Wine Ratings

wines

This is an architectural wine, very classical in its structure like so many of the top wines of 2010. It’s powered by ripe tannins and beautiful black currant fruits. While the wine is gorgeously ripe, it also has a powerful dark and structured character. For long-term aging.Wine Enthusiast | 97 WESure pure fruit to this red with a minerality and floral undertone. You can smell the warm stones. Full body, with a beautiful depth of fruit and velvety tannins. Dense and balanced. Layered with a light salty and meaty character as well. Great length. Mostly Cabernet Sauvignon. Try in 2017.James Suckling | 96 JSThe 2010 is performing well,. With Cabernet Sauvignon dominating the blend, the wine has a dense plum/purple color along with notes of underbrush, black currants, plum, licorice, smoky charcuterie and some roasted herbs in the background. Full-bodied, moderately tannic and set for an extremely long life, this will not be a wine to please those looking for immediate gratification. Rather, I would suspect this wine will close down even further in bottle and, despite its full-bodied, powerful, massive size, it will need at least a decade of cellaring before it is accessible. This is another 2010 capable of lasting 35-50 years.Robert Parker | 94+ RPThe 2010 Calon-Ségur has a slightly gamey bouquet, vibrant and energetic with plenty of red and black fruit. This appears to gain complexity with aeration, revealing hidden facets with each swirl of the glass. The palate is medium-bodied with supple tannins, a fine bead of acidity and a really gorgeous, surprisingly fleshy but focused finish that exudes style and class. What a lovely wine. You could almost broach this now although I prefer to leave this a few more years. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 94 VMOn May 9, 2010, a hailstorm took a heavy toll on the estate’s vineyard, so yields were down to around 30hl/ha. The resulting wine is both profound and seductive, expressing a compelling combination of fresh and floral but also powerful and spicy scents. The ample palate also presents a marvelous mix of delicacy and racy tannic force, and even the long finish has this element of a double character, in this instance, a sun-drenched style and structure that ends with a final flourish of freshness. Drinking Window 2022 - 2035.Decanter | 94 DEC(Château Calon-Ségur) I did not have the opportunity to taste the 2010 Calon-Ségur during my En Primeur visit in the spring of 2011, as Madame Gasqueton was a bit difficult to make an appointment with that year and she condescended to receive my friends only on a day while I was still in Germany tasting the 2010ers. Consequently, I was very curious to see how this wine had turned out in this difficult and overrated vintage, and I found it to be one of the better 2010s that I have tasted, though with a bit of the grittiness to the tannin structure that is emblematic of this year. The bouquet is ripe, but pure in its blend of red and black cherries, Cuban cigar wrappers, dark chocolate, dark soil tones, smoke and nutty new wood. On the palate the wine is deep, full-bodied and still quite primary, with a fine core of fruit, ripe, slightly harsh tannins and excellent length and grip on the decidedly “cool-fruited” finish. This is a very good 2010, but to my palate, it was not in the same league as the other two wines in this flight- the 2009 and 2008 Calon. I would also have to give the slight edge to both the 2012 and 2011 at this estate over this more powerful 2010 Calon. But, that said, this is a very strong example of this vintage. (Drink between 2025-2065)John Gilman | 92+ JG

The 2010 Viña Ardanza Selección Especial Rioja Reserva is an absolute blinder. The blend comprises 80% Tempranillo from the La Cuesta and Montecillo vineyards and 20% Grenache from the La Pedriza vineyard in Rioja Baja. It was picked mid-October, aged for 36 months in four-year-old American oak (six months less for the Grenache) and bottled in 2015. It was so highly regarded by the team at La Rioja Alta that they deemed it “Selección Especial” instead of “Reserva Especial.” The bouquet is like an old friend inviting you into their home. Crushed strawberry, leather and a touch of game are all beautifully defined, and after an hour the nose became increasingly Burgundy in style. That Burgundy theme translates across to a palate that is supremely well balanced and so harmonious that it was almost too easy to drink. There are hints of chestnut and shavings of black truffle on a finish that fans out gently. This is a finely crafted and irresistible Rioja Reserva from one of the region’s best producers, and frankly, I will not taste a bottle that represents better value for money than this: cases of 12 at just over £200 in bond.Vinous Media | 96 VMRioja Alta at its luxurious best. Aromatically it’s all truffle, sweet spices and red flowers, then in the mouth there’s a refreshing note of cherry, redcurrant, acidity. A rasp of tannin gives added interest and there’s a resounding finish. The Tempranillo comes from the Rioja Alta zone, and the Garnacha from the La Pedriza vineyard in Rioja Oriental. Three years in American oak, with six rackings. The first Ardanza Selección Especial since 2001, 1973 and 1964. Drinking Window 2022 - 2040.Decanter | 96 DECDried cherries, cedar, sandalwood, tar, treacle tart, cinnamon and vanilla. Medium body, fine-grained and very silky tannins for a wine of almost 10 years of age, bright and transparent acidity and a long, very spicy finish. Like going back in time and touching an ornate tapestry. The texture is mesmerizing. Drink now.James Suckling | 96 JS2010 was a great vintage in Rioja in general and seems to be exceptional here, with a 2010 Viña Ardanza Selección Especial (what used to be Reserva Especial) that can challenge any of the recent vintages and hopefully can develop in bottle to reach the heights of years like 1973 or 1964. The wine is expressive, aromatic, very elegant and clean, with classical Rioja aromas of long aging in barrel and slow oxidation through the years in wood. The palate is polished and sleek but shows plenty of energy, with very fine, mostly resolved tannins and very good harmony and persistence. There is great complexity, and you could start smelling spice and smoke to move to earthy tones, hints of beef blood, cherries in liqueur, curry, diesel, old furniture and forest floor. A great Viña Ardanza! They have managed to produce 600,000 bottles of this—and apparently in one single lot. It was bottled in May 2015.Robert Parker Wine Advocate | 95 RPPolished and graceful, balanced and lively, this red offers cherry, dried strawberry, cedar, spice and vanilla flavors that mingle over light, firm tannins and orange peel acidity. The silky texture and juicy flavors find a graceful middle ground between the traditional and modern styles. Tempranillo and Garnacha. Drink now through 2025. 50,000 cases made.Wine Spectator | 94 WS(Viña Ardanza Rioja “Reserva Selección Especial”- La Rioja Alta (Rioja Alta)) The 2010 Viña Ardanza Rioja “Selección Especial” from La Rioja Alta is made of its customary blend of tempranillo and garnacha, but in 2010, the garnacha was sourced from a very stony vineyard in Rioja Baja, rather than from vineyards in Rioja Alta sub-region. The wine’s blend ended up being eighty percent tempranillo and twenty percent of this Rioja Baja-sourced garnacha, with the tempranillo component aged for three years in four year-old American oak barrels, and the garnacha component aged for two and a half years in two and three year-old American casks. The 2010 Ardanza Selección Especial is darker in color this year, probably from the inclusion of Rioja Baja fruit in the blend, and offers up an excellent bouquet of plums, black cherries, cigar wrapper, toasted coconut, a touch of spice, a fine base of soil tones and a gentle savory topnote. On the palate the wine is pure, full-bodied and velvety, with a superb core of fruit, lovely soil signature, moderate, buried tannins and excellent length and grip on the ripe and complex finish. This is a superb bottle of Ardanza that will make old bones, but is so well-balanced at this relatively young age that it is not going to be easy to keep one’s hands off of bottles in the cellar! (Drink between 2019-2060).John Gilman | 93 JGA rusty color and classic Ardanza aromas of dry spice, fallen leaves, charred beef, tobacco and herbs announce a proprietary Rioja. Typical raciness and blazing acidity drive the palate, while spicy red berry and currant flavors are backed by dry oak. Only on the finish does this soften, with a hint of raisin coming out. Drink now through 2028.Wine Enthusiast | 93 WE

Tasted blind at the Southwold Bordeaux 2010 tasting. A strong performance from Batailley under blind conditions, easily surpassing its showing at the UGC in London last year. The 2010 has a very elegant bouquet with blackberry, cedar and leather, well defined and very nicely focused, though not the most vigorous amongst its peers. The palate is very well balanced with filigree tannins, perfectly judged acidity and a very appealing "classic" style of Pauillac very the top drawer. What a superb Pauillac - a benchmark Batailley. Robert Parker Wine Advocate | 95 RP-NM(Château Batailley, Pauillac, Bordeaux, France, Red) Well-integrated 55% new oak and a great vintage from this 60ha estate, reflecting the precision in vineyard selection and winemaking that has only improved as second and third wines have been introduced. Fresh and refined, evoking subtle power, yet with a smooth texture, like satin. Sensual cassis, kirsch and forest strawberry jam aromatics. Try with roast quail in rosemary and thyme. (Drink between 2021-2050)Decanter | 95 DECThe 2010 Batailley has a vivacious, outgoing and quintessentially Pauillac nose with blackberry, mint and graphite bursting from the glass and demanding attention! The palate is medium-bodied with ample black fruit laced with graphite, sage and cracked black pepper. Wonderful depth and grip here, fanning out nicely towards the finish where there is a soupçon of oak still to be subsumed, therefore give this another three or four years. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 94 VMAromas of freshly sliced mushrooms and dark fruits. Full body, with an incredible depth of fruit and finesse here. The tannins are amazing quality. Love the texture. Give it four to five years of bottle age.James Suckling | 94 JSWith advice from consultant and Bordeaux University professor Denis Dubourdieu, Batailley has improved immensely in the past few years. This 2010 reinforces that trend, revealing a wine that is structured with Cabernet Sauvignon and is attractive with black currant fruitiness. Age for the medium-term.Wine Enthusiast | 94 WEThis sports suave, mocha-infused toast, showing notes of dark plum, blackberry sauce and steeped fig. The dense, cocoa-coated finish has a smoldering tobacco note in the background. Rustic and slightly chewy in the end, but a bit of cellaring should tame this easily. Best from 2014 through 2026.Wine Spectator | 91 WS

From a great, great vintage for all of Bordeaux, the 2010 Pavie Decesse is based on 90% Merlot and 10% Cabernet Franc that emerges from a vineyard sitting just above Chateau Pavie and was raised in new French oak. This inky beauty is still a baby yet offers incredible opulence in its huge nose of blackcurrants, blueberries, scorched earth, woodsmoke, chocolate, and graphite. With a distinct sense of minerality, full-bodied richness, building tannins, good acidity, and a monster of a finish, it is accessible today in a youthful sense yet needs another decade at a minimum to approach maturity. It will be a 50-60+ year wine.Jeb Dunnuck | 98+ JDThis is fascinating with a nutty, dried herb, spices, berry and hints of toasted character. Full body, with chewy tannins and a long, long finish. This has a wonderful density of fruit and length. Amazing. Try in 2020.James Suckling | 97 JSA Blend of 90% Merlot and 10% Cabernet Franc, with 14.5% natural alcohol, the higher percentage of Merlot in this wine than in the Pavie gives it a stunning opulence, thickness and luxuriousness. Opaque purple, with notes of mulberry and kirsch liqueur leaning toward blacker fruits, subtle smoked meats and some lead pencil and vanillin, this is another brawny, full-bodied, yet remarkably precise and fresh style of wine despite its sensational extract and power. Give it 5-6 years of cellaring and drink it over the following 30-40 years.This vineyard has shrunk, as part of it was incorporated into its more famous sibling, Chateau Pavie. It is now 8.5 acres sitting slightly higher on the slope above Pavie.Robert Parker | 96 RP(15% alcohol): Saturated dark ruby. High-toned aromas of cassis, black raspberry, bitter chocolate and crushed-rock minerality. Layered and powerful on the palate, but with highly concentrated cassis, black raspberry and dark chocolate flavors energized by pungent chalky minerality and strong acidity. One feels the 15% alcohol in the wine’s sheer size and chewy texture but the impressively long finish shows more tangy energy than heat. Needs five or six years of patience, but this comes across as considerably less tanninc and forbidding than the Pavie.Vinous Media | 94 VMHedonist alert—dense, fleshy layers of fig sauce, warm cocoa, dark currant confiture and exotic spice fill this red, which also shows plenty of grip, with a smoldering wood note on the back end.Wine Spectator | 93-96 WS

Brovia’s 2010 Barolo Villero wraps around the palate with dark red cherries, plums, spices, menthol, new leather and licorice. Rich, sumptuous and beautifully layered in the glass, the 2010 is firing on all cylinders. Today the Villero is remarkably open, which is unusual for this wine. This early tasting provides a clue of what will develop over the next few years, and that is all hugely positive. Cloves, mocha and black fruit all add gravitas on the finish. Today the Villero seems to bring together the finesse of the Rocche and weight of the Ca’ Mia. What a thrill it is to catch the Villero at this expressive stage in its development. A huge, creamy, totally voluptuous finish is full of appeal and pure sexiness.Vinous Media | 96 VMThe 2010 Barolo Villero is born from a vineyard site with southwest exposures and thick, compact soil and clay characteristics. As a result, this wine shows a greater sense of power and heft at the back. It opens to a medium dark color and pretty garnet highlights. The 2010 vintage shows a uniquely firm and solid sense of structure that will bode very well for the wine’s future aging potential. The tannins are firm, but just shy of feeling too hard. They will of course relax as the wine evolves in the bottle. Give it time.Robert Parker Wine Advocate | 95 RPThe balsamic, berry and milk-chocolate character to this wine is compelling. Full body, round tannins and a juicy finish. Better in 2015.James Suckling | 92 JS

Renieri’s 2010 Brunello di Montalcino is a wine of infinite depth and personality. It makes a huge impact on the senses thanks to the power of its extract and the boldness of its aromas. This is no small Brunellino. It’s a wine of huge aspirations and horizons that will appeal to those who appreciate the extra meat and padding on display. Its overtly generous personality delivers tones of black fruit, shaved truffle, wet earth, prune, candied fruit, cigar box and wet tobacco. On the palate, it shows an irresistible sense of density and softness. This excellent wine can be consumed now or in ten years.Robert Parker Wine Advocate | 95 RPLoads of dark fruits such as blackberry and brambleberry with fresh mushroom undertones. Full body, firm tannins and a long, long finish. Structured yet delicoius and captivating. Drink or hold.James Suckling | 95 JSRenieri 2010 Brunello di Montalcino is a pretty, fruit-driven wine to drink now and over the next decade. Sweet red cherry, plum, earthiness, rose petal, savory herb and game notes add nuance in a translucent, expressive Brunello with good overall complexity and balance.Vinous Media | 91 VMCherry, strawberry, sandalwood, leather and tobacco notes cling to the taut, racy structure, while the vibrant acidity drives them to a lingering conclusion. This has balance, in a lean, athletic way. Best from 2019 through 2033. 2,500 cases made, 2,000 cases imported.Wine Spectator | 90 WSIntense spiciness on the nose followed by savoury undertones. Ripe and juicy palate showing plenty of sour cherry, aniseed, and plummy acidity. Balanced with ripe and round tannins.Decanter Magazine | 90 DEC

The 2011 Richebourg from Domaine Hudelot-Noëllat is another absolutely stellar example of the vintage, and this wine too has really benefited to my palate from the diminution of its new wood percentage. The reserved and very classy nose wafts from the glass in a blend of red plums, cherries, gamebirds, a touch of nutskin, a beautiful base of soil, citrus zest and cedar. On the palate the wine is deep, full-bodied and again, very pure, with a superb core, ripe, suave tannins, very fine acidity and excellent focus and grip on the soil-driven, very long and perfectly balanced finish. A young Richebourg fully worthy of the exalted reputation of this cru. (Drink between 2025 - 2075)John Gilman | 96 JGHere the equally broad ranging nose is actually similar to that of the Romanée St. Vivant but it’s both cooler and even more restrained with a bit more floral influence as well. The intensely mineral-driven broad-shouldered flavors are an exercise in refinement with tremendous depth of material that pushes the very firm tannic spine to the background on the palate staining, explosive and stunningly precise finish. This is perhaps on the lighter side in the context of the appellation but the laser-like focus and persistence is easily of grand cru caliber.Burghound | 94 BH(totally destemmed): Bright medium red. Pure but subdued aromas of strawberry and crushed stone lifted by an exotic floral note; like a number of these 2011s, this shows some very ripe notes. Sappy, dense and saline, showing surprising energy for its level of ripeness. Finishes very long, with noble tannins and more spine than the RSV. Charles van Canneyt, who prefers the estate’s 2012s to the 2011s, noted that he has been changing his style by vinifying with a portion of whole clusters, which he thinks contributes more life and verve. He started doing some vendange entier in 2011 but moved more seriously in that direction in 2012.Vinous Media | 93 VM

I have always been a very big fan of the Romanée-St.-Vivant from Domaine Hudelot-Noëllat, but now that the new wood here has been reduced to fifty percent, the expression of the underlying, magical terroir of this great grand cru has really jumped to the fore. I wish other owners of RSV could take their cue from this domaine, as it seems to me if there was ever a terroir in Vosne-Romanée that begged for smaller percentages of new wood, it is RSV. The 2011 version from Domaine Hudelot-Noëllat is stunning, offering up a beautiful nose of sappy raspberries and cherries, Vosne spice tones, a touch of woodsmoke, great minerality, cedar and a pungent topnote of roses. On the palate the wine is full-bodied, strikingly pure and rock solid at the core, with a lovely sappiness and transparency, ripe tannins and a very long, tangy and still quite primary finish. This will be a great, great wine in the fullness of time. (Drink between 2024 - 2075)John Gilman | 96 JGThe 2011 Romanée Saint-Vivant Grand Cru was just about to enter its drinking plateau. Gentle and leafy on the nose, there is a sense of rusticity here that complements the broody red berry fruit, almost Richebourg-like after five to ten minutes in the glass. The palate is finely balanced with tart red cherry fruit infused with sous-bois. I like the bitter edge that comes through on the finish, an approachable grand cru that is probably not going to be the longest lasting of the domaine’s wines but will give much pleasure over the next 12-15 years. Tasted November 2016.Robert Parker Wine Advocate | 93 RPMedium red. Very ripe, slightly exotic aromas of raspberry, mocha and underbrush. Highly concentrated and deep; opulent and lightly saline but a bit sullen today. Most impressive right now on the very long, slowly mounting finish, which really camps out on the palate. Vinified with 20% whole clusters but I never would have guessed it from this sample.Vinous Media | 92+ VMAn appealingly fresh nose combines various spice elements that include a prominent herbal tea character along with hoisin, red currant, plum and violet scents. There is a fleshy yet precise character to the brilliantly detailed and lilting flavors that are akin to pure silk on the palate, all wrapped in a gorgeously persistent finish. This is certainly very pretty yet it hasn’t developed the depth that I originally imagined that it would and I have lowered my score accordingly. To be fair, this has not yet peaked yet it’s not so far away from its apex that I have difficulty seeing quite that much improvement in such a short period of time. I would further note that there is noticeable gas on the finish so I would suggest giving this a thorough aeration first. Tasted twice in the last year with consistent notes.Burghound | 91 BH

The 2011 Cabernet Sauvignon Galitzine Vineyard comes all from the Golitzin’s Red Mountain vineyard and is almost all Cabernet Sauvignon. One of the richest and most concentrated wines in the vintage, it offer fabulous creme de cassis, black raspberry, graphite, toast and licorice aromas and flavors to go with a full-bodied, seamless and beautifully balanced profile on the palate. As expected, it doesn’t have the sheer wealth of material that’s present in the prior vintages, yet everything is perfectly proportioned, it has excellent mid-palate depth and notable, sweet tannin. It benefits from a decant and will have upwards of two decades of longevity.Robert Parker Wine Advocate | 95 RP(100% Cabernet Sauvignon): Bright, deep ruby. Superripe but brooding aromas of cassis, blackberry, violet and licorice are wonderfully pure and sweet, even a bit port-like. More powerful and less elegant than the estate’s flagship wine; in a more medicinal Napa Valley direction. This very densely packed, wine is still a baby and will need extended aging to absorb its strong oak-powered tannins. The Golitzins present this wine last because they feel it’s usually more phenolic.Vinous Media | 93+ VM

The 2011 Sassicaia, from magnum, has aged exceptionally well, certainly far better than I expected. Aromatic and wonderfully vibrant, the 2011 offers up an enticing mix of red cherry/plum fruit, dried flowers, tobacco, mocha and crushed autumn leaves. The warm, dry growing season was tempered by cooler evening temperatures toward the end of the season that were quite helpful in moderating the heat. The 2011 is so expressive, an absolute delight today.Vinous Media | 95 VMRipe 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 Sassicaia comes from a vintage with a cold winter, a mild spring with abundant rains and a very good difference in temperatures between night and day during the summer and there were sunny days during the harvest. You can feel this sunny bright personality in the wine. The nose is open and accessible with aromas of bright red fruit and cream. On the palate there are contrasting flavours which are a little green and firm but these are enveloped in a luxurious texture and weight.Decanter Magazine | 95 DECThe 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 JSAromas 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 WEDelicate 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 Magazine | 93 W&S

The 2011 d’Alceo is fascinating to taste next to the Sammarco, as it is much more open-knit, silky and expressive. Cherry jam, pomegranate, spice and new leather flesh out in the glass. The integration of fruit, tannin and acidity is further along than in the Sammarco. The 2011 d’Alceo should open up pretty early, which should be welcome news to readers cellaring some of the more tannic vintages. I expect the 2011 will provide readers with a long drinking window of pure pleasure.Vinous Media | 97 VMThis is very firm and dense with fantastic structure and a superb depth of fruit and silky tannins. Full body showing a core of ripe fruit featuring currants and blackberries. Minerals and fresh mushrooms to add. Better in 2018.James Suckling | 97 JSThe 2011 d’Alceo is a stunning blend of 85% Cabernet Sauvignon with 15% Petit Verdot. The bouquet is perfumed and enticing with dark rose, cherry fruit, spice, leather, cola, grilled herb and so much more. Fruit comes from a six-hectare single vineyard (whereas fruit for the Sammarco represents a special selection from various vineyards.) The intensity and purity is what sets this wine apart. Both are impeccable. In the mouth, d’Alceo feels long, linear and meaningful. Castello dei Rampolla practices biodynamic farming.Robert Parker Wine Advocate | 95 RPSmooth and structured, this blend of Cabernet Sauvignon and Petit Verdot opens with intense aromas of ripe blackberry, red currant, exotic spice, menthol, blue flower and a hint of grilled bell pepper. The dense, concentrated palate offers juicy black cherry, raspberry, vanilla, mocha, Asian spice and a hint of game alongside velvety tannins that give it a polished texture.Wine Enthusiast | 95 WE

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

Amazing aromas of blackberries, blueberries, mushrooms and violets. Full body with a dense, precise palate and a firm, intense finish. Masculine but formed and polished. This needs at least four or five years to come even more together.James Suckling | 97 JS(picked on November 1): Red-ruby color, the darkest of these 2011s. Dark berries, coffee and licorice on the nose, with a sexy animal character adding interest. Less sweet than the Lotus but with noteworthy finesse of texture to the flavors of blue fruits, menthol and dark spices. Very pure and laid-back today, finishing with sneaky length. The tannins seem much more successfully integrated with the wine’s fruit than they appeared to be in barrel a year ago. Winemaker Cameron Vawter noted that the 2011s were racked only after the malolactic fermentations and again for the blending.Vinous Media | 93 VMThe 2011 Cabernet Sauvignon Hershey Vineyard, which comes from a site on Howell Mountain, is still youthful, with a dense plum color as well as a powerful, masculine nose of blackcurrants, chocolate, graphite, and scorched earth. It stays tight, compact, and structured on the palate, with lots of tannins, and it remains to be seen if there’s enough fruit to handle all the structure. At the end of the day, I think it does. Give bottles another 3-4 years and it should keep for another decade.Jeb Dunnuck | 92 JDThe fruit for the 2011 Cabernet Sauvignon Hershey Vineyard was picked on November 2, and it is certainly one of the stars of the vintage, reflecting the success Howell Mountain enjoyed in this vintage. It possesses excellent ripeness along with mulberry, blueberry and black raspberry fruit intermixed with hints of wet rock and graphite. Ripe, lush and medium to full-bodied with sweet tannin, this beauty, because of the precociousness and forward character of the 2011s, is best consumed over the next 10-12 years.Proprietor Hi Sang Lee has resurrected this once historic estate in Rutherford where the winery was first constructed in 1883 by H. W. Helms. There are four cuvees as of 2010, the Crystal Springs Vineyard on Howell Mountain, the Helms Vineyard in Rutherford, the Hershey Vineyard on Howell Mountain and the Lotus Vineyard in Napa Valley. They also produce a wine called Onda, which is meant to be a more forward styled, lower priced effort. Kudos to Hi Sang Lee and his son for resurrecting this historic estate.Robert Parker | 90-92 RPA rich, powerful expression of dense loamy earth, tobacco, black licorice, mineral and dark berry flavors. This never lets up, framed by persistent, gutsy tannins. Drink now through 2022. 304 cases made.Wine Spectator | 90 WS

Tasted blind at the annual "Burgfest" tasting in Beaune. The 2012 Chambolle Musigny 1er Cru les Amoureuses from Christophe Roumier was showing just a touch of TCA on the nose. Yet the quality of this Amoureuses was not obscured, particularly on the beautifully structured palate that feels so long and tender. Damn those corks that try to ruin what is a fantastic wine clearly visible underneath.Robert Parker Wine Advocate | 96 RPBright dark red. Pungent, high-pitched aromas and flavors of crushed raspberry, blood orange, white pepper and smoky minerals; this one has those ineffable high notes only a dog can hear. At once dense and bracing, showing razor-sharp definition and outstanding savory sappiness. This wonderfully taut, fine-grained Amoureueses finishes with almost painful rising length and chewy, utterly palate-staining intensity. Should be a cellar classic.Vinous Media | 96 VMAn exuberantly spicy nose combines both red and black pinot liqueur-like fruit, sandalwood, anise, violets and plum scents. There is a beguiling sense of freshness and energy to the very firmly mineral-inflected medium-bodied flavors that exhibit terrific delineation and outstanding depth on the strikingly long finish. This is the picture of refinement from tip to toe and should also age impressively well. In a word, terrific.Burghound | 96 BHThere are only four barrels this year of this magical elixir, so starting pleading with your Roumier merchant right now! The brilliant, pure and sappy nose delivers an exhilarating blend of black cherries, damsons, cocoa, gamebirds, kaleidoscopic soil tones, violets, a hint of nutskin and just a whisper of vanillin oak. On the palate the wine is pure, full-bodied and very, very deep and transparent, with a sappy core, supreme elegance, fine-grained tannins and brilliant length and grip on the laser-like finish. A great wine. (Drink between 2025 - 2065)John Gilman | 96+ JGA dense version, marked by black cherry, earth and mint flavors. This features a nice beam of acidity and a tensile frame, ending with a stony accent. Shows a fine sense of place. Racy, firm and long, this gets better with air. Best from 2018 through 2032. 15 cases imported.Wine Spectator | 95 WS

As for the 2012 La Mission Haut Brion, this wine (41% of the total production) continues to perform as it has for nearly a century. At first-growth levels of quality, this is s stunning wine that is full-bodied and very concentrated with notes of graphite, subtle charcoal embers, crème de cassis, blackberry and underlying subtle earthiness. The wine is full and powerful, rich and concentrated. And sure enough, the alcohol level tips the scales at 15% from a blend 62% Merlot and 38% Cabernet Franc. This is a big, blockbuster La Mission Haut Brion that should age effortlessly for 30-40+ years. However, the tannins suggest that this wine should not be touched for another 5-6 years, as its one of the more backward of the 2012 Pessac-Léognans. Bravo!Robert Parker | 97 RPContinuing to show brilliantly, the 2012 Chateau La Mission Haut-Brion is a quintessential Graves, boasting a deep purple color as well as heavenly aromatics of blackcurrants, tobacco, scorched earth, graphite, and licorice. It’s a big, full-bodied beauty yet has a weightless, elegant style, building tannins, and a great finish. It needs a solid hour in a decanter if drinking today and promises to evolve beautifully for another 3-4 decades.Jeb Dunnuck | 97 JDOne of the clear wines of the vintage, the 2012 La Mission Haut-Brion shows off a vertical sense of structure along with imposing tannins and serious depth. The flavors are dark, bold and extremely vivid. Dark red cherry, smoke, grilled herbs, graphite and blackberry jam are some of the many notes that come alive on the finish. This brooding La Mission needs a few years to settle down after which it will offer spectacular drinking for several decades. In a word: magnificent!Antonio Galloni | 96 AG(Château La Mission Haut-Brion, Pessac-Léognan, Bordeaux, France, Red) Ripe roasted fruit with considerable extract and personality. Full, powerful mid-palate and length of flavour. This benefited in 2012 from the property’s early-ripening terroir. (Drink between 2022-2042)Decanter | 96 DECThis is closed up, dry and tough on the outside. But you can feel the rich weight and the dark tannins along with the powerful structure. That makes this wine both replete with a firm character and also full of generous, concentrated black fruits. It’s a powerful wine, ready for good aging; drink from 2022.Wine Enthusiast | 96 WEGorgeous aromas of stones, currants and blueberries. Very aromatic. Mesmerizing. Full body, silky tannins and a long finish. Dense and rich. Layered. Earth and bark character. Lots of structure for the vintage. Better in 2019.James Suckling | 94 JSThe rigid tar and bramble frame should eventually meld with the core of plum, blackberry and macerated black currant fruit, featuring ample energy and a graphite note through the finish. Just a little bit of patience required here. Best from 2018 through 2025. 5,176 cases made.Wine Spectator | 93 WS

A gorgeous wine from proprietor Denis Durantou, this blend of 85% Merlot and 15% Cabernet Franc is an inky purple color, with gorgeous purity of black raspberries, blackcurrants and blackberry with a hint of truffle and spring flowers. Its is full-bodied, opulent and a tour de force in this vintage. Great presence on the palate, fabulous purity and a long finish make for a magnificent bottle of wine to drink over the next 20-some years.Robert Parker | 96 RPThe 2012 L’Eglise Clinet is a real head-turner. Explosive and rich in the glass, the 2012 boasts superb depth throughout. Sweet floral and spiced notes develop first, followed by intense red and blue-fleshed fruit. Violets, mint, sage and sweet spices add nuance as the 2012 opens up, but it is really the wine’s vertical structure that stands out above all else. I very much like the pure energy that is so central to the wine’s personality. This is a superb showing, and one of the clear highlights of the year. Readers should cellar the 2012 for at least a few years.Antonio Galloni | 95 AGThis delivers a gorgeously pure and racy core of raspberry, boysenberry and blackberry fruit, melded perfectly with singed black tea leaf, dried star anise and roasted apple wood notes. Velvety and alluring overall, but there’s a bright minerality buried on the finish. Best from 2016 through 2027. 1,417 cases made.Wine Spectator | 94 WSRich, ripe and dense. Expressive red berry nose with toasted oak evident. Sweet, plush mid-palate (heightened by 14.5% alcohol although that doesn’t show). Long, firm finish. A touch dry on the end. Drinking Window 2020 - 2032.Decanter | 91 DEC

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

Aromas of blackcurrants and blueberries with hints of lavender and violets. Full body, chewy and polished tannins and a long, flavorful finish. A beautifully linear and polished red. Give it time to show it all but this is already a beauty. The depth and class to this are indeed impressive. Better in 2017.James Suckling | 96 JSThe 2012 Tignanello is deep, rich and voluptuous, yet also retains a distinct element of classicism in its focused, mid-weight structure. Dark red cherry, pomegranate, kirsch, spice, tobacco and menthol open up in the glass, but only reluctantly. Firm veins of tannin and pulsating acidity give the wine its sense of energy and verticality. The mid-weight structure should allow the wine to open up in another few years. The 2012 isn’t as powerful as the 2010 or exotic as the 2011, but rather is most similar to how the 2005 was in its youth. The 2012 is a Tignanello built on pure finesse and grace. I would not open a bottle before its tenth birthday, if at all possible.Vinous Media | 95 VMHere’s a structured red with lots of finesse. It opens with alluring aromas of fragrant blue flowers, red berries, baking spices and exotic herbs while the firm, vibrant palate delivers black cherry, crushed raspberry, clove, orange zest, licorice and a sprinkling of white pepper. It’s still young but well balanced, with tightly woven but polished tannins and fresh acidity. Drink 2017–2024.Wine Enthusiast | 95 WEThe 2012 Tignanello is a very handsome wine with dark fruit nuances that extend far beyond the normal spectrum for Sangiovese (and the smaller percentages of French grapes that complete this wine). This vintage, that started off with a very hot summer and ended with a cool harvest season, show a little more spice and Mediterranean herb on the finish. Grapes were harvested at the end of September and delivered slightly less alcohol than previous vintages. There is a point of freshness but the tannins are mature and yielding. In fact, the tannic management is spot-on and is complimented by the velvety and rich nature of the mouthfeel. Pretty mineral accents add a lasting touch of complexity. The 2012 Tignanello has the qualities for a successful evolution.Robert Parker Wine Advocate | 93 RPA rich, cherry-laced red, showing a slightly jammy character before shutting down in a grip of tannins. A bit awkward now, but should come around once the tannins are integrated.—Non-blind Tignanello vertical (October 2019). Best from 2022 through 2040. 2,500 cases imported.Wine Spectator | 92 WS

More gamy, bloody and meaty than the Sur Echalas Vineyard Syrah, the 2012 Syrah The Tribe Vineyard is a full-bodied, elegant, concentrated and structured effort that gives up complex notes of savory dark fruits, beef blood, dried herbs, pepper and olives. It’s another incredible Syrah that needs short-term cellaring, but will have two decades of evolution.Robert Parker Wine Advocate | 97 RPAn aromatic tour de force, this perfumed wine offers hypnotic notes of flowers, green olive, asparagus, sea breeze, mineral, peat, smoke flowers and an earthy funk, showing layers of complexity. The palate’s lithe frame belies the richness of the smoke, fire pit and grilled meat flavors that linger.Wine Enthusiast | 96 WESupple and expressive, with plum and currant flavors and stony overtones combining with hints of black olive and white pepper, adding depth to a distinctive profile on a medium-weight frame that punches above its weight. The deft balance plays against nubby tannins. Drink now through 2025. 463 cases made. Wine Spectator | 95 WS(14.1% alcohol; as with the Echalas Vineyard, the Tribe is cultivated with draft horses): Dark ruby. Aromas of black cherry, liquefied lamb tartare, paprika and black licorice, plus a note of medicinal reserve. Hugely sweet and concentrated but carrying a good bit of unabsorbed CO2 and showing less finesse today than the Cayuse Syrah bottlings from the 2012 vintage. Inky and primary, with strong underlying minerality. This is distinctly Brune while the Echalas Syrah is more Blonde. Finishes with substantial ripe tannins and a slight bitter edge that will require cellaring.Vinous Media | 93+ VM

There are 5,180 six-bottle cases of the 2012 Padrone. This is a fabulous wine, meant to evolve over three decades. It offers up notes of charcoal, scorched earth, blackcurrant, blackberry, chocolate and a touch of espresso. A wine of great intensity, full-bodied opulence and a multilayered mouthfeel, this is a formidably endowed, serious Cabernet Sauvignon-dominated wine from vineyards with some of the best fruit on the estate. Drink it over the next 30 years.Robert Parker | 97+ RPThe 2012 Cabernet Sauvignon Estate Padrone is dark and sumptuous from start to finish. Mocha, plums, smoke, new leather and French oak all flesh out in this brooding, intense Cabernet Sauvignon. The style is explosive and full of 2012 vintage exuberance. There is a lot to look forward to.Antonio Galloni | 90-92 AG

Extraordinary aromas of metal shavings, black currants and hazelnuts. Turns to roses and violets. Full-bodied, yet subtle and refined with a polished piercing tannin backbone. This makes you want to drink it. Sexy and elegant. A triumph. Try in 2019 but hard not to drink now. September release.James Suckling | 99 JSThe 2012 Cabernet Sauvignon Helms Vineyard, which is 100% Cabernet Sauvignon from the Rutherford AVA, has a dense black cherry and blackcurrant-scented nose with graphite and forest floor notes, beautiful purity, full-bodied mouthfeel and super-richness and power, but elegant and complex. This is classic Rutherford Cabernet Sauvignon and should age beautifully for 20-25 years.Robert Parker | 96 RPDana’s 2012 Cabernet Sauvignon Helms Vineyard possesses remarkable structure and density, especially within the context of the year. Firm yet well-integrated tannins give the wine much of its energy, tension and focus. Black cherry jam, graphite, smoke and tobacco add nuance as the wine opens up in the glass. Far from an easygoing 2012, the Helms is going to need time to fully come together. There is so much to look forward to here. This is the first vintage since 2008 that was vinified in wood uprights, as was originally intended. The intervening vintages have been much shorter, so they were done in barrel. The 2012 impresses for its balance of fruit, acidity and tannin.Vinous Media | 96 VMDense and pleasantly earthy, with an edge of loamy earth and crushed rock minerality cutting through the core of currant, blackberry and mocha before the dense, earthy tannins fold in. The finish is long and engaging. Drink now through 2030. 284 cases made.Wine Spectator | 94 WS

The 2012 Pinot Noir Marcassin Vineyard lags the Chardonnay but is still a brilliant wine. Framboise, black cherries, strawberries, forest floor, and earthy nuances all emerge from this Burgundian, layered, powerful 2012 that has loads of sweet fruit. Brought up in new French oak, it doesn't show a hint of oak, has full-bodied richness and depth, and a great, great finish. Drink it anytime over the coming 10-15 years.Jeb Dunnuck | 97 JDThe 2012 Pinot Noir Marcassin Vineyard, which comes primarily from the Calera clone (although I suspect there are a few mystery clones in their plantings), always seems to remind me of a grand cru from Burgundy’s Côte de Nuits, particularly Morey-St.-Denis. Dense ruby/plum, its sweet nose of strawberries, black cherry liqueur, fresh porcini mushrooms and forest floor is followed by a dark, full-bodied, rich and concentrated wine that is supple, dramatic, and even flamboyant. Drink it over the next 12-15 years.Robert Parker | 97 RP

The 2013 Syrah Per Sempre is another gorgeous wine from Tua Rita. This estate on the Tuscan Coast offers one of Italy’s top Syrahs. In vintages like this, it is in the running for the number one spot among Italian expressions of the Rhône grape. It opens to supremely finessed varietal characteristics of blackberry, chocolate, toasted espresso, smoked bacon and dark spice. The wine is aged in barrique for 21 months and no clarification is performed. In warmer vintages with early-ripening fruit, you risk that the muscular structure of the wine eventually overcomes the bouquet. This is not the case in 2013. The wine presents power and generosity in equal fashion across the senses. This wine was not produced in 2014 because the grape skins were damaged that year. Hold onto your bottles of 2013, because you need to make it last.Robert Parker Wine Advocate | 96 RPI have tasted the 2013 Sirah Per Sempre several times over the last few months and it just keeps getting better. Intensely aromatic, Tua Rita’s Syrah is unusual for the Tuscan coast because of its distinctly floral/savory personality. Sweet tobacco, rose petal, sage, mint, wild flowers and red-fleshed fruit are some of the signatures. In the 2013 Sirah readers will find a wine endowed with tons of nuance and complexity. A final kick of aromatics married to rich Suvereto fruit leaves a lasting impression on the finish. Just bottled, the 2013 is quite raw and in need of time, but it is incredibly promising, not to mention delicious.Vinous Media | 95+ VMWonderful dried meat, spice, dried herb and earth character topped off with ripe fruit. It’s elegant and racy with great length and structure, yet also refined and gorgeous. So drinkable now. The Hermitage La Chapelle of Italy. Pure Syrah.James Suckling | 95 JSA meaty red, boasting blackberry, plum, black olive, smoke and vanilla aromas and flavors. Rich and dense, with a lingering aftertaste of herbs and oak spice. Drink now through 2023. 200 cases made.Wine Spectator | 93 WSSpicy and supple, this has aromas of cured meat, white pepper, toast and dark plum that follow the warm robust palate along with dried black cherry, coffee and licorice. Round tannins provide the supple framework. Drink through 2020.Wine Enthusiast | 90 WE

Tasted blind at the Burgfest tasting in Beaune, the 2013 Ruchottes-Chambertin Grand Cru was showing some quality new oak on the nose that still needs to be subsumed. It is tightly coiled but it just needs time because there is freshness, definition and beguiling complexity locked in here. The palate is medium-bodied with supple tannin, very well judged acidity and clever use of new oak lending body without compromising terroir expression. The finish feels focused and satisfying and the texture leaves you totally seduced. Class, class, class. Tasted September 2016.Robert Parker Wine Advocate | 96 RPIt has been six years since I last tasted the 2013 Ruchottes-Chambertin Grand Cru, when I wrote "Class. Class. Class." I have no need to alter that assessment. With fragrant raspberry, wild strawberry, crushed limestone and flint on the nose, this has a transparency that is a wonder to behold. The palate is beautifully balanced, poised with a fine line of acidity, full of tension with vivid red fruit on the finish that belies the structure underneath. Magnificent. Tasted at a private dinner in Beaune.Vinous Media | 96 VMThe 2013 Ruchottes-Chambertin from Domaine Mugneret-Gibourg is another great example of the vintage. The bouquet delivers and outstanding aromatic constellation of sweet dark berries, cassis, grilled meats, complex soil tones, espresso, woodsmoke, mustard seed and nutty new wood. On the palate the wine is deep, full-bodied and very suave and refined on the palate, with a rock solid core, fine-grained tannins and superb backend energy on the very long and utterly classic finish. Great juice. (Drink between 2023 - 2075)John Gilman | 95+ JGA markedly ripe nose presents notes of cassis, plum liqueur, earth, spice and a hint of the sauvage. As it virtually always is this is notably bigger, richer and more powerful than the Feusselottes with its sleekly muscular and equally mineral-driven flavors that possess excellent mid-palate concentration along with impressive depth and length on the youthfully austere finale. This is really lovely juice but note that patience will definitely be required.Burghound | 93 BH

Along with the 2015, the 2013 Cabernet Sauvignon Estate is one of the greatest wines made at this property. Deep, powerful, layered, and incredibly concentrated, it has the classic bluer fruits of this estate as well as notes of graphite, chocolate, spring flowers, and bouquet garni. Opening up with time in the glass, it’s a rich, thrilling wine in just about every sense. Give bottles another 3-4 years and it’s going to have 2-3 decades of overall longevity.Jeb Dunnuck | 98 JDBoth 2013 Cabernet Sauvignons are in bottle, and both are absolutely magnificent wines, probably the two finest Cabernets made by the Staglins to date. The 2013 Cabernet Sauvignon Rutherford (14.9% alcohol) has a stunning fragrance of lead pencil shavings, spring flowers (or is it violets?), sweet blackcurrant and black raspberry fruit, and a layered, opulent, rich and full-bodied mouthfeel. Add to that striking purity, equilibrium, and serious but finely grained tannins, and this is their finest Rutherford Estate Cabernet Sauvignon made to date. It has at least 30-40 years of life ahead of it.Robert Parker | 97+ RPThe 2013 Cabernet Sauvignon is still very young. Dark, powerful and quite brooding in bearing, the 2013 possesses notable depth and textural intensity. Blue/black fruit, gravel, scorched earth and grilled herbs add to a feeling of somber intensity. In this vintage, there is less Cabernet Sauvignon and more Cabernet Franc and Petit Verdot, the result of higher percentages of those varieties in some of the co-fermented lots. Overall, the 2013 feels a bit compact today.Vinous Media | 94 VMA ripe and generous red with ripe berry, smoky meat and leather. Full-bodied, round and velvety. Extremely rich style for 2013. Drink or hold.James Suckling | 93 JS