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Drink now,
This is a classic Amarone, coming from Monte Del Frà’s Lena di Mezzo estate on the hilly clay and limestone soils of Fumane. It is a blend of Corvina and Rondinella, which were harvested in the middle of October. The nose is rich, earthy and luxurious with aromas of plum, liquorice and clove. The palate is full and dark with kirsch cherry fruit, cinnamon, leather and tobacco.
Badia a Coltibuono, Tuscany,
Ready, but will keep,
This wine is a masterful blend of nine indigenous Tuscan varieties: Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Foglia Tonda and Sangiovese. It is classified just as “Tuscany” (rather than Chianti) because a number of these historic varieties are no longer permitted in Chianti Classico production. The vines are planted in Coltibuono’s Montebello hillside vineyard, on fossil-rich clay soils. The result is a complex, harmonious wine which is the essence of Tuscany. Bright dark cherry fruit, fresh acidity and moreish fine-grained tannins make this a real treat with grilled lamb chops, ragù or roasted vegetables.
Matt Smith, Wine Buyer (July 2019)
Matt Smith, Wine Buyer (July 2019)
Bruno Giacosa,
Ready, but will keep,
This is the exciting new wine being presented by the Bruno Giacosa estate this year. The 2013 Barbaresco Rabajà comes from a half-hectare parcel purchased by Bruna Giacosa (Bruno's daughter) in 2013. Past incarnations of this wine were made with fruit that has now become part of the Asili cru under the revised map of vineyard crus. In other words, the name of the wine is technically the same, but the grapes used to make it are sourced from a different place starting with this vintage. This is a darkly enriched expression with ample power and muscle. The bouquet pours forth a beautiful array of dark fruit aromas with spice, smoke, laurel leaf and balsam herb. There's even a touch of aged cheddar or pecorino cheese that adds a spicy or piquant touch to the finish.
Monica Larner, The Wine Advocate (summer 2017)
Monica Larner, The Wine Advocate (summer 2017)
Gaja,
Ready, but will improve,
From the Cerequio vineyard in La Morra. Breadth and scale on the nose with a subtle lifted richness…ripe but restrained with minerality dominating, nicely complemented by delicate notes of wild cherry. More plushness as the wine opens, but also a sense of coolness and finesse. On the palate, substantial but soft-edged structure, with nicely-judged weight. Some generosity too, with the warmth of the vintage balanced by firm acidity. Delicate and restrained, there is nothing overt here, but the mouth-filling fine-grained tannins coat the palate and need time. Beautifully made in an accessible but also classic style that will have huge appeal given time to reach its full potential. 2022-2030+
Adrian Brice, BBR Fine Wine Buyer
Adrian Brice, BBR Fine Wine Buyer
Gaja,
Ready, but will improve,
Dark rich and powerful, very much in keeping with the character of its fruit…from Serralunga. On the nose this depth is immediately apparent with dark fruit, sweeter hints and touches of earthy complexity. Rich and muscular in the mouth with substantial broad tannins dominating the mid-palate at this stage. Real concentration and power balanced by underlying freshness. Needs time but will richly reward patience! 2022-2032+
Adrian Brice, BBR Fine Wine Buyer
Adrian Brice, BBR Fine Wine Buyer
Ornellaia,
Ready, but will improve,
Ornellaia is located in one of the world’s most exciting wine regions: Bolgheri. A breathtaking avenue lined by towering cypress trees leads inland from the Aurelia, the old Roman coastal road, up to the walls of Bolgheri’s medieval hamlet. From the village, the view extends far out to sea and on a clear day the islands of the Tuscan Archipelago and Corsica can be seen. Often spoken of in the same breath as Sassicaia, in reality the wines couldn’t be more different. Ornellaia is made from all four of the main Bordeaux varieties, with Merlot playing the supporting role to Cabernet Sauvignon.
Lots of power, concentration and a depth of ripe fruit are the hallmarks of this wine, which is rounded off with a full, tannic structure. Built to impress, this will age well. Drink 2019-2028.
Lots of power, concentration and a depth of ripe fruit are the hallmarks of this wine, which is rounded off with a full, tannic structure. Built to impress, this will age well. Drink 2019-2028.
Gaja,
Ready, but will improve,
Lustrous mid ruby. Quite intense nose of red fruit and oak and perfectly integrated. Still quite closed and backward on the palate with bags of powdery tannins. Powerful structure on the finish. Very long and balanced, yet undeniably oaky for the moment.
Walter Speller - jancisrobinson.com, Oct 2016
Walter Speller - jancisrobinson.com, Oct 2016
Cantina Bartolo Mascarello,
For laying down,
Beautifully perfumed nose with gentle aromas of rose petal, cassis and kirsch, a hint of pepper and eucalyptus. Very pretty on the palate, with an energetic redcurrant and cassis fruit core and refreshing acidity, against a mineral spine. Silky tannins, elegance, poise and precision. Excellent length. Drink 2022+
Katherine Dart MW, Wine Buyer
Katherine Dart MW, Wine Buyer
Graci, Sicily,
Ready, but will keep,
Impeccably turned out, Alberto's wines reflect their creator. Petal-fresh, with a wave of molten strawberry and minty fruit, suave, so fleshy and yet at the same time delightfully mineral; at its core lie small, sweet, smoky cassis berries. As with the 2013s of the Langhe, Graci’s Etna wines have a sophistication and class which will only develop further. This is a perfect example of why the Nerello Mascalese grapes from Etna’s lava slopes produce Siciliy’s most exciting and refined red wines.
Since 2005, Sicilian Alberto Aiello Graci — aided by his sister Elena and mother Maria Adelaide — has been making refined and true Etna Rosso and Etna Bianco wines from 19 hectares of fruit grown on the still-trembling Mount Etna. More precisely, his black Nerello Mascalese and Nerello Cappuccio, and white Catarratto and Carricante grapes are grown on two prime sites: Contrada Barbabecchi in the village of Solicchiata and Contrada Arcuria in Passopisciaro. The wines are traditionally made without temperature control, employing large oak and, where possible, wild yeast to bring out the full expression of the land.
Since 2005, Sicilian Alberto Aiello Graci — aided by his sister Elena and mother Maria Adelaide — has been making refined and true Etna Rosso and Etna Bianco wines from 19 hectares of fruit grown on the still-trembling Mount Etna. More precisely, his black Nerello Mascalese and Nerello Cappuccio, and white Catarratto and Carricante grapes are grown on two prime sites: Contrada Barbabecchi in the village of Solicchiata and Contrada Arcuria in Passopisciaro. The wines are traditionally made without temperature control, employing large oak and, where possible, wild yeast to bring out the full expression of the land.
Antinori,
Ready, but will keep,
Tignanello’s origins lie in a single vineyard Chianti Classico known simply as “Vigneto Tignanello” made for the 1970 vintage. From 1971 the wine was classified as lowly Vino da Tavola, and the Cabernets were added to the Sangiovese for the first time. The original Super Tuscan was born. The 2013 is the first release since the passing of the great Giacomo Tachis, Head Winemaker at Antinori from the late 1960s through to the 1990s and creator of Tignanello, Sassicaia, Solaia and many of the notable wines of Tuscany and Italy. The 2013 is a fitting tribute to this very talented man.
Ready, but will improve,
Tasted from barrel, the exciting 2013 Bolgheri Sassicaia is shaping up to be an epic rendition of this celebrated wine. You get a clear sense of the quality of fruit with your first twirl of the glass. Even at this young stage, the wine shows impressive intensity and elegance. It boasts dark fruit nuances with bold cherry and blackberry that will gain focus and traction with time. Oak notes of vanilla and cinnamon are beginning to show their first signs of mellow integration. This was a cool but classic vintage that saw enhanced aromas, acidity and all the qualities that lead to healthy longevity. The 2013 vintage promises greatness. Drink 2018-2040
95-97/100 Monica Larner - erobertparker.com
Sassicaia’s “Bordeaux blend” is unusual in that it contains no Merlot and is simply made from the two Cabernets; Sauvignon 85% and Franc 15%. The success of the latter in Bolgheri has been a real revelation, normally difficult to ripen, it has found a niche in Bolgheri and is able to lend a cool sophistication to the blends. Sassicaia’s first commercial vintage was 1968 and can rightly claim the title “the first Super-Tuscan”, made, as it was, outside the traditional production zones and from non-traditional grape varieties.
95-97/100 Monica Larner - erobertparker.com
Sassicaia’s “Bordeaux blend” is unusual in that it contains no Merlot and is simply made from the two Cabernets; Sauvignon 85% and Franc 15%. The success of the latter in Bolgheri has been a real revelation, normally difficult to ripen, it has found a niche in Bolgheri and is able to lend a cool sophistication to the blends. Sassicaia’s first commercial vintage was 1968 and can rightly claim the title “the first Super-Tuscan”, made, as it was, outside the traditional production zones and from non-traditional grape varieties.