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Richly-scented like you wouldn’t believe, earthy truffle, undergrowth, black olive and rosemary fill the glass as your nose hovers over it, and don’t let up right through the palate, providing waves of first aroma then flavour. At 22 years old this provides apt evidence of why Petrus 1998 is a legend of 20th century wine. The vintage plays to all of Petrus’ strengths; a classic Merlot year that here combines velvety soft-edged tannins that caress and cushion the abundant black cherry, blackberry and bilberry fruit. Traces of campfire, mocha and liquorice are shot through every mouthful, and this is just so good. Jean-Claude Berrouet was at the helm at this point, expertly conducting the many strands of the wine. Harvest September 21, 22 and 23. A small yield meant just 2,400 cases compared to the usual 4,000. 50% new oak. Drinking Window 2020 - 2032.Decanter | 100 DECThe 1998 Petrus goes from strength to strength as it ages. It’s a perfect wine and the wine of the vintage with Le Pin and Cheval Blanc. I was lucky enough to drink some over the weekend when a friend brought a bottle to dinner. It was stunning. It’s so deep and characterful yet refined and subtle. It showed aromas of wet earth, mushrooms and dark fruits. Dry black olives came out as well. Full body, firm tannins and bright acidity. Very fresh and just opening up now. Walnut and chocolate character. So youthful. Decant two or three hours before serving.James Suckling | 100 JSThe 1998 Petrus never fails to deliver. This is a fabulous example that confirms it is a true tour de force. It has a compelling bouquet with mineral-rich black and red fruit with unerring purity. In this bottle, I notice a hint of hickory not observed previously. The palate is medium-bodied with silky smooth tannins, perfect acidity and a sense of tension that counterbalances the sheer power and ambition of this, the best Bordeaux of the vintage bar none. I was not quite moved to give this a perfect three-figure score, but it flirts with perfection. Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong.Vinous Media | 99 VMGreen olives and blackberry jam, with hints of vanilla and Indian spices. Some dark chocolate too. Complex nose. Very full-bodied, with dense, dark fruits and a licorice undertone, yet the huge tannin structure is polished and almost seamless. A massive and powerful wine, yet balanced and refined. Fantastic. Just a beautiful baby still.--’88/’98 Bordeaux blind retrospective (2008). Best after 2012.Wine Spectator | 99 WSThe 1998 Petrus is unquestionably a fabulous effort boasting a dense plum/purple color as well as an extraordinary nose of black fruits intermixed with caramel, mocha, and vanilla. Exceptionally pure, super-concentrated, and extremely full-bodied, with admirable underlying acidity as well as sweet tannin, it reveals a superb mid-palate in addition to the luxurious richness for which this great property is known. The finish lasts for 40-45 seconds. Patience will definitely be required. Production was 2,400 cases, about 1,600 cases less than normal. Anticipated maturity: 2008-2040Robert Parker | 98 RPNo written review provided. | 98 W&S

The 1998 Petrus goes from strength to strength as it ages. It’s a perfect wine and the wine of the vintage with Le Pin and Cheval Blanc. I was lucky enough to drink some over the weekend when a friend brought a bottle to dinner. It was stunning. It’s so deep and characterful yet refined and subtle. It showed aromas of wet earth, mushrooms and dark fruits. Dry black olives came out as well. Full body, firm tannins and bright acidity. Very fresh and just opening up now. Walnut and chocolate character. So youthful. Decant two or three hours before serving.James Suckling | 100 JSRichly-scented like you wouldn’t believe, earthy truffle, undergrowth, black olive and rosemary fill the glass as your nose hovers over it, and don’t let up right through the palate, providing waves of first aroma then flavour. At 22 years old this provides apt evidence of why Petrus 1998 is a legend of 20th century wine. The vintage plays to all of Petrus’ strengths; a classic Merlot year that here combines velvety soft-edged tannins that caress and cushion the abundant black cherry, blackberry and bilberry fruit. Traces of campfire, mocha and liquorice are shot through every mouthful, and this is just so good. Jean-Claude Berrouet was at the helm at this point, expertly conducting the many strands of the wine. Harvest September 21, 22 and 23. A small yield meant just 2,400 cases compared to the usual 4,000. 50% new oak. Drinking Window 2020 - 2032.Decanter | 100 DECThe 1998 Petrus never fails to deliver. This is a fabulous example that confirms it is a true tour de force. It has a compelling bouquet with mineral-rich black and red fruit with unerring purity. In this bottle, I notice a hint of hickory not observed previously. The palate is medium-bodied with silky smooth tannins, perfect acidity and a sense of tension that counterbalances the sheer power and ambition of this, the best Bordeaux of the vintage bar none. I was not quite moved to give this a perfect three-figure score, but it flirts with perfection. Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong.Vinous Media | 99 VMGreen olives and blackberry jam, with hints of vanilla and Indian spices. Some dark chocolate too. Complex nose. Very full-bodied, with dense, dark fruits and a licorice undertone, yet the huge tannin structure is polished and almost seamless. A massive and powerful wine, yet balanced and refined. Fantastic. Just a beautiful baby still.--’88/’98 Bordeaux blind retrospective (2008). Best after 2012.Wine Spectator | 99 WSThe 1998 Petrus is unquestionably a fabulous effort boasting a dense plum/purple color as well as an extraordinary nose of black fruits intermixed with caramel, mocha, and vanilla. Exceptionally pure, super-concentrated, and extremely full-bodied, with admirable underlying acidity as well as sweet tannin, it reveals a superb mid-palate in addition to the luxurious richness for which this great property is known. The finish lasts for 40-45 seconds. Patience will definitely be required. Production was 2,400 cases, about 1,600 cases less than normal. Anticipated maturity: 2008-2040Robert Parker | 98 RPNo written review provided | 98 W&S

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

2016 was an exceptional vintage in Tuscany and, according to Stefano, the best in 20 years. The cool night temperatures allowed for beautifully precise aromatics and perfectly ripe, harmonious tannins. This wine expresses the vintage beautifully and is the best Redigaffi I have tasted - simply stunning! Complex and tightly wound, it carries its 15% alcohol really well. There are hints of roasted coffee beans and green herbs on the nose, while the palate is super-concentrated yet beautifully balanced, with very fine-textured tannins. Blackcurrant, smoky plum and liquorice flavours are joined by a lovely freshness. A beauty. Drinking Window 2020 - 2040.Decanter | 100 DECThe aromas of violets, roses and lavender are captivating. Turns to spices and hazelnuts. So complex. This full-bodied wine grows and grows on the palate, yet it remains agile and fresh. Plenty of energy in the palate. More powerful than the perfect 2015. We will see which is better in the end. Great wine. Try in 2022.James Suckling | 99 JSThe 2016 Redigaffi is another absolutely compelling wine in this range. Explosive and opulent, the 2016 manages to be both spectacularly rich and yet also retain tremendous freshness. Blueberry jam, lavender, crushed rocks and sweet oak all build as this sumptuous yet structured Merlot shows off its considerable personality. In 2016, Redigaffi is energetic, persistent and also very classy. Drink it over the next decade or so.Antonio Galloni | 97 AGThis vintage hits it out of the ballpark. The Tua Rita 2016 Redigaffi is everything you should expect in terms of complexity, depth and the quality of its bouquet. The wine is especially balanced and focused with pinpoint aromas of dark cherry, plum, spice, tar and dried garden herb. The mouthfeel is generous and rich, but it also offers very silky and long tannins that give the wine its long, persistent mouthfeel. The 2016 vintage is an icon, and the wine has many long years of aging ahead.Robert Parker Wine Advocate | 97 RPSupple, featuring pure black cherry, plum, wild herb, spice and licorice flavors that mesh with the well-integrated structure. Harmonious, remaining defined and juicy on the lingering finish. Though concentrated, this stays fresh and energetic, showing finesse and poise. Merlot. Drink now through 2033. 1,150 cases made, 90 cases imported.Wine Spectator | 95 WS

Aromas of walnuts and bark with some toasted oak and red fruit. Tapenade and violets, too. Changes all the time. This is full-bodied with lots of richness and concentration. Impressive weight and density. Takes no prisoners, but maintains freshness. Best after 2026.James Suckling | 98 JSThis Redigaffi reflects beautifully the 2018 vintage with its cool spring, mild summer and slower, well-balanced, late ripening season. It’s a lithe and lively wine, perhaps less concentrated than some other vintages but very bright, vivid and accessible. On the nose it is sweetly fragrant with digestive biscuit, light toast and intense blackberry aromas. The palate is smooth, medium-full and delightfully creamy, with espresso coffee notes wrapped caressingly around blackberry fruit. Another great example of a beautifully managed vintage, with no greenness and almost invisible ripe tannins. Incredibly harmonious.Decanter | 97 DECA beautiful Tuscan Merlot, the 2018 Redigaffi strikes me as an especially rich and balanced expression. This is something I alluded to in my original review of this vintage. The wine is still very young with dark fruit, dried cherry, soft spice and toasted oak. It is dark and concentrated in appearance and texture, and it also has enough freshness and tart fruit flavors to assure a long aging trajectory ahead.Robert Parker Wine Advocate | 96 RPIntense aromas and flavors of black currant, blackberry, violet and resinous oak highlight this fluid yet firmly structured red, which is long, with a vanilla- and toast-tinged aftertaste. Shows fine balance, with a youthful freshness. Merlot. Best from 2023 through 2036. 1,100 cases made, 80 cases imported.Wine Spectator | 93 WS

This remains one of the best merlots from Italy, even though it was first made in 2019. Violets, tapenade, lavender, blackberries and blueberries. Medium- to full-bodied with ultra-fine tannins that give presence and drive. Polished and rather endless. A merlot with structure and polish at the same time. Best after 2027.James Suckling | 98 JSThe 2021 Sette is 100% Merlot. Lavender, spice, menthol, chocolate, blueberry jam and give this mid-weight Tuscan red a unique profile to complement its mid-weight structure. I would give this a year or two to shed some tannin.Vinous Media | 94 VMSette is the estate’s 100% Merlot which is made from a selection of up to seven available vineyards. In 2021, the grapes come from Sorbaccio and Poggio Sinistro. Really fragrant, it displays aromas and flavours of lavender, menthol, blackcurrant pastille and blue fruits, even a hint of summer meadow, with a splash of coffee bean on the finish. Intense and concentrated, it’s less vertical and saline and instead more broad in comparison to Sette 2020 – but equally delicious.Decanter | 94 DECMade with 100% organic Merlot sourced from across two of the estate’s seven parcels (the Sorbaccio and Poggio Sinistro vineyards), the Tenuta Sette Ponti 2021 Sette is an inky black wine with an almost impenetrable appearance. This is a powerful expression with a bold 15% alcohol content and heavy fruit ripeness to close. There is monotone power here, but this vintage shows a little less in terms of complexity and nuance. This is a good partner to a winter steak. Production is just 4,800 bottles.Robert Parker Wine Advocate | 93 RP