cocoa and licorice. Taut velvety tannins provide plenty of support and finesse. Drink through 2035.Wine Enthusiast | 98 WEThe 2015 Sammarco (a blend of Cabernet Sauvignon, Merlot and Sangiovese) shines the brightest spotlight onto the Cabernet Sauvignon element, and you can immediately make out the distinctive sharpness and structure of that variety. The bouquet offers notes of black fruit, toasted spice and grilled herb, along with wild flower, terracotta and tilled earth. There is some spice on the close, and the tannins do leave their mark with youthful astringency. Give the wine some time in the cellar, and one day it will be fantastic with a tagliatelle and porcini.Robert Parker Wine Advocate | 95 RPThis is dense and muscular, revealing a tightly wound matrix of black cherry, blackberry, iron, earth and tobacco flavors. Balsamic elements of wild juniper and rosemary emerge as this extends on the finish. Though gripping, this is also very pure, fresh and balanced. Needs time. Cabernet Sauvignon, Sangiovese and Merlot. Best from 2022 through 2036. 2,400 cases made, 300 cases imported.Wine Spectator | 95 WSThe 2015 Sammarco is a wine of exquisite and total finesse. Understated and nuanced, as few wines are in 2015, Sammarco is sublime. Wild flowers, cedar, spice, leather and mint give the 2015 striking aromatic dimension. On the palate, the 2015 is subtle and classy. In 2015, the Merlot crop was a bit higher than normal as newer plantings entered production, and that is reflected in the blend here as well. Because of that, the 2015 is an unusually open, forthcoming Sammarco. In fact, I can’t remember tasting a young Sammarco with this much early appeal. I can’t wait to see how it ages. The 2015 is 65% Cabernet Sauvignon, 30% Merlot, and 5% Sangiovese, with the Cabernet and Merlot aged in concrete and tonneaux, and the Sangiovese exclusively in cask.Vinous Media | 94 VMWild nose, spicy with gamey notes, summer fruit and plums. Delicious with a juicy intensity, very polished, ripe and charming.Decanter | 92 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

This fragrant, savory red carries aromas of underbrush, plum, blue flower, cocoa and camphor on the nose. The polished palate boasts juicy Marasca cherry, ripe blackberry, licorice, tobacco and an appealing hint of game. Silky tannins and bright acidity keep it balanced and elegant. Drink through 2036.Wine Enthusiast | 99 WEThe 2016 Tignanello is flat out stunning. Dark, dense and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete and regal, perhaps because of the super-classic blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. The pedigree of the vintage comes through in the wine’s extraordinary balance and total sense of finesse. I don’t think there is another wine anywhere in the world made entirely from estate fruit that can match Tignanello for quality, consistency and value within its peer group of top-flight reds.Antonio Galloni | 98 AGTo hit the market in June, the 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous and jazzed. It shows more savory spice, saltiness and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013 and 2015.Robert Parker Wine Advocate | 97 RPThere is something extra in the quality of the black cherry and black currant fruit, accented by violet, mineral and oak spice hints. Shows superb energy and a refined structure. Very intense, complex and long. Sangiovese, Cabernet Sauvignon and Cabernet Franc.—Non-blind Tignanello vertical (October 2019). Best from 2024 through 2043. 5,000 cases imported.Wine Spectator | 97 WSWonderful aromas of pine needles, rosemary, fresh mushrooms, bark and dark fruit. Full body. Very tight and tannic backbone. Racy and driven. Undertones of orange peel and wet earth. Even licorice and mint. Great finish. Better after 2021, but exciting to taste now.James Suckling | 97 JSThe 2016 growing season saw warm temperatures without any big heat spikes, allowing even ripening and yielding a vibrant, harmonious Tignanello with plenty of aging potential. Brisk acidity draws out the wine’s deeply concentrated flavors of blackberry, cherry and plum into an energetic evolution across the palate. Notes of tobacco, subtle spices and dark chocolate emerge to add dimension to the fruit tones, the flavors woven together in a seamless, silky texture.Wine & Spirits | 96 W&S

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 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 VM

The 2017 Barolo Riserva Vigna Rionda is flat out stunning. All the purest essence of Rionda comes through in a captivating Barolo that dazzles. Sweet red cherry fruit, kirsch, rose petal, licorice and blood orange are some of the many aromas and flavors that lift from the glass. Exotic and racy, the 2017 is a flat-out stunner. Now, for the million dollar question. Is it better than the 2016? Right now, I give an edge to the 2017 for its greater finesse and total sense of exotic beauty. But time will be the judge. I do look forward to tasting the 2016 and 2017 side by side!Vinous Media | 98 VMThis is a gorgeous wine, and although it could stand more years of aging, you’re not wrong to enjoy it in the near or medium term either. The 2017 Barolo Riserva Vigna Rionda is packed tight with dark fruit, but it also shows a delicately savory edge with black licorice and rusty metal. The wine’s intensity and the mouthfeel are sublime. Aging sees it go into botte for 36 months followed by another 36 months in bottle before its release. Production is 12,500 bottles.Robert Parker Wine Advocate | 97 RPA traditional style with long fermentation and maceration in oak vats at a temperature of around 30°C, then aged in large Slavonian oak barrels for up to 42 months, followed by a further 24 months in the bottle. The nose is impressively fresh and vibrant, with a mix of white pepper, watermelon, wild strawberry and mint leaf. Less restrained than usual, on the palate the attack is firm, still young, and chewy, with brilliant long acidity and a cherry kernel finish. It deserves time to develop more complexity.Decanter | 96 DECThe 2017 Massolino Vigna Rionda Barolo Riserva has a super-bright clarity and intensity to its ruby color. On the nose, sweet red fruits combine with just-ripe cherry, wild rose and gentle cream notes but everything is beautifully restrained and elegant. On the palate it has a very lovely, silky and fine texture with flavors similar to the aromas. The tannins are super-refined but with plenty of chalky density - this vineyard is in Serralunga after all - a commune famous for its tannins! The finish is mouth-wateringly fresh. What a super-pure, bright and vivacious wine! Keep three to four years, but it will drink well for probably 35 to 40.The Wine Independent | 96 TWINotes of wild strawberries and sour cherries with dried flowers and chocolate orange undertones. Medium- to full-bodied, very polished and fine-grained, showcasing subtle notes of red fruit with a mineral backbone. Even and balanced with a textural finish. Great to drink after 2025 but will age further.James Suckling | 95 JSThe 2017 Vigna Rionda from Massolino impresses with aromas of forest floor, leather, camphor, wild berry and a whiff of blue flower. It’s brooding and firm, featuring dried cherry, crushed mint, cake spice and tangy mineral framed in tightly-knit, fine-grained tannins. Surprisingly fresh acidity keeps it lifted.It’s a phenomenal showing for what was such a dry, scorching vintage. Drink 2029–2037. Abv: 14.5% Kerin O’Keefe | 95 KO

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