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A gorgeous red, scented with rose, mint, menthol, cherry and leather notes, with intense flavors matching the aromas. Dense with tannins, finely wrought and dovetailing on the long, detailed finish, this is very harmonious, yet will need time to fully express itself. Best from 2018 through 2038. 200 cases imported.Wine Spectator | 98 WSThe 2010 Barolo Bussia Cicala opens to a dark ruby color and a richly concentrated appearance. This wine will appeal to those who appreciate added texture and heft in their Barolo. A special nod also goes to the aging potential of the wine that promises to be long and steady especially given the high quality of the 2010 fruit. Bussia Cicala imparts deep textural richness with lovely finesse and structural integrity. Hold this wine for ten years or more. Its profound beauty is already evident, but the wine has barely started its evolutionary course. Drink: 2018-2035.Robert Parker Wine Advocate | 97 RPConterno's 2010 Barolo Cicala boasts razor-sharp minerality and acidity in support of the beautifully delineated, resonant fruit. Rose petals, tar, licorice, dark cherries and tobacco are some of the many nuances that burst from the glass in an exotic, intense Barolo loaded with class and personality. The Cicala is going to require considerable patience, but it is a stunner. Vivid and alive through to the finish, the Cicala is easily one of the wines of this great Barolo vintage.Vinous Media | 97 VMJuicy black cherry, tobacco, leather, underbrush, licorice, menthol, mint and balsamic notes all come together on this powerfully structured wine. The succulent, ripe fruit is supported by a solid tannic backbone. It's already delicious but it's still compact and brooding so give it time to unwind. Drink after 2020–2040.Wine Enthusiast | 95 WEThis shows more roses and mineral character than Colonnello. Full body with a beautiful round mouthfeel and a depth of fruit. A chewy, rich wine for the vintage. Better in 2015.James Suckling | 93 JS

The 2010 Barolo Cannubi is dense and compact at this stage, but then the sweet Cannubi tannins kick in. Sweet red berries, crushed flowers, mint and sweet spices wrap around the palate in a generous, textured wine endowed with tons of depth and class. This is a fairly powerful rendering of Cannubi. It will be interesting to see if the wine acquires finesse in bottle, or if it will always be a bit of a brute.Vinous Media | 94 VMRose, tilled earth, and smoky mineral aromas emerge from this luminous, elegant Barolo. The bright palate doles out crushed red cherry and black raspberry accented with herbs, white pepper and clove. The juicy flavors are balanced by vibrant energy and polished tannins. Drink 2018-2038. Kerin O’Keefe | 94 KOIt reveals aromas of rose, tilled earth, and smoky mineral. The bright palate doles out crushed red cherry and black raspberry accented with herbs, white pepper and clove. Juicy flavors are balanced by vibrant energy and polished tannins. Drink 2018–2038. Wine Enthusiast | 94 WEWith fruit from the Barolo township, the 2010 Barolo Vigneto Cannubi offers a classic portrait of the Nebbiolo grape with bright berry notes backed by savory tones of balsam herb, dried sage and mint. There-s a distant touch of exotic spice as well, maybe cumin or curry, that adds a somewhat unexpected extra layer of complexity to the wine-s already busy personality. Its overall elegance is already evident at this young stage in its evolution. Drink: 2016-2028.Robert Parker Wine Advocate | 93 RPPure and fruity on the nose with sliced-strawberry and floral character. Full to medium body with pretty fruit, firm tannins and a fresh acidity. Lots of tar at the finish. Better in 2016.James Suckling | 91 JS

The 2010 Barolo Tre Tine from Giuseppe Rinaldi is stunning whatever way you look at it. This is everything you could wish for in a Barolo. It offers a cornucopia of aromas: an alluring mixture of red and black fruit, cedar, liquorice and a very subtle medicinal scent, all delivered with ethereal delineation. The palate is perfectly balanced, the tannins having melted a touch to render it perfectly drinkable, even if it constantly reminds you that it will continue to improve with bottle age. It is a long-term Barolo that is destined to give immense pleasure.Vinous Media | 97 VMMade with Nebbiolo from three top vineyard areas, this stunning wine boasts classic Barolo scents of rose, violet, red berry, leather and tilled soil. The vibrant palate delivers crushed black cherry and red raspberry accented with wild mint, white pepper, clove and sage. It has great energy, intensity and aging potential. Drink 2018-2040. Kerin O’Keefe | 95 KOMade with Nebbiolo from three top vineyard areas, it boasts scents of rose, violet, red berry, leather and tilled soil. The vibrant palate delivers crushed black cherry and red raspberry accented with wild mint, white pepper, clove and sage. It has great energy, intensity and aging potential. Drink 2018–2040.Wine Enthusiast | 95 WEJuicy cherry, raspberry and currant flavors are accented by flowers, tea and tobacco in this elegant, intense red. Long and harmonious, with a lingering aftertaste of fruit, spice and mineral. Best from 2017 through 2032. 550 cases made, 240 cases imported.Wine Spectator | 93 WS

The 2010 Barolo Ravera is one of the greatest wines I have ever tasted from Vietti. Stunning. It's as simple as that Freshly cut flowers, mint, spices, crushed rocks and pine jump from the glass in a vivid, crystalline wine endowed with captivating purity, clarity and finesse. The 2010 takes hold of the palate and never lets up, gaining body, breadth and volume over time. A breathtaking, perfumed finish rounds out the finish. The Ravera represents a bit of a stylistic departure for Vietti and a return to a more traditional style of winemaking. The 2010 was done entirely in cask, with minimal racking. In its early years, it was virtually impossible to taste as the reductive winemaking style gave a wine with closed aromatics and searing tannin. Today, the 2010 is beginning to blossom into an epic Barolo. The 2010 Ravera may well be the single greatest Barolo Luca Currado has ever made. It is also a wine that, along with the Barolos of Elvio Cogno, show just how much potential the hills of Ravera have to offer. Readers who can find the 2010 Ravera should not hesitate. It is a legendary, benchmark Barolo in the making. As an aside, a bottle of the 1999 I tasted last year was extraordinary, and it was made in the slightly more modern style that was typical at Vietti during that era.Antonio Galloni | 100 AGA stunning and vibrant Barolo, the 2010 Barolo Ravera meets the high expectations of the 2010 vintage thanks to its fluid evolution and evident complexity. Ravera delivers a level of smoothness and suppleness that shows the enormous versatility of Nebbiolo. This vineyard cru in particular is known for its direct and genuine expression of the grape. Floral aromas of rose and violet segue to enduring tones of truffle, cherry and mint. This is a stellar wine with great aging potential. Drink: 2018-2035.Robert Parker Wine Advocate | 96 RPAged entirely in large casks, this elegant but firmly structured Barolo weaves together classic Nebbiolo sensations including red cherry, black raspberry, rose, violet, leather, spice, sage and balsamic notes. The savory palate delivers ripe fruit supported by big, round tannins. Give this time to develop to its full potential. Drink 2020–2040.Wine Enthusiast | 95 WEGraphite and iron aromas give way to cherry, raspberry, leather and black tea notes in this powerful yet stylish red. Intensely fruity, with a complex structure and beautifully melded tannins. The mineral note echoes on the finish. Best from 2018 through 2036. 300 cases made, 100 cases imported.Wine Spectator | 95 WS