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Stunning, almost buttery in its richness, smooth, rich and complex, has power and finesse, plus chocolatey richness that can only become greater. Has the fruit of Barbaresco, the finesse and elegance of Bordeaux and the power and intensity of California.Wine Spectator | 95 WS

A superb wine; one of the greats. Plush like your favorite pillow, but sophisticated like a fine Italian leather sofa, this is a sumptuous, flawless red wine that is shockingly good. Though still young, Ornellaia is totally approachable. A short hour or two of breathing will prepare this beauty for current consumption. A classic. Grazie!Wine Enthusiast | 96 WEA beautiful and refined red with sweet tobacco, cedar, light chocolate and currants. Medium to full body and a lovely mid-palate. Very long and attractive. Starting of new era of Ornellaia. Drink now.James Suckling | 94 JSThe 1995 Ornellaia (magnum) is remarkably fresher than the same wine from bottle. There is a warm, almost exotic quality to the luxurious, rich fruit. Sweet tobacco and licorice add further layers of nuance and flavor. In magnum the wine still has a few years left, but bottles are further along in their evolution and need to be drunk over the next few years. The 1995 is a rather unique Ornellaia in that only a portion of the wine (40%) finished its malolactic fermentation in barrique, while the majority of the wine underwent malo in cask. The blend is 76% Cabernet Sauvignon, 18% Merlot and 6% Cabernet Franc, and the percentage of new oak is 39%.Antonio Galloni | 93 AGIs the 1995 Ornellaia better than previous vintages? It is too soon to know, but this is unquestionably another stunning wine in what has been a strong succession of top wines since 1988. The color is a saturated, thick-looking, ruby/purple. The nose offers up aromas of roasted coffee, jammy black cherry liqueur, and cassis intermixed with spice. On the palate, the wine is rich and full-bodied, with well-integrated wood, tannin, and acidity. Pure, youthful, and accessible, this impressively endowed wine should drink well for 10-15+ years.Robert Parker | 92 RPA wine that emphasizes finesse rather than power. Plenty of dried herb and berry character, with a hint of mint. Medium- to full-bodied, with velvety tannins and a long, long finish. Greatest Ornellaia in years. Best after 2000.Wine Spectator | 91 WS

There’s not too much I can say about the 1995 Recioto other than it is a stunning, unforgettable wine. It explodes from the glass with an array of heady, exotic black cherries, graphite, roasted coffee beans and spices. Endowed with an almost port-like richness, it offers phenomenal concentration and depth on the palate without ever giving the impression of heaviness. It, too, is a remarkable wine in every way and is not to be missed. Anticipated maturity: 2007-2025.Robert Parker Wine Advocate | 97 RPThere’s not too much I can say about the 1995 Recioto other than it is a stunning, unforgettable wine. It explodes from the glass with an array of heady, exotic black cherries, graphite, roasted coffee beans and spices. Endowed with an almost port-like richness, it offers phenomenal concentration and depth on the palate without ever giving the impression of heaviness. It too is a remarkable wine in every way and is not to be missed.Vinous Media | 97 VM

A virtually perfect effort is the 1997 Sperss (30,000 bottles), which represents the essence of truffles, earth, and black cherries in its striking aromatics and multidimensional, opulent, full-bodied palate. The acidity seems low because of the huge glycerin levels and prodigious concentration of fruit, but I suspect it is normal in the scheme of oenological measurement. This profound wine requires 3-4 years of cellaring, and should age well for 30-35 years.A genius for sure, Angelo Gaja can not be faulted for what he puts in the bottle. This work of art is worth every cent it will fetch.Robert Parker | 99 RPAdmittedly, Gaja’s 1997 Sperss doesn’t quite hit the high notes it so often does. More often than not, the 1997 has been pretty much open for business, but this bottle is more reticent than other recent examples.Vinous Media | 97 VMDark ruby. Loads of blackberry, vanilla and milk chocolate on the nose. Turns to licorice and flowers. Full-bodied, with a subtle tannin structure and fresh and focused fruit. Balanced and pretty wine. Just starting to open.--1997 Italian blind retrospective. Best from 2008 through 2017. 2,000 cases made.Wine Spectator | 94 WS

No written review provided | 95 W&SIncredible as you look at these colours heading back to the 1990s; they are barely budging at all. Here I get quite a different quality the smoke, more like wet woodsmoke from a fire that has been doused, or the smoky aspect to Japanese green tea. A clearly powerful wine, one that has real depth and impact, with flavours that keep slowly building one on top of the other. More burly than some, this feels burnished under the Tuscan sun. I prefer the 2001 for its power that walks the line, this is resplendent but in full Super Tuscan mode.Decanter | 94 DECI am happy to see this holding on so well after not tasting it for years. It was always a richer and softer Sassicaia due to the hot growing season. I drank this in Cannes, France, yesterday with some friends and it now shows a soft and delicious character with dried fruits, spice and mushroom and hints of herbs. Full-bodied, silky and velvety. Round and clean. Drink or hold. But wonderful and sassy now.James Suckling | 93 JSIntense dark ruby. Dark berry fruit and exotic spice scents fill the high-toned, penetrating nose. Offers a deep core of beautifully delineated blackberry and blackcurrant flavors layered with bell pepper, dark chocolate and minerals. Smooth tannins frame the very long finish, leaving one with the impression of persistence and balance.Vinous Media | 93 VMShows its class. Loaded with fruit. Rich yet balanced, with lots of jammy and plummy character. Full-bodied, with round tannins and a silky finish. Exotic. Sass made excellent wine again in a less than easy year. Best after 2006. 16,600 cases made, 2,300 cases imported.Wine Spectator | 93 WS

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

The best Sassicaia of the last 10 years, the 2004 vintage is an outstanding achievement. Cabernet Sauvignon and Cabernet Franc highlight the beauty of Tuscany and portray the region in terms of thick chocolate fudge, succulent cherry and currant, exotic spice and vanilla seed. Beyond those big aromas are little teasers: blue flowers, Mediterranean herbs, cola and light mineral shadings. It's lush and full in the mouth and will hold 20 or 30 years.Wine Enthusiast | 97 WEA wine with beautiful aromas of currants and light chocolate with hints of sweet tobacco. It's full-bodied and very refined with integrated tannins. It still needs time to give its full potential, but it's a beautiful wine with excellent length and class. Drink or hold.James Suckling | 94 JSShows aromas of chocolate, currant and blackberry, with a hint of Spanish cedar. Full-bodied, with firm, velvety tannins and a long finish. Racy and very well-structured. Builds on the palate. Cabernet Sauvignon and Cabernet Franc. Best after 2012. 15,000 cases made, 2,500 cases imported.Wine Spectator | 94 WSThe 2004 Sassicaia is a lovely, understated effort. Medium in body, it presents nuanced layers of sweet dark fruit, licorice, menthol and toasted oak that gradually open onto a finely-knit frame of notable length. Today it appears to be quite reticent and still holding back much of its potential. Both bottles I sampled showed less vibrancy and freshness in both color and flavors than the other top 2004s I tasted alongside it, suggesting that the wine is still suffering from bottle shock.Vinous Media | 93 VMThis was an epic vintage in Tuscany, but our samples did not live up to that promise. The 2004 Bolgheri Sassicaia opened to ripe and slightly oxidized aromas of candied fruit, prune, apricot, dried tobacco leaf and bitter chocolate. When I last tasted this wine, I noted its "retro" stylistic philosophy with a strong emphasis on richness and opulence. I wonder if that loud approach has contributed to the wine's diminished intensity today? Or perhaps our samples were not perfect? The bottom line is that this proved a well-integrated wine, but a bit flat and downtrodden as well.Robert Parker Wine Advocate | 90 RP

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

Displays loads of mint, eucalyptus, currant and meat on the nose. Full-bodied, with masses of fruit, yet reserved and structured. Mouthpuckering now from all the tannins, but this will give incredible pleasure in years to come. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2014. 6,250 cases made.Wine Spectator | 97 WSThis fourth flight brings us into what I consider a real Golden Era for Solaia that started with the 2004. A young, potent wine, the 2006 Solaia out of magnum still needs quite a bit of time. Even so, its towering stature is evident. A rush of blackberry jam, grilled herbs, espresso, licorice and spice builds as the 2006 shows off its explosive energy and drive.Vinous Media | 96 VMA clarity and brilliance to this Solaia now with plums, light chocolate and meat. Full body and round and soft tannins. Juicy and delicious. Just right now where it shows the fruit and light tertiary qualities on the nose and palate. Excellent.James Suckling | 95 JSMostly Cabernet Sauvignon and Sangiovese (with a small touch of Cabernet Franc), Solaia’s winning card is texture. The wine is soft, velvety and penetrating in the mouth with succulent flavors of blackberry, creamy cassis berry, chocolate and tobacco. Thick extraction and quality fruit craft a memorable wine that will last many long and happy years in your cellar.Wine Enthusiast | 95 WEThe estate’s 2006 Solaia is a big, powerful offering loaded with ripe blackberry jam, herbs, minerals and French oak. Like all of the 2006s from Antinori, the Solaia remains extraordinarily dense and primary. Readers will have to be patient with this wine and give it plenty of bottle age before the full range of its aromas and nuances blossom fully. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc. Anticipated maturity: 2014-2026.Robert Parker Wine Advocate | 94 RP

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

Good medium-deep red. Classic Barolo aromas of strawberry, underbrush, tar and brown spices. Incredibly rich, plush and smooth, showcasing the sweetness of the year in spades. This remarkably round, thick wine envelops the entire palate but has enough acidity to avoid coming off as heavy. The great, slowly building finish features utterly harmonious ripe tannins and terrific breadth and grip.Antonio Galloni | 97 AGThe 2007 Langhe Sperss is beyond impeccable in the way it combines a powerful expression of Serralunga fruit in a round, enveloping style. Make no mistake about it, there is plenty of intensity and muscle here, but in 2007 Sperss is exceptionally harmonious from the start. The fruit is decidedly darker than the red-toned Conteisa, while an array of licorice, smoke and iron – all typical of Serralunga – add further gravitas. Even as the tannins build on the close, here, too, the finish is utterly sublime. The 2007 Sperss will test readers’ patience but it is simply magnificent even today. Readers who can wait will be rewarded with a breathtaking bottle of wine. Anticipated maturity: 2022-2047.Robert Parker Wine Advocate | 97 RPA subtle intensity on the nose of tar, dark fruits and chocolate with hints of wet earth. Full bodied, with super polished tannins that caress the palate. Spices, berries and lightly toasted oak change to hazelnut and dark fruits. Very approachable now but so much more to offer with age. Wonderful length and class. Harmony. Try it in 2014.James Suckling | 95 JS

The 2008 Ornellaia continues to blossom in the bottle. Dark cherries, chocolate, espresso, blackberries and mocha are just some of the many notes that explode from the glass. A rich tapestry of licorice, tar and camphor notes develop in the glass, adding considerable complexity. The 2008 is a huge, structured Ornellaia endowed with massive structure. It has come together beautifully since the early days when it was a tannic beast. Readers who can be patient will be rewarded with a spectacular bottle of wine. This is a fabulous showing.Antonio Galloni | 97 AGImpressive nose of dark truffles, milk chocolate and blackberries. Full bodied, with lots of licorice and blackberries and truffles. Very long and intense. Goes on for minutes. This is amazing and firm, with a racy character. Best after 2016.James Suckling | 97 JSThe 2008 Ornellaia continues to blossom in the bottle. Dark cherries, chocolate, espresso, blackberries and mocha are just some of the many notes that explode from the glass. A rich tapestry of licorice, tar and camphor notes develop in the glass, adding considerable complexity. The 2008 is a huge, structured Ornellaia endowed with massive structure. It has come together beautifully since the early days when it was a tannic beast. Readers who can be patient will be rewarded with a spectacular bottle of wine. This is a fabulous showing. Anticipated maturity: 2018-2033.Robert Parker Wine Advocate | 97 RPThe 2008 Ornellaia delivers concentrated aromas of forest fruit, raspberry and black cherry. There are beautiful elements of soft spice and chocolate at the back and the wine ends with soft, plush tannins and smooth, berry-rich flavors.Wine Enthusiast | 97 WEPure flavors of black cherry, blackberry and coffee are enmeshed in the dense texture of this red, which is polished and beautifully balanced, in an international style, with fine length. Best from 2014 through 2024. 1,650 cases imported.Wine Spectator | 93 WS

An extremely rich and ripe wine with currant, cherry and balsamic aromas. Hints of leather. Follows through on the finish. Full body, round and velvety tannins that are reserved and beautiful. Sweet and sour. Savory, too. Drink or hold. This has a long life ahead of it.James Suckling | 98 JS(80% cabernet sauvignon and 20% cabernet franc): Bright full ruby. Pure, perfumed aromas of blackberry, cassis, lead pencil, violet and minerals, complicated by a superripe note of crushed raspberry. Extremely primary and pure, offering sharply defined cassis, violet and mineral flavors of great class. The perfectly integrated acidity and a vibrant floral character from the cabernet franc give the middle palate terrific lift. Though very ripe in its flavor profile, this wine conveys a rare lightness of touch that is typical of Sassicaia but rare for this vintage on the Tuscan Coast. Finishes with noble tannins and outstanding palate-staining length. For all its creamy power and charm, I really like this wine's balance and the subtle delivery of its complex flavors. I have tasted every vintage of Sassicaia on countless occasions and, other than the legendary 1985, I have no doubt that this is one of the two or three best Sassicaias at a similar stage of development. Though the 2009 won't surpass the once-in-a-lifetime 1985, it is starting out its life in bottle with almost the same perfectly balanced, opulent creamy texture and depth of that incredible wine, which I remembertasting both in Rome and in Tuscanyimmediately upon release. In fact, that wine was so good that even thoughI was still auniversity student (and thus on a studentbudget), it was the firsttime in my lifeI ever bought a full case. If I were a university student today, I'd do the same with the 2009, even though the price of Sassicaia is far higher today. There's profound potential here, but younger wine writers and consumers who weren't seriously involved in tasting back in the '80s may well be surprised by this wine's voluptuous, atypically opulent texture and thus miss its sheer greatness.Vinous Media | 97+ VMSome torrefied, caramel notes on the nose, this is a wine that vibrates with a beautifully held together crimson red colour. On the palate, there are signs of a hot vintage, with hints of exotic fig, yet it’s shot through with fresh crushed violet notes. Can feel some sun bleaching, although again a heady sweet spice fragrance takes over. This is grilled charcoal over a roasted blackcurrant Cabernet core. And then, just as you are wondering about the exoticism of the fruit, the sweet relief of fresh mint comes slipping in on the finish. What a beautiful wine. Elegant, but packs quite a punch.Decanter | 97 DECThe 2009 Bolgheri Sassicaia is the richest and darkest edition in recent memory. This super-charged Sassicaia boasts enormous power and concentration thanks to its impressive phenolic foundation. Black currant and blackberry confit are followed by spice, leather, tar, road paving and black truffle. It shows preliminary tertiary signs with licorice and crushed mineral. The wine wraps thickly over the palate delivering tight textural firmness and integrated structure. You taste the sweetness of the fruit and the depth of the oak tannins. No matter how you approach it, this wine scores very high on the intensity meter. For the record: Tenuta San Guido General Manager Carlo Paoli expressed concern about the integrity of his sample, but I remained extremely pleased by the gorgeous wine before me.Robert Parker Wine Advocate | 96+ RPSassicaia has been showing amazing results in recent years, and the 2009 vintage opens with all the intensity and beauty you should expect of Italy's flagship super Tuscan. Notes of blackberry, soft spice, chocolate, espresso and a touch of rosemary oil make for a beautiful bouquet. The mouthfeel is long, supple and rich. Drink after 2020.Wine Enthusiast | 96 WEThis tightly knit, dense red is full of black currant, cherry, herb and spice flavors. The tannins are aggressive now, but this is long and detailed, with an herb and spice aftertaste. A classy wine. Cabernet Sauvignon and Cabernet Franc. Best from 2014 through 2028. 17,500 cases made.Wine Spectator | 93 WSFrom the famed estate in Bolgheri, where the Marchese Mario Incisa della Rochetta first planted Cabernet Sauvignon in the 1940s, this is a grand vintage of Sassacaia that will need years to fully evolve. Plentiful spring rains prepared the vines for the hot summer of 2009, sustaining them with plenty of moisture in the stony, limestone-inflected soils. A portion of Cabernet Franc (15 percent) emphasizes the fresh tobacco and green herb scents in the blend, while the black olive flavors of young Cabernet Sauvignon fill out a plush, rich texture. This is silken in the middle, with acidity keeping it bright even as oak builds up in the finish. Cellar this for ten years or more to capture the vineyard’s fullest expression.Wine & Spirits | 92 W&S

Like its sunshine-inspired name suggests, Solaia is an opulent and generous achievement that represents the highest pedigree in Italian wine. The intensity is mind-blowing and the wine peels back slowly to reveal thick layers of blackberry, chocolate fudge, spice and general fruit decadence. The mouthfeel is super smooth yet powerful, delivered in the most elegant fashion.Wine Enthusiast | 97 WEThe 2009 Solaia is one of the clear standouts of the vintage. Freshly cut flowers, raspberries, spices, mint and licorice burst from the glass as this fabulous, viscerally thrilling wine shows off its pure class. Today the oak is a bit prominent, but that won’t be an issue by the time the wine is ready to drink. In one of my blind tastings, the 2009 Solaia was flat-out great. There is no shortage of pedigree here. The 2009 has calmed down a little from its youth, when it was a much more exuberant wine, and has now begun to close down in bottle. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc from a single parcel within the Antinori family’s Tignanello vineyard. Anticipated maturity: 2019-2029.Longtime winemaker Renzo Cotarella has done a fabulous job with the flagships Tignanello and Solaia in 2009. In my blind tastings the pedigree of those two wines in particular came through with notable eloquence. The 2010 Tignanello and Solaia are both thrilling at this stage. They could very well turn out even better than the 2009s. Readers may want to look at my short video on the 2010s from Antinori on our website.Robert Parker Wine Advocate | 96+ RPAnother rich, sumptuous wine, the 2009 Solaia (magnum) is stellar. Opulent and expansive on the palate, with tremendous resonance, the 2009 is radiant, yet it benefits quite a bit from the large format, which helps preserve a measure of freshness. Red cherry/raspberry jam, spice, new French oak and floral notes build into the dense, beautifully layered finish.Vinous Media | 96 VMA pretty red, boasting floral, cherry, black currant, chocolate and spice aromas and flavors. The firm structure is assertive now, both acidity and tannins, but the sweet fruit and spice flavors persist and grace the long finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2015 through 2030. 7,080 cases made.Wine Spectator | 95 WSPlums and chocolate plus hints of rose petals on the nose. Full-bodied and very ripe — almost raisiny. Spicy and intense with so much fruit and energy. Bigger style. Drink or hold.James Suckling | 94 JS

This supremely elegant and age-worthy Sassicaia opens with an intense bouquet of black cherry, Mediterranean herbs, blue flower, cedar and leather aromas. Powerful but graceful, the palate delivers a vibrant core of black cherry accented with white pepper, mineral and balsamic notes alongside youthful but polished tannins and vibrant acidity. It’s not as exuberant as some of its counterparts, but it may outlive all the other Bolgheri 2010s. Drink 2018–2040.Wine Enthusiast | 97 WEThe 2010 Sassicaia is just beginning to show the first signs of aromatic development. Sweet tobacco, mint, pine, dried cherries and licorice open up in the glass, but only with great reluctance. The 2010 remains a wine of striking precision and nuance, but it also has an element of classical austerity that is especially apparent today. Readers should be in no rush to drink the 2010.Antonio Galloni | 96 AGSilky rich in colour, these wines speak of careful extraction, nothing impulsive or overdone. At six years it is just tipping over from its tight expression of youth to more open aromatics. This has a hauntingly exotic but restrained feel, with beautiful notes of leather, woodsmoke, undergrowth, still full of heady autumnal fruit. I am crunching through October leaves, with the promise of spring and of rising sage and rosemary. The lightness that comes in on the finish is striking, and yet with a persistency that hints at hidden power. Still many years ahead of it. 85% Cabernet Sauvignon, 15% Cabernet Franc.Decanter | 96 DECCedar, sandalwood and spice notes lead off, with cherry, currant and rhubarb flavors underneath. Linear in profile, with a firm base of tight-grained tannins, this lingers beautifully on the finish. Persistent from beginning to end, this just needs time to expand. Best from 2016 through 2027. 3,050 cases made.Wine Spectator | 94 WSThe 2010 Sassicaia was just released and it’s an outstanding bottle. I think that people are going to love this newest Sass. The red is very aromatic with currant, dried berry, cocoa bean, and hints of wood. It’s full-bodied, with intense yet very polished tannins and a long finish. It’s very refined and beautiful with a tangy finish. The Cabernet Franc comes through here at the finish. Lively. Hard not to drink now.James Suckling | 94 JSThis vintage of Sassicaia is unabashedly green, shooting like an arrow of youthful vigor through all the succulent fruit. That frisky tartness will convert to complexity as the wine ages. Meanwhile, there’s plenty of satisfaction in the wine right now, in its graceful weave of satin textures, cool sour cherry fruit, floral scents and the flash of oak. There’s a reason Sassacaia is the benchmark against which all other Tuscan plantings of Cabernet Cauvignon are measured, as it presents those varieties in a distinctive, age-worthy and deeply Tuscan way.Wine & Spirits | 93 W&SI am perplexed by how the 2010 Bolgheri Sassicaia is performing at this moment. The wine has evolved quickly since the last time I tasted it a mere three years ago. At that time, I gave it 96 points and praised its extreme purity and pedigree. No doubt the wine still offers those qualities, but it also shows quickly developing notes of prune, jammy fruit and cherry liqueur that have abruptly moved to the front. It has consequently shifted the wine’s center of gravity in terms of its delicate equilibrium and balance. In fact, it’s almost too much of a good thing. The mouthfeel is chewy and succulent, and the bouquet is broad and flat. Now that the 2010 Bolgheri Sassicaia has completed this initial phase of its evolution, it seems stuck in a proverbial soft spot. I have shortened its suggested drinking window. There is a pungent point of volatility that is contributing to the wine’s quick decline.Robert Parker Wine Advocate | 91 RP

How many dinners anywhere start with a wine on a level with the 2010 Ornellaia? I imagine not many. But that’s exactly the way we get going. Super-expressive aromatics soar out of the glass as the 2010 shows off its personality. Sweet herbs, tobacco, licorice, mocha and tar wrap around a core of intense dark fruit. Racy, powerful and majestic, the 2010 is a total stunner.Antonio Galloni | 98 AGPoured from the special anniversary bottle, the 2010 Bolgheri Superiore Ornellaia is a truly outstanding wine that leaves a lasting memory for those who are lucky enough to enjoy it. What stands out is the absolutely seamless-seamless-seamless (yes, it’s worth repeating three times) integration of its many moving parts. The wine magically transitions from cherry, spice, chocolate and espresso in one melodic and continuous loop. It exudes balance and elegance over long, delicious minutes. It is profoundly impressive. Anticipated maturity: 2016-2030. Of all the grapevines planted on the Ornellaia estate, the 2010 vintage showed best results with Merlot, says Leonardo Raspini. Because the harvest was later than usual, the early-ripening grape enjoyed a slow and steady evolution.Robert Parker Wine Advocate | 97 RPThe 2010 Ornellaia celebrates the wine’s 25th anniversary, and it could not have been a more spectacular vintage. It opens with aromas of crushed blue flowers, black berries, pipe tobacco and thyme that give way to an elegant, structured and polished palate. It delivers intense blackberry flavors layered with white pepper, Mediterranean herbs, mineral and mocha brightened by fresh acidity alongside smooth, velvety tannins. This will age and develop for decades. Drink 2016–2040.Wine Enthusiast | 97 WEA wine with a wonderful depth of berry, chocolate and hazelnut character. Full-bodied with velvety tannins and a round, delicious finish. Fruit-forward and exuberant: more in-your-face fruit to this wine than in many past vintages. Enticing all the same. This comes in a special bottle commemorating the 25th anniversary of the wine coming onto the market. Try in 2016.James Suckling | 95 JSA muscular, impenetrable red, with tightly wound tannins guiding the black cherry, plum, herb, soy and oak spice flavors. Monolithic today, this needs time to find equilibrium. Best from 2016 through 2032. 2,200 cases made.Wine Spectator | 94 WS

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

Smoke, tar, earthiness and licorice add gorgeous dimensions of complexity in the 2010 Barolo Brea Vigna Ca’ Mia. Here, too, the flavors are remarkably bright and focused. The dark, brooding notes of Serralunga are very much present, but the 2010 impresses for its pure balance, harmony and class. Dried rose petals, spices, licorice and game add complexity on a huge finish supported by big, incisive tannins. This is another utterly vivid, dazzling Barolo from Brovia. Here, too, readers will note a slight name change.Vinous Media | 97 VMThis structured, vibrant wine opens with classic Nebbiolo aromas of red cherry, leather, clove, spice and balsamic notes. The savory palate doles out red and black berry reigned in by mint, licorice and black pepper alongside brisk acidity and tightly woven tannins. It’s a textbook Barolo that will blossom into a beauty. Drink after 2022. Kerin O’Keefe | 96 KOThis structured, vibrant wine opens with classic Nebbiolo aromas of red cherry, leather, clove, spice and balsamic notes. The savory palate doles out red and black berry reined in by mint, licorice and black pepper alongside brisk acidity and tightly woven tannins. It will blossom into a beauty. Drink after 2022.Wine Enthusiast | 96 WERaspberry coulis and mint nose. Succulent cherry fruit, very concentrated with massive but not tough tannins. A mighty wine with good acidity, considerable finesse and excellent length.Decanter | 95 DECThe 2010 Barolo Brea Vigna Ca’ Mia hails from the eight-hectare Brea vineyard in Serralunga d’Alba. Nebbiolo vines are almost 60 years old, but the site is also planted to Barbera, Dolcetto and Moscato for Moscato d’Asti. I love the exotic personality of this wine. The bouquet shows dark fruit and thick layers with cinnamon, cumin and cardamom at the back. There are dried herbs and rosemary sprig as well. This wine is especially characterized by its tannins that are extra firm and etched. The wine will require extra aging time in order to find balance and harmony.Robert Parker Wine Advocate | 93 RP

Ripe black cherry and blackberry flavors pick up rosemary, mineral and spice accents in this red, which is concentrated and intense, fresh and focused. Racy midpalate, this leans toward black currant and cedar notes on the solid finish. Cabernet Sauvignon and Cabernet Franc. Best from 2017 through 2030. 13,500 cases made, 3,250 cases imported.Wine Spectator | 95 WSThe 2011 Bolgheri Sassicaia speaks to a broad, yet very distinct audience. I am absolutely charmed by this vintage. Soft cherry and blackberry confit emerge from the bouquet in thick, luscious waves. Leather, spice and tar play supporting roles. The wine offers a generous and expansive style. It also shows impressive balance and coherent inner integrity. This vintage certainly bears the hallmarks of a hot vintage, but it never feels overdone. It delivers volume, intensity and rich texture. This Sassicaia is a wine of enormous craftsmanship.Robert Parker Wine Advocate | 94 RPThe aromas of this Sassicaia shows a wet earth, ripe blackberry and black currant character. Some nectarines as well. Full body, with round and velvety tannins and a succulent juicy finish. Savory and delicious already. Needs a year or two to come together but already approachable. James Suckling | 94 JSThis wine has a more delicate, perfumed structure, much like the 2013 vintage, but it also has the excellent grip and colour extraction of 2012. A little constricted at first, this wine is in a closed phase at present. It takes a good 30 minutes to unfurl in the glass, and I would certainly recommend a long decanting period to reveal butterscotch, tar and grilled herb notes. Once again the impression is of a wine that slowly but surely builds, demonstrating a careful climb in tannins, fruit and acidity. It was an exceptionally hot year in Tuscany, where Sassicaia benefited from its oceanic location.Decanter | 94 DECAromas suggest blackberry, cedar and Mediterranean scrub. On the palate, notes of tobacco, licorice, exotic spice and cranberry accent the juicy black-cherry core. It’s well balanced and elegant, with silky tannins. Drink 2016–2026.Wine Enthusiast | 94 WEFull saturated ruby. Very pure, floral aromas of red cherry, blackberry, cassis, minerals and minty herbs. Juicy, sweetly spicy and multilayered, with strong but well-integrated acidity giving the wine lovely early balance and intensifying its dark fruit flavors. Broadens out impressively on the back half without losing its shape. This silky, very graceful Sassicaia might not be as long-lived as the most famous vintages of the past but is irresistible owing to its impeccable balance. “Lovely” is the word that dominated my tasting note.Vinous Media | 93 VMDelicate floral aromas lead into sappy red and black cherry fruit flavors, with notes of caramelized orange, dark chocolate and red licorice around the edges. A blend of Cabernet Sauvignon with 15 percent Cabernet Franc, left for two years in French oak barriques, it’s polished and elegant, with vibrant acidity and refined tannins that promise this will age well.Wine & Spirits | 93 W&S

The 2011 Barolo Ravera is once again the most vibrant and nuanced of the Vietti Barolos. Freshly cut flowers, crushed rocks, mint and bright red stone fruits are all shaped by a very classic sense of mineral-inflected drive that is such a Ravera signature. The 2011 is a more than worthy follow up to the epic 2010. It’s great to see this high-altitude district in Novello finally getting its due.Antonio Galloni | 96 AGThe 2011 Barolo Ravera opens to a pretty garnet color and dark ruby luminosity. The wine delivers tight concentration and a fine texture that adheres closely to the palate. Blackberry, cassis, spice, leather and tobacco emerge from the glass. Barolo Ravera also offers an earthy tone of white truffle or porcino mushroom. Soft oak density and thick fruit extract give the wine beautiful, full-bodied appeal. Give it ten more years of cellar aging to lose the baby fat.Robert Parker Wine Advocate | 95 RPCherry and plum flavors permeate this rich, powerful red. Accented by menthol and leather, this is balanced and fresh, with a lingering aftertaste of mineral and tobacco. Best from 2019 through 2032.Wine Spectator | 93 WSA soft and velvety red with plum, hazelnut and chocolate character. Full body, round tannins and a fresh finish. Very attractive young wine. Better in 2017.James Suckling | 93 JSEngaging scents of wild berry, rose petal, aromatic herb and spice lead the nose. The full-bodied palate slowly reveals red cherry, anise, black pepper, clove and tobacco framed in assertive tannins and bright acidity. Give this time to fully open and develop. Drink 2019–2031.Wine Enthusiast | 93 WE

The 2011 Barolo Villero exhibits a full body and thick concentration. Ultimately, this is one of my favorite wines from Brovia in this vintage. I love the muscle and heft that the wine shows, and the fact it delivers that power with the utmost elegance. Nothing is heavy or overdone here. You really get a sense of the quality of fruit achieved in the Villero vineyard. The wine shows integrated tannins and impeccable dark fruit balance.Robert Parker Wine Advocate | 93+ RPThe 2011 Barolo Villero is one of the most structured wines in the range. Here the firm tannins and ample frame both suggest the 2011 will drink well for many years, once the tannins start softening. Orange peel, wild flowers, red stone fruits and spices flesh out on the creamy finish. It’s always interesting to taste the Villero next to the Rocche, as the two sites are pretty close to the other, yet the wines are remarkably different. Here the heat of the year is quite evident, while the Rocche benefits from greater ventilation and therefore a bit more freshness.Vinous Media | 93 VMAttractive berry and fresh herb character with hints of rose petals. Full-bodied, tight and chewy. Needs three to four years to soften.James Suckling | 92 JSAromas of wild berry, underbrush, and a whiff of camphor emerge in the glass. The palate delivers tart cherry, red raspberry, clove, anise and ground pepper alongside youthfully assertive but refined tannins and fresh acidity. Kerin O’Keefe | 91 KOAromas of wild berry, underbrush and a whiff of camphor emerge in the glass. The palate delivers tart cherry, red raspberry, clove, anise and ground pepper alongside youthfully assertive but refined tannins and fresh acidity. Wine Enthusiast | 91 WEAnother terrific wine from this sunny, hot vintage, the 2011 Barolo Villero offers a similar medium ruby color as well as notes of caramelized cherries, dried herbs, toasted spice, and serious amounts of minerality. It too is beautifully balanced and layered. This is a terrific Barolo to drink over the coming 15-20 years as well.Jeb Dunnuck | 90 JD