The VAULT

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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

The 2004 Barbaresco Riserva Asili is every bit as spectacular as it has always been. I remember tasting the 2004 with Bruno Giacosa and Dante Scaglione before it was released, and making a note to buy as much of the wine as soon as it hit the market. I have never regretted that decision. Explosive, deep and powerful, the 2004 Asili will reward readers lucky enough to own it for several decades. On this night, it is simply sublime. Not surprisingly, the 2004 is also one of the favorites of the group.Vinous Media | 99 VMThe 2004 Barbaresco Riserva Asili is even more compelling than the Rabaja. It floats on the palate with an ethereal core of sweet fruit that calls to mind a profound Musigny, but with the unmistakable structure of Nebbiolo. The perfumed purity of the fruit carries all the way through to the deeply satisfying, resonating finish. Made in a soft, seductive style, this remarkable wine is decidedly more approachable and easy to appreciate today than the Rabaja. Giacosa fans will have a great time discussing the merits of the Rabaja and the Asili in 2004, but to me they are virtually equally moving; Asili for its feminine gracefulness and Rabaja for its size and power. The Asili should prove more accessible at an earlier age. Bruno Giacosa says his 2004 Asili Riserva will turn out to be just like his 2000 Asili Riserva, the wine he still thinks is the best he’s ever made. Anticipated maturity: 2010-2025.Robert Parker Wine Advocate | 98 RPStrawberry jam, plums, berries, and black truffles. Brimming and super refined with super silky tannins and a long, long finish. Beautiful class and balance. This is drinking incredibly right now but will keep for decades.James Suckling | 97 JSAromas of strawberry and candle wax develop to cherry and light incense. Full-bodied, with chewy tannins and lots of fruit. Focused and very well done, but really tight at the moment. Very structured. Needs time. This is the red label. Best after 2014. 1,170 cases made.Wine Spectator | 96 WS

This is a Masseto that is its own now with balance and harmony. It shows delicate chocolate and berry character with hints of hazelnut. Medium to full body. Long silky finish. Drink now.James Suckling | 96 JSTasted next to the 2002, the 2005 Masseto is perhaps a bit edgier, with an extra kick of tannic intensity that gives the wine its sense of direction and a good kick of energy too. I very much admire the tension in the 2005, a wine built on freshness, aromatic depth and mid-weight structure. Cool, rainy weather towards the end of the season resulted in a late harvest that took place between September 14 and 30.Antonio Galloni | 95 AGFruit was picked later than normal and the Masseto Merlot does indeed show mature aromas of black cherry, ripe blackberry, earthy iron and polished stone. The intensity and purity are amazing and the wine is sophisticated, soft and very rich on the finish. It is already showing beautiful evolution in the glass.Wine Enthusiast | 95 WEThe 2005 Masseto (Merlot) is simply gorgeous. A wine of extraordinary class and personality, it remains very primary in its dark fruit, licorice, cassis and toasted oak. It offers notable concentration and well-integrated tannins, all of which convey an impression of awesome harmony, finesse and balance. The tricky growing season seems to have been less of an issue for the Merlot, particularly in the old-vine Masseto Centrale vineyard. The 2005 Masseto has been superb every time I have tasted it thus far. As is often the case, the wine requires at least a few years of bottle age before it becomes approachable. Anticipated maturity: 2012-2025.Robert Parker Wine Advocate | 94 RPAn exotic bouquet reveals floral, spice, cherry compote and truffle elements. A Masseto that’s all about elegance, with a silky texture, wild berry fruit, firm tannins and bright acidity. This still has some tannins to give, but is delicious now. Fine length. Merlot.—Non-blind Masseto vertical (October 2017). Drink now through 2033. 2,660 cases made, 550 cases imported.Wine Spectator | 94 WS

Mascarello’s 2007 Barolo shows just how compelling this vintage can be, even now. Sensual, layered and totally voluptuous in the glass, the 2007 shows the more flamboyant side of Barolo. I find the wine’s voluptuous, engaging personality impossible to resist. Sure, 2007 is not a classic vintage, but when a wine is this good, I say: Who cares?Vinous Media | 97 VMThe 2007 Barolo has grown tremendously over the last few months. Some bottles have been more closed than others, but what is certain is that the wine is putting on weight. The 2007 appears to have a long drinking window ahead. It is without question one of the wines of the vintage. Anticipated maturity: 2017-2037.Robert Parker Wine Advocate | 96 RPMascarello presents an outstanding 2007 base Barolo (with fruit sourced from the Barolo and La Morra zones) that is packed extra tight with generosity, concentration and rich chocolate, cherry and leather aromas. The long finish is soft and velvety, but the tannins and acidity guarantee a long future ahead.Wine Enthusiast | 96 WE

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. SuperJames Suckling | 98 JSThe 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.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, 450 cases imported.Wine Spectator | 94 WS

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