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One of the highlights in the evening, the 2004 Solaia (magnum) is the first wine that represents a move towards more finesse and elegance. There is plenty of explosive richness, but the 2004 is also incredibly nuanced. Graphite, licorice, leather and layers of dark fruit build in a powerful yet incredibly refined Solaia. The 2004 is such a beautiful wine.Vinous Media | 97 VMAromas of currants, plums and hints of mint. Full-bodied, firm and silky with a dusty, tannic background. Very long and intense. Beautiful now but shows lots of life still.James Suckling | 97 JSThe thrilling 2004 Solaia (75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc) is clearly one of the highlights of this great vintage. Endowed with massive amounts of concentration as well as structure, it is a big, powerful Solaia that does not sacrifice elegance or balance in its full-bodied personality. Packed with the essence of blackberries, chocolate, tar, smoke, cassis and menthol, this layered beauty exhibits great length and a persistent, warmly alcoholic finish. It has been stunning on the three occasions I have had it so far and is not to be missed. Anticipated maturity: 2011-2024.Robert Parker Wine Advocate | 96 RPShows beautiful, complex aromas of flowers, currant and Christmas cake. Full-bodied, chewy and powerful. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2010. 5,830 cases made.Wine Spectator | 96 WSThe 2004 Solaia is dense and concentrated with loads of character and defining aromatics: plump blackberry, chocolate fudge, exotic spice, peppercorn and smooth balsam notes. The real pleasure comes in the mouth where it delivers smooth elegance and an extra long finish.Wine Enthusiast | 96 WENo written review provided. | 91 W&S

Displays beautiful aromas of ripe fruit, with currant, plum and blackberry. This complex and full-bodied Tuscan red has soft, polished tannins and a long, long finish. Shows a deft hand in the winemaking. Best after 2012. 11,660 cases made, 2,440 cases imported.Wine Spectator | 95 WSStill very young. Shows complex aromas of ripe fruit, blackberries, plums and currants. Polished, with soft tannins, a full body and a very long finish. Drink or hold.James Suckling | 95 JSThe 2005 Ornellaia opens with striking, compelling aromatics that draw the taster in. Still deep, rich and intense throughout, the 2005 has held up beautifully. Sweet herbs, tobacco, spices, sage and plums add shades of dimension to a core of super-ripe, exotic fruit that is one of the vestiges of a late-ripening vintage in which the fruit was allowed to hang until the very end. The 2005 remains an infant. It should drink well for another 15+ years.Vinous Media | 94 VMThe medium-bodied 2005 Ornellaia shows plenty of delineation in its dark cherries, blueberries, spices, minerals and crushed rocks. The 2005 doesn’t have the detail of the 2004 or the richness of the 2006, but it does offer notable finesse and clarity in an understated style for this wine. My impression is that this will be a relatively early-maturing vintage of Ornellaia, which is not a bad thing, considering the age-worthiness of the two vintages which surround it. In 2005 Ornellaia is 60% Cabernet Sauvignon, 22% Merlot, 14% Cabernet Franc and 4% Petit Verdot. It is a big success in this vintage. Anticipated maturity: 2010-2020.Robert Parker Wine Advocate | 93 RP

The 2006 Sassicaia may very well go down as one of the all-time great recent vintages for this Tuscan thoroughbred. The year started off very warm but by August evening temperatures had moderated, leaving the fruit with a stunning combination of ripeness, perfume, acidity and tannin. The wine is simply glorious, that’s all there is to it. Layers of dark fruit meld into smoke, leather, violets, menthol, earthiness and tar as this profound wine opens up in the glass. The creamy, silky finish lasts an eternity, as waves of fruit caress the tannins with breathtaking elegance. Everything is in the right place in this magical Sassicaia. This is one for the ages. In a word: Awesome.Antonio Galloni | 97 AGThe Tenuta San Guido 2006 Bolgheri Sassicaia is a timeless classic. This might just be the vintage to photograph in an encyclopedia entry for Sassicaia. This is especially true at this exact moment in its long and promising drinking window. The wine shows less volume compared to some of the more opulent vintages, but it absolutely excels in terms of length and finish. It offers amazing drive and momentum that are fueled by the extremely fine nature of the wine’s texture and the seamless unity of its flavors. It treads in light and delicate footsteps that will carry it far into the future. As they say in Italian: "Piano piano si va lontano" (slowly slowly you go far).Robert Parker Wine Advocate | 96 RP(Tenuta San Guido, Sassicaia, Cabernet Sauvignon, Bolgheri, Sassicaia, Tuscany, Italy, Red) The 2006 Sassicaia still has a dark garnet colour while nose has an impression of smoke and crushed dried flowers and some subtle, charred toast notes of oak. On the palate there is a lovely, soft, velvety texture together with dark, bramble fruit flavours. The fruit feels cooler in nature with leafy blackberry notes and again a thrilling spine of acidity. For Priscilla Incisa Della Rocchetta and the Tenuta San Guido team the 2006 was ’a rather fresher vintage … an elegant wine with good structure, the classic Sassicaia style with notes of juniper, myrtle, and Mediterranean forest, characteristic of this wine and the terroir where it is produced.’ (Drink between 2022-2033)Decanter | 96 DECSweet tobacco and berry with hints of currants. Full, soft and silky. Lots of fruit and a long finish. It’s subtle, dense and sophisticated. Please give this another five years to really show what it has.James Suckling | 95 JSDisplays sweet tobacco, plum and berry aromas, with a jammy undertone, turning to licorice on the palate. Full-bodied and balanced, with silky tannins, a lovely texture and plenty of fruit. Outstanding Sassicaia, with structure and finesse. 85 percent Cabernet Sauvignon and 15 percent Cabernet Franc. Best after 2013. 20,000 cases made, 3,000 cases imported.Wine Spectator | 94 WSThis landmark wine (85% Cabernet Sauvignon and 15% Cabernet Franc) shows herbal notes of chopped mint, wild berry, licorice, bramble and forest floor. Tasted young, Sassicaia never has the same impact it will 10 or 15 years from now when all those luscious aromas become more penetrating and warm. Built to age, the wine boasts drying tannins, good acidity and firm structure.Wine Enthusiast | 94 WENo written review provided. | 92 W&S

The 2007 Sassicaia (Cabernet Sauvignon) explodes onto the palate with masses of rich, opulent fruit that caress the palate with gorgeous length and a seamless beauty that is hard to fully capture. Dark wild cherries, plums, spices, minerals and herbs develop in the glass. This is an especially bold, perhaps slightly uncharacteristic Sassicaia in its extroverted personality, but it is beautiful all the same. The inner perfume and sweetness carries through the long finish, where the sheer weight and glycerol of the fruit leaves a lasting impression. The 2007 is more than a worthy follow-up to the profound 2006. While it may lack that wine’s freshness, structure and potential longevity, the 2007 is immensely appealing today, and should drink beautifully pretty much out of the gate. That said, Sassicaia is always the most restrained of Bolgheri’s heavy hitters. This is a superb effort from Tenuta San Guido.Antonio Galloni | 95 AGThis iconic Italian wine from Bolgheri’s landmark Sassicaia vineyard (characterized by little rocks, or “sassi”) offers an elegant bouquet comprised in equal measure by mineral, fruit and spice nuances. The wine consists of 85% Cabernet Sauvignon and 15% Cabernet Franc and the finish is long, smooth and very fine. This is an ageworthy wine that should not be opened before 2018.Wine Enthusiast | 95 WEHere’s a wine of power, determination and confidence—as far as first impressions go. The 2007 Bolgheri Sassicaia leaves little hidden behind the curtain. It presents a frank and straightforward array of bold fruit, spice, leather and tobacco-like aromas that emerge from the bouquet with energy and force. The aromas are complete and genuine. The palate, however, offers more space for interpretation and review. It is finessed and nuanced, thus requiring more time to fully comprehend and appreciate. Silky tannins are followed by fine textural smoothness and a long finish. The outgoing nature of the aromas make for a fascinating contrast against the inward and reticent nature of the mouthfeel.Robert Parker Wine Advocate | 94 RPVery enticing aromas of spices, meat and berries. Full-bodied and juicy, soft and velvety, with a long, succulent finish. Best after 2011. 20,000 cases made, 3,000 cases imported.Wine Spectator | 93 WSThis is classy on the nose with subtle currant, sweet tobacco, cigar box and dried flowers. Cassis too. Full body, with refined tannins and a solid core of fruit. Polished and very pretty. Long and delicious already. But you have to wait on this. It has so much more to give. Try after 2015.James Suckling | 93 JSThere’s tension in this vintage of Sassicaia, its rich, generous fruit held within a tight, lean structure. Fresh scents of flowers and herbs come up from under the ripe fruit, tamped down again by a meaty smokiness that hints at Brett. Youthful and inaccessible, this gains clarity with air, as it will in the cellar. One of Italy’s most sought-after collectibles, this is suited to aging ten years or more. Kobrand, Purchase, NYWine & Spirits | 92 W&SA splash of sweet strawberry purée just slightly indicating the age of this wine, and it is a vintage that is already drinking well. Beautiful, dancing acidity and some attractive red fruits. But it doesn’t have the full complexity of the 2008 vintage. It has a complex array of tertiary aromatics and flavours, with full leather and soft black truffle. Gentle, with softly lingering flavours.Decanter | 91 DEC

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

Rose petal and ripe fruits on the nose. Full-bodied, with well-integrated tannins and a citrus undertone. Lemon rind texture. Juicy and delicious. Give it a year or two to soften. 50% Merlot and 50% Cabernet Franc, aged 15 months in French barrels.James Suckling | 90 JS

The 2011 Syrah is an outstanding wine that evokes the elegance of the Rhone Valley with that of the Rhone Ranger in California. But it also shows a true Tuscan heart with warm climate tones of ripe blackberry and spice. The wine’s appearance is inky black and its long list of aromas include cured meat, barbecue spice, grilled herb, black mineral and blackberry pie. There’s even a balsamic note of cola or rosemary oil that pops at the end. You can count on a long drinking window with this gorgeous Syrah. Anticipated maturity: 2016-2035.Stefano Frascolla and Tua Rita have almost single-handedly put Suvereto on Italy’s winemaking map. His latest releases are nothing short of spectacular.Robert Parker Wine Advocate | 97 RPThe 2011 Syrah is striking in its beauty. Despite the warm, precocious vintage, the 2011 screams with varietal character as expressed in Maremma. A wine of pure volume and breadth, the 2011 is going to be a lot of fun to follow. As of this tasting, the 2011 has just been bottled, so it is quite likely the wine will show even better in another 6-12 months.Antonio Galloni | 94+ AGFascinating aromas of violets, blue slate and crushed raspberries. Full body, polished and silky tannins and a fruity, lightly wooded aftertaste. Needs time to come together, but already delicious. Better in 2015.James Suckling | 93 JS

The 2012 Redigaffi jumps from the glass with explosive dark blue/blackish fruit. Rich, voluptuous and impeccably textured in the glass, the 2012 boasts massive depth and concentration, yet retains tons of freshness. Silky tannins round out a finish laced with melted road tar, herbs and leather. For such a big wine, the Redigaffi is remarkably complex and nuanced. The 2012 was aged in 100% new, thick-staved Darnajou barrels, which are seldom seen in Italy but widely used throughout Napa Valley and elsewhere. In some recent vintages I have slightly preferred the Syrah over the Redigaffi, but in 2012 the wines are both fabulous. Simply put, the 2012 Redigaffi is a stunner.Antonio Galloni | 96 AGTen years on the Redigaffi shows it’s vibrancy with lifted aromas of savoury spice, violet and fennel. The palate is still bright yet rich with exquisite fine tannin wrapped around a core of black fruit and savoury notes of thyme and anise along with hints of stone and deep espresso.Decanter | 96 DECThis has a seductively spicy nose of anise, pink peppercorns, wild berries, mulberries, mocha and violets. Full-bodied, rich and mouth-filling, yet with wonderful freshness. Chewy tannins. Vibrant finish. 100% merlot. Drink or hold.James Suckling | 96 JSThis vintage was entirely made by Luca D’Attoma. The Tua Rita 2012 Redigaffi is another milestone vintage that opens a new chapter in the timeline of this iconic winery in Suvereto on the Tuscan Coast. Luca’s footprint is evident as those more obvious oak tones suddenly disappear, giving space to black fruit, dried plum and syrupy blackcurrant. The wine shows an inky dark color nonetheless, and although its texture is generous and elegant, Redigaffi is suddenly void of those more obvious toasted oak influences. As a result, you gain a bigger window on some of the territorial aromas of Mediterranean herb and dried berry that we will find again in the vintages to follow.Robert Parker Wine Advocate | 94 RPOne of Italy’s most acclaimed Merlots, this concentrated wine opens with scents of black currants, cedar, sage and espresso. The firmly structured but polished palate delivers dried black cherry, black pepper, coffee and licorice alongside a backbone of velvety tannins. Drink 2017–2022.Wine Enthusiast | 94 WE

Underbrush, new leather, wild herb and dark-skin berry aromas meld with balsamic whiffs of eucalyptus. The full-bodied firmly structured palate evokes raspberry compote, black cherry marinated in spirits, tobacco and star anise set against a backbone of close-grained tannins. This will age for decades. Drink 2023–2043.Wine Enthusiast | 96 WEDeep red-ruby. Delicate aromas of flinty red cherry and herbs complicated by hints of mocha and lifted by a bright violet topnote. Dense, rich and concentrated but light on its feet, offering a very polished mouthfeel thanks to serious but noble tannins that nicely frame the refined, steely red fruit flavors. Finishes long and very elegant. Just like the 2013 Brunello Rennina, this also has 15% alcohol but is so well balanced that you can hardly tell (unlike with the Rennina). Knockout young Brunello from Gaja, one of the very best in memory.Vinous Media | 95+ VMThe 2013 Sugarille is more classic in style than the Rennina yet is still a ripe, sexy beast of a Brunello. Ripe cherries, red currants, spice, and balsamic notes all flow to a concentrated, medium to full-bodied effort that has nicely integrated acidity, solid mid-palate depth, and enough ripe tannins to keep it drinking nicely for 10-15+ years or more. It’s a beautiful wine.Jeb Dunnuck | 95 JDThe single-vineyard 2013 Brunello di Montalcino Sugarille has a tighter core and a blacker heart compared to the Rennina. This wine is momentarily more difficult to penetrate and comprehend. It makes a more abrupt first impression but then relaxes and reveals more of its character only after it has spent extra time in your company. Then, it becomes suddenly exuberant and loud. This is a dynamic expression of Sangiovese with bold ripe fruit, spice and balsam notes to carry it forward during cellar aging. This vintage offers firmness and strength. Some 20,000 bottles were produced (of both Sugarille and Rennina, respectively).Robert Parker Wine Advocate | 94 RPA mix of sweet plum, cherry, bouillon and graphite aromas and flavors, all backed by a solid structure, this is dense and tightly wound, with terrific balance and a long, focused finish. Best from 2022 through 2036. 400 cases imported.Wine Spectator | 94 WSA very aromatic red. Typical sangiovese aromas of cherry and rose petal with hints of bark. Full body, firm and silky tannins. A racy linear line runs through it. Tight and firm now. Give it two or three years to soften.James Suckling | 94 JS

The 2013 Syrah Per Sempre is another gorgeous wine from Tua Rita. This estate on the Tuscan Coast offers one of Italy’s top Syrahs. In vintages like this, it is in the running for the number one spot among Italian expressions of the Rhône grape. It opens to supremely finessed varietal characteristics of blackberry, chocolate, toasted espresso, smoked bacon and dark spice. The wine is aged in barrique for 21 months and no clarification is performed. In warmer vintages with early-ripening fruit, you risk that the muscular structure of the wine eventually overcomes the bouquet. This is not the case in 2013. The wine presents power and generosity in equal fashion across the senses. This wine was not produced in 2014 because the grape skins were damaged that year. Hold onto your bottles of 2013, because you need to make it last.Robert Parker Wine Advocate | 96 RPI have tasted the 2013 Sirah Per Sempre several times over the last few months and it just keeps getting better. Intensely aromatic, Tua Rita’s Syrah is unusual for the Tuscan coast because of its distinctly floral/savory personality. Sweet tobacco, rose petal, sage, mint, wild flowers and red-fleshed fruit are some of the signatures. In the 2013 Sirah readers will find a wine endowed with tons of nuance and complexity. A final kick of aromatics married to rich Suvereto fruit leaves a lasting impression on the finish. Just bottled, the 2013 is quite raw and in need of time, but it is incredibly promising, not to mention delicious.Vinous Media | 95+ VMWonderful dried meat, spice, dried herb and earth character topped off with ripe fruit. It’s elegant and racy with great length and structure, yet also refined and gorgeous. So drinkable now. The Hermitage La Chapelle of Italy. Pure Syrah.James Suckling | 95 JSA meaty red, boasting blackberry, plum, black olive, smoke and vanilla aromas and flavors. Rich and dense, with a lingering aftertaste of herbs and oak spice. Drink now through 2023. 200 cases made.Wine Spectator | 93 WSSpicy and supple, this has aromas of cured meat, white pepper, toast and dark plum that follow the warm robust palate along with dried black cherry, coffee and licorice. Round tannins provide the supple framework. Drink through 2020.Wine Enthusiast | 93 WE

This is amazing on the nose with blackberries, black truffle, dried cherries and hints of tobacco. It’s so complex on the nose that you almost don’t need to taste it. Full body, soft and velvety tannins and a persistent, fabulous finish. The mouthfeel is magic. 80% sangiovese and 20% cabernet sauvignon. Drink or hold.James Suckling | 97 JSThe 2013 Tignanello represents the beginning of a new chapter for Italy’s ultimate game-changer wine. The blend remains 80% Sangiovese with 15% Cabernet Sauvignon and 5% Cabernet Franc but Renzo Cotarella tells me "stylistically-speaking, this is what we wanted to achieve." The winemaking formula remains the same, but one of the major differences and benefits to this wine is vineyard age. The celebrated Tignanello single vineyard is now reaching 15 years old. In other words, it is in its production prime. This is a harmonious and beautifully integrated wine that reveals black fruit and baking spice. I’m told the 2014 Tignanello will have a greater percentage of Cabernet Sauvignon and the 2015 vintage will have more Sangiovese.Robert Parker Wine Advocate | 96 RPThe 2013 Tignanello is a real knock-out. Rich and intense, but also linear in style, the 2013 is endowed with superb energy from start to finish. In this vintage, the Cabernet Sauvignon and Franc character is especially evident, especially in the aromatics. Today, the 2013 is tightly wound and not ready to show all of its cards. Readers will have to be patient with the 2013, but the wine has plenty to say. Above all else, this is a remarkable level of quality for a wine with Bordeaux First Growth production (but not price) often in excess of 25,000 cases.Antonio Galloni | 95+ AGDefined by licorice and black currant aromas and flavors, this is intense and harmonious. A crisp, vibrant feel pervades as this winds down, showing excellent length and a minerally element.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2043. 2,500 cases imported.Wine Spectator | 95 WSWinemaker Renzo Cotarella declared the 2013 to be one of the most vibrant Tignanellos Antinori has ever made. It recalls 2010 but is a slightly less powerful package. The Cabernet Sauvignon is particularly evident at the moment, with well-defined nuances of blackberry bush. Notes of fresh dark earth, red cherry and minerality lurk underneath. The tannins are long and refined but not quite ready to relax their grip. Currently austere rather than generous, this needs time to knit together. Drinking Window 2021 - 2036.Decanter | 95 DECVibrant and loaded with finesse, this blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc opens with enticing scents of red woodland berry, new leather, Asian spice and a touch of menthol. The youthful palate delivers red currant, wild cherry, star anise and clove alongside a backbone of firm acidity and polished, tightly wound tannins. It will age majestically; drink 2020–2033.Wine Enthusiast | 94 WEFlavors of black currant and tobacco bring the influence of Cabernet Sauvignon (15 percent) and Cabernet Franc (5 percent) to the fore in this Sangiovese-based blend. Ample alcohol lends a Bourbon-like edge to the wine’s oak-derived accents of vanilla and coconut, but Sangiovese’s firm, raspy tannins guide the wine back toward red cherry flavors and into a long, smoky finish.Wine & Spirits | 92 W&S

The highlight in this range, the exquisite 2014 Tignanello is all about persistence and understated class. The aromatics alone are captivating. Sculpted, finely delineated flavors add to the wine’s vivid personality. Because of the challenges posed by the growing season, the blend leans more heavily toward Cabernet Sauvignon than is typically the case. Above all else, though, the 2014 is all about harmony, and there is plenty of that here. Unfortunately, production is down 30%.Vinous Media | 96 VMExotic spice, cedar, purple flower, forest floor and wild berry are some of the aromas you’ll find in this fragrant, focused red. It’s loaded with finesse, delivering juicy Marasca cherry, cassis, star anise and white pepper with remarkable precision. It’s fresh and balanced by vibrant acidity and elegant, fine-grained tannins. Drink 2019–2029.Wine Enthusiast | 95 WEReally pretty aromas of currants and roses follow through to a medium body, firm and silky tannins and a fresh finish. Very well done for 2014 and a wonderful Tignanello to drink now or later. Better in 2019.James Suckling | 94 JSTignanello has this amazing ability of always being, well, Tignanello. Its very DNA makes it among the most distinctive and recognizable wines in the world. I’m happy to report that this is also the case for the 2014 Tignanello that faced very different growing conditions compared to most. The wine is beautiful and balanced with sweet tannins and a supporting oak texture that is neatly folded at the back. The wine is all about measure and proportion, and it aspires to these goals with an impressive sense of natural harmony. This is not an overtly powerful or muscular expression. Instead, it shows a tasty, almost savory form of elegance. This vintage was made with 75% Sangiovese, which means that the Cabernet presence is a tad bigger than normal. Ultimately, this wine is more finessed and delicate, and I appreciate the careful tannic management on display here.Robert Parker Wine Advocate | 93 RPA fresh, linear style, displaying cherry, iron, earth and spice flavors on a slim frame. Fine length.—Non-blind Tignanello vertical (October 2019). Best from 2021 through 2035. 5,000 cases imported. Wine Spectator | 91 WS