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Such wonderful opulence and beauty. The nose shows dried flowers and minerals with blackberries and black cherries. Purity is the word. Full-bodied with incredible depth and structure and polished, silky tannins that envelop your palate. The length is really impressive. Try after 2025.James Suckling | 97 JSThe 2016 Vecchie Vigne Brunello is introspective and complex on the nose, with tobacco, baked earth, dried black plum, cedar, and lavender. The palate is concentrated and brooding, with cola, balsamic black fruit, and tea leaf, and the wine is full-bodied, with chiseled structure, powerful tannin, and balanced acidity. Spending two years in French oak of 225 liters, the oak influence is present but has finesse and is well-integrated for the style. This wine warrants time in the cellar and will be fantastic drinking for those who gravitate to a more polished, modern style. 2025-2040.Jeb Dunnuck | 96 JDThe 2016 Brunello di Montalcino Vecchie Vigne from Siro Pacenti is dark and youthfully folded in upon itself. This pulls you closer to the glass, as it slowly reveals a nuanced display of olive-tinged blackberry and plum, with hints of mocha, balsamic spice and tanned leather. It’s deeply textural, with velvety waves of ripe black fruits laced with tactile minerals, propelled by vibrant acids which carry its medium-bodied weight with ease. Youthfully dense, poised and geared for the long term, the 2016 Vecchie Vigne will require a good amount of cellaring to show all of its charms. Hints of licorice and violet florals echo throughout the long and structured finale.Vinous Media | 95 VMMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036.Kerin O’Keefe | 95 KOMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full-bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036. Wine Enthusist | 95 WEI tasted this wine from barrel a few years back, and it’s great to follow up on its evolution. Looking back at my notes, I remarked on the generosity, depth and fruit-driven bounty of the Siro Pacenti 2016 Brunello di Montalcino Vecchie Vigne. Those are the same words I would use to describe the wine today. Indeed, they could sum up the house style that underlines concentration, careful berry selection and an elaborate oak regimen with new French barrique. Fruit from old vines represents a blend of two sites, one with rocky soils to the south and another with clay soils to the north. This wine opens to a nicely saturated appearance with dark berry, spice and tobacco. The wine is structured and firm, owning its tannins to both the fruit and the barrique. I do find the tannins to be astringent at this young stage, so I would hold off from opening this 25,000-bottle release for a long while. Like many of the other producers in Montalcino, Giancarlo Pacenti has captured the linearity and focus of the vintage, but his house style ultimately leaves a bigger mark on the fruit.Robert Parker Wine Advocate | 94 RPBroad and dense, this red reveals power behind the plum, cherry, earth, leather and underbrush flavors. Will need time to shed its beefy tannins, but the fruit keeps pace on the long finish. Best from 2025 through 2047. 1,800 cases made, 700 cases imported.Wine Spectator | 94 WSLike the Pelagrilli, the Vecchie Vigne - a selection from vines older than 35 years - blends fruit from the estate’s two sites: one just northeast of the town of Montalcino, and the other near Castelnuovo dell’Abate. Generous new oak is still at the fore but not completely domineering. Star anise, clove and chocolate share the spotlight with forest floor and cedar. Ample in ripe fruit, power and extract, this is surprisingly supple, though dry tannins definitely stick to the edges of the mouth. It retreats into its shell as it sits in the glass.Decanter | 92 DEC

This is an absolutely gorgeous expression, very full and generous. The 2016 Syrah Per Sempre spent a little less time in oak compared to other vintages, just 16 months, and the results are excellent. This area’s Syrah always does best in hot years, such as 2009 and 2007, and this vintage is reminiscent of the latter. There is lovely black fruit, surrounded by milled black pepper and hints of charcuterie. The key to hot-vintage Syrah is to keep the extraction low: This wine saw a 20-day maceration period, but still, the Syrah Per Sempre is thick and highly concentrated, and the 15% alcohol content is unmistakable. This would be a perfect accompaniment to a filet mignon and potatoes au gratin. This Syrah is a true standout.Robert Parker Wine Advocate | 97 RPTua Rita’s 2016 Syrah Per Sempre is fabulous. Crème de cassis, lavender, licorice, plum and blueberry jam are all beautifully delineated. Savory, powerful and also structured, the 2016 has plenty of intensity, but it also is not as dense or obvious as has been the case in the recent past. Readers should be prepared to cellar the 2016 for at least a few years.Vinous Media | 97 VMThis is very exotic and seductive with dark berries, incense, citronelle and hints of sandalwood. Full-bodied, chewy and intense with a powerful palate and a long finish. Very fresh and muscular syrah. Needs three or four years to come around.James Suckling | 96 JSFocused flavors of black cherry, blackberry, licorice and black pepper are wrapped in toasty oak, but this intense red remains balanced and on the elegant side, with a long, fresh and spicy aftertaste. Decant now, or give it a year or two to absorb the oak. Syrah. Best from 2022 through 2032. 250 cases made, 15 cases imported.Wine Spectator | 93 WS

Impressive aromas of fresh summer berries, slate and toasty oak. This has a very succulent array of ripe red plums and berries and delivers a smooth, long and appealingly grainy edge of very plush, flavorful tannins. A lot to like here. A blend of merlot, cabernet sauvignon and petit verdot. Try from 2021.James Suckling | 94 JSThe 2016 Marquis de Terme, picked from September 29 to October 14, is pure on the nose with lifted blackberry and iodine scents, wonderful delineation, and seamlessly integrated oak. The palate is medium-bodied with a gentle grip, but there is real backbone in this Margaux, and it feels more backward than the preceding vintage, with a dash of white pepper on the aftertaste. Excellent, but more classically in style. Tasted at the Marquis de Terme vertical.Vinous Media | 93 VMFresh and racy in feel, with a zip of acidity driving through the middle, lending support to the mix of blackberry, plum and cassis flavors. Dried anise, alder and lilac accents add range on the finish. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2022 through 2034. 12,165 cases made.Wine Spectator | 93 WSMedium to deep garnet-purple colored, the nose of the 2016 Marquis de Terme is earthy with damp soil and forest floor over a core of black and red currants, tobacco and bay leaves plus a waft of garrigue. The palate is medium-bodied, refreshing and softly textured with juicy fruit.Robert Parker Wine Advocate | 92 RPThis relatively little-known estate is now performing well. In this vintage the wine has gained weight as well as blackberry fruits and rich tannins. Its balance is already there and the wine should develop to be drunk by 2023.Wine Enthusiast | 92 WEThe outstanding 2016 Château Marquis de Terme is an attractive, elegant wine that has classic Margaux character. Black cherry and blackberry fruits, hints of graphite and smoke earth, and plenty of tobacco leaf all emerge from this medium-bodied effort, which has some firm tannins and a great finish. Give bottles 3-4 years to let these tannins chill out, and it should drink beautifully for 15+ years.Jeb Dunnuck | 91 JDA signature Bordeaux year - a ton of concentration but also balance - the magic combination that has built Bordeaux’s reputation over the centuries. This is a finely tuned wine, great tannic frame that holds the blackberry and bilberry fruit, laced through with grilled turmeric and smoke. 90% new vats at this point, as the winery was pretty much finished.Decanter | 91 DECThe 2016 Marquis de Terme has a deep garnet color. It charges out of the gate with exuberant scents of warm cassis, baked plum, and boysenberries, plus suggestions of camphor, cumin seed, and vanilla pod. Medium-bodied, soft and juicy in the mouth, it has elegant black fruit and spicy flavors, with a soft-spoken finish.The Wine Independent | 91 TWI

The Cortonesi 2016 Brunello di Montalcino Poggiarelli draws its fruit from a vineyard planted in the 1970s and replanted in part during the 1990s. Its fruit has made this designate wine since 1998, and like many of the Selezioni (and the Brunello cru expressions), this wine shows a pretty mineral character that lifts above the bright red fruit. It’s absolutely true that these special sections from Montalcino are always recognized by their terrain or soil-adjacent aromas. In this case, I can smell those flinty or gravel-like tones from the schistous Galestro rocks. That special aromatic signature is followed by dark fruit and balsam herb, firm tannins and bright acidity. This is a limited 4,000-bottle release.Robert Parker Wine Advocate | 96+ RPVery aromatic young Brunello with ripe cherries, peaches, orange peel and some flowers. Full-bodied with a beautiful center palate of fruit and creamy, polished tannins that go on for minutes. This is all in-check and reserved with a tight structure, but there’s well balanced fruit and tannins underneath. Drink after 2025.James Suckling | 96 JSThis is rich and fruity, offering black cherry, blackberry, earth, underbrush and tobacco flavors allied to a dusty matrix of tannins. Bright acidity keeps it focused until it tightens up on the finish. Best from 2024 through 2045. 350 cases made, 250 cases imported.Wine Spectator | 94 WSThe 2016 Brunello di Montalcino Poggiarelli is a brilliant ruby color in the glass, showing bright cherries and strawberries with a dusting of cedar and savory spice. It’s medium-bodied and velvety in texture with rich dark fruits, hints of licorice and dark inner florals, coming across as a bit of a bruiser today. Grippy tannins come forward through the finale, creating a classically dry expression with hints of lavender and violets lingering. There’s a bit of a large-scaled feel here; that said, the Poggiarelli does find balance toward the close.Vinous Media | 92 VMAromas of underbrush, mocha, wild herb and leather form the warm, inviting nose. Full-bodied, the concentrated palate boasts ripe black cherry, blackberry jam and licorice before finishing on a coffee bean note. Tight, close-grained tannins creep up on the close. Drink 2024–2029. Kerin O’Keefe | 92 KOAromas of underbrush, mocha, wild herb and leather form the warm, inviting nose. Full bodied, the concentrated palate boasts ripe black cherry, blackberry jam and licorice before finishing on a coffee-bean note. Tight, close-grained tannins creep up on the close. Drink 2024–2029. Wine Enthusiast | 92 WE

Another perfect wine is the 2016 Thorevilos, and my notes on this beauty were laced with expletives. Full-bodied, mammoth-sized aromas and flavors of cassis, crushed flowers, dark chocolate, rare meat, and Asia spices all emerge from the glass. With incredible mid-palate depth, building tannins, and a seamless texture, it has flawless integration of its fruit, tannins, and acidity, no hard edges, and that rare mix of power and elegance. It’s already hard to resist yet will benefit from 4-5 years of bottle age and keep for 20-30 years or more.Jeb Dunnuck | 100 JDPhenomenal aromas of blackberries, fresh lavender, orange peel and hints of asphalt. Walnut shell, too. Full-bodied, firm and super structured with wonderful, chewy tannins and purity of fruit at the end. A joy to taste, even drink now, but needs time to come around. Try after 2023.James Suckling | 99 JSThe 2016 Thorevilos has developed into a very sexy, racy wine. I don’t remember a young Thorevilos being this approachable. Rose petal, mint, sage, dried flowers and mint are some of the many notes that open up with a bit of time in the glass. This is such a gorgeous and totally compelling wine. In a word: superb.Vinous Media | 98 VMThis vineyard lies east of the St Helena AVA, but it isn’t high enough in elevation to be considered part of the Howell Mountain AVA. Don’t let the Napa Valley AVA fool you—this vineyard, now rechristened as Ecotone, is a top site, with lots of rock and white soils derived from volcanic ash. The 2016 Thorevilos Proprietary Red features scents of pine needles and rosemary accenting mixed berries and cassis, plus darker notions of chocolate and French roast. Full-bodied, rich and velvety in texture, it finishes long, smooth and savory, adding notes of black olives and earth.Robert Parker Wine Advocate | 97 RPA stunner, with a seriously deep, dark core of warmed blackberry, black currant and fig paste flavors coursing along, laced with bay leaf, cassis bush, roasted alder, smoldering charcoal, cast iron and stone notes. The tarry structure will carry this through what should be a very slow evolution. Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot. Best from 2024 through 2040. 317 cases made.Wine Spectator | 97 WS

Complex aromas of fresh flowers and cherries follow through to a full body, firm and very silky tannins and a long, long finish. Driven and fine. Drink from 2022.James Suckling | 96 JSThis is all about purity, finesse and energy. A line of cherry and raspberry flavors runs through this red, with grace notes of leather, tobacco, graphite and underbrush. Reined-in and firm, yet balanced, with a lingering aftertaste of cherry, mineral and spice. Best from 2021 through 2045. 5,000 cases made, 50 cases imported.Wine Spectator | 95 WSA pure expression of Sangiovese, the Tenuta Sette Ponti 2016 Valdarno di Sopra Vigna dell’Impero opens to brambly notes of forest floor and wild cherry, followed by crushed flowers and scorched earth. There is a warm-climate element to this wine that is specific to Tuscany, and that is presented with extra ripeness and spice. The wine finishes with some bitter almond and grilled rosemary. I tasted bottle 3,490 of the 9,767 bottles produced in this vintage.Robert Parker Wine Advocate | 92 RP

The beauty of this wine with elegant fruits and warm tannins shouldn’t entirely mislead. Those tannins also have a bite that promises aging potential. This ripe, full wine packed with black-cherry flavors and acidity will not be ready to drink before 2025.Wine Enthusiast | 95 WEThe 2016 Chambolle-Musigny 1er Cru Les Fuées (Domaine Louis Jadot) opens in the glass with a pretty bouquet of pomegranate, raspberries, blood orange and toasty new oak. On the palate, it’s medium to full-bodied, deep and muscular, with excellent concentration, tangy acids and a fine-grained but firm chassis of structuring tannin that asserts itself on the youthfully chewy finish. This will demand some patience but it’s promising.Robert Parker Wine Advocate | 93 RPThe Chambolle Fuées is a highlight in the Jadot range in 2016, wafting from the glass with a pure bouquet of cherry, raspberry and a top note of peony, with a classy framing of new oak. The wine is full-bodied, multidimensional and deep at the core, with excellent concentration, its fine tannins cloaked in a crystalline core of fruit. This will develop beautifully in the cellar.Decanter Magazine | 93 DECThe 2019 Chambolle-Musigny Les Fuées 1er Cru is quite perfumed on the nose, offering small red cherries mixed with blueberry and light seawater aromas. This opens nicely in the glass and reveals hidden facets. The palate is medium-bodied with supple tannins, fleshy and generous. Perhaps the most elegant of Jadot’s Chambolles, it will vie with the Feusselottes as their best from this appellation. Vinous Media | 92-94 VMBright mid purple. Clear crisp mid purple with a very classy fruit. This has real density to it, dark red fruit, good freshness, much more backward than Les Baudes, but the class and persistence are there. Tasted Oct 2017.Jasper Morris | 92 JMThere is plenty of wood/menthol influence to the notably more elegant nose that exhibits notes of plum, dark currant, orange pekoe tea and ample spice wisps. The rich and mouth coating flavors are finer and much more mineral-driven with a lovely sense of underlying tension adding lift to the beautifully persistent and complex finale where a touch of pit fruit bitterness appears. This is really lovely stuff and very Fuées in character.Burghound | 91-93 BH

The 2016 Latour is a vintage that I have tasted a couple of times post-bottling. On one occasion, it warranted a perfect score, but that was then moot since this vintage had not been released. Now that it is due to hit the shelves this coming March, does the wine still merit that three-digit accolade? Without question, yes. Deep lucid deep purple in color, it seems to shimmer in the glass. The bouquet plays with you, a bit of a femme fatale, distant for the first few minutes during which I chatted with the superstar of this First Growth, winemaker Hélène Genin. Then, it magically coalesces and gains incredible intensity with blackberry, pencil lead, background hints of oyster shell and notes of Japanese wakame. The aromatics announce exactly which château you are doing business with. The palate is medium-bodied with filigree tannins, again, as I found before, blessed with beguiling symmetry and ineffable poise. Residing firmly on the black side of the fruit spectrum, there is underlying mineralité. Veins of cassis run through the persistent finish. This is everything you could really wish for in a Latour. The 2016 can be uttered in the same breath as the 1900, 1924, 1959, 1961, 1982 and 2010. Magnificent.Vinous Media | 100 VMRetasting the 2016 Château Latour next to both the 2010 and 2022 had me feeling like a kid in a candy store. Needing lots of air to show at its best, its dense purple hue is followed by quintessential Latour notes of smoky blackcurrants, scorched earth, graphite, and lead pencil shavings. This carries to a medium to full-bodied Pauillac that has lively acids, a pure, seamless, layered mouthfeel, building yet perfectly ripe tannins, and that rare Latour mix of power, austerity, and elegance that makes this château so compelling. Pulled from just 36% of the total production, the 2016 is 92.9% Cabernet Sauvignon and 7.1% Merlot hitting 13.5 alcohol with an IPT of 83. It’s primarily academic at this stage, but it’s starting to round the corner and clearly, with its level of fruit and overall balance, offers pleasure. I think it needs another 5-7 years to hit the early stages of its prime drinking window and will have 75-100 years of overall longevity.Jeb Dunnuck | 100 JDA monumental wine from Latour. This isn’t yet ready to drink but offers an impactful and promising palate full of muscle, tension and length. A complex nose filled with pencil lead, crayon, cola, mint, dried herbs, violets, and tobacco, layered with cocoa powder and espresso nuances. On the palate, it is both generous and controlled, suave and slick, with an effortless texture that fills the mouth with bright red fruits and cool, stony elements. The wine expands beautifully, with a powdery, fleshy grip leading to a long, mineral-driven finish marked by wet stones, graphite, and cola. Still compact and somewhat caged, the tannins remain firm and structured, almost austere in their tension. It carries a sense of power and poise, but still with supreme charm. 3.7pH.Decanter Magazine | 100 DECI am dreaming as I smell this wine, perfectly ripe cabernet sauvignon with currants, tobacco and fresh mint. Orange blossoms too. This amazing nose is so complex. Medium- to full-bodied, this has has perfectly integrated tannins that you don’t feel but know are there, elevating the wine to another level. It’s very drinkable because of its stellar balance, yet the tannic tension gives it energy and seamless texture. A benchmark Latour that reminds me of the 1982 in many ways. Drink or hold.James Suckling | 100 JSThe 2016 Latour is a blend of 92.9% Cabernet Sauvignon and 7.1% Merlot. Deep garnet-purple in color, it gives nothing away for the first few moments of swirling, then begins to offer suggestions of freshly crushed blackcurrants and blackberries, followed by suggestions of lilacs, charcoal, iron ore, and black truffles, plus wafts of fragrant soil and garrigue. The medium-bodied palate is like an atomic bomb waiting to go off, taut with tightly wound black fruits and mineral layers, supported by firm, super-ripe, grainy tannins, finishing on an epically persistent ferrous note.The Wine Independent | 100 TWIDensely packed with cassis, blackberry and black cherry preserve flavors, this glides rather than pounds, with remarkable purity, sleek graphite and tobacco notes, and a long finish that glistens like just-polished steel. Don’t think the sleekness means a lack of longevity; this is balanced like a Calder sculpture, and the graphite spine is the bedrock that will let this sashay to being one of the longest-lived wines of the vintage. Best from 2025 through 2045.Wine Spectator | 98 WSOn paper, the combination of this estate and this vintage should be a match made in heaven, and the 2016 Latour has already received resounding acclaim among the wine trade and commentariat. The result in the glass, however, didn’t quite meet my lofty expectations, offering up aromas of cassis and blackberries mingled with cigar ash, pencil shavings and saddle leather, followed by a medium to full-bodied, rich and layered palate that’s undeniably concentrated and muscular but also somewhat austerely structured, with firm tannins that assert themselves on the somewhat carnal finish. For sheer intensity of flavor, the 2016 is certainly impressive, but it appears to be missing the purity and precision that one might expect for a first growth in a great 21st-century vintage. Perhaps the wine’s somewhat wild, rustic characteristics will integrate more seamlessly as more bottle bouquet develops, but my immediate reaction to tasting it was to purchase two more cases of the superb 2016 Forts de Latour.Robert Parker Wine Advocate | 96+ RP

You get a real sense of ripeness, as soon as you get a whiff of this red; blackberry essence, ripe stems, vanilla and lifted balsamic vinegar and shoe polish are out in full force. It’s on the full-bodied palate where the power really hits you — this is a chewy, full-bodied Barbaresco with unforgiving, stocky tannins and densely packed dark fruit. Don’t tread lightly here, but expect a powerhouse of fruit and tannin! Drink from 2023.James Suckling | 94 JSRose, menthol, wild herb and forest berry aromas lead the nose. Linear and elegantly structured, the savory palate is loaded with finesse, offering wild cherry extract, licorice and orange zest framed in firm, refined tannins. Bright acidity lends balance and tension. Drink 2024–2036.Wine Enthusiast | 94 WEStrawberry, cherry, eucalyptus and mineral flavors highlight this slim yet flavorful red. Balanced and refined, featuring a resonant finish packed with lively tannins. Best from 2022 through 2040. 750 cases made, 105 cases imported.Wine Spectator | 93 WS

Located just to the east of Angélus and bordering Canon, the 2016 Vieux Château Mazerat is 65% Merlot and 35% Cabernet Franc brought up in 80% new oak. Huge blackcurrant, smoke, and barbecue notes along with some hints of meat, licorice, and spice all emerge from this rich, full-bodied, fleshy, meaty effort. It displays plenty of underlying minerality, some charcoal, and gravelly minerality, building tannins, and a long finish.Jeb Dunnuck | 97+ JDA blend of 65% Merlot and 35% Cabernet Franc aged in 80% new French oak, the deep garnet-purple colored 2016 Vieux Chateau Mazerat rocks up with nonchalant, bold, expressive scents of baked black cherries, plum pudding and baked blueberries with touches of molten chocolate, star anise, cardamom, cast iron pan and tapenade plus a waft of balsamic. Full-bodied, rich and seductive in the mouth, the voluptuous fruit is framed by plush tannins and just enough freshness, finishing long and laden with exotic spices.Robert Parker Wine Advocate | 95 RPThe 2016 Vieux Château Mazerat has a ripe bouquet of black cherries, blueberry, crème de cassis and vanilla – powerful but in need of more delineation and terroir expression. The palate is medium-bodied with sappy black fruit and much better grip than, say, Les Astéries. Touches of brine and sea salt lend complexity toward the finish. This is a bold Saint-Émilion at the moment but it should age well over the next 15 to 20 years.Vinous Media | 93 VMDespite only being 35% of the blend, the tight Cabernet Franc fruit dominates at this early stage with real sapidity and freshness. This is a rich wine that tends to plump up further over time, and I like the potential enormously. It has a tension to it and the tannins have a life, breathing through the structure of the black fruits. 65% Merlot and 35% Cabernet Franc from clay over limestone soils, fermented in 80% new oak. 3.82pH.Decanter | 93 DECFresh, juicy and focused, with a nice ball of cassis, plum and raspberry fruit that has yet to unwind fully, backed by mouthwatering bramble and tobacco accents. Light juniper and black tea hints flicker through the finish. Best from 2021 through 2031. 833 cases made.Wine Spectator | 92 WSA very intense wine with a rich, ripe dark-plum core, as well as chocolate and very rich, ripe dark peaches. There’s a riper edge to the full-bodied palate with plenty of extract, depth and drive. Some chew at the finish. A little extracted. Needs time. Try from 2023.James Suckling | 92 JSA perfumed wine, this combines elegant tannins, acidity and structure. Its spice and mineral texture reflect the Cabernet Franc in the blend as well as the prime terroir. Drink this wine from 2024.Wine Enthusiast | 92 WE

The 2016 Amarone della Valpolicella Morandina is dark and youthfully understated in the glass, as crushed rose petals and stone dust give way to red currants. This is silky-smooth, nearly velvety in feel, with masses of mineral-tinged black cherry and spice contrasted by a twang of sour citrus. The 2016 finishes with outstanding length and depth yet is also remarkably fresh, leaving hints of hard red candy and the slightest touch of bitter cocoa. The Amarone of Prà is always so unique but in the best possible way. The 2016 is a total gem but needs cellaring to come fully into focus.Vinous Media | 96+ VMA savory and complex expression of Amarone with some dried cherries, red dates, stewed herbs, orange peel, tobacco and white pepper. Some bold green peppercorn, too. A svelte delivery of Amarone with a medium body, showing tobacco, cedar and chocolate on the palate. Long, cedary finish. Drink or hold.James Suckling | 94 JSInspired by Dal Forno, renowned Soave producer Graziano Prà purchased 13 hectares high up in eastern Valpolicella’s Mezzane Valley in 2001. The previously unplanted parcel is protected by forest and has been farmed organically from the start. A relatively restrained nose shows dried garden herbs with plum and floral nuances. On the palate, fig and prune flavours are laced with cigar smoke. Velvety, malleable tannins enfold the easy to please package and the finish is bright with a pleasantly bitter edge.Decanter | 93 DECThis elegant red is medium- to full-bodied, with creamy tannins providing a fine frame for flavors of brambly red currant and blackberry fruit, pine, orange peel and crushed pink peppercorn. A subtle, savory overtone of cured tobacco and smoky bacon fat echoes on the fresh finish. Corvina, Corvinone, Rondinella and Oseleta. Drink now through 2030. 833 cases made, 250 cases imported.Wine Spectator | 92 WS

The 2016 Taurasi Coste is a showstopper, leading off with a dramatic mix of crushed blueberries and black cherries complemented by sweet exotic spices and shaved cedar. It’s seamlessly silky and plush, with a bolt of jolting acidity that motivates its tart wild berry fruits. Minty herbal tones mix with dark, dark chocolate toward the close. While structured and certainly in need of cellaring, the 2016 Coste maintains a wonderfully fresh persona as black currant and tobacco notes fade. From start to finish, this is a gorgeous young Taurasi, which may even deserve a higher score over time.Vinous Media | 95+ VM

Fabulous complexity on the nose with crushed blackberries, chocolate, walnuts and tar. Lots of dried flowers. Full body. Layered and creamy with superb tannin texture and length. Hints of stone. Half made in amphora and half in casks. Aged one year in old casks. Drink or hold. 3,500 bottles made.James Suckling | 96 JSThe 2016 Syrah is a dense, potent wine. Wild cherry, game, dried herbs, menthol, licorice and coffee are front and center. This is an especially rich style. Then, again we are in Maremma. The 2016 is a bit wild, but in the best sense of the term. It will offer its finest drinking alongside similarly hearty cuisine. It was fermented in a mix of terracotta and cocciopesto, then moved into oak for 2-3 months before going into bottle, where it spent more than two years before being released.Vinous Media | 95 VMI reviewed this wine last year but welcomed the opportunity to taste it again one year later. My score has not changed, but I have extended the drinking window by a few years. The Fattoria le Pupille 2016 Le Pupille is an ambitious expression of amphorae-fermented Syrah. It presents cherry and dark plum, with earthy tones followed by tarry spice and campfire smoke. The meaty intensity normally associated with the Syrah grape is replaced here by plump and rich dark fruit. Give the wine a little extra time in your cellar to evolve and unwind.Robert Parker Wine Advocate | 94 RPOne of the newest projects at Fattoria Le Pupille is this Syrah (first vintage, 2015), a terracotta-and-tonneaux wine from Vigna del Palo and Pian di Fiora, using barrels previously used for Poggio Valente. Vinified in a combination of amphorae (known locally as ‘orci’) and tonneaux, the wine sits on its skins for an extended period of around five months, before ageing in 300l French oak tonneaux and a further 18 months in bottle. Gamey and leathery aromas are accompanied by herbal and floral fragrance. In the mouth it’s sapid, tight and meaty, with a sweet black fruit core surrounded by flecks of blue fruit, violet overtones and a touch of spice. It finishes long and savoury, with vibrant acidity. 4,600 bottles produced.Decanter | 93 DEC

The 2016 Veneroso is one of the most elegant wines I have tasted from Ghizzano. Bright, effusive aromatics lift a core of red Sangiovese fruit, all framed by nervous tannins that give the wine its shape. Sweet tobacco, dried leaves, mint, cedar and incense develop later, adding further shades of nuance. The purity of the flavors is simply striking. Magnificent.Vinous Media | 97 VMBlueberry and raspberry aromas follow through to a medium body, lightly chewy tannins and a flavorful finish. Needs a year to soften. Better in 2020.James Suckling | 91 JS

The 2016 Barolo Riserva Gramolere takes all the Gramolere signature and amplifies them, partly because of the richer vintage but also through a more extracted approach that also features a stronger oak imprint. Succulent dark cherry, plum, mocha, new leather and dried herbs are beautifully dialed up.Vinous Media | 95 VMThis is aromatic with notes of dried rose petals, sour cherries, tangerine peel and spices. Compact and slightly chewy but very fine and polished with medium to full body and a lengthy, firm finish. Better after 2025.James Suckling | 93 JS

The 2016 Chianti Classico Gran Selezione Aluigi Campo ai Peri is fabulous. Bright, vibrant and intensely aromatic, the 2016 is total seduction right out of the glass. Intense floral/spiced aromatics, red/purplish berry fruit, spice, tobacco and mocha all race out of the glass in a wine that brilliantly marries power with finesse. The Aluigi is a Gran Selezione for the first time in 2016. It’s quite simply one of the finest wines I have tasted from Le Cinciole.Vinous Media | 96 VMAt the northern limits of Panzano, Le Cinciole is Luca Orsini and Valeria Viganò: he a geologist from Rome, she an architect from Milan. They purchased the property in 1991 and were early adopters of organic viticulture. In support of the recent changes to the Gran Selezione regulations, specifying a higher minimum of Sangiovese (90%) and only indigenous grapes, the couple have upgraded this single vineyard bottling as of 2016. It hails from a limestone-rich, southeast site reaching 450m. Michaela Morris: Roasted notes, with plum and sweet earth aromas. A well-packed palate, with lots of fruit, quite chewy, robust tannins, and a leather finish. Sara Bachiorri: Dried herbs and mint. Good concentration of fruit (ripe red berries) with spices and a hint of coffee on the palate. Michelle Cherutti-Kowal MW: Toasty notes with red fruit on both the nose and the palate. It has firm but fine tannins, and a persistent finish.Decanter | 95 DECDig deep for the aromas of ripe berries, violets, black truffles and flowers. Medium-to full-bodied with a very relaxing, fine-tannined texture on the palate and lots of creamy fruit flavor. From organically grown grapes. Delicious now, but will continue to improve.James Suckling | 93 JS

The 2016 Barolo Riserva Rüncot is quite possibly the single greatest wine I have tasted in more than twenty years I have been coming here, with the possible exception of the 1989s and 1990s. Deep and powerful, but not at all heavy, the 2016 dazzles from the very first taste. Dark cherry/plum fruit, menthol, lavender, licorice and mocha saturate the palate in a Barolo of extraordinary richness and intensity. The 2016 spent four years in 100% new oak, and yet there is no trace at all of wood. Magnificent!Vinous Media | 100 VMShows an initial impression of vanilla and spices, especially in the aromas, yet underneath is a solid line of cherry, raspberry, wild scrub and iron flavors. An elegant and intense red, with refined tannins and a lingering, nervy finish. Best from 2026 through 2045. 650 cases made.Wine Spectator | 95 WS

From the same winemaking team as Château d’Issan in Margaux, this wine has a sophisticated character. Ripe tannins and structure from Cabernet Sauvignon are perfumed with wood aging. The wine is ready to drink.Wine Enthusiast | 92 WEA plummy and juicy red with a medium body, medium-round tannins and pleasing redcurrant and cedar undertones. Just opening now. Cabernet sauvignon and merlot. Drink or hold.James Suckling | 91 JS

The 2016 Boca captures the purest essence of the appellation so well. Medium in body, with striking precision and tons of energy, the 2016 is just fabulous today. Blood orange, mint, spice and sweet red cherry, they all meld together in a wine of remarkable elegance and finesse. All the elements are so well balanced. Don’t let the wine’s weightless feel fool you, there is plenty of depth. The 2016 is exceptional. Don’t miss it.Antonio Galloni | 94 AGA fragrant blend of Nebbiolo and 15% Vespolina, this linear, focused red has aromas of rose petal, alpine herb, new leather and underbrush. On the racy, medium-bodied palate, notes of white pepper and star anise accent ripe Morello cherry before a savory saline finish. Tightly wound fine-grained tannins and a backbone of firm acidity provide the ageworthy framework. Drink 2026–2036.Wine Enthusiast | 92 WE

Very attractive, ripe dark berries with a meaty edge that delivers a very compelling wine from the outset. Quite plush and elegant tannins with a smooth, juicy and attractive finish that holds long and is saturated in flavor. Seamless build. Really stunning. Try from 2022.James Suckling | 95 JSDeep garnet-purple colored, the 2016 Lascombes features beautiful candied violets, Black Forest cake, cassis and menthol with hints of underbrush, cloves, pencil lead and tar. Medium-bodied with good intensity and firm, grainy tannins, it finishes long and perfumed.Robert Parker Wine Advocate | 94+ RPThe 2016 Château Lascombes is another brilliant Margaux, and I was blown away by this wine on two separate occasions. Sporting a deep purple color as well as a thrilling bouquet of cassis, smoked earth, charcoal, and tobacco, it hits the palate with medium to full-bodied richness, has obvious minerality, a big palate presence, and a terrific sense of elegance and purity. It’s a beautiful wine, and while I’d happily enjoy bottles today, it’s going to keep for 25-30 years.Jeb Dunnuck | 94 JDIn many cases these Margaux are showing better than they did at en primeur, the ageing process helping to fatten them up. Here, full-on aromatics spiral out of the glass, an appealingly seductive nose. The palate is austere, yes, but the tannins are tight and present rather than raw, building up in the mouth. There’s a clear precision to the fruit, very carefully delineated and with good persistency, leading to a finish of cold ash, tobacco and pencil-lead. It’s a wine to think about, to hold on to, to enjoy, and this gives full rein to the classy image of Margaux as the centre of delicacy and precision in the Médoc. Michel Rolland consults. (Drink between 2024-2040)Decanter | 94 DEC The 2016 Lascombes is grown into a gorgeous wine. Blackberry jam, chocolate, new leather, espresso and copious new oak all flesh out in this ample, resonant wine. As always Lascombes is done in a style that brings out the more lush, flamboyant side of Margaux. In this vintage, all the elements meld together effortlessly, something that isn’t always the case.Antonio Galloni | 93 AGWhile there are serious layers of wood in this young wine, it scores with its rich black-currant fruits and fine ripe tannins. It has structure and concentration, a wine that has great potential. Drink from 2025.Wine Enthusiast | 93 WEThis is dark and lush in feel, with alluring steeped plum and blackberry fruit carried by velvety tannins, picking up lilac, incense, black tea and alder notes along the way. Fresh acidity runs throughout, keeping everything detailed and focused. Best from 2022 through 2035. 31,667 cases made.Wine Spectator | 92 WS

This special steak wine bears the signature of company founder Giovanni Folonari on the front label. The Folonari family is a historic presence in modern Tuscan wine. Their 2016 Tenuta di Nozzole Chianti Classico Gran Selezione comes from a classic vintage that is known for the balance and power displayed in its elegant wines. This bottle opens to dark cherry and blackberry with rich nuances of spice and dried flowers at the back. This is a terrific effort from a winery with a big presence across the region.Robert Parker Wine Advocate | 94 RPWhat immediately strikes you about this wine is its richness and density, showing lots of cherry, chocolate and bark character. Full-bodied, layered and flavorful. Lots of fruit. One for the cellar, but delicious now.James Suckling | 93 JSDeveloped nose showing mushroomy notes, oak nuances, and crushed rocks. Smooth and full on the palate, savoury finish.Drinking Window 2022 - 2030Decanter | 91 DEC

The medium to deep garnet-purple colored 2016 La Prade bursts boldly from the glass with notions of chocolate-covered cherries, blueberry compote and plum preserves with suggestions of eucalyptus, espresso, licorice and cedar chest plus a waft of violets. Full-bodied, rich and plushly textured, the decadent black fruit and spicy layers deliver a very long, impactful finish. This is so tempting to drink right now, but it will age beautifully.Robert Parker Wine Advocate | 92+ RPThe 2016 La Prade hits the palate with serious depth and intensity. A rush of inky blue/purplish fruit, spice, menthol, crème de cassis, and bittersweet chocolate melds together in this unctuous, super-expressive wine. Creamy, silky tannins enrobe this decidedly rich, flamboyant Côtes de Bordeaux. The 2016 finishes with terrific weight and substance. All of the elements are nicely fused together. Tasted three times.Antonio Galloni | 91 AGStately and restrained, this has a clear sense of minerality and salinity. An enjoyable wine matured in 33% new oak of both 225’ and 500l sizes. Great quality. Drinking Window 2019 - 2028.Decanter | 91 DECBold tannins and ripe fruit are the hallmarks of this rich wine from the Nicolas Thienpont range. A solid structure backs up the ripe black-currant flavors. The wine will certainly age well, so wait until 2021.Wine Enthusiast | 91 WEThis is integrated and lightly chewy with dark berries and light chocolate and some hazelnuts. Medium body. Fresh finish. A blend of 88 per cent merlot and 12 per cent cabernet franc. Drink now.James Suckling | 90 JS