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

The 2001 Amarone is on another level entirely. It exudes notable warmth and ripeness, with profound layers of Venezuelan bitter chocolate, herbs, licorice, smoke, dark fruit and toasted oak. Made in an explosive style, this palate-staining Amarone possesses remarkable detail and nuance for such a big wine. It has been phenomenal on the two occasions I have tasted it so far. Anticipated maturity: 2011-2021.Romano Dal Forno is a humble, down to earth and extremely passionate person. Just a few minutes with Dal Forno are enough to understand his unwavering, some might say obsessive, pursuit of quality. I have never met a producer with such a maniacal approach to cleanliness in the cellar. Nothing is wasted here. As I tasted the drying grapes after the 2006 harvest one grape fell to the ground, but it was swiftly picked up by Dal Forno. The same aesthetic applies to Dal Forno’s work in the vineyards. Dal Forno’s newest plot is planted with an extremely dense 12,800 vines per hectare and can only be described as a work of surgical precision. Dal Forno uses roughly 60-70% Corvina, 10-15% Croatina, 10-15% Rondinella and a small amount of Oseleta for the Valpolicella and Amarone. The fruit from the estate’s younger vines goes into the Valpolicella, while Amarone is made from vineyards that range from 10 to 30 years of age.Robert Parker Wine Advocate | 97 RPThe 2001 Amarone is on another level entirely. It exudes notable warmth and ripeness, with profound layers of Venezuelan bitter chocolate, herbs, licorice, smoke, dark fruit and toasted oak. Made in an explosive style, this palate-staining Amarone possesses remarkable detail and nuance for such a big wine. It has been phenomenal on the two occasions I have tasted it so far.Antonio Galloni | 97 AGA tricky vintage affected by crop-reducing hail, and rain during the harvest. This bottle was sadly faulty, however there was a magnum on hand which enabled us to taste a facsimile of the bottle expression. In magnum you would expect this to be running a slower, more youthful timeframe, and the plummy dark fruits and good acids would certainly suggest this. It’s a lighter vintage with some gentle aromatics, and although beginning to soften there is still plenty of tannic bite. It does seem a touch warm on the finish. Drinking Window 2018 - 2032.Decanter | 94 DECA dense, tightly packed red, with currant, raisin, pungent earth and oak. Full-bodied, with well-placed tannins and a long, youthful mineral and fruit finish. A powerful, promising young Amarone. Give it time. Best after 2008. 825 cases made.Wine Spectator | 93 WS

Another tricky vintage affected by hail and rain during the growing season, but saved by a stretch of sunshine at the end of the summer. This wine is herbaceous but delightful, very elegant and fine. It has delicate cherry lift on the nose, with subtle summer woodland notes. In the mouth it has an overt structure of milk chocolate tannins, framing juicy cherry fruit and hedgerow fruit. Drinking Window 2018 - 2032Decanter | 95 DECDal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I thought this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged! Anticipated maturity: 2009-2017.Robert Parker Wine Advocate | 94 RPDal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I though this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged!Vinous Media | 94 VMThis is very balanced and refined with precise tannins and fresh acidity. Full to medium body with integrated tannins and a racy finish. Not as big and muscular as some Amarones from here but all in balance and length. Finesse. Drink now.James Suckling | 93 JSShows aromas of leather, smoked ham, prune, tarry mineral and dried flowers. An amazing panoply for a 2002, which was a weak vintage. Full-bodied, with velvety tannins and a long, intense, peppery finish. Given the difficulties of the vintage, this is a fine effort by Dal Forno. Drink now through 2016. 910 cases made.Wine Spectator | 92 WSWinemaker Romano Dal Forno fearlessly confronted the soggy 2002 vintage with high extraction techniques and barrique aging (36 months). This is an inky, dense wine (more syrupy than it is vinous) with black currant, peppermill, chocolate fudge and big firm wood tannins. It is so monolithic, a viable food match is virtually impossible. As always, Dal Forno straddles a fine line between brilliance and exaggeration.Wine Enthusiast | 90 WE

Monte Lodoletta Amarone is an exercise in extraction. The wine is absolutely black. Aromas are concentrated and intense and the wine is equally enormous in the mouth thanks to the extraction, oak, fruit and the hot climatic conditions associated with this vintage. Drink after 2020.Wine Enthusiast | 96 WEDal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible. Anticipated maturity: 2010-2020.All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.Robert Parker Wine Advocate | 95 RPDal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible.Antonio Galloni | 95 AGThis has a great nose, with loads of peppery, meaty dried black fruit, fig and floral aromas, with an array of spices, fresh herbs and violet. Full-bodied, concentrated and chewy, with a long, intense finish. Built to age. Best after 2011. 940 cases made.Wine Spectator | 95 WSDal Forno’s practice of using older parcels of vines for his Amarone paid off in 2003, with the more established plants able to better withstand the drought conditions of the vintage. This has aromas of dark, plummy fruit, while the palate pairs a rich mouthfeel with grippy tannins. It’s soft and very textured, with juicy blackberry followed by violet and wild herb overtones and a chocolatey finish. Surprisingly accessible considering its massive scale. Drinking Window 2018 - 2032Decanter | 94 DEC

So much rich and decadent blackcurrant character with crushed violets and stones, lots of dust and plenty of vanilla, walnuts and cedar. Full body and a dense and structured palate with extremely refined yet ripe tannins. A long finish that the acidity keeps well knit. A blend of sangiovese and merlot. Delicious now but better in 2019.Robert Parker Wine Advocate | 94 RPIf there is one quality that distinguishes the wines of the late Giuseppe Quintarelli, it is complexity. Unlike any other producer in the Amarone production area, this legendary artisan magically pulls out aromas of dried sage, Indian spice, crushed white pepper and delicate forest berry. On the palate, the wine is bright, crisp and intense, but never heavy or syrupy. Italy lost one of its greatest winemakers when Quintarelli passed away in early 2012.Wine Enthusiast | 94 WEThe 2003 Amarone della Valpolicella Classico takes over all the senses with its rich voluptuous fruit and powerful structure. Firm tannins provide the backbone for this huge, intense wine. Sweet floral and tobacco notes add an element of delicacy but the richness and ripeness of the year are dominant. Tar, spices, licorice and chocolate are layered into the finish. This is a deceptively medium-bodied wine, but there is plenty of power and structure that is waiting to emerge.Vinous Media | 90 VM

The 2005 Alzero is all about finesse. Freshly cut flowers, mint and sweet red berries are laced together in a finessed, racy Alzero loaded with class. Because of its mid-weight structure, the 2005 should drink well relatively early, although it will always have the bright, refreshing acidity of the cool vintage. The mid-weight structure makes the 2005 accessible today. Quintarelli fans should note that there will be no Amarone in 2005, only Rosso del Bepi. The 2005 is approximately 40% Cabernet Sauvignon, 40% Cabernet Franc and 20% Merlot.Antonio Galloni | 94 AG

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

This is very lifted and intense with treacle tart, licorice, light asphalt, chili and chocolate. Full body with very intense dried fruits like raisins, sultanas and prunes, but there's a nutmeg and clove undertone to it. Very chewy and intense on the finish. Big wine but racy and fresh. Stunning Amarone.James Suckling | 98 JSWith high levels of sugar and acid, the grapes in 2006 were ideal candidates for appassimento. This is just as rich as the monumental 2004, with even more wood showing on the palate. It has powerful dark fruit, but takes a more herbaceous line that finishes slightly shorter. Still a great wine, but in the shadow of '04. Drinking Window 2020 - 2045.Decanter | 96 DECDal Forno delivers one of the world's most impossibly rich and concentrated red wines. Using grapes sourced from the high-density Monte Lodoletta vineyard, this inky, dark expression oozes with syrupy tones of maraschino, dark chocolate fudge, cinnamon spice, crushed clove and barbecue smoke. In keeping with the wine's legendary reputation for long aging potential, the tannins are rock solid at the moment.Wine Enthusiast | 95 WEPolished and expressive, this shows a smoky baseline of graphite-laced minerality, with fine-grained tannins and mouthwatering acidity focusing the flavors of date, kirsch, ground anise and clove, with a touch of cocoa powder. Drink now through 2022. 1,800 cases made.Wine Spectator | 94 WSThe 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the finish. Anticipated maturity: 2014-2021.Robert Parker Wine Advocate | 93 RPThe 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the finish.Vinous Media | 93 VM

The 2006 Alzero is wonderfully alive and vibrant in the glass, with beams of energy that run through its deep frame. Exotic and alluring, the 2006 simply has it all. There is plenty of richness in the black cherry, licorice, smoke, tobacco, espresso and mocha flavors, but 2006 also has an element of restraint that balances some of its more overt leanings. All the elements fall into place effortlessly. When Alzero is on, there is simply nothing else like it.Antonio Galloni | 97 AG

A gorgeous, captivating wine, the 2006 soars out of the glass with the most exotic display of amarena cherry, leather, sweet pipe tobacco, lavender, spice and amaro herbs. It is the sort of very rare wine that captivates all the senses, from the intellectual to the most hedonistic. Time in the glass brings out seemingly endless layers of floral and spice inflections. More than that, the 2006 is a rare wine that constantly develops in the glass, showing myriad layers of dimension as time passes, almost without notice. There are a few wines in the world that are more than just wine, they represent the history of a family, a place, an appellation. This is one of them.Vinous Media | 97 VMBeautifully balanced, this elegant red features a skein of aromatic spice unraveling through the cherry compote, smoky espresso, fig cake and loamy earth flavors, layered with silky tannins in a harmonious frame. The mouthwatering finish echoes notes of brambly berry and forest floor. Drink now through 2030. 110 cases imported.Wine Spectator | 94 WS

The Dal Forno family considered the idea of releasing their Amarone ten years after the harvest. If that plan had been implemented, this would be the vintage on the market now. The 2009 Amarone della Valpolicella Monte Lodoletta is a full and generous expression that delivers thick lines and robust flavors of dried blackberry, camphor ash, exotic cedar wood, licorice and tarry road pavement. This vintage saw average temperatures throughout the growing season with a few hailstorms along the way. Very dry weather led to some mild drought in July and August, with ensuing ripening and concentration of the clusters. I found this monumental wine to be irresistible when I first tasted it five years ago, and I consider it to have improved since then. This is one of the most complete and comprehensive vintages produced at Dal Forno, and it gives us an ample 360-degree view onto the might, brawn and potential of this icon wine from the Veneto. Its evolutionary track shows no sign of slowing down.Robert Parker Wine Advocate | 99 RPThis is powerful and very rich with blueberries, flowers and hints of spices. Full body with velvety tannins and ripe fruits. Very beautiful and generous but not overdone. Superb.James Suckling | 98 JSA remarkable vintage, with an early spring and very warm summer, producing grapes with potential sugar levels second only to 2003. As you may expect, then, this wine is bursting with plush, sweet red and black fruits; so tight and grippy as to be almost impenetrable at present. There is some cherry, herb and spirity damson towards the finish, but that really is just the tip of the iceberg. Drinking Window 2021 - 2048.Decanter | 97 DECThe 2009 Amarone della Valpolicella is one of the most sexy, open-knit young Dal Forno Amarones I can remember tasting. An enticing mélange of mocha, black cherry, bittersweet chocolate and leather captivates the senses. Incredibly open today, the 2009 can be enjoyed with minimal cellaring or aged for twenty years, perhaps beyond. Although the 2009 doesn't quite reach the heights of the truly epic vintages here, it comes very close and will provide considerable pleasure sooner than many of those wines. I don't think I have ever tasted a young Dal Forno Amarone with this much allure.Vinous Media | 95 VMRich, with aromatic herb and tarry smoke notes, this silky, supple red is framed by mouthwatering acidity and dusty tannins. Shows ripe and concentrated flavors of date, sun-dried cherry, forest floor and ground spice, displaying a sense of harmony and density that suggests a long future. The finish echoes the spice and sweet fruit character. Drink now through 2029. 1,830 cases made.Wine Spectator | 94 WS

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

The 2011 Amarone della Valpolicella Classico Ambrosan wafts up extorverted and opulent, with exotic spices and medicinal cherries giving way to mocha and sweet pipe tobacco. This is silky-smooth and soothing, balancing both savory and sweet while coming across as autumnal in character, as rosy inner florals form. There is so much depth and focus here, showing citrus-tinged plum skins with coffee grinds and dark chocolate. This just goes on and on, lightly structured and incredibly long yet balanced. The 2011 Ambrosan is a thrilling wine to taste.Vinous Media | 96 VMVery pretty balance of fruit and tannins with freshness and finesse. Medium-bodied with beautiful, round and polished tannins. Really refined and elegant with lovely length. Drink now.James Suckling | 94 JSCedar, dark-skinned fruit and vanilla aromas form the nose on this hearty red. The chewy palate offers baked plum, coconut and star anise alongside pliant tannins. Drink through 2026.Wine Enthusiast | 91 WE

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

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

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

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

The Tenuta Sant’Antonio 2016 Amarone della Valpolicella Campo dei Gigli (packaged in a very heavy eco-unfriendly glass bottle) is a dark and brooding wine packed tight with richly concentrated black fruit delivered in thick and lasting layers. The bouquet peels back to reveal dark plum and baked blackberry, but there is also a major focus on spice, tar, barbecue smoke and teriyaki. The wine makes a wide and large impact on the palate. It shows enormous textural richness and softly integrated tannins. You can age this blend of 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina and 5% Oseleta (that sees three years in barrel) over the long haul.Robert Parker Wine Advocate | 96 RPA unique yet beguiling mix of smoked meats, lavender and violets evolves into dusty black berries and currants as the 2016 Amarone della Valpolicella Campo dei Gigli blossoms in the glass. It’s velvety-smooth yet spicy and mineral in style, with penetrating dark red fruits giving way to dark chocolate, balsam herbs and building tannins. This tapers off remarkably long and primary, yet it maintains amazing freshness, leaving exotic inner florals and spices to linger. The 2016 is a gentle giant of an Amarone that will need a little time to show its best. It spent three years refining in neutral Tonneaux.Vinous Media | 95 VMVery potent aromas of blackcurrants and toasted oak with hints of eucalyptus and black-cherry liqueur, following through to a full palate with firm tannins that drive the fruit on through the long finish. There’s a kind of raw, almost rough-and-ready character to this that’s a bit hard work now. Will even out with bottle age. One for the cellar. Try from 2024.James Suckling | 93 JSThis wine offers a glimpse of dried cherry and plum flavors before the spectrum quickly shifts to notes of smoked bacon, fig and cardamom. The wine aged for three years in new French-oak tonneaux, developing a complex and decadent style that will appeal to the most ardent Amarone fans.Wine & Spirits | 91 W&S

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

The 2017 Amarone della Valpolicella Case Vecie is dreamy, wafting up with a remarkably fresh bouquet that features roses, violets, shavings of cedar, dusty cherry and sweet smoke. This is elegance personified, with ripe red and black fruits excited by vibrant acidity as confectionary spice emerges. Minerals add a more tactile feel toward the close. Balsam herbs and hints of mocha resonate as the 2017 finishes with a gentle tug of tannin and a slight bitter twang that punctuates the wine perfectly. This child of a warm vintage shows impressive balance and tremendous potential for the future. Bury your bottles deep.Vinous Media | 96 VMEnticing aromas of dried strawberries and raspberries, together with notes of heather-like herbs and dried citrus peel. Full-bodied with beautiful, silky tannins that embrace the fruit and add length. In fact this is very long, releasing more and more cedar and spicy dried peel for you to savor. An excellent 2017 from a top Amarone vineyard site. Enjoyable now and will age for many a year.James Suckling | 94 JS

The current release. A tour de force, despite the sheer morass of palate-staining fruit. The malty oak is evident, yet operates as a welcome adjunct to corral and compress the swashbuckle of coffee grinds, beef bouillon, mint, leather varnish and saturated dark cherry liqueur, into a sheath of tension as much as sheer power. Grapes are dried for 70-80 days. This may seem obvious initially, but as one works it out in the glass and across the inner gums, the multitudinous layers become evident. A wine that shape-shifts and beguiles, as much it wrestles with the senses. Excellent. Drink or hold.James Suckling | 98 JSWith the 2016 still being held for release down the road as it slowly comes into focus, today it’s the 2017 Amarone della Valpolicella Monte Lodoletta that is being released into the market. This is dark, sultry and almost animalistic in nature, as crushed fall leaves and earth tones open the experience, giving way to masses of macerated black cherries, cedar shavings, spiced cookies and a lifting hint of camphor. It floods the palate with velvety textures while maintaining fantastic energy, as stimulating acidity adds unexpected vibrancy, and tart wild berries slowly saturate. While structured, the tannins are sweet, and the wine remains remarkably fresh, almost crunchy, as an air of inner rose and balsam herbs slowly fades. Frankly, I can’t believe the 2017 finished at 16% abv, because it is simply so palatable and charming.Vinous Media | 97 VMMarco Dal Forno described 2017 as a perfect vintage, until a hailstorm hit the area three days before harvest. Consequently, around 45% of production was lost. Bursting with coffee bean and cocoa aromas with a balsamic note among the blueberry and black cherry fruit, this is a delightfully smooth sip; its glossy, glycerol-rich texture carries the weight and depth of flavours perfectly. There’s superb balance, ensuring the high alcohol is well hidden, and giving impressive freshness to alleviate any thought of heaviness. The mid-palate is tight, suggestive of its youth, leading to a very long, balsamic finish. Incredible. (Drink between 2023 - 2047)Decanter | 96 DECA dark, brooding red that effortlessly marries a lovely range of kirsch, blackberry paste, dried mint and eucalyptus flavors with fine, sculpted tannins and a rich streak of minerality, showing lots of smoke, fresh earth and iron. This offers concentration and power, revealing even greater detail and expression as it opens in the glass, but at the same time this is an exercise in balance and restraint. Corvina, Rondinella, Oseleta and Croatina. Drink now through 2035. 1,350 cases made, 250 cases imported.Wine Spectator | 95 WS

With over 300ha of vineyard, the Pasqua family are one of the leading growers of the Valpolicella, with a range which focuses increasingly on premium and super-premium productions. This selection is sourced from the Valpantena, the valley to the east of the Classico zone known for earlier drinking wines with bright fruit character. The very stylish 2017 has intense aromas of wild berries, violets and almonds, great fruit concentration and the classic bittersweet finish of Valpolicella.Decanter | 95 DECAromas of black currants with some dried-fruit character, as well as vanilla-pod and spice. Full-bodied with a tight, focused palate and lots of oaky tannin and flavor. Bright, currant and spice finish. Give it some time to integrate better. Best from 2023.James Suckling | 92 JSThis bottling is an impressive wine from the start. This well-built Amarone has aromas of black cherries, black plums and savory herbs. The palate is lush and full in body, with the fruit flavors showing more tart notes of sour cherry and blueberries. Elegant tannins and well-balanced acidity add to the complexity and ageworthiness of the wine. Drink from 2025–2032.Wine Enthusiast | 92 WE