Wine Ratings

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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

Attractive dark-stone aromas with graphite and ripe dark berries sit fresh on the nose. The palate has a riper feel with very rich, dense fruit presence and a heavier, tannin line weight. Full body. Try from 2022.James Suckling | 93 JSThe 2016 Grand Corbin has grown into a powerful, dense Saint-Émilion. This is a fairly rich, bombastic style, and yet all the elements fall into place. I would give the 2016 a few years in bottle to allow the tannins to soften, but there is good depth and plenty of potential. A rush of chocolate, leather, licorice, smoke and black cherry meld into the potent finish. Tasted three times with consistent notes.Antonio Galloni | 92 AGClear black cherry and savoury cassis notes give a bright feel on the attack, although the tannins remain extremely constricting. Cinnamon, rosemary and charred liquorice chime in. It’s an austere style, but there’s no question that these are excellent building blocks. 40% new oak. Hubert de Bouard consults. Drinking Window 2024 - 2040.Decanter | 91 DECThe deep ruby/purple-hued 2016 Château Grand Corbin is another fine 2016 that has plenty of ripe, concentrated fruit yet stays pure, elegant and layered. Ripe black cherries, currants, green tobacco, and spring flower notes all emerge from this attractive, layered, complex Saint Emilion that has both freshness and richness.Jeb Dunnuck | 90 JDThe 2016 Grand Corbin has a rich and showy bouquet with plenty of ravishing black fruit laced with spice, although I would like to see more precision. The palate is medium-bodied with sappy black fruit, a touch of graphite with a neat and tidy, quite harmonious and well-judged finish. It gets better as it goes along!Robert Parker Neal Martin | 89-91 RP-NM

The 2016 Les Forts de Latour is the clear highlight among these new releases from Latour. The first thing that is evident about the 2016 is the pedigree of the vintage. Undisputedly great. Readers will find a potent, dark Forts de Latour endowed with massive concentration and tons of depth. The 2016 won’t be ready to drink anytime soon, but it holds tons of promise. Hints of gravel, sage, licorice and pencil shavings linger. The 2016 was impressive a few years ago. It is even better today.Antonio Galloni | 96 AGLots of blueberries, ripe blackberries, violets, peppercorns, olives and cloves on the nose. It’s medium-to full-bodied with firm, fleshy tannins. Beautiful blue fruit and flowers. Layered and long. Drink after 2023.James Suckling | 96 JSThe 2016 Les Forts de Latour is superb, unwinding in the glass with notions of blackcurrants, wild berries, sweet loamy soil, cigar wrapper and English walnuts. Medium to full-bodied, deep and layered, it’s concentrated and tightly wound, with superb depth at the core, lively acids and ripe, powdery tannins. This is an impeccably balanced, utterly classical Forts de Latour worth a special effort to seek out.Robert Parker Wine Advocate | 95 RPThe second wine of this great château, the 2016 Les Forts De Latour continues to impress. I commented on release that it was the best wine in the vintage, and my opinion hasn’t changed. This beauty offers plenty of classic Latour character as well as notes of blackcurrants, saddle leather, lead pencil shavings, and dried flowers. Full-bodied, concentrated, and perfectly balanced, it’s just now starting to round into form and will no doubt continue drinking well for another 2+ decades. It’s a gorgeous Pauillac.Jeb Dunnuck | 95 JD(Château Latour, Les Forts de Latour, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Violet scented dark black cherries and figs on the nose, quite powerful. Tannins are generous but they’re juicy and plump, soft almost chalky, they have a really great impact, filling the mouth together with the fruit. Everything has melded together, super balanced and all very harmonious - still clearly powerful with precision and sculpting of the fruit and a long finish with the flavours going on and on. Good acidity gives freshness and a real rush of strawberry and cherry juice on the first sip lifts and sustains the palate the whole way. Such a charming wine with great impact and presence. (Drink between 2021-2030)Decanter | 95 DECThis is a great wine, with superb tannins and rich fruit flavors that are in balance. Made from 64% Cabernet Sauvignon, the palate is dominated by black-currant flavor and a pleasant structure from the very fine tannins.Wine Enthusiast | 95 WEA bit fleshier and more caressing than a typical Pauillac, this has flavors of warm fig, currant and blackberry preserves inlaid with charcoal and smoldering tobacco notes. There’s grip for sure and a twinge of warm cast iron on the finish, but the fruit detail keeps the upper hand throughout, showcasing the purity on the finish. Very, very solid. Best from 2023 through 2035.Wine Spectator | 94 WS

The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3-4 decades. (Drink between 2019-2054)Jeb Dunnuck | 99 JDA very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold.James Suckling | 99 JSContaining 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d’Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence.Robert Parker Wine Advocate | 98+ RPDespite a rich botrytis character, this balances impact with delicacy. Clear citrus on the nose with a hint of flint and smoke, allowing the soft white flowers and lime blossom to steal up on you slowly. There are caramel notes through the mid-palate and great persistency, as ever. Extremely elegant. This was the driest summer since 1898, and the harvest at Yquem lasted a full two months, from 4th September (for the dry white Y d’Yquem) through to 4th November for the final selection of botrytis berries. The final yield is 20hl/ha, the highest in recent years against their average of 9hl/ha, with 40% going into the grand vin compared to 50% last year. 135g/l residual sugar and 3.9pH. 75% Sémillon and 25% Sauvignon Blanc. The 2015 will be released this September. (Drink between 2025-2050)Decanter | 97 DEC95–97. Barrel Sample. The bouquet opens with aromas of honey and citrus, offering richness and freshness at the same time. The mouthfeel is opulent, with honeyed flavors. There is some acidity underneath, although decadence and concentration are its defining attributes. It will age for decades.Wine Enthusiast | 96 WEThe 2016 Yquem was picked from 27 September until 4 November after drought-like conditions in the summer. It has an attractive nose with white chocolate, chamomile and Chinese white tea infusing the honeyed fruit. Very well defined and focused with more cohesion than previous bottles. The palate is medium-bodied with a viscous opening that demonstrates a little more weight than the 2015, a fine bead of acidity and touches of ginger and lemongrass enlivening the finish. I feel this has gained a bit more complexity in recent years. Tasted at the château.Vinous Media | 95 VMThis is exotic, with very lush and seductive notes of coconut, honeysuckle, creamed white peach, glazed pear, mirabelle plum and yellow apple, all woven together seamlessly. Beautifully caressing in feel, with a long acacia echo on the finish. Best from 2023 through 2040. Wine Spectator | 94 WS

The current 2016 Jesús Yllera is floral and perfumed and is evolving nicely and absorbing the oak, coming through as both elegant and powerful, with fully developed flavors and a polished palate. It’s sleek and balanced. 145,000 bottles were filled in July of 2018.Robert Parker Wine Advocate | 93 RP

Harvested from a small parcel, less than four acres, this wine is in perfect condition. It is balanced, with white fruit and citrus coming together, led by the acidity. It is developing into a full, ripe wine. Wait until 2019.Wine Enthusiast | 92 WE(Pouilly-Fumé “Clos des Chaudoux”- Domaine Serge Dagueneau et Fille) The 2016 Clos des Chaudoux Domaine Serge and Valerie Dagueneau is an outstanding bottle of Pouilly-Fumé. This is unique in the family’s lineup, as these fifty-five year-old sauvignon blanc vines are actually planted on terres blanches limestone, rather than flint. The wine is quite tropical in its fruit complexion in 2016, offering up notes of pineapple, tangerine, just a touch of damp grass, beautiful chalky minerality and a topnote of dried flowers. On the palate the wine is crisp, full-bodied, focused and complex, with plenty of secondary development already showing, but coupled to a good girdle of acidity and plenty of cut and grip on the long finish. With the frosts of 2016, this wine may be just a touch idiosyncratically styled in this vintage, but it has depth, beaucoups complexity and impressive backend length. I decanted the wine to let it blossom and consume some of its initial aromatic oddities, and I really liked the wine after that. It is never going to make you forget a great vintage of Didier Dagueneau’s Pur Sang, but it is loaded with personality all the same! (Drink between 2019-2030)John Gilman | 91 JG

Cherry, strawberry, rose, iron and menthol flavors highlight this supple red. There’s plenty of backbone, and woodsy notes chime in, but this is more about the expressive berry fruit and elegant side of Barolo, ending with a terrific finish. Nonetheless, this will require several years for the tannins to be absorbed. To be released September 2022. Best from 2025 through 2045. 1,000 cases made, 250 cases imported.Wine Spectator | 98 WSPackaged with a special black label, the Massolino 2016 Barolo Riserva Vigna Rionda is only released in the best vintages. Showing the power and the determination of Serralunga d’Alba, the wine is redolent of dried berry, lots of rusty earth and fragrant red rose. These are the typical aromas of this vineyard, and this wine presents them with impeccable integration. To the palate, this Riserva remains open-knit, tightly structured and broad in scope. This is an impressive production of 12,000 bottles.Robert Parker Wine Advocate | 97 RPThe 2016 Barolo Riserva Vigna Rionda is absolutely stunning. Deep and statuesque in bearing, the 2016 captivates all the senses from start to finish. A whole range of Rionda aromatics soars out of the glass. Silky and yet powerful, gracious and yet full of gravitas, the 2016 captures all the contrasts that make Barolo such an alluring wine. Rose petal, lavender, red/purplish fruit, spice and new leather lend striking nuance to this hypnotic Barolo from Massolino.Antonio Galloni | 97 AGTasting this Vigna Rionda is such a sensual experience, with the complexity you’d expect from the top-level Barolo, showing hints of iodine, dark mussels, walnuts, dark stones to the fleshy dark cherries and plums. Then it turns a little “bloody,” minty and tarry on the nose. “Dark” and full-bodied with a massive amount of small-grained tannins seamlessly knitting the fruit on the palate, driving it to a very long, mineral finish. Very tight and powerful now, yet seductively rich and full of flesh, too. Shows lots of potential ahead. Much better from 2025. It should hold well for the next 20+ years.James Suckling | 97 JSRose, ripe black-skinned berry and dark spice aromas mingle with camphor and forest floor on this full-bodied red. Combining structure and finesse, the firm palate delivers ripe Morello cherry, black raspberry and licorice. Bright acidity keeps it energized. Give it time to fully develop. Drink 2026–2046.Wine Enthusiast | 97 WE

Here’s a wine I am very excited to taste, given the phenomenal performance of this vintage in the annata version released last year. The Gianni Brunelli Le Chiuse di Sotto 2016 Brunello di Montalcino Riserva reproduces that same brilliant intensity and deep inner brightness, only this Riserva has seen one more year of aging, and it shows more spice and thicker textural heft as a result. This wine is penetrating and layered with a harmonious playlist of red and purple fruits, spice, tar, cola, licorice and grilled herb. The tannins are more austere in the case of this 2,993-bottle release, and you’d do well to age it longer before popping the cork. I love the spontaneous radiance and energy captured by this estate, especially in 2016.Robert Parker Wine Advocate | 98 RPGianni Brunelli’s Riserva is built from the Olmo vineyard in Montalcino’s southeast. Reaching 500 metres on stony soil, this warm site is the first to be picked by the estate. A small portion of the northeast-facing Le Chiuse di Sotto vineyard is added for freshness and aromatic lift. Heady and inviting, the 2016 presents ripe florals of mint blossom, peony and allspice on a nutty, truffly backdrop. It is iron-edged and succulent on the palate. The tannins are steely yet supple, ultimately clinging gracefully to fresh red cherry and blueberry. Tarragon resounds on the finish. Thrillingly tense.Decanter Magazine | 98 DECSurprisingly, the 2016 Gianni Brunelli Brunello di Montalcino Riserva has a more open, accessible nose than the 2016 Brunello ‘annata’ with layers of citrus fruit, blood orange, blue flowers and red cherry aromas. This is a very complete wine with great depth and concentration of flavor yet without ever being heavy. It wears its concentration so well. There is a great density of silty, chalky tannins on the finish and the wine still feels so young. The texture, weight, harmony, and balance are all terrific! In fact, this wine epitomizes harmony, with a range of dark fruit which is very classical in delivery. Dried orange peel, citrus and bitter herb, Negroni-like aromas and flavors are set like jewels in a velvety texture.The Wine Independent | 98-100 TWIThe deep, sensual 2016 Brunello di Montalcino Riserva wafts up with spice-dusted cherries, sweet herbs and hints of flowery undergrowth. It fills the senses with rich yet tart black raspberries and exotic spice, along with a hint of citrus that sends sparks across the palate, creating a pliant yet nicely chiseled effect. The 2016 tapers off like a black hole of structure, turning quite savory but with a coating of fine tannin that seems to devour the coating of primary fruits beneath it. Masses of tobacco and brown spice linger. The sheer density, amazing minerality and balanced acidity make the 2016 Riserva an extremely exciting wine.Vinous Media | 97+ VMA beefy, muscular style, this red features black cherry, blackberry and plum fruit shaded by earth, iron and spice flavors. Reveals a tangy edge, partly from the bracing acidity, with wild herb and savory notes on the lingering finish. Best from 2026 through 2045. 271 cases made, 50 cases imported.Wine Spectator | 96 WSCherries and dried flowers on the nose with some sandalwood. Some chocolate, too. It’s full-bodied, yet tight and compact, with firm and fine tannins and a long, flavorful finish. Racy and savory. Really delicious already, but will repay patience for three or four years.James Suckling | 96 JSFull-bodied and savory, this offers aromas of new leather, camphor, mature dark-skinned fruit and cedar. The firmly structured palate delivers dried Marasca cherry, blood orange, mocha and licorice framed in tightly wound, close-grained tannins. Drink 2028–2036. Kerin O’Keefe | 96 TWIFull-bodied and savory, this offers aromas of new leather, camphor, mature dark-skinned fruit and cedar. The firmly structured palate delivers dried Marasca cherry, blood orange, mocha and licorice framed in tightly wound, close-grained tannins. Drink 2028–2036.Wine Enthusiast | 96 WE

The 2016 Barbaresco Montestefano is magical. Bright and translucent, the 2016 pulses with energy from the very first taste. This is about as classic as things get in Barbaresco today. Sweet rose petal, cinnamon, dried flowers, cedar and mint all give this ethereal, wonderfully nuanced Barbaresco ton of subtlety. A kick of bright Nebbiolo acids and tannins give energy and shape.Vinous Media | 95 VM

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 Carmes de Rieussec is absolutely gorgeous. Hints of passionfruit, pineapple and mint all run through this gracious Sauternes. Medium in body, open-knit and accessible, the 2016 is easy to drink and enjoy right now. The 2016 Carmes is an absolutely delicious second wine from Rieussec that emphasizes freshness and immediacy. Residual sugar is relatively modest at 120 grams per liter.Vinous Media | 92 VMPale lemon in color, the 2016 Carmes de Rieussec features notes of candied orange peel and honey-drizzled peaches with touches of beeswax and lemon curd. The palate is rich with a lovely line of freshness cutting though the stone fruit layers, finishing on a spicy note.Robert Parker Wine Advocate | 91 RPSweet honey, lemon rind and cooked pineapple. Medium sweet, medium-bodied and an easy finish with toffee and caramel undertones to the cooked fruit. Second wine of Rieussec. Drink in 2021.James Suckling | 91 JSPacked with ripe, honeyed Sémillon, this wine has richness while also keeping plenty of freshness. Acidity and a crisp edge are balanced with the intense orange marmalade and spice flavors that will make this wine develop well. Drink from 2022.Wine Enthusiast | 91 WENot yet bottled, the 2016 Carmes de Rieussec offers a medium to full-bodied, ripe, sweetly fruited, moderately honeyed style. This was a good, not great year for Sauternes due to the difficulty in the development of botrytis, but this has good purity, impressive balance, and is certainly delicious. Drink it over the coming 7-8 years.Jeb Dunnuck | 90-92 JDA quince and pineapple nose is followed by passion fruit and white peach flesh in the mouth. It’s a lovely fresh and floral Sauternes.Decanter | 90 DEC

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 Amarone della Valpolicella Monte Lodoletta keeps me at the edge of the glass to take in its darkly alluring bouquet of dusty black currants and dried flowers, with hints of blood orange offset by sweet rose. While currently youthful and understated, it continues to open and deepen with each swirl. This is silky and cool-toned in feel, savory to the core, with a dense wave of mineral-tinged dark red fruits carried across a core of vibrant acidity. Autumnal spices form toward the close. The 2016 is inward and saturating, building in fine tannins that clench the palate through the finale, promising a long, long life. This is a masterpiece in the making, and while already bottled, it will not be released until 2023. Production was again down by 50% in 2016 due to hail.Vinous Media | 96-98 VMReleased after the 2017 vintage, because it was decided that this dense, concentrated vintage would benefit from more time in the bottle, the 2016 is fuller and broader in the shoulders compared to the 2017 Amarone. There’s more of everything – body, concentration, tannic presence, richness, spiciness...And while there’s a reductive note of petrichor, its aromatics still soar, carrying wafts of wild black fruits and balsam out of the glass. Enticing already, its future looks very bright indeed.Decanter | 98 DECThe 2016 Amarone della Valpolicella Monte Lodoletta takes wine intensity to almost unthinkable levels. That’s the magic of this estate, and without a doubt, this wine occupies a category that makes it totally unique on the Italian wine scale. Made with a traditional blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta (aged in French and American new oak for two years), the wine feels even richer, bolder and more concentrated in this classic vintage. That general intensity is applied to the tightly wound and firm tannins as well. The alcohol reading is 16.5%. This Amarone hits the market in 2023, but you’d do well to age it for another decade at least. Black fruit, baked plum, tobacco, soy sauce, grilled herb and sweet spice are generously folded into the wine’s full-bodied texture. The 2016 vintage saw 17,000 bottles created.Robert Parker Wine Advocate | 97 RP

Pale lemon-gold colored, the 2016 Climens is a little youthfully mute, revealing notions of ripe peaches, mango and musk melon with touches of cedar chest, orange blossoms, candied ginger and baking bread. Bursting in the mouth with vibrant, energetic stone fruit and tropical layers, it is framed by fantastic freshness, finishing long and creamy.Robert Parker Wine Advocate | 96+ RPMy favourite sweet wine at the tasting (including Yquem). Already glorious, this will live decades. Burnished gold hue, botrytis notes on the nose, some leafy, spicy, lemongrass hints and a palate with just the right balance between lusciousness and freshness. Extremely subtle oak. A wonderful Barsac to drink between now and 2060.Decanter | 95 DECThe 2016 Climens has a wonderful bouquet similar to my last bottle, more expressive now with orange pith, wild honey and quince. Like before it opens wonderfully in the glass. The palate is very well balanced with fine definition, fresh and vibrant with a creamy honeyed texture, praline and apricot, on the seductive finish. Superb. Tasted at the Climens vertical at the château in April 2022.Vinous Media | 94 VMExpressive, with peach, mirabelle plum, mango and pear fruit flavors running along in unison, lacing with light bitter almond and orange notes and a flash of honeysuckle. Best from 2022 through 2038.Wine Spectator | 93 WS

An enticing mix of incense, black tea, cracked pepper and red wild berries emanate from the 2016 Valpolicella Superiore. This is undeniably elegant, with its silky textures that seem to coat the entire palate in a seductive layer of violet-tinged fruits and suave lavender and chocolate notes. That said, this is not sweet nor overly rich; in fact, the 2016 is truly harmonious and poised, boasting tremendous concentration that‘s lifted by saline-infused acids. It leaves the palate completely saturated with cloves and allspice, as it tapers off structured and long. This is next-level Valpolicella Superiore, and it may even one day warrant a higher score. Marco Sartori uses 30% appassimento grapes in his Valpolicella, which are dried for twenty days. The wine is refined in a 50% - 50% mix of large oak cask and barrique, of which only about 20% are new.Vinous Media | 94+ VMThe oak-aged Roccolo Grassi 2016 Valpolicella Superiore is a sharp and tight red wine with candied aromas of cherry and plum. The wine is dark and rich at its core with big fruit weight that wraps over the palate. Mild tannins and balanced acidity give the wine immediate drinking appeal. There is some dusty spice on the close. Production is 33,000 bottles.Robert Parker Wine Advocate | 91 RPEarthy and peppery nose with very ripe red and black cherry nuances. Cedary on the palate, soft, with a crisp acidity.Decanter | 91 DEC

A blend of 94% Cabernet Sauvignon and 6% Petit Verdot, the deep purple-black colored 2016 Cabernet Sauvignon Reserve hits the ground running with the most stunning perfume of crushed black cherries, violets, dark chocolate, licorice and blueberry pie, going on to reveal subtle nuances of cinnamon toast, hoisin, menthol and fragrant underbrush. Full-bodied and oh-so-generously fruited in the mouth, the rich, decadent palate is beautifully lifted with fantastic freshness and powered by super ripe, silt-like tannins, finishing with layer upon layer of long-lingering floral, spice and vibrant berry notes. If "Plumpjack awesome" isn’t a phrase to describe the ultimate in deliciousness, it should be.Robert Parker Wine Advocate | 100 RPBottled under screw cap, the 2016 Cabernet Sauvignon Reserve is certainly a worthy follow-up to the monumental 2015. As pure, seamless, and classy as it gets, with heavenly notes of crème de cassis, white flowers, lead pencil shavings, graphite, and damp rock-like minerality, this beauty hits the palate with full-bodied richness, a layered, multi-dimensional texture, no hard edges, and spectacular length. This is another monumental wine from this team that needs to be tasted to be believed.Jeb Dunnuck | 100 JDThe 2016 Cabernet Sauvignon Reserve is expressive and sensual to the core. The Reserve possesses tons of textural richness and resonance in every dimension. Inky dark fruit, bittersweet chocolate, cloves, new leather and licorice are pushed forward. The 2016 is seamless, creamy and exotic, all of which add to its tremendous immediacy and overall appeal.Vinous Media | 97 VM

Similarly colored, the 2016 Ermitage Le Méal Blanc comes from a warmer terroir of pebbly and more loess soils and was brought up in 10% new demi-muids. It’s a bigger, richer wine than the de l’Orée and boasts rocking notes of honeyed citrus, orange marmalade, baking spices, and licorice. Rich, powerful, and layered on the palate, it’s another rocking white from this team that will drink nicely for two decades or more.Jeb Dunnuck | 97 JDA two hectare plot of 50+ year old vines on a steep south facing slope of alluvial deposits and large stones. Deep gold in colour, this is fresh with a lifted apricot aroma. It’s very full and opulent in the mouth, almost too full - a point that’s emphasised by blocking malo. This is distinctly bright, refreshing yet powerful, with mineral notes and a saline finish. It has real relief and detail of texture despite its rich, flowing body. A wonderful wine, but be aware of the low acidity this year.Decanter | 96 DECThe 2016 Ermitage Blanc Le Méal is much more developed than the 2015 Ermitage Blanc De L’Orée tasted alongside. Deep straw-yellow in color, the 2016 exhales pronounced quince, hay, acacia honey, dried apple and toasted bread aromas. Powerful and deep, it hits the palate with full force. Opulent and flashy, the 2016 Blanc Le Méal closes with distinctive phenolic grip. Although it’s not the most elegant rendition, it does show the great potential that aged Marsanne can bring when made in the right hands.Vinous Media | 95 VMThe 2016 Ermitage le Meal Blanc is all Marsanne and all power, with ample weight and richness on the full-bodied palate. Grilled melon and tangerine flavors are big, bold and round yet balanced by a hint of bitterness on the finish. It should drink well for two decades or more.Robert Parker Wine Advocate | 94 RPSeductive and creamy nose with baked lemons, orange rind, rusks, flower honey, green apples and fresh flowers. Full body with such an ample, round dimension to it. It’s expansive and extensive with controlled power. It’s flattering with so much volume and weight on the palate. Long finish. From biodynamically grown grapes with Demeter certification. Drink or hold.James Suckling | 94 JS

In years past, I have commented on the pretty mineral nuances laced into the bouquet of this single-vineyard wine. The 2016 Brunello di Montalcino Vigneto Manachiara delivers those tones with extreme clarity and precision, giving this vintage a distinctive personality and identity. Equally impressive, however, is the structure and fiber of the wine that is clearly more robust, concentrated and well-balanced overall. This quality comes from both the fruit and the oak, and these two forces play against each other with nice contrasts. It is no exaggeration to say that this vintage delivers "more Brunello" on all fronts compared to recent past vintages. This is a standout wine.Robert Parker Wine Advocate | 97 RPThis is really beautiful with black cherries, porcini mushrooms, black walnuts and dried flowers on the nose. It’s full-bodied, yet very toned and tight with class and precision. Wonderful length and focus. Goes on for minutes. What a wine from here. Best ever? Try after 2025.James Suckling | 97 JSThe 2016 Brunello di Montalcino Vigneto Manachiara is fruit-forward and seductive. It’s exotic, showing spiced black cherries, hints of tangerine, sweet herbs and mocha. The textures are velvety, weighty yet pure, energized by vibrant acidity, as tart red and black berries saturate all that they touch, leaving a coating of fine tannins in their wake. The expression becomes dry and youthfully structured; yet intensity remains high throughout the finale, as this tapers off to dried fruits, baker’s chocolate and hints of licorice. The Vigneto Manachiara is made from a site on the eastern side of Montalcino at around 300 meters. The wine spends eighteen months in French barrique, followed by another twelve months in Slavonian oak barrels. While the oak comes through in the finished wine, it does so with impeccable style. That said, the 2016 will take some time to soften and reveal all of its charms.Vinous Media | 96 VMTruly the loveliest Manachiara I have tried and among my favourite wines of the vintage. Produced since 1995, it is crafted from Nardi’s vineyards near Castelnuovo dell’Abate in a warm yet breezy spot with cool nights and morning sun exposure. The nose is sun-soaked with plum, baked herbs and exotic florals, while the palate brings in flavours of nectarine, leather and a saline edge. Plush, fleshy and full, it is enveloped in a velvety texture that builds artfully to a powdery, tactile grip. This will give heaps of enjoyment for many years to come.Decanter | 96 DECVanilla and toasty oak aromas and flavors are wrapped around a core of cherry, plum and tobacco in this stylish red. With air, the oak recedes and a mineral element emerges. Shows fine balance and a lingering finish. Best from 2024 through 2042. 830 cases made, 100 cases imported.Wine Spectator | 94 WSThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024-2031. Kerin O’Keefe | 92 KOThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024–2031.Wine Enthusiast | 92 WE

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 2016 Bonnes-Mares Grand Cru has an intense bouquet with blackberry, redcurrant and cranberry scents laced with tobacco and woodland aromas. Lovely definition and focus here. The palate is medium-bodied with sappy red fruit, enormous depth and great concentration, perhaps the most Musigny-esque of the Bonnes-Mares. Great length but it needs some serious cellaring. Enormous potential here. Tasted blind at the 2016 Burgfest tasting.Vinous Media | 96 VMAs usual, Clair’s Bonnes-Mares will be a wine for the long haul. A detailed nose of cassis, wild rose, currant leaf, incipient venison and a gentle framing of new oak precedes a vibrant, taut and full-bodied palate, its tannins rich but chalky, even firm. This is tight-knit and full of energy - promising for those willing to wait a good fifteen years.Decanter Magazine | 94 DECClear bright colour with a softly oaked bouquet and some weight of fruit behind. Quite an elegant wine. Not hugely concentrated on the palate but with attractive light fruit and fair length. Tasted Sep 2019.Jasper Morris | 94-97 JMThe 2016 Bonnes Mares Grand Cru has a very stern bouquet, quite distant at first, then gradually almost reluctantly unfurling with sea-influenced black fruit, hints of brine and oyster shell in the background. The palate is medium-bodied with fine-boded tannin, foursquare for a Bonnes Mares, eschewing flamboyance for something more noble. This is certainly a more Morey-inspired Bonnes Mares than Chambolle, but nevertheless is a very fine wine of considerable breeding.Robert Parker Wine Advocate | 93-95 RPLike the Bèze there is a moderate lashing of toasty oak framing the spiced mix of various red berries, earth and floral hints. There is even more power if not necessarily more size and weight to the big-bodied and very serious flavors that flex plenty of muscle on the superbly persistent finish. This knockout effort is even more structured than its grand cru counterpart and again, this will indisputably not be a wine for early drinking.Burghound | 93-95 BH

Fragrant and spicy, ripe and juicy with a ton of crushed berry character. The generous, supple tannins nicely support the full body and long, silky finish. Drink or hold.James Suckling | 93 JSThe 2016 La Fleur de Boüard is blended of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. It has a medium to deep garnet-purple color and is a little youthfully reticent to begin, giving way to provocative crushed rocks, tilled soil, mossy bark and cigar box scents over a core of blueberry compote, black raspberries and blackberry pie with a waft of dried herbs. Medium to full-bodied, the earth-laced palate is positively charged with energy, framed by very fine-grained tannins and wonderful freshness, finishing on a lingering mineral note.Robert Parker Wine Advocate | 92 RPThe 2016 La Fleur de Boüard is gorgeous. Sweet, floral notes lift the red berry fruit in this gracious, mid-weight wine. Raspberry, wild flowers, mocha, spice and mint all run through this lithe, silky wine. The 2016 possesses notable silkiness, nuance and finesse. This is a terrific showing.Vinous Media | 92 VMA blend of 85% Merlot, 10% Cabernet Franc, and the rest Cabernet Sauvignon, the 2016 Château La Fleur de Boüard comes from the de Boüard family of the famed Château Angélus and was brought up in 75% new French oak. It shows the subtle change in style at this estate and is fresher and more elegant, with a pretty bouquet of black raspberries, crushed flowers, and hints of tobacco. It fleshes out beautifully on the palate and offers medium body, silky tannins, and a beautiful finish. It’s a seamless, beautiful wine well worth buying and cellaring. It’s going to keep for 10-15 years or more.Jeb Dunnuck | 91 JDThis is delicious, a perfect example of how the vintage balances ripe fruit and great acidity. 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon, aged in 75% new oak which just melts right in.Decanter Magazine | 90 DEC