60% vermentino, 30% trebbiano, 10% malvasia. A cuvee that well represents the varieties and region. Vermentino peach and honey to the fore, supported by appley trebbiano and a wisp of malvasia exotica. Vermentino fully out front on the palate. Acidity adequate for balance. Long finish. A pleasure to drink now. 91/100.

Est. 1993 in southern Liguria; clay soil; 24 hour cold maceration; bottled at 7 months. Some sulphur gauze masking varietal aroma. A good scent of pear eventually gets through. And becomes more evocative on the palate. Deliciously sweet and expressive vermentino flavor. Fine acid and texture. Once this airs, it's going to make a dynamite vermentino! Indeed it did. Two hours later, the group found it aromatic, rich, and long. 92+/100.

At Arnad, Aosta Valley; 50 member cooperative est. late 1970s; 70% picotendro (local nebbiolo clone), 30% gros vien, neyret, cornalin and fumin at 1300-1700'. Well, if this isn't a cool vintage, high altitude take on nebbiolo and friends. Sweet cherry, at the same time racy. Way deep aroma. The flavors show both intensity and relief. Rangy set of varietal inputs. Balanced and lasting. Well textured. Better than the nice 2020 in my estimation. 92/100.

Half a hectare of vines up to 100 years old near Gressan. 90% petit rouge, plus fumin, vien de nus; fruit from the earlier ripening parcel is allowed to dry for two weeks; the 'cantina' is a room in the Cuneaz family home. Wow! Is that the definition of petit rouge? Singular combo of cranberry and red currant. Plus cherry and lilac highlights. So precise and magnified. Full flavors confirm aromas. Cranberry like tartness, red currant astringency carry aromatic associations over to textural ones. Singular indeed, as well as sensational. Long, chewy finish. 94/100.

Vinous 91: 'The 2019 is simply a pleasure, impressive for its freshness, balance and zesty personality.'

Vines densely planted; age 10-30 years. Unfined. That's quite a stocky gamay. Has a dried fruit Italianate leaning to it. Fruitier on the palate. Still, its marks are fullness and framework. Versatile dinner wine. Nothing like French gamay. 91+/100.

2018: 80% petit rouge, 10% cornalin, 10% fumin. Subtle red fruits and vinosity. Juicy cherry-berry fruit. No tannin. Good balance of richness and acidity. Everything flows along so well. 92/100.

Vinous 92: 'This holds nothing back yet maintains balance throughout, tapering off with incredible length and a reverberation of crisp, salty and citrus tension.'

Dark and deep red-black color. Rich, large, and deep red fruit for this region. Class variety.Rich and tart blackberry scents. Dark, dry, tart and tannic. Large textured. Big in the mouth food wine. Long on flavor. 92+/100.

From vineyards outside Gattinara and Ghemme; aged 2 yrs in oak vats. Dry, and surprisingly woody. Depth and intricacy come with aeration. Hint of roses. I'm intrigued. Again, dry. Close and tannic. Gotta cellar this one. Its whole future is ahead of it. 91++/100.

Vinous 93: 'The 2020 Maggiorina is a racy, wonderfully expressive wine that captures the personality of the estate. Dried flowers, alpine herbs, tobacco and cedar lend striking aromatic nuance. There's plenty of depth from the Croatina in the blend to back it all up. In a word: gorgeous.'

Vinous 93: 'The 2016 Mimmo is another super-expressive and wonderfully inviting wine in this range. Dark cherry, mint, pine, licorice and dried herbs infuse the 2016 with striking aromatic nuance to play off its ethereal, mid-weight personality. Bright, bold and punchy, the 2016 captures the essence of the appellation so well. Suggestions of tobacco, cedar, and crushed flowers add layers of complexity. The 2016 remains a bit nervy in feel, but it offers tons of persistence and class to burn. Drink now-2028.'

Erbaluce; old vines in Boca, highest of the Novara hills denominazioni. Wow, that's got a surprising fruit density for varietal and altitude. Must be the old vines talking. Seckel pear and peel. Full, intense presence on the palate too. Fruit density accompanied by raspy fruit acidity makes for balance, entertainment, and meal-worthiness. Super long finish. Awesome, really. 93/100.

Good example of a northern Piemonte nebbiolo. Race and concentration together. Young and 2012 tight still. Yes, a firm laced expression of its vintage and its origin. Full potential. 91+/100.

Sweet fruited, lively, and wholly in keeping with the zone's accommodating approach to winemaking. These never hit you over the head. Mmm, the fruit is sweet and the acid is up to the challenge. Exciting mouthfeel whose light measure of tannin only adds to the balanced take. 92/100.

From northern Piemonte. Boy, that's rich and gushing fruit. Wonderful. Very fruity and floral. Cherry, violet, rose. Burst of fruit and flowers. Bright northern nebbiolo with fine tannin and sweet cherry-berry fruit. 93/100.

Est. 1985; grape name a combo of 'dawn' and 'light', vines planted in early 70s and 80s; whole cluster pressed; aged 2 months on fine lees. Pretty full bodied and varietally expressive. Lots of 'stuff' here. Full, green fruited, spot on varietal character that extends through a lengthy finish. All it should be. Wants food. Very popular with the panel. 92/100.

Aged three years in large oak casks. Always the relatively pale color of nebbiolo in a mixed red wine set. Really quite soft and inviting in the style of the 2017s. Cherry over tar emphasis. Well, drier and more tannic than the nose suggests. Good and old fashioned. Chewy. Palate suggests further cellaring. 91+/100.

Wine Spectator 92/100. My notes: As usual, the very forgiving style of the vintage. 2015 open armed as Barolos go. Broad and powerful. Full tannin. Tight core. Very attractive. 93+/100.

Parker 93: 'Here's an interesting change. The classic Barolo from Domenico Clerico is now labeled with its village name. The 2017 Barolo del Comune di Monforte d'Alba pours from the bottle with a bright garnet color and a medium-rich appearance. Fruit is sourced from the lower part of Pajana, the youngest vines in Ciabot Mentin and the lower part of Percristina. The wine reveals a classic profile of the Nebbiolo grape, revealing dark cherry, cassis, smoke, tar and licorice. It shows a lean and almost delicate fiber with polished and silky tannins. There were 400 magnums and 29,200 bottles released, and as a result, you get good value for this approachable price. Drink 2024-2035.'

Oh, this is a deep seated, traditional one. Cherry, tar, rose. Black stuff. Stubbornness of the vintage. Yeah, lots of extract and tannin. No concessions to modernity. Plenty of material. Plenty of potential. 93+/100.

Vines planted 1965 mid slope on calcareous soil; aged in French barriques, 20% new. High quality cork. Medium dark red brown. 2017 medium bodied. Sequesters its aromas in a rightful manner. 2017 relative suavity up front meets a backlash of dry tannins. The fruit stamina is up to them, so I have confidence in the value of mid term cellaring. Certainly of interest at the current price. 92+/100. Well respected by attendees, who recognized the need for more bottle age.

Medium, red brown nebbiolo color. Moderate intensity to the nose. More pliant than the hidebound traditional Barolos. Suggestions of cherry, tar, and rose. The palate has body, power, and grip. The tannins are moderate and fine grained. Well balanced flavor and feel. The finish is very long lasting. Good representative of vintage style. For mid term cellaring. 92+/100.

Wine Spectator 92: 'This is vibrant and displays a beam of cherry and currant fruit flavors allied to savory elements of eucalyptus, iron, tobacco and white pepper. A solid grip of dusty tannins guards the finish. Best from 2025 through 2046. '

Parker 92: 'With fruit from a one-hectare parcel in the village of Roddi with classic marl and fossil-rich soils, the Bruna Grimaldi 2017 Barolo Bricco Ambrogio is the most balanced of these new releases and the wine that ultimately shows the greatest depth and sharpness. It opens to dark and tonic layers of dried cherry and blackberry. Those fruit tones are followed by easy spice, smoke and tar. However, the Bricco Ambrogio is also best served in the context of a near or medium-term drinking window. Drink now-2035. $80.'

Parker 92: 'The 2018 Barolo is a lean and lively expression with wild cherry, licorice, rose water and crushed stone. Made from a blend of fruit from Annunziata and Berri in La Morra and Perno in Monforte d'Alba, this is a classic, lean-bodied Nebbiolo with an elegant close. Drink 2024-2035.'

4 generation family operation; aged 3 years in large cooperage. That's quite a sweet and large nose for the vintage. Of course, it is seven years old. It's traditionally styled, all the same. Credit the bottle age for its approachability. Suggestions of tar and roses. Medium bodied. Good, full acidity. Presence and length on the palate. Could be applied now in the right circumstance. Good cellar potential too. 92+/100.

Wine Spectator 91: 'Matches plum, menthol, hay and banana peel flavors to a rich texture and assertive tannins. Balanced yet compact and firm, with an abrupt finish for now. Best from 2024 through 2040. $45.'

Four generation winery near Monferrato; owns 75 acres of vines; 3 week maceration, 4 week fermentation; 2 years in barrels, 20% new. Medium red brown nebbiolo color, advanced by 2 years in cooperage. A solid, standard Barolo here, neither old fashioned nor new fangled. Well poised. Good nebbiolo glycerol coats its innate tannins. Well balanced so will support more bottle age for tannin resolution and bouquet development. 91+/100. Aeration brought more forth. The group was generally even more enthusiastic than I.

2013: Wine Spectator 94: 'This balances bright flavors of macerated cherry, currant and plum with spice, earth and tar elements, backed by a firm structure. The finish is crisp and long. Best from 2020 through 2037. $65.'

Parker 93+: 'This wine consistently delivers one of the greatest values to be found in Italian wine. The G.D. Vajra 2018 Barolo Albe has all its cards in play as an immediately enjoyable and extremely food-friendly Nebbiolo. This really is the top of the category in that sense. With straightforward winemaking (fermentation is in steel and aging in large Slavonian oak casks), the wine offers bold cherry, wild plum and plenty of fragrant blue flower and violet. This vintage has the added benefit of softly textured richness. Drink 2023-2047. $40.'

Parker 94: 'Vietti has the enormous advantage of 10 MGA sites at its disposition for blending purposes (and for making single-vineyard wines). This allows them to select the fruit they want to best express any one vintage. The 2018 Barolo Castiglione draws upon those 10 sites (including the recent additions of Mosconi, Ginestra, Bricco Ravera and Briccolina) to make what is ultimately its best-selling wine This classic rendition is tonic and clean with varietal tones of wild berry, rose and rusty nail. Drink 2024-2038. $75.'

Aged two years in large Slavonian oak casks. The usual old time restraints of this are loosened by 2015 ripeness and abundance. Plenty of fruit up front and still the tarry mass in the background. Not a modern nebbiolo despite the ripe vintage. Classic cherry, tar, and rose suggestions. Like a port, there's that 'grip of the gob', the core of fruit, tar, and tannin. Especially ample for Barbaresco. Destined for the cellar. 91+/100.

Wine Enthusiast 96: - EDITORS' CHOICE/TOP 100: 'This fragrant red opens with aromas of blue flower, resin, star anise and underbrush. Full-bodied and elegantly structured, the savory palate offers ripe raspberry, cranberry and baking spice alongside firm, fine-grained tannins and fresh acidity. Drink 2027–2034. $45.'

Wine Enthusiast 95 - EDITORS' CHOICE: “Lovely aromas of violet, iris and perfumed berry lift out of the glass. Firmly structured and focused, the linear palate shows refinement and finesse, with taut, refined tannins framing juicy red cherry, strawberry compote and star anise. Fresh acidity keeps it vibrant and balanced. Best 2029–2039. $50.'

Vineyards at 1000 feet in Neive; aged 12-15 months in cooperage. The nose is warm and ruddy. Traditional but not stodgy. Rose highlight. Ruddy taste and fairly tannic. Really good acidity. I preferred the 2017, probably because it was earlier maturing. This needs some cellar time. 91+/100.

The right weight and the relatively forward nature of the vintage. Oh, yes, 2018 fruit succulence here and B'co correct weight. Fits the patterns. 92+/100.

Parker 93: 'The Cantina del Pino 2017 Barbaresco reveals a beautifully light garnet color in the glass. The wine shows extra intensity in terms of its aromas with wild rose, lilac and cherry. That combination of floral and fruity doesn't completely define the bouquet because you also get a good dose of crushed mineral, smoke and spice. Like most of the wines I tasted from this vintage, this release shows extra power and tightness in terms of its tannins. Give it a little extra bottle time. Drink 2023-2035.'

Parker 94: 'This wine draws its fruit from across the Serraboella vineyard in Neive with vines of various ages. The 2018 Barbaresco Serraboella has a broad reach, thanks to its balanced aromas of wild berry, dried cherry, crushed roses and violets. The wine spreads cleanly over the palate, thanks to the extra volume offered by its earthy and delicately mineral flavors. Like other releases from Paitin, the standout feature here is the silky nature of the mouthfeel. Drink 2024-2038. $55.'

Wine Spectator 94: 'Hay, freshly cut grass and loam aromas segue to a core of cherry that pulls this together. The sweet fruit handles the burly tannins well, ending in a cascade of eucalyptus and tobacco notes. Best from 2023 through 2043. $48.'

Parker 94: '

Parker 95+: 'Compared to the Ovello cru, the 2015 Barbaresco Gallina (with only 2,000 bottles made) offers a bit more power and intensity. This wine is solid and dense at its core, with clearly recognizable black fruit, spice and crushed stone. The warmth of the vintage has also left its mark with beautiful aromas that recall truffle or tilled earth. The wine hits the palate with firmness, bright acidity and freshness. In all, it shows terrific balance, intensity and length. $60.'

Wine Spectator 91: 'A beam of cherry introduces this lithe red, shaded by tar, eucalyptus, white pepper and earth notes. This is dense, with the tannins leaving a firm impression on the finish. Best from 2024 through 2037.'

2018: Four generation winery near Monferrato; owns 75 acres of vines; 3 week maceration, 4 week fermentation; 2 years in barrels, 20% new. Firm, upright, and statuesque Barbaresco. Oh, there's still that Barbaresco accessibility compared to a Barolo. That's why it's usually bottled a year earlier. Gains range and savor as it airs. Sweeter fruit on the palate than the nose. Well textured. Good acid. Fine tannin. This fits the pattern. 91+/100.

Wine Enthusiast 93 - EDITORS' CHOICE: 'Red-berry, dog-rose and grilled herb aromas mingle together in the glass along with a whiff of eucalyptus. On the smooth full-bodied palate, notes of licorice and vanilla accent a core of ripe black cherry. Polished, enveloping tannins provide smooth support. Drink through 2028. $40.'

Cooperative of 180 growers cultivating 750 acres; 1 year in large barrels followed by 1 year in bottle before release. Constrained; proper. Overwhelmed by the former wine. Neat and discreet 2017 medium intense style. That's got all the right stuff for an ageworthy (mid term) 17 nebbiolo of Barbaresco weight. Well balanced. Cellar it awhile. 91+/100.

Cooperative of 180 growers cultivating 750 acres; 1 year in large barrels followed by 1 year in bottle before release. Constrained; proper. Overwhelmed by the former wine. Neat and discreet 2017 medium intense style. That's got all the right stuff for an ageworthy (mid term) 17 nebbiolo of Barbaresco weight. Well balanced. Cellar it awhile. 91+/100.

2017: Fresh cherry nebbiolo with light tar overtone. Medium body appropriate to the DOC, fine tannin, and varietal validity. Cellar it a bit longer. 91+/100.

13 year old vines at 1000' elevation in Roero; aged 10 months in seasoned French oak barrels. Sweet fruited and pretty open knit for its type. Forward vintage it seems. Firm backdrop all the same. Not a lot of the classic nebbiolo scents coming forth upon opening. Well, the palate is classically firm and tannic. The tannins are fine grained, not rustic. Good length. I'd be cellaring it a couple of years. 91+/100.

2018: The fruit forward nature of the vintage is flattering to this cuvee, which can be standoffish in youth. Yes, sweet cherry nebbiolo to the fore. Has form and foundation too. Ready to serve. 91/100.

At La Morra. That's a nice and pure Langhe nebbiolo. No pretensions of Barolo grandeur. Just fruity and gently flowing. Light tannic grip keeps it serious for food. Flavorful. Good acid in 2021. Hits my sweet spot. Apply now or later. Long finish. 91+/100. Agreeing it was still a little tannic, that didn't bother most commentators. Wine of the Night for one.

Est. 1874 at Monforte d'Alba; all nebbiolo; aged in French oak barriques. Ah, fruit here. Of the stalwart, serious nebbiolo sort. Wild cherry emphasis. This has form, material, varietal contents. Upright nebbiolo made for cellaring. Tannins need time to melt away. 92+/100. Tasted 6/8/22.

Parker 92: 'The Domenico Clerico 2019 Langhe Nebbiolo Capismee is named after the local slang for 'do you understand me.' That's a fun twist because ultimately the wine is articulate and clear in its message, thanks to its variety-pure aromas of dark fruit, crushed rose, tar, smoke and licorice. Of course, this release offers all that typicity with a flair for the informal and the accessible. That's all we need to understand. Drink now-2025.'

Est 1797; Martinenga is one of Piemonte's largest monopole crus; from vines 15-40 years old; no barrel aging. This greets me with some relief after a pair of 2018 clarets. The elevation, the variety, the vintage: all support uplift. Plus this guy makes stylish wines. Classic tar and roses aromas. Tannin masks a lot of that appeal on the palate. Di Gresy is also known for well framed wines. Tannin resolution and bouquet development each call for cellaring. 91+/100.

15 acre vineyard in southern Langhe at 480 meters; aged 18 mo. in 2500 liter French oak barrels. Well, this is certainly powerful in the Taster glass. Deep, ripe, smoky, smoldering black fruit and tar. Medium bodied Dogliani nebbiolo, with good nebbiolo framework. Dense, earthy basis with floral aromatics of rose and violet hovering over. Good acidity. Still a quite compact and tannic wine. Chewy aftertaste. I like its makings. 92+/100.

2018: At Barbaresco; Vinous Media: 'Every single wine de Pino is fabulous.' Well, this 2018 is totally different from the set of 2019s tasted before it. It has a tonic overtone: bay, laurel. Very cool approach. Also a deep core of nebbiolo cherry, tar, and roses. Medium to full bodied. The stylish nature of del Pino wines combined with 2018 fruit fulfillment. Sure can't throw a blanket over this nebbiolo set, unless it's from a quality standpoint. 92+/100.

2018: Wine Enthusiast 90: 'Rose and wild berry aromas lead the way, while the palate offers ripe Marasca cherry, raspberry compote, star anise and a hint of iron. It's full bodied but accessible, thanks to pliant tannins and fresh acidity.'

2019: Tart, wild cherry nebbiolo nose. And flavor. Great texture, savor, fine tannin, balance. The picture of nebbiolo at an intro price. 92+/100.

From estate vineyards around the winery 10-25 years old; aged in seasoned cooperage. Proper medium red orange appearance. Oh, my. Bursting with cherry pie aroma tweaked by anise and dried orange peel. What I'm looking for in Langhe nebbiolo. Add rose to the flavor profile. Melted tannins already. Adequate acid vigor. Medium flavor intensity. More to come. Nose showier than palate at opening. The palate caught up over the next couple of hours. Universal praise from the commentators. 92+/100.

From several parcels in Barolo; formed from lots that don't make the cut for its Castiglione Barolo. A lovely, sweet, new wave nebbiolo, a consistent Vietti go to bottle. Cherry and pitch. Flavors confirm aromas. Suave and burnished texture. Good acid. No need to cellar, though a modicum of fine tannins will help it stay the course. Well liked by the group. 92+/100.

Est. 1950. From the top of the Trinita cru, one of Roero's best, where clay-dominant soil makes for an especially full bodied nebbiolo. Aged 18 months in puncheons, half new, half once used. Well, this is my definition of Roero nebbiolo, distinctive from Alba and Langhe renditions. Bursting with 'griottes' (wild cherries) as well as tar and roses. Racy fruit acidity gives extra vigor. Ready to put to use. 93/100.

2018: Nebbiolo, dolcetto, barbera, albarossa, freisa, pinot nero. I think it's loosening up some since tasted soon after arrival--and it's certainly more intense than the 2017. Has yet to portray that playful ease of the 2017, but it's working on it. Deep seated red and black fruits. Yeah, this remains close and astringent by comparison. Cellar-worthy even. Which I don't think is the winemaker's intention. 91+/100.

10-30 year old vines on calcaire and sand; aged 5 months in seasoned French oak barriques. Lush and spicy, especially for Alba and 2021. This really is a singular barbera nose. Augmented by barrel time if not barrel extracts. Great 2021 acid. Full, fine grained tannin hems in the lushness on the palate. Watch it go and grow. 92+/100.

A visit to Burgundy in 1976 inspired Elio to move the family's wines toward elegance and finesse. Well, this just soars. It's brandied cherry, big time black peppercorn, tar, and nettle. Class act. Suave thanks to high alcohol and fine craftsmanship. 2019 medium bodied. Full flavored through the long finish. Elegant indeed. What he does. 92+/100.

Est. 1874; one hectare vineyard on marl, planted in 1969; aged 30 months in foudres. That is one big boy of an Alba barbera. Honestly, it doesn't get any better than this short of a $50 Vietti special cuvee. Barrel tempering without barrel extracts. Really quite suave and complex thanks to time in cooperage. The original fruit material is clearly choice as well. Great acid and balance. Tannins tempered by cooperage time and by 2018 fruit coating. One of the best years of this. 92+/100.

Parker 93: 'The 2017 Barbera d'Alba Conca Tre Pile is piled high with dark fruit intensity, soft tannins and a pinch of fresh acidity that breaks apart the wine's rich fruit flavors. The hot vintage has taken well to the Barbera grape, accentuating its volume, richness and generosity. The bouquet offers black fruit, dried plum, spice, truffle-infused earth and toasted hazelnut. Drink now-2025. $35.'

2017: Parker 93: 'The 2017 Barbera d'Alba Conca Tre Pile is piled high with dark fruit intensity, soft tannins and a pinch of fresh acidity that breaks apart the wine's rich fruit flavors. The hot vintage has taken well to the Barbera grape, accentuating its volume, richness and generosity. The bouquet offers black fruit, dried plum, spice, truffle-infused earth and toasted hazelnut. Drink now-2025. $35.'

Wine Spectator 91/100. My notes: Est. 1953 at La Morra; 20% from marl in La Morra, 80% from sand in Roero. Nose rich and right but less forthcoming than at a Sept trade show (longer aeration then-). Great, splashy fruit acidity and barbera dark disposition. Expands greatly on the palate, while retaining a good measure of fine tannin. 91+/100.

Parker 92: 'You get tremendous value from the Paitin 2019 Barbera d'Alba Serra, which is fruity and bright but beautifully elegant as well. Barbera is known for its rich black fruit flavors and accessible personality, so it's a real treat to taste a wine that puts so much emphasis on the smaller details offered by the grape. These include tart blueberry, white cherry, exotic spice and crushed stone. There is some softness on the close, but the wine will be remembered for the linear and pristine nature of its fruit. Drink now-2025. $25.'

Full, dark color. Alba power, body, extract, pepper. 2019 more open on the palate and less tannic than expected. Say, this is a proper Alba barbera and a good price, and the palate says you can take it to the table. No big time tannin issues. 91/100.

2020: Deep, black, sweet, peppery. Great intro to Alba Barbera. Flavors and feels confirm. Some tannin to shed yet. No problem. This is a perfectly poised bargain. 91+/100.

Parker 91: 'With a beautifully saturated dark color and lots of generous cherry and blackberry, there's a lot packed into this bottle of Braida 2018 Barbera d'Asti Montebruna. The fruit is plump, succulent and packed tight. Montebruna is distinguished by its bright acidity and you get lots of that here too. This is always a terrific wine. Plus, this carries a great price for this category. Drink now-2026. $28.'

Est. 1940; single vineyard, one of nine owned by the Forno brothers. Black fruited barbera; peppery too. More like an Alba than an Asti. Dry and distinctive. Very flavorful and full bodied. Great acidity and varietal character. Modest tannins so useful now. Long, tasty, tangy finish. Man, do we have the wines here to put to use over the coming months. 91/100.

Est. 1940; single vineyard, one of nine owned by the Forno brothers. Sweet as a nut Asti sort of barbera. Black pepper sprinkled. Seems user friendly. And indeed it is. 2016 sleek styling. Great acid. Fine grained tannin calls more for food than cellaring. Upbeat and lasting finish. 91+/100.

Est. 1940; single vineyard, one of nine owned by the Forno brothers.; aged a year in French barriques. Heady power. About the biggest Asti barbera I've nosed. Speaks for superiore. Mouthfilling, flavorful. Rounder and more yielding than the nose suggested. That's 2018 talking. Balanced and lasting. 92/100.

Wine Spectator 91: 'A distinctive red, offering raspberry, blueberry and earth flavors, matched to a supple texture. Shows intensity and balance, with a hint of wild herbs on the savory finish. Drink now through 2025.'

Site specific ('the crossroads'); 30+ year old vines on calcaire; yields 1 ton per acre; aged in barriques 2-4 years old. Fresh, prominent, powerful. Cherry and tar. The fruit of an Asti and framework of an Alba barbera. Everything good wrapped into one here. The palate is Asti sweeter and softer. Flavorful and well balanced. Hidden secrets still to be revealed. Super value. 92+/100.

Oh, I love the engaging brightness and sweet zestiness of an Asti barbera. Albas are somber by comparison. Full flair and penetration. The palate carries the torch. Sweet and spicy, gentle yet vigorous enough for hearty fare. Yeah, ease and flow and flavor. Ideal take. Elegant aftertaste. 92/100.

Perrone's a former motocross racer; vineyard in Mongovone planted in 1999; 80% aged in seasoned cooperage. Upbeat, racy Asti barbera. Just what he's trying to achieve. Spot on. Flavorful. Cherry and black pepper. Raspberry chimes in. Smooth overall, with adequate barbera acidity for good balance. 91/100.

Wine Spectator 91 - SMART BUY: 'Graphite, blackberry and plum aromas and flavors highlight this juicy red, which is balanced and plushly textured, with just the slightest hint of oak. Drink now through 2025. $20.'

Left the Produttori in 1997; first vineyard designate barbera I've seen from del Pino; bricco = brow of the hillside, the warmest part. Pretty dark and daunting for an Asti Barbera. Not without sweet relief though. The aromas sing of red and black fruits and berries. A sunny Asti barbera disposition on the palate. Both sweet and racy. Well balanced delivery. Bricco indeed. No need to postpone gratification. 92/100.

Parker 91: 'Part of the soldier's series in which each bottle shows the antique uniforms of various fractions of the Italian military, the Renato Ratti 2020 Barbera d'Asti Battaglione is a ripe, soft and full-bodied expression that exhibits the natural sweetness of Barbera with dark berry and cherry confit. This hot-vintage wine carries its fruit weight well, adding aromatic intensity and freshness without any residual heaviness. Drink now-2025.'

Sweet fruit of the DOC. Nice tenderness. Good regional ID, quality, value. Ready for the table. 91/100.

Vinous 91: 'Packed with dark cherry, plum, smoke, mocha, licorice and chocolate. This deep, voluptuous Barbera is a joy to taste. What a wine!'

2016: This works. Cooler and racier than the 2015. Acid, weight, 16 swing. Deep and persistent. Lots of varietal clarity in a dashing style. Oh, juicy, sweet, rich, flavorful, long, great. Very popular with the group. Orders taken. Succeeds the 2015 on the March Wine Club sale--admirably. 92/100.

Produced by a small Monferrato cooperative for specialist importer The Piedmont Guy; 30-50 year old vines; Ercole = Hercules. Fresh, cool, and uplifting. Love the classic weight and style of Monferrato in 2021. Spot on. Good acid, of course. A little fine grained tannin to shed. Yes, the palate will reward more aeration and/or bottle age. No strong reasons not to take it to the table now with a hearty marinara sauce.91+/100. Liked by attendees and deemed ready to serve.

Heavy Bottle Award. Oh, this is a dark and deep one, exceptionally so for a Monferrato barbera. Maraia's usually easier going. This one's serious. Well, it eases up a little on the palate. Remains dark hearted. And ambitious. Barbera black to the core. Very popular with the group. Orders taken. 91+/100.

Promising deep red violet color. Freshness and fullness both. A sense that there's plenty of dark hearted barbera material here. High acid of the vintage is an asset at the table. Chewy disposition. Rangy dinner wine, ready to serve and always well priced. 91/100.

A visit to Burgundy in 1976 inspired Elio to move the family's wines toward elegance and finesse. Deep red violet color.This is going to need further aeration. There's a lot of fruit concentration present, but it's not pushing forth much aroma at opening. Very pretty and pure dolcetto all the same. More fruit develops as it warms in the mouth. Shows the good flair of 2021, a good vintage for dolcetto. Extract and some fine tannin will carry it on. Not one of those too big for its boots dolcettos. 91+/100.

2019: 50+ year old vines. Stunning red violet color. And blue fruit aroma. Scavino fruitiness, suavity, varietal definition. Burst of black fruit flavors. Black cherry, plus dashes of anise and orange zest. Well textured. Surprising measure of tannin, albeit fine grained. Gives it an unexpected chewiness that will play well at the table, so there's not obligation to age this. 92+/100.

Four generation winery near Monferrato; owns 75 acres of vines. Ruddy red color. An attractive warmth to the fruit. Runs deep and savory. Its own thing. Palate confirms fruit ripeness, suavity. Good acid to counter. No tannin, so could be served cool. There have been 'brighter' vintages of this. Nonetheless, the 2020 has its own set of appealing qualities. As it turns out, a group favorite. 91/100.

Wine Spectator 90: 'Black cherry, rose and juniper aromas and flavors mark this pliable red. Picks up a touch of earth on the finish, yet this is overall pure and full of finesse.'

That's intricate. Unusual depth, breadth, and contents for dolcetto. Without being woody. Glad I didn't chill it. Oh, it's got acid, freshness, and vigor too. A splendid, singular take on dolcetto. Lush and lasting. Well liked by the group. 92/100.

Calcareous soil at 1500'; vines planted 1984-1996. Quite a bit of oomph for a Dogliani dolcetto. Not a surprise for this source. Original fruit holding well, while the savors of maturity gather. Very bright and fresh, vivid dolcetto fruit flavor. Plus body and texture. Handsome degree of generosity and fulfillment on the palate. Long finish. Bravo. 92+/100.

65 year old vines in sandy white marl. Appropriately light color. I've seen darker roses. Strawberry and cola aromas. Fresh, bright, spot on. Very tasty. Surprising amount of tannin in back probably precludes serving it chilled this summer. Great acidity. Many food options now, plus a few months for tannin resolution a good option. 91+/100.

Proper light red orange. Fresh, sharp, penetrating, ideal. Then comes a fetching roundness. Yes, sharp acid assault followed by a smoother background. Cool it down for summer rosso pleasure. Antipasto wine. 91/100.

The color is appropriately medium red-orange. Has that cranberry-orange relish aroma of grignolino. Smell the tartness. Well, surprisingly sweet fruit on the palate. Flavorful, balanced, accurate. Impressive example. 91/100.

Wine Spectator 92: 'Black currant, violet and rosemary settle nicely into the succulent texture of this red. Firm and elegant, yet shows intensity and fine length. Nebbiolo, Merlot, Barbera and Dolcetto. Drink now through 2024.'

That's a good NW Italy pinot! Works at area and varietal. Yes again. Great acidity. 91/100.

Special clone of brachetto. Pleasingly sweet and proper. Sweet. Very light fizz. Lots of varietal concentration. A winner. 94/100.

2018: Right, lithe, fresh. Replete with red fruit cremes. Lifted. Full of ease and gaiety. All the right assets. 92/100.

Half each brachetto, moscato. Good, subtle muscat display complemented by brachetto pink fruit. Rich, round, pomaded. Cold cream aromatics and feel. Rose, peach, cherry creme. Spot on. Uber appeal. Doesn't get any better than this. 93/100.

2020: Highly scented. Bergamot, barbershop, briar. Signs of brachetto, freisa, malvasia, moscato. This is superior to previous cuvees. Full flavor, sweetness, sprightliness, persistence. 92/100.

Brachetto and freisa. Back to a sweeter disposition on the nose. Yeah, fully back. Fruit sweetness, acid, richness. Low alcohol. Very, very successful. 92/100.

2016: Beautiful malvasia. The DOC, the fizz, the raspberry. Hint of almond, cherry pit. Pleasing flavor intensity in 16. Good balance. Attractive little fizz. 91/100.

2016: 6%. Frizzante. Glows and entices. Maraschino and black cherries. Bursts with flavor. Total allure. Well balanced sweet-acid ratio. Even some light tannin etch. Exotic. 95/100.

Sauvignon blanc, riesling. And nascetta from a single vineyard in the village of Anascella in Novello. These play together well. The parts neither clash nor stand apart from one another. There's a attractive cedar chest element thanks to either the sauvignon-riesling combo or to the singularity of nascetta. Unique texture and undertow one could attribute to one or the other or both factors. All to its own. I have buyers waiting for this. 92/100.

Very bright and fresh. And its plump disposition pouts it at a good stage. All the assets are there. Fabulous acidity really sets up the palate for food. Plus great padding, texture, mouthfeel. Long finish. 91+/100.

2019: That's an elegant, completely formed, and crystal clear arneis aroma. Light stone fruit and flowers. Bright acidity and citricity on the palate. Not one of the more viscous ones, this is dry, clear, lithe, engaging, and refreshing. 92/100.

This is bright, fresh, alert, crisp. It offers up a generous noseful of varietal character. And both feel and flavor are full too. Racy acidity. Impressive. Arneis and a half. Best vintage of this I've tasted. 93/100.

Est. 1670; 20% cryomaceration; 4 months on lees, Mmm, stone fruit and lemon meringue. One expressive arneis. Medium bodied. Good acidity and overall balance. Tangy finale. Shows the way. 92/100.

Parker 90: 'Vietti's cheerful and bright 2020 Roero Arneis reveals a punchy note of fresh lemon, waxy nectarine, dried hay and oregano. This is a lean-bodied expression that avoids the extra fruit weight or honey-like creaminess that comes naturally to this grape. In this wine, the sharper, more mineral-driven notes have been highlighted instead. $30.

Arneis stone fruit and herb and florals range. And a nice, nippy 2021 statement. Unexpected yet pleasing soft core of fruit. The promised 2021 acidity persists. And the flavor range. Not as ample as the average Roero arneis. Fills the bill nonetheless--at a lower price. 91/100.

Est. 1670; vineyard in Roero; favorita = vermentino; cryomaceration; aged 3 months on lees. A nice, cooler climate, higher altitude take on vermentino versus the Sardinian and Tuscan versions. More related to a Cinqjue Terre version. I applaud its daintiness, its finesse. Undeniable varietal ID, including white flower highlights. Moderate acidity and medium body. Good now. Very popular with the group. 91/100.

Est. 2015; timorasso, like arneis, almost went extinct. Large and sprawling example that does a rightful timorasso proud. As well as stone fruit and flowers, an intriguing mace suggestion. Brown spice nuances carry over on the palate. Mineral salts on the lips suggest a high potassium content. We've had 'larger' timorassos during the last year, always at a significant tariff. This one's a bargain. Well liked, one timorasso fan calling it the best he's tasted. 92/100.

95 member cooperative founded 1951. Somewhat reticent upon opening. Suggests cortese ID. Oh, but it bursts open after warming in the mouth. Pear, lemon, sage. Fine balance, acid, and texture. Long finish. Prefer to the 2019. 91/100. The nose opened fully for the group 2 hours later. One attendee noted: 'my wine of the night.'

A vineyard in the warmer reaches of southeastern Gavi planted in 1978; Marc de Grazia selection. Good vintage of this. The sage and the flowers are clearly defined and most forthcoming. A classic take. Even more precision and push on the palate. There's the glycerol aspect too. And that great 2021 acidity. Honestly, the best vintage of this I've tasted. 92/100. Widely appreciated by attendees; Wine of the Night for one commentator.

Est 1961; all cortese; from the core community of the DOCG. That's a good, edgy, snappy 2021 take. More vigor than the satisfying 2020. Cortese classic right down to the sage suggestion. Even richer, racier and more expansive than the bottle I tasted very cold and upon opening yesterday. Super. Full palate savor, flavor, feel, definition. Boy, this just swells up in the mouth too. Both race and padding. Well liked by attendees, one noting 'what I want in a Gavi'. 92/100.

Est. 1878; 10-25 year old vines in marl, clay, chalk; estate bottled. Accurate, if a little subdued at this stage. Maybe it will open up for the group. Medium bodied. Gathering a slightly grainy patina nearing age two. Let's see what aeration does. Well, it jump started this. It was reported super fruity and ripe, and even better the next day. The relative softness of 2020. 91/100.

From 20 year old vines in calcareous soil at 1000 feet. Boy, that's a fresh, green scented one. Ho, hum, just another racy Euro 2021 white. Deep seated cortese fruit character. Great acid, plus cortese glycerol roundness. Very flavorful and lasting in both flavor and texture. A top vintage of this, and, a bargain. 92/100.

Owned by the Moccagatta fmaily since the late 70s; 30 year old vines; unique bottle shape inspired by one found in the villa's ancient cellars; James Suckling 91/100. Oh, that's a good, rich, explicit Gavi nose of pear, pollen, and sage. Nothing shy about this baby. Full flavored too. Great acid. And light glycerol padding. Power beyond its statement. Lasting, flavorful, well textured finish. The group enjoyed it. 92/100.

2018: Fresh, fragrant. Peach, apricot. Flowers. Creamy. Rose, cold cream. Padded with just the right sweetness. Beautiful. 95/100.

Wine Enthusiast 95 - EDITORS' CHOICE: 'This lovely, sweet sparkler opens with heady aromas of yellow stone fruit, spring blossoms and wild aromatic herbs. The savory palate delivers ripe apricot, creamy yellow peach, rosemary and sage. Crisp acidity not only keeps it focused and tangy, but seamlessly balances the sweetness so it's never cloying but always bright and racy. A refined, foaming mousse provides lots of finesse.'

2019: Delicate and accurate. Really crisp. Young; just shipped. Sweet and perfumed. Rose and mum. Fabulous. 95/100.

All trebbiano di lugana; vine age: 5 years. Fresh, handsome, and a spot on expression of the variety's pear like quality. Nice and sweet ripe, cuddly fruit plus a racy streak of acidity. Long aftertaste. Ideal. Worth the premium price. 92/100.

NY Times 20 Under $20 Summer Values. My notes: All turbiana; 30 year old vines on white clay. Fresh and full, crisp and vigorous. Like the 2019. Good source. 2020 lusciousness on the palate. Flavorful. Adequate acidity for balance. Sprightly finish. 91/100.

Trebbiano di lugana; limestone soil, clay subsoil. Boy, this has a lot of nasal character too, complicated by two years' aging, which adds a nutty aspect. Never smelled a Lugana quite like this one. Juicy, full bodied and flavored. Pretty large scale stuff. No aperitif. Take it to the table with poultry in a cream sauce. 91/100.

Of turbiana, relative of verdicchio; chalky clay soil. A lot of citrus and passion fruit. Rounder, less incisive than sauvignon blanc, though it elicits some of the same images. Certainly nothing to do with Marche verdicchio. Highly desirable, as always. The aromatic exuberance on the palate is thankfully toned down. The acid and textural spiel take over. Quite the quaffer in 2021. Less minerally than the 21 Creete. Well priced. Popular with attendees. 92/100.

Almost water white. Pungent and penetrating. Really pumps it out. In tune with the series. Equally flavorful. Passion fruit and ripe citrus. Buoyant and lasting. 93/100.

Wine Enthusiast 91 - EDITORS' CHOICE: 'Fragrant aromas of peach blossom, field flower and ripe white-stone fruit are front and center on the nose. The creamy, savory palate doles out ripe peach, yellow pear and lemon drop alongside bright acidity that gives it a tangy, mouthwatering close. $19.'

40% garganega, 30% cortese, 15% each trebbiano toscana, trebbianello. Kind of a neutral nose. Hard to conjure up much fruit. I like the textural play of sharp acid against a lightly glycerined roundness. That spells good Custoza for me. Long, balanced aftertaste. I suspect more aromatics will form over the coming weeks. The mouthfeel certain carries it. 91+/100. Tasted 12/1/21.

Fresh and generous. Good price/quality ratio. This is a good source. 92/100.

2021: Oh, that's good!. Bright and full both. Wow. Ideal. Again. Both rich and racy. Flavorful. Varietal body, vintage acidity. 91/100, at least.

2020: Well, that is a fruity, brisk one, with grigio body and filling. Top vintage of this. Oh, yes, flavorful, padded, textured, good acid. Best year yet. Complete package. 91/100.

Honors Tiziano Vecellio, greatest painter of the 16th century Venetian school. Fresh, crisp, and grigio full. Just right. Soft, with down the middle acidity. Will please a wide audience. 91/100.

Est 1869 at Tramin; aged in large Slavonian oak casks A rather lean and tart take, which is the usual from these parts. Certainly not severe. There's plenty of varietal character and even an attractive measure of fruit sweetness after aeration. Reads high altitude pinot. More power, texture, body, and flavor ripeness and intensity than the nose suggests. Filling and lasting. I'm impressed. 91+/100.

13%. Full dark color, with rim reddening. A warm and savory 2015 ripe vintage nose, with high altitude lift as well. Even more freshness and buoyancy in the palate, while maintain those 2015 savors. Growth to go. 91+/100.

Est. 1724; centuries old tenuta; site of the signing of the WWI armistice between Italy and Austria; now planted entirely to Bordeaux varieties; 50% cab sauv, 40% merlot; 10% carmenere; aged 2 years in new and seasoned French oak barrels. Linear style like a 2016 claret. Assuaged by a long sojourn in cooperage. High altitude cool aspect, Certainly no green fruit like in some NE Italy 'clarets'. Oh, the palate has real sweetness and suavity, grace and balance. Invites current use. 92+/100.

Single vineyard schiava of Lago di Caldaro Scelto Classico Superiore; est. 1851; family owned. Fresh, neat, cool, bright. Ideal. 17 rich fruit too. Racy. Great texture and edge. No oak or fruit tannin so good cool. And good now. 91/100.

Crisp and high toned schiava--spot on. Ripeness and depth follow. Great acid and exceptional flavor intensity. For food. Writes the book on schiava. 92+/100.

Est. 1961; the region's youngest winegrowing cooperative; northernmost if Italy's vineyards; no malo. That's racy, citrus and tropics sauvignon with high altitude vigor. Totally fresh approaching age two. Focused and flavorful confirmation of the aromas. A little 2020 plumpness to the texture, yet the acidity won't be denied. The group's favorite of the three sauvignons tasted. Orders taken. 92/100.

Parker 93: 'Always a great buy, the Cantina Terlano 2021 Alto Adige Terlano Sauvignon Winkl is fragrant and floral with punchy aromas that pop from the glass. You definitely know that you are in front of a Sauvignon Blanc, but unlike some of the New Wold expressions that focus on green notes of kiwi and tomato leaf, this wine has a very crystalline or white personality with limestone, lychee and crisp pear. If you love this grape, you get your money's worth here. The wine is made mostly in stainless steel, with a tiny 20% that goes into barrel for eight months. Drink now-2025.'

From neighboring growers' vineyards on limestone and porphyry; vines 5-50 years old; aged 4 months on lees. A nice blast of green fruit varietal character at age two. Really a lot of pushy character for the grape. Yeah, full in the mouth too. Rightly green fruited. Good acid extends the flavorful, well textured finish. 91/100. Attendees enjoyed this.

Aged 6 months on lees. Fresh and full and right. Green apple, quince, green pear. Large presence in the mouth too. Very flavorful. Takes this variety to the max. Long finish. Food, please. 92/100.

5th generation; Elena is a former architect; steep vineyards on limestone and porphyry, some at 900 meters. Quite a full color for vintage, age, variety. Kinda brassy like a grigio. Subtle, yet there's a deep down in sort of succulence. Surprising body and extract for vintage and variety. She's really drawn a lot out of the juice. Characteristic, subtle flavor profile. Very popular with the tasting panel. Orders taken. 92/100.

Wine Spectator 91/100 - SMART BUY ($22). My notes: Est. 1893; aged 6 months on lees. Plenty of gris body and both peels and pulp varietal aromatics. Another good vintage of this. Yes, real gris fullness here despite the cool vintage. They extracted the maximum varietal character available. And the racy acidity of a cool year is a plus against the light viscosity at the finish. Developed even more flavor profile after two hours' aeration. Enjoyed by the group. 92/100.

Parker 91: 'The 2020 Alto Adige Pinot Grigio Tradition is luminous and bright with finely tuned aromatic intensity. The bouquet reveals citrus, white peach and crisp apple. This is a zesty and crisp white to pair with specialty finger foods or vegetable tempura. I just love this freshness and the tonic, energetic quality displayed in this well-priced production $35.'

Est. 1848; fifth generation family estate, one of the oldest in South Tyrol. Quite reticent upon opening. Yellow apple aroma builds with airing/ Plusher on the palate, with plenty of flavor and length. I like the structure and body, which are not overbearing at the modest alcohol level. Good bottle in the making. Burgeoned with more aeration and become very popular with the group. 91+/100.

From neighboring growers' vineyards on limestone & porphyry; vines 5-50 years old; aged 4 months on lees. Sample cold at opening, and nose understated. Shows nasal volume though. Gains waxy-nutty grigio aspects with aeration. Round and rich grigio feel. Appley, nutty flavors coming on with warmth. Good acid. All around agreeable, well balanced for table service. Old reliable. 91/100. Widely appreciated by attendees for the full body and flavor that aeration magnified.

Lithe. Has varietal ID, subtly offered. More texture and varietal character than the nose suggested. Off dry. Good length, ending with that characteristic varietal bitter twist. 91/100.

Est. 1928 by the proprietor's great uncle of the same name; From estate vineyards in the Cortina area of the Dolomites. Nostril filling gris peel and pulp aromas and texture. Fully satisfies. Good body. Downplays its acidity a little, which is a surprise in 2021. Good peels extract give flavor and texture. 91/100.

Wine Enthusiast 92: 'Aromas of white spring flowers, yellow stone fruit, camphor and whiffs of banana lead the nose on this savory white. On the tangy palate, bright acidity accompanies lemon drop candy and honeydew before a honeyed, hazelnut finish.'

All kerner; schist, gneiss, and quartzite soils at 650-800 meters; native yeasts. Kerner subtlety personified. Characteristic suggestion of coconut. Model kerner, bound to go and grow as it airs and warms. As it warms in the mouth, flavors trump aromas. Ingratiating kerner softness. Alto Adige varietal precision. Top vintage of this. Well liked by the majority of attendees. 92/100.

Parker 92: 'The 2019 Alto Adige Gewurztraminer Tradition offers a pretty, off-gold color with fragrant tones of honeysuckle, star jasmine and tropical fruit. There are heavier, glossy aromas as well that remind me of new rubber boots, saffron and even a touch of cumin. This is a beautifully rich, mid-weight expression of the fragrant Gewurztraminer grape, with some distant stickiness and sweetness. Drink now-2024.'

Nice, green, musky scent. Right. Deep, penetrating, and pure. Good bitter edge of the variety. Medium acid of 2019. Textbook, really. 92/100. List price: $22.

Frizzante. Cherry marzemino aroma. Real varietal character. Yes, a fabulous sweet-tart display with violets tones. Fine, spicy, zesty. Positive VA. Good acid. Fizzy, sweet, soft, easy. Raspberry and seeds. Fun. Nice to have one back in the market. 92/100.

60% merlot, 40% corvina. Appassimento. Full color. Sweet nose, almost syrupy. In tune. Good power to balance. The appassimento sweetness will be widely agreeable. Light tannin keeps it honest. 91/100.

Heavy Bottle and Deep Punt awards. Estate-bottled. 70% merlot, 30% cab sauv. 10 months in cooperage. Rich and ripe and strong at 14.5%. Abundant, powerful, concentrated Veneto merlot with barrel aged and spicy barrel extracts influences. Impressive amplitude. Rich and right. 2014 dark. Sweet, barrel aged, large, generous. Watch is go and grow. 92+/100.

Well, that's it. The core of Valpolicella, the telling grape variety, in the lush 2018 vintage. Good, hearty, tarry, black fruited corvina. Yeah, all over the place richness, with good acid too. Sweet and flavorful as well as black to the core. Well crafted indeed. Shows the way. Defines the genre, in a gentle way. 92/100.

All corvina, the informing grape of Valpolicella. Sweet nose with dried fruit assets. 2017 forward fruit appeal plus corvina high class singularity. Wow. Yeah, there's corvina ID in concentrated form. A sweet-fruited and well balanced example. 92/100.

2018: From Valpolicella Classico. Crow dark. 18 fruit sweetness, corvina framework and fortitude. Yes, 18 sweetness and varietal build. Flavorful. A quality vintage of this. 91+/100.

2015: Dark. Dark, deep, sweet pastille. Spicy, complex, inviting. Super intense. Just amazing 2015 ripeness. Very accurate and giving expression of the varietal. That red raspberry thing. Just gorgeous. So pure, focused, delineated. Classroom lesson. What more could you want? 92/100.

50% corvina, 35% rondinella, 10% molinara. That's fresh and crisp in 2021. Ideal Bardolino. Plenty of red fruit. Rich and full of flavor. Just the right level of fruit volume to keep the vintage's acidity under control. With extra Classico largesse, this is not a Bardolino to serve chilled. 91/100,

Plenty fresh, buoyant even. And generously fruity. Oh, boy, big time fruit flavor abundance. Not too big for its boots though. Bardolino lift and acidity. Best I've tasted in a long while. Oh so generous for its category. Got to have it. 92/100.

2018: Wine Enthusiast 90 - EDITORS' CHOICE: 'Inviting aromas of red-skinned berry, violet and dark spice emerge from the glass. The savory, bright palate offers ripe red cherry, nutmeg and star anise alongside polished tannins and fresh acidity. It's made to be enjoyed young so drink soon.'

Deep, dark, sweet 2018 fruit. Superiore for sure. Good power, richness, acid, flavor spread. Not ripasso raisiny. A mega sized Valpolicella though. Full flavor and texture presence. Long, long finish, Wow. 92/100.

Tasting Panel 93: '70% corviha, 25% rondinella, and 5% molinara aged four months in Slavonian oak. Aromas of earth, green herbs, coffee, and chocolate begin a complex journey for a wine that certainly overdelivers, as jasmine and lilacs intersect with dark cherry and minerality cuts a path through bold notes of black olive and balsamic. An uprising of acidity makes the youthful profile even fresher.'

Lucchine = vineyard name; 25% Corvina, 25% Corvinone, 30% Rondinella, 10% Molinara, 10% Rossignola, Negrara, Dindarella. This Valpol doesn't back down. The black fruit aromas are strong and forthcoming as is the 2018 vintage's nature. While retaining the proper level of moderation. Plenty of richness, body, and flavor for a Valpol without dried fruit added. Yet these don't exceed my norms for classic, old time Valpolicella. With juicy acidity. Thoroughly satisfying, and versatile at the table. 92/100.

Sweet and strong and concentrated almost to a ripasso degree, just like previous vintages. Sweet and dried fruits and nuts. The sweet fruit of 2015 and the largesse of Erbice's take on Valpolicella. It's midway between classic Valpolicella and ripasso. The group was impressed. 91+/100.

2015: Sweet, wholesome, lightly raisined. Classic. Nice and sweet and raisined. A beauty. A real ripasso. 92/100.

Dark and impressive color. Deep, really great fruit compote. Yes, cremes rather than raisins. Rich and modern. Suave. 92+/100.

2016: Super ripe ripasso. There's a daring level of VA too. Brown spices on the palate. Power and sprawl. Definitely adventuresome. Pushes ripasso to the outer limits. 91+/100.

Wine Spectator 91: 'A creamy, medium? to full-bodied red that expands nicely on the palate, leading with baked black cherry and date notes that transition to hints of ferrous mineral, cured tobacco and espresso crema. A tang of citrusy acidity keeps this fresh through to the chewy finish. Drink now through 2025. $28.'

70% corvina, 30% rondinella; in February following the harvest, pomace from the amarone fermentation is added; aged a year in large oak barrels thereafter. Ripe and dried fruits of real ripasso. Positive earthy undertones. Always reliable and well priced. Yeah, good power and presence. 2020 framework. Dried fruit presence. Proper power. No quickie ripasso. Shows the way. 92+/100.

Made the first amarone, in 1936; 70% corvina, 15% corvinone, 15% rondinella; aged 12-18 months in cooperage. This is real ripasso. Power, presence, and dried fruit impact. Dark as its name. Yes, balance of sweetness and force. The oak is an important player too. Big time, mouthfilling ripasso player with a lasting aftertaste. Writes the book on ripasso. For full fare, or the cellar. Popular with the group. 93+/100.

2018: 70% corvina, 30% rondinella; in Feb. after the harvest, pomace from the amarone fermentation is added; aged a year in large oak barrels thereafter. Sweet smelling. Dried cherry and plum. Very satisfying aroma of modern--but not quickie--ripasso. This is always engaging. 18 fruit abundance, good power, warm spices extras, good acid, fine tannin. One of the best vintages of this. 92+/100.

14%; corvina and corvinone 70%, rondinella 20%; croatina and oseleta 10%; 20 year old vines; aged a year in foudres, 30% new 70% once used. That's real ripasso, not some appassimento knockoff. And this is about the oakiest ripasso of all. Like it or not, it's not shy on the barrel input. I happen to like it. Yes, for my tastes the oak flavors, textures, and tannins add to (and counter) the dried fruit essences. Great adventure here, and potential. 93+/100.

Parker 90+: 'The 2016 Valpolicella Superiore Ripasso Capitel San Rocco shows great dark fruit intensity, spread over a rich mid-weight style. I found the breezes of rosemary essence and eucalyptus oil to be very distinctive and nice. It's the perfect choice for roasted lamb with garlic and rosemary potatoes, and it's a great value too, thanks to the 100,000 bottles made. This wine was first produced in 1976, and the Tedeschi family was among the first to use the Ripasso method in Valpolicella in its commercial winemaking. Drink now-2023.'

Estate bottled; corvina, corvinone, rondinella; 40% from dried grapes; aged in barriques and larger cooperage. Sweet, dried fruit nose short of raisined. Promising start. Ripasso sweet on palate too. Hides its alcohol well. Leans toward modern ripasso styling. Medium body and length. Can't complain about the present price, that's for sure. 91+/100. List price: $28.

Wine Spectator 91: 'A rich red, with creamy tannins and juicy acidity, showing an expressive range of fig cake, sun-dried black cherry, coffee liqueur, dried thyme and smoke flavors. A balanced crowd-pleaser. Drink now through 2027. Tasted twice, with consistent notes. $45.'

70% corvina, 20% rondinella, 10% molinara; aged 3 years plus in large barrels and French barriques. Sweet, and full of dried fruit aromas. While a fully raisined, traditional amarone, this has a certain stylishness I associate with this cuvee. The tannin is coated by dried fruit sweetness, so it doesn't make harsh drinking at present. Still, there's a lot of bottle bouquet waiting to be earned. 92+/100.

Wine & Spirits 92: 'This Amarone shows a bright core of sour-cherry flavor that expands to notes of apple skin, orange peel and gingery spice. The fresh fruit tones, taut tannins and dry finish make this a versatile match for grilled game or roast pork.'

No notes available.

Vinous 93: 'The 2016 Amarone della Valpolicella Antonio Castagnedi balances dark ripe fruits, sweet spices and rich mocha with savory herbs and violet florals. It's a silky and energetic effort with cooling acids and minerals, coloring within the lines of refinement while still satiating the senses with masses of ripe black cherries. A bit of heat pokes out through on the finish, yet this is forgivable in my book, as the Antonio Castagnedi tapers off fresh to inner violet florals and a bitter twang of wild berries. Drink 2022-2032.'

Wine Enthusiast 95/100. My notes: Marne = marl; 180 = degrees of exposure of vineyard, SW to SE; 35% Corvina, 35% Corvinone, 20% Rondinella, 10% Rossignola, Oseleta, Negrara; 4 months' drying; 30 months' aging in Slavonian oak barrels. Well, that's a sweet and husky amarone experience. Tedeschi keeps a lot to tradition yet manages to stress ripe fruit over raisin and equilibrium over raw power. A real sweetie, with power and tannin to keep it on track. What a beautifully proportioned amarone presentation! 96+/100.

Grapes dried 100-120 days; aged two years in barrels. Sweet, but shy on raisin character. Hides its power. Sweet again. Light tannin for balance. Good acidity. A relative light weight in the amarone field and priced accordingly. 90/100.

That's good, unwooded, cool climate chardonnay. Round in texture, with good acid cut. 91/100.

Fresh and green. Yes. Good body of a gris variety as well as green fruit flavor. Balanced. Lasting. Ready to enjoy. 91/100.

Est. 1906; half each cortese, garganega; hillside (colle) vineyard capped with lime trees (tigli). The nose is of pear rather than lime. The fresh and alluring varietal set pours through to ensure this series carries on adroitly. Palate adds an abundance of citrus and stone fruit flavors. Popular with the group. Case orders taken. 91+/100.

Estate bottled. Oh, that's sweet fruited; bursting with garganega goodness. Stone fruit, citrus, spicy edge. Round with fruit volume, balanced by the proper degree of acidity. The definition of suave. Lasting fruit flavor. Got to have it. 92/100.

Well, this talks the Classico and the garganega talk. Full. Truly 'suave'. Really develops aroma and texture interest as it airs. Well, all of the above. Full of texture and flavor. A true Classico. 91/100.

All garganega; basaltic soil. Good garganega aromatic accuracy and intensity. Has a mellowness to it. Yes, very 'suave' and mellow. Gracious acidity. Flavorful. Well textured and balanced 91/100.

Vinous 91/100. My notes: All garganega grown on south-facing slopes. Appealing if understated apple pie aromas. The core of garganega bounties just suggested by the nose are much more dominant on the palate. Really flows nicely, and has good acid vigor. Long finish. Suave indeed. And, a quaffer. Popular with the group. 91+/100.

Good, lithe 2017 styling. The correct cherry and orange zest aromatic set. Yes, and pie cherry and citrusy tartness. Defines varietal, place, vintage. 92/100.

Scarpetta is a brand developed by Bobby Stuckey, MS, and former French Laundry chef Lachlan Patterson, lovers of Friuli wines. This one, of 80% chardonnay and 20% friulano, really charmed me at a trade tasting earlier this month. Perfectly harmonious varietal concept. Full of personality. Its own thing. One glass invites another. Great value. 91/100.

Grigio full and accurate. Good value. Confirmed. A grigio with satisfying varietal character and body. 91/100.

Est. 1878; estate bottled. NE Italy's brisk take on sauvignon. Marked contrast from New Zealand's sauvignons and priced competitively. Very zesty and at the same time filling flavor and texture. This is mouthwatering and mealtime inviting, while useful in a aperitif role also. Very popular with the group. Orders taken. 91/100.

Vineyards around Udine and Pordenone, close to the Adriatic. OMG! Even more pungent and penetrating than the 19 and 20. 2021 cut to the max. Gooseberry to the fore. Oft related but seldom dominating. Palate confirms. The cool vintage really brings out the gooseberry. One of the world's best sauvignon values. 92/100. Almost too much of a good thing, according to the commentators. I counter 'It hurts so good!'.

Brisk, cool, crackling Friuli sauvignon. Grapefruit and thyme. Grapefruit flavor. Great acidity. Long aftertaste. 92/100.

All salamino. Dark color. Sweet and spot on. Tangy fizz and acidity. Black and purple berries. Equally bountiful berry flavors. Exactly what I'm looking for in a semi-sweet lambrusco. 92/100.

2018: Full color. Light frizzante sparkle. High aromatic intensity pushed forth by its mousse. Buoyant and rich raspberry aroma. Racy. Full fruit and flower. Brisk tartness. Yow! The real deal. 92/100.

2017: All salamino. Neon red color. Aromatic personality too. Paltrinieri's Lambruscos are all very dry. Some sweet berry fruit fully to my liking. Dry, with rangy mealtime apps. 91/100.

Wine Enthusiast 95 - EDITORS' CHOICE: 'Radiant and bone-dry, this lovely, gently sparkling wine has delicate scents of red berry and white spring flower. Savory and vibrant, the elegant palate features crushed strawberry, pomegranate and hints of vanilla framed in an extremely refined perlage. Crisp acidity keeps it lively and focused.'

All sangiovese; aged a year in oak cooperage. 18 sweet, Romagna sangiovese fresh and lifted, riserva barrel assuaged to the right degree as not to dominate the original fruit. Ho, hum, just another great bargain in this series. Sangiovese dried cherry and orange peel. More flow, less grip than the Tuscan sangiovese norm. Versatile at the table. Pleasing and harmonious overall. 91/100.

That's the light touch at sangiovese that is Romagna. Despite the superiore elevated alcohol content. Fits right. Oh, there's some power, weight, extract, and tannin on the palate. Not to the excess. The acid is great, and the wine well balanced. Long and chewy too. Decant early, then serve through winter. 91+/100.

Snappy fruit, deep and spicy (clove in particular), rich and racy. Great fruit, texture, richness, peppercorn edge, concentration. Yow. Long finish, crisp and fruity. Worthy sequel to the attractive 2017. 92/100.

Marl soil; indigenous yeasts; aged 18 months in cement tanks, large cooperage, and once used barriques. Deep and serious stuff. Romagna sangiovese on steroids, plus the complexing age factor. Yes, a combination of aging in cooperage and bottle, intense original material, emerging bouquet, and 2017 revelations. Academically stimulating. Perhaps a couple years' cellaring before full sensual enjoyment. Following two hours' aeration, very popular with the group. 92+/100.

Vinous 90: 'The 2018 Sangiovese Superiore Riserva Petrignone is reserved and coy in the glass, requiring coaxing to reveal its bouquet of smoky wildberries, licorice and crushed violets. This is a remarkably pure and lifted expression and impresses with its purity, as salty minerals mix with sour citrus, and grippy tannins build toward the close. It's lightly structured and long, leaving black currants and inner florals to linger through its youthfully dry finish.'

85-15. Pretty dark ruby color for sangiovese. Sweet and modern Nespoli approach. Not without acid brightness though. Yes, both sweet and very brisk. In style. Mealworthy. 91/100.

2016: Made solely in Romagna since the 13th century; adesso = now. All refosco. Warm, ripe, robust, and sweet. Yes, all about sweetness, zestiness, spiciness. Like Christmas cake. As intended. Has a steady following. 91/100.

From bombino bianco, a variety that, thanks to its reliable productivity and disease resistance, is nicknamed 'pagadebit' (pays the bills). Fresh and attractive. Palate complies. Delicious acid. 90/100.

Very successful varietal tete a tete. They each talk, and they talk to each other. Abundant fruit fragrance and range. Flavors echo aroma impressions. Great 2021 acidity. 91/100.

60% merlot, 30% cab sauv, 10% cab franc. Aged in seasoned barrels. Deep, dark color, especially for 2017. Generous black fruits. Rich, abundant. Full fruited. Sweet fruited. Fine Tuscan take on claret. Shows barrel aging too. Very rich and round. Ripe and sweet, large and generous. Good acid and fine tannins balance it out. Again, a sense of barrel time. Stellar value. 92+/100.

Warm and full. 2015 in the best light. Yes, with good acid too. Vinous palate marks it rangy at the table. 90/100.

Suckling 92: 'Loads of primary fruit showing now, set very much in the essence-zone with cherry compote, violet perfume and blackberry puree. The palate shows good depth and composition, though, a firm layering of tannins carrying darkly spiced fruit long and vivid, thanks to refreshing acidity.' List price: $27.

Vines planted 1964; Italy's oldest syrah vineyard; aged 18 months in French barriques. Warmth and power of Tuscan syrah. Evident oak, and it's positive, complexing. Strength, substance, texture, and tannin. In harmony. Would appreciate more bottle age. I discovered that we tasted this last year, and my notes pointed to an international style. Today, it shows more regionality. 91/100.

At Castellina; named for a spring-fed fish pond (vivaio) at the site; aged 9 months in barrels. Lilting and lovely. That dark fruit of syrah and 2014. When Tuscan syrah is right, it's singularly attractive. Yes, very dark, even purple, berries. Man, what a generous value at the new, improved price! With tannin to burn. 92+/100. List price: $35.

2017: Deep, sweet, dark fruited, convincing Tuscan syrah. Sweet and spicy. Ideal representative of its genre, at a great price. Alluring, actually. 92/100.

Younger, deeper, darker than the 2017. More-ish. Oh, yeah, luxurious dark fruit coats the palate. Loaded. 92/100.

Rare Tuscan red varietal, recently rescued from extinction. Dark core, red-orange rim. Good dark fruit perfume. Open a day, and better for it. Dark and solid and uniquely varietal. Lasting taste, tannin. Works. 92/100.

60% syrah, 40% sangiovese. Youngest wine I've had from this producer. Still, it expresses the body, depth, and a certain attractive rusticity I' ve come to expect and enjoy in Guado's wines. Dark fruited and husky. Syrah white pepper to the fore. Successful marriage of varietals. Not tannic, so it doesn't require aging. If it's like previous vintages of Bacco though, it will earn a complex bottle bouquet after cellaring awhile. 92+/100.

Mostly sangiovese, with malvasia nera, syrah, ciliegiolo; 9-15 year old vines, cryomaceration; unwooded. Fresh and vigorously fruity. Malvasia and cryo push it forward. Good winemaking. They're even more in evidence on the palate. Good acidity. Flavorful, forward appeal without succumbing to fruit bomb exaggeration. 91/100.

Est. 1998 in southern Maremma; cab sauv, merlot, alicante, petit verdot, cab franc; half aged in French oak barriques & tonneaux, 1/4 new; Wine Enthusiast 90: ' this offers aromas recalling mature black-skinned fruit, tilled soil and a cedar. The ripe palate offers baked plum, tobacco and mocha alongside supple tannins. Drink through 2025.'

All colorino. And well colored it is. And fresh and lifted, especially for the vintage and age. This is the colorino aroma I'd imagined but never experienced in its purity. I'm sold on the nose. Yes, well flavored, textured, seemingly some barrel augmentation. It's not just for color anymore. Good cellar potential. 93+/100.

Wine & Spirits 96/100.

Tuscan sun warmth. Unique and lifted aroma. Fresh and ventilating, while keeping a sweet fruit core. It all echoes on the palate, and the fruit sweetness and allure is even accented further here. A hallmark expression. 92/100.

From the estate's Perolla vineyard in Maremma; cold macerated, cool fermented; aged a month on its lees Correct take on Tuscan vermentino. As usual, less vivacity than a good Sardinian version. Intensifies and clarifies with airing though. The group found it varietally aromatic, lifted. The ripeness and smoothness that come with all San Felice wines. Which is why they have such wide appeal. Developed impressive varietal character with airing, becoming a group favorite. 92/100.

At Montalcino; vineyard at 1500'; planted 2000-2004; 85% sangiovese, 10% merlot, 5% cab franc; aged 10 months in neutral cooperage. Very mellow, modern take. Rarely find such sweet smelling Tuscan sangiovese. The time in cooperage adds spice and forward display. Quite powerful too. No problem with the acidity. There is a bit of fine grained tannin to keep it honest too. Long, even keeled aftertaste. Wide appeal, and wide apps at the table. Generally liked by the tasting panel. 91/100.

Straw wrapped fiasco.

Straw wrapped fiasco.

Straw wrapped fiasco.

Hearty, abundant 2018 fruit. Cherry, dried cherry, and a nice tarry component for basis. Medium bodied. Good, brisk acidity. Flavorful. Well padded. Dry and mealworthy. 91/100.

12.5%. This is a good, fresh, genuine expression of Rufina. Lightly sweet smelling 2020 fruit. Just right. The black fruit and fresh acidity of Rufina are both there. Spot on. For drinking, not dissecting. 91/100.

5 generation family winegrowers at Rufina. Fruit freshness retained through the barrel aging process, which adds depth and dimension. The dark sangiovese style of Rufina. Yes, bright black fruit flavor and acidity tempered by barrel aged suavity. Especially good acidity in linear 2016. 91/100.

80% sangiovese, 20% merlot. Plenty of sweet, black merlot filling. With sangiovese dried cherry and citrus peel emphasis on the palate. Great acidity. I like this source. Mouthwatering rosso for food. 91/100.

2016: Dark, with a ruddy rim. Sangiovese transformed by time in cooperage. Not overtly woody. Just barrel tempered. Juicy cherry and orange rind sangiovese flavors. Good acid of course. Fine tannin. More about solidity than elegance. Still rather enclosed even into the second evening. I suggest cellaring this a spell. 91+/100. List price: $20.

90% sangiovese, 10% ciliegiolo; 4 months in cooperage; unfiltered. Oh, that's as rich and enticing and spicy smelling as the popular 2018 vintage we had a couple years back. But it has some 2020 tannin to shed yet. Behind that is lots of flavor and texture. I'm confident. 92+/100. Popular with the group for character, price, and potential. Orders taken.

2016: 13.5%. A nice, sweet smelling fruit aroma, especially for 2016. Colli Fiorentini lithe styling yields to something more buxom. Oh, and that 2016 race, reserve, tailored lines. After aeration, this adds depth. 16 refined and Colli Fiorentini racy. Palate is spot for vintage and zone. Race takes the cake on the palate. Just classic. 91/100.

Sangiovese, colorino, merlot, cab sauv. That's different from the Frescobaldi Chianti Classico that preceded it. That's Rufina black fruited take on sangiovese. Fresh and upbeat. Yes, on the young side of riserva. More fruit than barrel. Youthful in development and tannin. Good cellar candidate. 91+/100.

95% sangiovese, 5% colorino; aged 18 months in French barriques, 12 months in bottle. Red-black Rufina color. And dark fruited Rufina sangiovese leanings. One of the fullest and most aromatic in the series. Yeah, really full bodied for Masi. Full flavor and texture satisfaction. Fruit sweetness, acidity, and fine tannin balance. Most ample to date. Yields little to its more powerful CdR predecessor in this set. 92+/100. Widely liked by attendees for terroir expression, balance, and now or later usefulness. Orders taken.

Est. 1827; vines planted 1978-2003; 95% sangiovese, 5% canaiolo and colorino; native yeasts. Oh, that is always so refined, distinctive, and definitive of its zone. There seem some attractive barrel embellishments too. Dark, dignified, confident. Silk textures thanks to the finest of tannins. Hint of noble reduction in youth. Here's an estate that doesn't screw around with multi cuvees (except for a cabernet bottling). The best of its native fruit goes into its 'regular' wine. 93+/100.

11th century roots; sangiovese, canaiolo, colorino; aged 6 months in barrels. Oh, that's fresh and Rufina black, cool, racy. Deep seated fruit concentration too. And the vintage's satin texture and bouquet potential. Yes, another winner in the series, playing well above its price level. Definitely shows the 2016 style versus the riper, more forward 2015. Now or later. 91+/100.

Dark fruit of 12. Still a youthful wine. Polish and tailoring of the estate and Rufina. A classic. Stylish. Not much barrel age expression; more revealing of the region and vintage. 92+/100.

Wine Spectator 92 - SMART BUY: 'Shows terrific Sangiovese character, delivering black currant, black cherry, graphite, leather and leafy tobacco aromas and flavors. The tannins have a stranglehold on the finish now, but this displays purity. Needs time for the two halves to come together. Sangiovese, Canaiolo and Malvasia Nera. Best from 2022 through 2035.

2016: Vinous 91: 'Casaloste's 2016 Chianti Classico is dark, powerful and also deeply expressive. Black cherry, plum, licorice, lavender and spice showcase the darker side of Sangiovese that is so typical of the wines of Panzano. Ample, creamy and full of character, the 2016 hits all the right spots. In a word: terrific. Drink now-2026. $25.'

Wine Enthusiast 90: 'Made with 95% Sangiovese and 5% Merlot, this offers aromas of black-skinned berry, leather and cedar. The bright, balanced palate features black cherry, licorice and white pepper alongside silky tannins and fresh acidity. Enjoy through 2025.'

All sangiovese; barrel aged a year. Medium dark ruddy red. Good dried cherry and orange zest sangiovese fruit. I sense glycerol too. 2019 forward. Alles in ordnung. The relative elegance of a Castellina Classico. Yes, the glycerol is there, coating fine grained tannin. Good acidity. Well balanced. A worthy representative. 92+/100. This yielded an oak dimension after aeration,

Wine Spectator 93: 'A ripe, vibrant version, boasting black cherry, blackberry, violet, graphite and toasted spice notes. Firm, leaving mouthcoating, dusty tannins, yet remains lively and fresh. Best from 2021 through 2035. $40.

From Greve in the north, whence come elegant Classicos; aged 10 months in French oak barrels. It does indeed exhibit the charm of a Greve classico. As well as the cherry fruited sangiovese generosity of 2018. Spot on. Yes, medium to full bodied, full flavored, well balanced by sangiovese's innate fruit acidity. Picture perfect for present service. 92/100.

Wine Spectator 92: 'Almond and chestnut notes accent the cherry flavors in this broad, tannic red. Features ample fruit, while a sweetness returns at the end, suggesting that this will achieve equilibrium with time. Leather, earth and iron elements add depth. Sangiovese, Cabernet Sauvignon and Merlot. Best from 2022 through 2032. $37.'

In Greve; 90% sangiovese, 10% canaiolo; minimum 6 months in oak casks. Quite open and mature going into age four, thanks to time in cooperage and 2017's forward nature. Sangiovese transformed by oak aging. Yes, the palate has mellowed nicely. Good acidity and still considerable fine grained tannin. Spicy nuances. Needs another year or two to peak out. 91+/100.

Vinous 92: 'The 2016 Chianti Classico Riserva is wonderfully fleshy and expressive, and yet has plenty of structural underpinnings. Dark cherry, plum, spice, menthol, licorice and mocha open up with a bit of air. The balance of fruit depth allied to a mid-weight sense of structure is just compelling. Readers will find a potent, bruising Riserva with tons of character. Drink now-2036. $28.'

Sangioveto and canaiolo grown in limestone soil; aged in seasoned barrels. Glowing carmine color. The great elegance, the loveliest of sangiovese statements in all of Tuscany. It's always that way. Fresh versus dried fruit. Delicious fruit appeal. Oak a modest seasoning. Fine acidity. Merely a dusting of tannin. Good to go. 93/100.

92% sangiovese, 8% merlot. 12-18 months in French oak cooperage. Ruddy red color. Sweet, ripe, glycerol laden sangiovese nose. Medium bodied and right. I smell a good value. Good acid foil to the glycerol. A trace of youthful bitterness in the back. Not as plush as the 2018. Will please fans all the same. 91+/100.

Sweet 2018 fruit, inky dark disposition of Diavole as always. The palate is loaded with dry extract, tannin, fruit material. In tune. A good vintage for this estate, and a good estate for this vintage. The vintage softens it; the house style keeps the vintage from being too tender. 92+/100.

Wine Spectator 91: 'A charming, harmonious Chianti Classico, this exudes cherry, plum and thyme flavors, with elements of earth and mineral. Delivers dense tannins that exert influence on the finish, yet this remains balanced. Drink now through 2028.'

Parker 93: 'Sporting broad shoulders and a brawny texture, the 2018 Chianti Classico Riserva Berardenga is one of those wines that you can drink throughout the entire meal from antipasto, to pasta to the meat dish. This Riserva offers dark fruit, ripe cherry, plum and soft concentration throughout. Its ample textual fiber is loosened up and refreshed by the pretty vein of crisp acidity that is so characteristic of Sangiovese. Drink now-2030.'

Est. 1904; all sangiovese; aged 2 years in barriques and 6 months in bottles before release. More than a year advanced in bouquet development compared to the 2017 Vino Nobile that preceded it in the tasting order. Of course, this has had a riserva barrel regimen, which accelerates bouquet formation. A full fledged riserva fruit foundation plus the barrel time it deserves. Full bodied. Wide flavor spectrum. Plenty of texture and depth too. Long, chewy finish. 93+/100.

Wine & Spirits 91 - BEST BUY: 'Laura Bianchi calls 2018 a classic vintage, the cooler temperatures and frequent rainfall a welcome respite after the drought and heat of 2017. Bianchi's team works with 178 acres of vines in Barberino Tavarnelle and selects the best of the sangiovese, canaiolo and colorino for the Riserva (setting most of the fruit from Il Poggio aside for the Gran Selezione). The 2018 Riserva is fresh and easy-drinking, its vivid flavors of red cherry and raspberry propelled by lively acidity. $28.'

Vinous 92: 'The 2018 Chianti Classico Riserva Ser Lapo is a powerful, wild wine. Crushed flowers, game, herbs and licorice notes give the 2018 its distinctly savory, earthy personality. Brooding in feel, the 2018 will benefit from a few years in bottle. Most of this fruit comes from Mazzei's Caggio property, the site that informs the new Ipsus wine. In my view, Ser Lapo is the hidden gem in the Mazzei range, and the wine I would most like to drink, if forced to chose just one Chianti Classico in the lineup. Drink 2023-2033.'

Vinous 92/100. My notes: At Gaiole; est 1730; 90% sangiovese, 5% each canaiolo, colorino; aged 1 year in large casks; unfiltered. This has range, depth, finesse, and harmony right from the first sniff. Always does. Nothing obvious here. All subtle and well integrated. Good acid, fine tannin. Balance and length. In tune. Cellar potential too. 92+/100.

At Gaiole; est 1730; 90% sangiovese, 5% each canaiolo, colorino; aged 1 year in large casks; unfiltered. Old reliable. 2018 fruit sweetness is under control. Gaiole moderation. Classic sangiovese aromatic set. Fine fruit, acid, and tannin harmony. Actually, drier and more tannic than the 2018 Tuscan norm, which bodes well for its future. Long finish. 92+/100.

Vinous 94: 'The 2016 Chianti Classico Riserva Poggio a'Frati is dense, rich and enveloping. Dark cherry, plum, mocha, licorice and spice build in a sumptuous, vibrant Riserva that hits all the right notes. The 2016 offers a captivating melange of fruit richness, energy and intensity. The high altitude Poggio a'Frati vineyard did exceptionally well in 2016. This is such a gorgeous wine. Drink 2023-2036.'

Wine & Spirits 91: 'Marco Ricasoli's Gaiole estate saw ample rainfall during the growing season and stable weather at harvest, giving a wine with round, ripe tannins and persistent dark cherry and blackberry flavors woven with notes of licorice. A layer of cool graphite balances the dark fruit tones and reinforces the wine's firm structure. $30.

Vinous 95: 'Dense and opulent, and yet the acids pulse with energy, lending a feeling of translucence that becomes especially apparent on the finish.'

Wine Spectator 90: 'Open and fluid, this red evokes blackberry and blueberry fruit, framed by earth and underbrush notes. There's a solid structure, with bright acidity in tandem with dusty tannins. Sangiovese, Colorino and Pugnitello. Best from 2023 through 2030.'

All sangiovese; at Greve; aged a year in Slavonian oak cooperage. This didn't exactly leap from the glass when I first opened the bottle. It aired well though. An hour later, those on my weekly wine tasting panel who shared their notes were positively enthusiastic. 'Pretty classic, older school.' 'This is really fine; best of the series; worth the price of admission. Very typical Classico style. Drinkable now, or will hold ' It was reported that the group consensus was very positive. 92+/100. That pleases me, because earlier vintages we've tasted over the last six months have proven very satisfactory.

Est 1524; at Greve; 90% sangiovese, 10% canaiolo; aged 20 months in cooperage, Wine Enthusiast 91/100. A fine example of barrel aged Classico. Not woody, just rounded out and fulfilled in aromatic development. Sweet cherry flavor mellowed and complexed by barrel time. 2017's relative ease at age three, enhanced by its cooperage sojourn. Delightfully fulfilled and tannin-less for current enjoyment. Well liked by the group. 92/100.

In Castelnuovo Berardenga; aged 30 months in puncheons, 12 months in bottle. Medium dark red. Oh, that's a masterful combo of sangiovese dried cherry and orange zest and the subtle oakiness and certain suavity of long aging in cooperage. Hits my sweet spot. Carries over and builds further on the palate. Even in rich 2018, there are some obstinate fruit and oak tannins yet to shed. A really mouthfilling riserva of mealtime pleasure and cellar potential. 93+/100. Attendees were wildly enthusiastic. 'One of the better wines of the year', read a comment.

Wine Spectator 92: 'A bright, succulent style, this exudes cherry, strawberry, earth and tobacco aromas and flavors, with spicy character. Shows vibrant structure and balance, with a lingering finish. Sangiovese and Merlot. Best from 2023 through 2030.'

2016: Wine Spectator 92: 'A hint of barnyard in the aroma gives way to bright cherry and strawberry fruit and vanilla and underbrush accents. Supple initially, firming up on the lingering finish. This should come around in a few years. Best from 2021 through 2029.'

Wine Spectator 94: 'A bright yet firmly structured Chianti Classico, with iron, leather, almond and floral accents surrounding a core of cherry fruit. Sleek and intense, with a lingering finish echoing cherry, red berry and mineral notes. Best from 2024 through 2040.'

2019: 75% sangiovese, 10% canaiolo, 10% cab sauv, 5% merlot. Sweet and elegant. Always the plushest and most forward of Ambra's cuvees. Yeah, gentle on the palate too, with good acid plus 2019 flow. Good year for this. 92/100.

Vinous 90: 'A pretty display of violets and lavender give way to musky blackberries. A cool-toned and round display of mineral-tinged red fruits, as sweet inner florals mount toward the close. Fine tannins frame the expression nicely.'

2016: Estate vineyard on limestone Albrerese soil planted mainly to sangiovese but also vines of canaiolo nero, cabernets sauvignon and franc (Carmignano was the first Tuscan DOC to allow these varieties), pugnitello, and colorino. This 2016 earned Gambero Rosso's top award, Tre Bicchieri.

Vinous 90: 'Lifts up with dusty black cherries and roses with underpinnings of underbrush and leather. There's so much to like here. The 2020 vintage imparted this Rosso with unexpected depths.'

Est. mid 19th century; mainly prunolo gentile, with a little canaiolo and merlot; vines planted in 1970, 1993, 1997, and 2001; yields under 3 tons per acre. Oh, that's fresh and exuberant, and it's definitely the unique sangiovese clone befitting the zone. Special elegance to this. Yes, new and briskly tart in 2021. Makes my mouth water for food. Just the slightest and finest grained of tannins. Take it to the table anytime. 91/100.

2016: 80% prugnolo gentile, 20% merlot. Oh, the brightness, the clarity, the lift of DOCG and local sangiovese clone. This brilliantly portrays all. If you told me it was a Vino Nobile itself, I wouldn't argue. Yes, silk textured, refined, flavorful, 2016 restrained and elegant. This is a textbook example right down to the hint of violets on the aftertaste. 93+/100.

Wine Spectator 91: 'Expressive and rangy, this red offers mushroom, woodsy underbrush, cherry and plum aromas and flavors, with accents of cinnamon, mineral and tobacco that add depth. Balanced and long finish. Drink now through 2026. $34.'

Vinous 93: 'Keeps me coming back to the glass to take in its darkly floral mix of plums, black cherries and sage. It coasts across the palate, lifted and finessed, with savory spices and saline minerals infusing its tart wild berry with tremendous depth. Drink 2024-2030.'

90% prugnolo gentile; 5% each canaiolo, merlot; vines 21-50 years old; 18 months minimum in French oak cooperage. Glowing ruddy red. Color and nose alike are evidence of the long stay in cooperage. Proper Vino Nobile middle weight. Great acidity. The flavors are advanced by this aging process, yet the tannins remain stubborn, albeit fine grained. Should cellar admirably. 92+/100.

Wine Spectator 90: 'A vibrant, balanced red, this delivers cherry and raspberry fruit on a rich texture, backed by dense, dusty tannins. Needs grilled meat or a hearty ragù. Drink now through 2025. $30.'

2018: Good to nose this after more aeration. It was a bear on opening last week. More fruit softness, spread, and revelation. Even more on the palate. Rosso fruit expression and brunello style intensity and depth. Well worth a premium 92+/100.

Vinous 92: 'Bright deep red. High-pitched, spicy aromas of crushed red berries and plum lifted by a whiff of rose petal. A juicy, sweet, rather full-bodied and easygoing fruit bomb, with good energy to its creamy red berry flavors. Nicely precise on the long finish. An easy to love wine. $28.'

That's brunello. Has real fortitude and the proper rosso retreat from Brunello's long barrel age. Rich and penetrating 2018 fruit intensity. All conveyed on the palate. Power, size, scope, fullness, persistence. Worth every penny. 93+/100.

Parker 91: 'Wild roses, cassis and lavender open the bouquet of the 2019 Rosso di Montalcino. Uccelliera offers a terrific Rosso in this vintage with slightly more concentration and volume compared to previous editions. This wine has a pretty floral component that underlines the delicate, elegant and streamlined personality of this classic Rosso. Drink now-2025.'

Vinous 91: 'Bright, lively red. Classic aromas of redcurrant, leather, licorice and violet, plus a whiff of peppery herbs. Offers excellent sweetness in the mouth, with lovely perfumed lift to the flavors of red berries, leather and dried flowers. Very pure, lifted wine. Drink now-2024.'

James Suckling 97; Vinous 93; Parker 92: 'The Castiglion del Bosco project is a dream created by Massimo Ferragamo of Italy's celebrated leather and fashion family. The property includes a state-of-the-art winery and a luxury hotel. The 2017 Brunello di Montalcino unfolds to reveal textbook aromas of black fruit and ripe cherry. For sure, the wine embraces a soft and contemporary personality with a good amount of fruit weight, oak spice and tannins. It registers 15% alcohol. The warm 2017 vintage brings out the softer, richer side of this Sangiovese from galestro soils.'

James Suckling 93/100. My notes: Medium dark red with some browning from barrel and bottle age. Wonderfully sweet and forward 2017 style. Relatively lithe and flowing in the scheme of things. What a relief!/ Well, drier on the palate, naturally. Full measure of drying tannins in the back. Comes with the territory. Nose says go, palate says wait. All is in order. 93+/100.

Vinous 93: 'The 2015 Brunello di Montalcino Molino del Piano bristles with earthy minerals, savory herbs, and animal tones, with sour cherry and hints of dried strawberries in the background. On the palate, soft textures give way to a zesty expression, as brisk acids energize a mix of spiced cherry, and inner florals, with earthy mineral tones forming toward the finale. The finish is long and spicy, resonating on floral-laced red fruits and a buzz of lingering acids. The 2015 Molino del Piano is a bit beastly, like an unruly teenager, but I must admit that I like it quite a bit. Drink now-2030.'

Parker 94+: 'The 2017 Brunello di Montalcino is buoyant and lifted with lots of bright cherry and raspberry fruit that pops from the glass. Despite the heat and the drought of the growing season, this wine produces grace and softness with ethereal layers of balsam herb, cola and dried rose potpourri. The finish is dry, tight and firm but also silky and long. This is a terrific effort from Piancornello. Drnk 2024-2040.'

Parker 91: 'The 2017 Brunello di Montalcino shows some ripe, hot-vintage fruit with baked cherry and strawberry confit. There is a softness to the wine, which is enhanced by bigger fruit weight and fiber and more of those dark fruit characteristics. Sangiovese always counters with fresh acidity, and this element helps to balance out this wine on the mid-weight finish. This is an accessible, near-term Brunello. Drink 2023-2035. $55.'

Parker 92; Vinous 92: 'Bright red. Very perfumed floral nose of red berries and minty herbs. High but harmonious acidity lifts and extends the strawberry, orange peel and mineral flavors on the long, vibrant back end. The wine ages roughly 24 months in 33-hL Slavonian oak casks. Scopetone's Brunellos are always some of the shrillest, most taut and pristine wines made in all of Montalcino, though at times they could use just a touch more flesh. That recognized, I love the floral perfume, very juicy strawberry flavors and mineral edge that give this wine a unique personality among Montalcino's greats. Drink 2022-2035.$69.

Vinous 91: 'This is already easy to appreciate. Soft tannins giving way to fleshy ripe red fruits and a mix of savory and sweet herbs, inner leather and floral tones. The finish is long, displaying staining dark fruits and sweet florals.'

Parker 94: 'The Uccelliera 2017 Brunello di Montalcino does a great job showcasing that extra power and brawn of the vintage and the richer textural structure of the southern side of the appellation. The bouquet is up front and beautifully measured with lots of red and purple fruit definition followed by spice, tar and earthiness. What sets this wine apart in this hot and dry vintage is the mouthfeel. It delivers fiber, flesh and soft tannins. Drink 2024-2040. $83.'

70% sangiovese, 15% ciliegiolo, 15% montepulciano. 6 months in cooperage. Youthfully black for varieties and age. Shows barrel extract and age influences. Pretty complicated nose. Invites investigation. Equally so for the palate. More maturity here, all positive. Yeah, this is one to contemplate. 92+/100.

Cab sauv, merlot, cab franc, petit verdot. Wow, this is a big boy! Claret in Tuscany. Enhanced fortitude. Full fruit set concentration and barrel augmentations. Abundant sweet fruit takes up the barrels' spice givings. Fine balance and fine tannins. What Bolgheri's all about, at a fraction of Sassicaia's price. 95+/100.

Wine Spectator 93: 'A savory version, revealing cedar, tomato leaf, tobacco and earth tones surrounding black cherry and plum fruit. Beefy, with a dense structure and well-integrated tannins. Merlot and Cabernet Sauvignon. Best from 2025 through 2037.'

Wow, full blown fruit of 2018. Very flattering to this cuvee. There are senses of barrel sojourn and extracts too. Palate features more solidity and cellar potential. The price-quality ratio is favorable as usual. 92+/100.

Wine Spectator 90: 'This expressive red offers dusty cherry, raspberry, Mediterranean scrub and rosehip tea flavors. Fresh and lively, with a pleasantly astringent finish. Alicante Nero, Mourvèdre and Carignano. $28.'

One of the most sumptuous of these thanks to the forward nature of the vintage. Tuscany's Deep South talking. Dark, tarry, and spicy too. Wow nose. Some welcome levity as well as full flavor and taste range, with the tar and spices echoing on the palate. Softness and bouquet still forming, yet no doubt mealworthy right now. 93+/100.

Wine Spectator 93: 'An intense nose of ripe blackberry, black cherry and black currant fruit is supported by hints of wild juniper, rosemary, sage and iron. Silky in texture and well-structured, this is long and charming from beginning to end. Drink now through 2025. $42.'

Six grape varieties: cab sauv, merlot, syrah, sangiovese, montepulciano, petit verdot. Grown on the 42nd Parallel. Warm, ripe, clear, and spicy. All the varietals seem to pitch in to make the whole greater than the sum of the parts. Plus a riserva aura of barrel aging. Yes, indeed, the palate is equally impressive for its range and amplitude. This fills and thrills. 92/100.

Wine Spectator 93: 'Dense and ripe, featuring black cherry, blackberry, plum, vanilla, cedar and toast notes, with refined tannins and bright acidity powering the long, mineral-tinged aftertaste. Cabernet Sauvignon and Cabernet Franc. Best from 2018 through 2030. $55.'

50% sangiovese, 25% each merlot, cab sauv; 20 year old seaside vineyard; aged a year in concrete vats. The coolness of Maremma environs are paramount. Interplay of sangiovese red fruits and Bordeaux black fruits. All about Maremma. Relatively soft and approachable 2019 palate. Great overall harmony here; should age famously. Everything this producer touches turns to gold. 92+/100. Red Wine of the Night for one commentator.

2018: Aged a few months in barriques. Wham, bam sangiovese aroma. 18 rich and ripe, Maremma seaside racy. Plenty rich fruit on the palate too, plus that always vivid sangiovese acidity. Medium bodied, versatile. Slightly bitter finish plays well. Enjoyed by the group. 91+/100.

Wine Spectator 92: 'Intense aromas and flavors of black currant, violet, cedar and tobacco haunt this fresh, brooding red. A dose of oak adds tar and spice notes as this lingers on the finish. Powerful. Best from 2016 through 2024. $32 750ml.' From magnum, this will continue to drink well beyond 2024.

Very elegant, cherry driven morellino. Sangiovese of southern Tuscany for sure. Really good, and user friendly. Just entirely fruit driven. Perfect morellino. Ease, flow, come hither. And it does have amplitude, fortitude, grip too. Lovely, lovely example. 93/100.

85% sangiovese, 10% alicante, 5% ciliegiolo; unwooded. The showy performance of sangiovese (aka morellino) from Tuscany's deep south. The alicante kicks in to enrich the nasal experience further. What I'm looking for in a Scansano wine. Yes, fully ripe and sweet cherry with lacings of tarry tannins. Useful now with hearty fare, I'd deem it a sleeper in the cellar as well. 92+/100.

Est. 2001; Lampo was the founder's grandfather's nickname; 90% sangiovese from Tuscany's deep south; aged 15-18 months in tonneaux and 2-3 year old barriques;. Pretty Heavy Bottle Award. Forward now in a forward vintage and southern exposure. There's the warm savor of southern sangiovese plus some bottle bouquet forming at age 4 plus. Sweet fruit of the zone's sangiovese. Fine tannin promises good mid term cellar potential. Worth keeping another year or two. 91+/100.

Parker 94: 'Showing an orange-copperish color, the 2011 Vin Santo del Chianti Classico (in a 375-milliliter bottle) brings us great intensity and a real sense of inner firmness and tightness. Emerging from a hot vintage, we get a bonus layer of exuberance and intensity, dishing out honey, candied apricot and brown sugar. This is a classic dessert wine from Tuscany and an extremely accessible expression, almost tailored for Vin Santo newbies. Pair it with the region's famous cantucci biscotti (with a dip or two inside the wine). This Vin Santo is made with equal parts Trebbiano and Malvasia, and the wine is aged in caratelli barrels for seven years. Drink now-2040.'

2009: 14.5%; all trebbiano. Sweet, strong, woody, fruity. Palo cortado sherry like. Sweet and tawny, like a 10 year old white port. Large, powerful, sweet. At the same time rangy, complex, brightly acidic. Persistent fruit and texture. Everlasting. 97/100.

16.5%. Strong in the Taster glass. Good, sweet, long barrel aged. Deal. Sweet and strong, balanced, complex taste and aftertaste. Full spectrum of colorful aromas and bouquets. 95/100.

Parker 94: 'Il Poggione's 2007 Sant'Antimo Vin Santo Riserva (packaged in a 500-milliliter bottle) shows a light gold appearance with some faint amber intensity. The bouquet reveals signs of evolution with butterscotch and caramel followed by honey and burnt sugar. However, the fruit is still there with layers of dried apricot and white raisin. This Vin Santo represents a blend of Trebbiano and Malvasia, and the grapes are left to dry for 90 days. It ages for 10 years in small caratelli barrels. This is a medium-weight dessert wine to pair with lady finger or cream pastries. Drink now-2035. $67.'

Est. 1987; sandy soil; aged on lees until spring. Very, very pretty, dainty nose. 2021 crispness. Depth and aroma delivery both outstanding. Scores for both elegance and varietal essence. Flavorful; about all the flavor one could coax from vernaccia. While retaining 2021 acidity and fine framing. All the attributes of the well liked 2020, plus the 2021 extra raciness. Very popular with the group. 92/100.

Family estate est. 1949 at Pancole, 4 miles outside San Gimignano. Upon opening, accurate if modest in varietal expression and range. More to say on the palate, as it warms and spreads out in both flavor and texture. Great acid of 2021. Well balanced and mealworthy. Fills the bill. 90/100. Aeration had an enormous effect, this becoming so exaggerated in poached pear and spice aromas as well as glycerol viscosity as to exceed vernaccia norms. Attendee orders taken.

Owns the largest expanse of vernaccia vineyards, 150 acres. More pinched and reticent in cool 2021 that the previous three vintages. Sample still pretty cold. More aromatic profile as it warms in the mouth. Great acid, of course. Also nicely rounded fruit and emerging flavor display. After aeration, flavorful, well textured, well balanced. Yeah, I like this for its flexible prospects at the table. In turn with the series while showing vintage characteristics too. Universally appreciated by attendees. 92/100.

2016: Mostly sangiovese, with some sagrantino. Sweet, maraschino cherry sagrantino contribution. Balanced and dark and suave amalgam of sangiovese acidity and sagrantino rich, ripe, noble fruit. Wow! The texture, the harmony of sweetness and acidity. Totally saturates the taste buds. 93/100.

Est. 1884; 'banish the devils'; 70% sangiovese, 30% merlot; unwooded. 2015 ripe but not overdone. The sangiovese sweet cherry and orange zest dominance. Merlot adds some fat to the meat. Dash of astringency right off, a surprise this vintage. Sweet fruit coats its tannins to a large extent. This is mellowing out. Good winter 2022-2023 candidate. 91+/100.

90% sangiovese, 10% colorino. I've had decades with these, and this is the fullest, sweetest, and most intense I've experienced. There are barrel extras too. Well, the palate exploits all and adds lovely textural range and harmony. Fine tannins only add to length and appeal. I'm very pleasantly surprised. 92/100.

Medium dark. Maturing nicely. Holding that 16 linear styling the critics respect. Softening agreeably with age. Good 16 form and acidity. Will keep improving in the bottle. 91+/100.

2015: 2 years in French oak barrels. 100% varietal. Smells dry, actually. Very concentrated. Sweet but also tannic. Will age famously. 93+/100.

Thicker, creamier, and a bit more aromatic than the 2018 Vignarco cuvee. Definitely a step up in every aspect. More flavor, richness, body, generosity. Big time. 92/100.

13.5%. 30% each sangiovese, montepulciano, merlot, 10% cesanese. 15 sweet meets regional cool and tart. Unique. Yeah, brisk acid. Not much 15 character after all. Dry and well balanced. For food. 91/100.

Est. 1967, 30 miles south of Rome. A very nice expression of the variety. Thankfully, a handful have come forth lately. Has freshness and proper material structure and filling, without being BIG. Yes, the sweet/acid balance that makes it so mealworthy. Merely the level of tannins that give texture, not obstinance. I like this source and will support it. 91+/100.

Bellone is a white grape variety of the area. And a damn nice one too. The nose has a sauvignon incisiveness, yet more subtle in aroma. I like it. Yeah, there's that citricity too. Quite its own thing. Long finish. Good price. Will stock. 91/100.

Est. 1958 in the Colli Albani region just south of Rome; specializes in the local variety cesanese, the plantings of which have been in decline for many years. A very good example of cesanese. Unique; read it, and you will know the variety. Cherry and mulling spices. Palate confirms cesanese ID. Good acid, fine tannin. Good at the table now, and likely to improve in the cellar midterm as well. The group agreed; orders taken. 91+/100.

Full color. A good representative of this Latium variety. Plenty of fruit presence, force, goodness. Flavor-wise as well. A lesson in cesanese. Big mouthful of flavors and textures. Fine tannins just add to the play for mealtime service. Deal. Got ta have it. 92/100.

All montepulciano. Deep, deep, deep. Dark, velvety, haunting. More intense than the fine 2016 even. Yes, lush and velvety, intense and thorough. Fine tannin. Full texture and flavor. What a noble grape variety in the right hands! 93/100.

Montepulciano stature and darkness. Superiore power. The real deal in a keeper sort of Piceno. 2018 rich, round, ripe fruit envelopes the tannin for the most part, though it has a chewy effect at the end. First Piceno Superiore I've tasted, yet it all makes sense. Keep a year longer. Very reasonable price for a cellarworthy wine. 91+/100.

70% montepulciano, 30% sangiovese; 30 year old vines; no barrel aging. Dark, upbeat, and intensely montepulciano purple stuff, including violets. Rounded, softened with bottle age, yet retaining that Rosso Piceno consummate brightness. Melted tannins. A good example in a forward vintage. A group favorite. 92/100.

A rightful Piceno. Seems more montepulciano than sangiovese. Proper middle weight. Fresh and delightful aroma. One of the freshest I've had, and that's good, though I customarily encounter and enjoy Picenos at around age three. Bright acidity, including a dash of positive VA. Ready to serve, actually. Good price. This will fit in the VC portfolio. 91/100.

Three generation estate and keeper of the obscure Marche variety lacrima. Boy, that's a dark one. Dark fruited too. Black plum, licorice, and a dab of pitch. Unique and impressive. Dusky, solid. Good acidity. Considerable, yet fine grained, tannins. I'd be cellaring this awhile. A good example of a rare grape. 91+/100.

Very fresh and tingly 2021 cool style. Subtle varietal flavors. Some padding as well as cut. Not too big for its boots like a lot of new wave verdicchios. I applaud that. The cool vintage helps. Good now. 91/100.

40 year old vines; aged 3 months on lees. Quite full; almost as full as a Matelica. Really attractive fruit profile. Yes, full. Herbal and mineral notes. Well grounded. 91/100.

Wine Enthusiast 90/100. My notes: This has the proper verdicchio aroma, a little on the green side in cool 2021. The taste is accurate and vigorous. The bracing acid welcome. And the price inviting. All around good guy. 91/100.

Vinous 90: 'Mixes exotic florals with minty herbs and a hint of sour melon to form its invigorating bouquet. Finishes with cheek-puckering tension.'

Vinous 91: 'Nuanced in the glass, requiring coaxing to unlock its pretty mix of nectarines tinged with lime, sliced vanilla bean and sweet herbs. The 2021 is a fabulous and perfectly balanced expression of Matelica.'

2020: Vineyards at 650 meters' elevation. The aroma is fully forthcoming. That's a pretty pungent aroma for verdicchio. Rich and ripe. Lush mouthfeel and flavor. A real softie of a verdicchio. Bitter herbs, florals, and saline minerality. Pleasing degree of acidity. Well liked by the group. 92/100.

2018: Cool, purple fruited monte with 2018 richness. Ideal level of positive reduction as usual here. Cool and true and nobly reduced. As always. Smooth. Very fine tannin. In tune. 91/100.

Dark color. Ripe and spicy. A good full one with variegated texture. Very, very generous. Yeah, this delivers fruit, spices, richness, vigor. Great balance as well as give. Generous indeed. 92/100.

From the hilly section of the region. Bright ruby color. Dark fruit tones. Shy at opening. Rich, and straight forward appealing. Will accrue with additional aeration and a few months' bottle age. These 2020s have a compact core of potential from the top to the bottom of the price hierarchy. 90+/100.

2018: Only half a percent more alcohol than its two table mates, but I can smell the extra power. Less fruit aroma the first evening. Fruitier to the taste. This has personality and varietal ID on the palate. Fine acidity. 91/100.

2017: Rich nose and palate alike. With good acidity. All around good guy, ready to enjoy. 91/100.

Massale selection vines averaging 56 years; at 1200 feet. Deep red violet. Superb old vines concentration. Total montepulciano integrity--a noble variety when not overproduced. Clear and brilliant barrel augmentations that speak of time in cooperage as well as subtle and complexing oak extracts. Full flavor, extract, texture. Fine tannins. Perfect balance for its youth. Finish goes on and on. Definitely a 2me Grand Cru in MdA. 94+/100.

Full, rich, sweet, and 2019 forward. Totally inviting. Yes, thorough appeal. Good acid; good balance. Has it all together as always. Lasting finish wisped clean by its acidity. 91/100, at least.

Suckling 92: 'This is a wonderful Montepulciano that shows pure lavender and violet character, in addition to citrus and fresh herbs. Very dialed-in fruit and polished tannins and a vibrant finish. Great value!'

2020: From Capaccio-Paestum area vineyards in the middle of Cilento Nat'l Park. Full red violet color. Both clarity and oomph, a combo not often sniffed, especially in a wine at this price. Says it all about Campania aglianico, unencumbered by oak. Palate fully as convincing. Black fruit, cracked pepper, and a ventilating air. Great acid. Balanced. Long, flavor finish. No obstreperous tannin. Very popular with the group. 92/100.

Est. 1996. Full red violet color. Wow, that's a really ample aglianico for Campania. More like a Vulture version. Deep aromas of black fruit, tar, and peppery spices. Surprisingly sweet and accommodating on the palate. The nose suggests more tannin. Unique and beguiling take Mealworthy, ageworthy. Lasting aftertaste. 92+/100.

100% varietal; 19 year old vines on the slopes of Vesuvius. Very richly variegated in aroma range and textural aspects. Certainly one of the most generous and explicit takes on piedirossos I've nosed. And the palate is equally broad and deep in flavor and mouthfeel. Again, that great acidity is so welcome. Fine tannin for food and future. Lasting finish. 93+/100.

Light gold color. Bouquet of golden raisins and golden grains. Has aged gracefully. Yes, dried fruits and granola. Still has integrity and appeal. 90/100.

From vineyards in the Capaccio-Paestrum area in the middle of Cilento National Park. That's a lovely varietal expression of stone fruit, even to the ripeness of apricot. Perfect poise too. Flavor switches more to pear and apple. Admirably dry and mealworthy. Clearly more aromatic personality to come. Good acid and overall balance. Waxed richer as it aired. Even some viscosity on the finish. Enjoyed by the group. 91+/100.

18 year old vines in Carinola Vineyard on the slopes of the Roccamonfina volcano. Slight sulphur gauze at opening. I can't get much of this aromatic varietal's ID. A little more flavor and varietal tenderness on the palate. Really, it's coming around nicely and starting to yield up its falanghina figure. And that 21 acid is well appreciated for refreshment too. 90+/100. Gained aroma with aeration; no sulphur complaints from attendees

Est. 1996. Attractive white and yellow fruits here. And throw in a bouquet of white flowers. Pawpaw and honeysuckle flavors. Full textured, and quite full bodied white of the south. Good acid, mineral, balance, length. The group liked this one. 91+/100.

Est 1576; the estate boasts vines up to 200 years old. Boy, that's heavy on the mineral side of falanghina. Serious dinner fare. Pear and stone fruit wisps emerge with aeration. Impressive. The acid is admirable. The stoniness and the fruitiness too. Juggles three rings adeptly. Long, well balanced finish. The group was very enthusiastic about this one. 92/100.

From vineyards in the Capaccio-Paestrum area in the middle of Cilento National Park. This is indeed richer, more honeyed than the falanghina. Everything's proper here. Less aromatic, fuller bodied. More in need of additional bottle age. It made a stronger varietal statement after aeration, as the group noted. 91+/100.

Fresh and peppery. Yes!/ Peppery and sweet and spicy. No zinfandel marks. Its own thing. Reflects previous vintages. 91/100.

Half each primitivo, negroamaro. Salento talking. Warm and savory, bouquet nicely advanced thanks to age and vintage inclination. Oh, plush fruit cremes and hint of brown spices. Come hither. 91/100.

2019: Purple fruit contrast of negroamaro. Drier and more settled in. Mmm, delicious plum and violets flavors. Spot on varietal character, with 2018 lusty demeanor. 91/100.

2018: Bottle too cold so the nose is relatively mute to start. As the wine warms and airs, the nose begins to swell up with negroamaro's sweet black fruit. Further warming in the mouth coaxes forth round, ripe varietal character. Its 14% strength is fully enveloped by fruit richness. Full bodied, power under control, come hither even. A picture of consistency. 91/100

Large, sweet, and black, with some of the sleek lines of the vintage. Pretty ambitious. Well, there seems to be a dusting of barrel baking spices imparting complexity. I'd keep it longer. 91+/100.

Properly dark, red violet color. And equally proper noseful of varietal black fruit., cool and deep. Even a hint of violets. Spells it out. Equally as explicit on the palate. Cool and racy and well balanced. These San Marzanos really show the way. 92/100.

15 year old vines in clay; difficult to grow variety, so disappearing; unoaked. Oh, unique, high toned, even floral. Certainly doesn't suggest feet in clay. Nice fluidity and ease of 2017. Gentle acidity. A bottle will disappear quickly at the table. 91/100.

Fresh, new, varietally ideal. I like this grape. It has an upbeat sense about it. And it's like none other. Sweet fruit and fine acidity balance. Plenty of flavor. Bargain. Must have. 91/100.

2018: Sasso = calcareous stone; aged a year in large cooperage. Heavy Bottle Award that's not usually bestowed upon a wine in this price range. Powerful, sweet, and 'sassy' it is. Consistently so over the years. Zinfandel's cousin shows some DNA resemblances. Deep raspberry tones, warmth of the south, positive fruit amplitude of 2018. Two pounds of fruit in a one-pound bag. 91/100.

Raspberry and seed aroma relates it to zinfandel. Great clarity to its varietal character. Lots of peppery berry seed flavor. This is really exemplary of primitivo in a straight forward, unadorned style. 92/100.

Rightly sweet smelling and syrupy. Sweetness countered by more power here (14.5%) and a nice dusting of fine tannin. Well conceived and executed. And well priced! Vine age: 25-35 years. Half the bunches are stem twisted on the vine so they dry out. Harvest follows 12 days later. 1/4 aged 8 months in French and American barriques. 92/100.

Soft and pleasing on the approach. Understated varietal character of black fruit and black pepper. Medium bodied. Smooth textured. Good acidity. Easy drinkin'. Sally loved it. 90/100. List price: $15.

Raspberry and seed aroma relates it to zinfandel. Great clarity to its varietal character. Lots of peppery berry seed flavor. This is really exemplary of primitivo in a straight forward, unadorned style. 92/100.

Est. 1895; all negroamaro; aged 6 months in barriques. The name has geographic meaning; it's not appassimento. Yet it's sweet, ripe, and rich all the same. Always is. Negroamaro to the max. Oh, that is seductive!/ Ripe fruit and a potpourri of spices on the palate. Good acidity. Balanced and lengthy. Lots of food friendly wines today! 92/100.

Baked and dried fruit aromas and plenty of power. Spicy overtones. Raisined ripeness of a hot vintage and zone. This has a lot to offer for the price. Got to have it. 91/100.

Est. late 1600s; 40 year old vines; aged 9 months in barriques and larger cooperage Dark red black for its age. That's Manduria primitivo. Warm and savory. Christmas pudding plum and raisin, and warm spices. Real power and presence. A whopper in the mouth. Strong, full bodied, full textured, fully ripe. Rich in ripe tannins. Long, clinging finish. Demands hearty fare. 93+/100.

Est. late 1600s; 40 year old vines; a selection of the best lots; aged a year in barriques. Heavy Bottle Award. Dark red violet color, moving to the red side after five plus hears. A whopper. Powerful, sprawling, nostril filling. All its riserva prowess revealed. What a sweet mouthful of Manduria primitive to coat its powerful core. Tannins coated too. Power comes forth on the finish to assure no cloying after effects. Monster truck primitivo without a speck of rust. 95+/100.

Aromas of plum pudding, cherry pie, and pipe tobacco. Dustings of cocoa, mocha, and vanilla. Powerful, concentrated, barrel enhanced. Even more ample and awesome in the mouth. Sweet, large, balanced. A whopper. The mother of all primitivos. 95/100.

Latest release; negroamaro; DOC in Salento, Puglia. Cork expands after opening and is barely stained. Recently bottled for sure. Medium dark, ruddy red. Mature bouquet. Long in cooperage. Dry and astute. Its bottle bouquet is still forming. Sweetens up on the palate. Some tannin yet. Somewhat constrained in flavor and texture ranges from recent bottling and shipping. Should rebound over the coming months to match up to its predecessors. 90+/100.

Aged 6-12 months in second year American oak barrels and French tonneaux. Very fresh, very intense, swelling, penetrating. I sense a bargain here--nothing new to Gricos. Sweet black fruit. Aglianico size, flavor and texture dimensions. Mouthfilling. Soft tannins enhance the texture without postponing the pleasures. 92+/100.

Vines 25-40 yrs old in volcanic soil; aged 6-12 months in once used French barriques. The flagship wine; not the Gricos. Good as that is, this one has more concentration and depth. Oh, and that cherry, tar, and roses spread that marks this the Barolo of the South. Barrel aging adds to the complexity. Young and tannic still, especially for 2017. One ambitious, cellarworthy aglianico. 92+/100.

Vinous 94: 'The 2015 Aglianico del Vulture Titolo is gorgeous and geared toward the lover of all things earth and mineral. Here I'm finding a blend of ripe cherry, violets, crushed stone and ash, giving way to hints of dried orange peel and animal musk. The silky textures are contrasted by balsamic-tinged red berries, inner florals and marine-inspired minerality. The 2015 is energetic and spicy to the core, but so savory as well ? more like food than wine. This tapers off long, zesty and vibrant, with saturating black fruits and tannins that come in late but linger for over a minute. This wine is a beast. Drink now-2032.'

Est. 2009; 50-60 year old vines at 1300-1800'; 40% aged in second year barriques. Wow, large. Pretty darn powerful for 13%. Barolo of the South stature. Runs deep and complicated as it airs. Full of black fruit. Well structured. Balanced. Palate coating and lasting. The fruit volume keeps the tannin under control. A unique face of Vulture aglianico. Aren't they all? popular with the group for drinking now or later. 93+/100.

Adds the nerello maraschino to frappato's bing cherry. Yes, sweet nerello in the mix. Work together well. Good acidity for food. Long finish. 92/100.

2020: Cool, crisp, maraschino aroma. In tune. Yes, plenty of fruit and the right measure of crisp acidity. Works. 91+/100.

This is really a well extracted nero. The taste is equally saturated. Complete. Deal. 91/100.

A winner. Sweet and prominent, great, great cherry like fruit. One of the most giving reds of the whole trade show. Pleasing palate if not quite as forthcoming yet. Pretty classy nero. I like the way its put together. 91+/100.

Cherry and tar. Just right. Proper power (13%), fruit ripeness, overall dryness. Yes, fruit sweetness and power in harmony. Strikes a delicious equilibrium. 91/100.

Fresh and full. Personality and push. Flavorful. Cedar note. Tells the tale. 91/100.

Has good, full varietal character. Nice presence. Fruit sweetness, roundness, pleasure. Good price. 91/100.

55 year old vines. A full and rightful expression of the varietal. Total clarity here. A paean to precision. A beautiful catarratto, intensely rendered and so pure. Kudos to the winemaker. Best I've tasted. Acid rings on the finish to complete an Oscar presentation. 93/100.

Wine Spectator 92: 'Lightly toasty on the nose, less so on the palate, with a pure beam of raspberry coulis fruit flavors layered with a minerally underpinning of smoke and graphite, plus rich notes of fig cake, wild sage, ground coffee and red licorice. A fresh, classy version, with lightly chalky tannins emerging to firm the finish. Nero d'Avola and Frappato. Drink now through 2027.'

2017: Dark fruit, oomph, personality. More largesse than expected of 17. Good example. Replete with fruit and good acid. Balance, fine tannin. Very good overall. 91/100.

All nerello--80% mascalese, 20% cappuccino. Six months in barrels. Appropriate medium scarlet color. Mmm, that maraschino cherry smell of the main variety. Good warmth and power. Statuesque wine, in fact. Full candied cherry sweetness of 2015 and nerello. A modicum of tannin to balance that, as well as the power. The acid is bracing and mealworthy. Good length. Wine of place, grape, vintage. 92+/100. List price $25.

Wine Spectator 92: 'A silky red, with fine tannins seamlessly married to a lovely range of macerated cherry, baked fig, Earl Grey tea and tar notes. Long and bright on the palate, with a well-spiced finish. Nerello Mascalese and Nerello Cappuccio. Drink now through 2029. $33.'

Fresh, full, and well textured Etna bianco variety(ies). The amplitude satisfies. Even more flavor than aroma, without getting too wild and crazy. Extended finish. Perfect balance. About as good as it gets, short of the vineyard designates. 92/100.

Wine Spectator 91: 'A perfumed white, with white blossoms and ripe fruit on the nose, this is salty and mouthwatering on the palate. Offers a touch of lemon zest enlivening flavors of Asian pear, blanched almond, chamomile and lemon oil. Drink now through 2027. $35.'

2018: Medium dark. Sweet cremes. Sardinia take on grenache. Give and penetration. Yes, a mouthful of just-right ripe fruit with good acid and fine tannin to foil. 92/100.

2018: Wine Spectator 90 - Top 100: 'A fresh and elegant red that draws you in with an enticing nose of dried flowers and spices, layering notes of pureed raspberry, dried cherry, wild sage and citrus on the palate, with a subtle streak of salinity and light, supple tannins. Drink now through 2026.'

2018: Very dark fruited, flashy, and vigorous for cannonau. Sweet fruited too. I'm sure the 2018 vintage has something to do with this. Yet the winemaker approach must be taken into account also. Yes, this has dark fruit, peppercorn, and even a suggestion of garrigue. Blind, I'd take this for a grenache-dominant southern Rhone. Good price. 91/100.

Fresh ad crisp and cool leaning, rightful monica. Quite a contrast from Sardegna cannonau. Much les s ripeness and power. Haven't had one for these in awhile, yet the character is clear as a bell. / Cool, racy, flowing, smooth, well textured. Defines the genre. 91/100. List price: $18.

Est. 1950; three-generation family estate. New name for Pala's vermentino, and higher price. The light varietal perfume is evident. Racy in cool 2021. Apricot notions. Round stone fruit flavor and texture. Seems more ample than the I Fiori series of past vintages, so the higher price is justified. Wholly satisfactory. Even better after two hours' aeration. 'Rich, balanced, and long' reports one group member. Widely appreciated. 91+/100.

From the Alghero coast; 300 family cooperative. Fully charged varietal vigor. Bright, fresh, fragrant. Equally vigorous on the palate. Surpasses the good 2020 in flavor intensity and acid spiel. Bravo. 92/100. Attendees also found this intensely varietal and expressive. Orders taken.

Lemon creme scented. Right. Flavors equally accurate and more intense. Must stock and recommend because of the great price-quality ratio. Will probably become even more generous as the weeks pass. 91+/100.

Wine Enthusiast 95: 'Made from dried Zibibbo grapes, this archetypal dessert wine offers alluring aromas of acacia honey, apricot jam and orange zest. The balanced, savory palate delivers date, fig, orange jam and bergamot that persist into the long finish. $44.'

Aged a year on French oak barrels. Always the hallmark xino roundness, sweetness here. Barrel tinged to boot. Sweet and sassy both. Great flavor, great balance. Delectable drink right now. 92/100.

Wine & Spirits 94: 'Yiannis Boutari treats his estate as an experimental vineyard, planting multiple clones of xinomavro in a vast array of configurations. This bottling comes off of plots on lighter soils, the fruit chosen for its aromatic complexity. The wine shows xinomavro in all its fragrant detail, notes of cedar, pepper, roses and smoked meat sweeping through its dark cherry fruit on brisk acidity. With fine, grippy tannins, the wine feels smooth but not over-polished-it still needs a roast leg of lamb to show its best, or another five to ten years in the cellar.'

Generations old winegrowers making their own wines since 2004; unwooded; unfiltered. Dark, deep, ripe, hearty, and full blown varietal character. No green fruit of young vines in this one. Terser on the palate. Dry and pretty tannic, though the tannins are fine grained. Sweet fruit pours through on the finish. The palate will benefit from a few more months' bottle age. 91+/100.

Wine & Spirits 93: 'This is George Skouras's flagship cuvee, a blend of his best agiorgitiko, which he structures with 20 percent cabernet sauvignon. Open it now if you like fresh New World wines, as this has plenty of oak-driven richness and dense, sweet fruit. But if you leave it in the cellar for another decade, you'll get to enjoy more of the notes that are hiding underneath right now--the licorice, spice and earthy leather scents that give it brawn and savor, and the cool foresty notes that speak of the Peloponnese.'

St. George in English; indigenous to Greece, and today its most widely planted red variety. Medium red color. Dark, deep, and sweetly fruity st george. Seems denser, darker, deeper even than previous years. Savory. Like the 18 and 19, a come hither treat. While perhaps a tad more ageworthy than its predecessors. 91+/100.

2016: 12 months in barrels. Smooth, sweet, fruity example of St. George. Accurate and appealing. Bing cherry varietal character. Sweet fruit, plus light gaminess. Flows. Fills the bill. 91/100.

Vineyards at 2400'; volcanic soil. That sweet red-black fruit of saint george. Seem to be some oak overtones too. Plenty of reserve. Delicious, forthcoming varietal flavors. Core of fine tannins for either food or cellaring. This is spot on. Popular with the group. 91+/100.

Lovely st. george black fruit freshness. Spot on!/ Yes, sweet and juicy. Attractive oak influence. Fine tannin. 92/100.

40% malagousia, 30% each assyrtiko, sauvignon blanc. That's a VERY successful cuvee, each varietal clearly in sympathy with the others. Whole greater than.. And it all spills over onto the palate. Delicious savors, flavor flairs of the citrus family and beyond. Bravo! 92/100.

Macedonia; northwest facing at 670 meters; cold soak, skin contact vinification; two months on regularly stirred lees. Oh, there's that combo of body and perfume that makes this such a desirable variety in the right hands. Just keeps building with warmth and aeration. Big burst of varietal fruit-flower flavor melange. Body and texture appeal too. Deliciously open and well balanced at present. Ideal. 93/100. Attendees were impressed, relating it favorably to better known aromatic white grape varieties.

70-30. Highly perfumed. Positively floral. Dry and minerally. Threshold sweetness that's made more perceptible by mild acidity. Overall pleasurable and priced right. 90/100.

2020: Wine & Spirits 95: 'Stamatis Mylonas has been plumbing the possibilities of savatiano since he took over the family winery in 2006. This is his skin-contact version, from a high-altitude vineyard in Keratea, in southeastern Attika, where the hills climb high enough to catch some of the breeze off the Aegean. Keeping the grapes cool, he destems them and lets the juice ferment with ambient yeasts, leaving it on the skins for 15 days. It stays another six months on the lees, with frequent stirring, before he bottles it, unfined and unfiltered. Light gold, the wine is wildly herbal, with scents of crushed chamomile, thyme, tarragon and za'atar. All that spice surrounds a juicy center of apple flavor, a bit of skin tannins adding texture and the structure to help this last for days after opening. And it does all of this with an open-armed ease, welcoming in its nakedness.'

Pink skinned white variety grown at 2100'. Coy, musky aromatics spell this variety to a T. It's gathering a light orange peel aura of development that is flattering. Dry, with good acidity and minerality. The group found it spot on at this stage of development. 91/100.

2020: Parker 90: 'The 2020 Moscofilero (in the Skouras transliteration) comes in with three grams of residual sugar, 6.1 grams of total acidity and 12.2% alcohol. This is sourced from vines at 650 meters in altitude. A very different wine than the 2019 Salto this issue, this is not as zesty, but it is better balanced, fruitier and more flavorful. The Salto dances around and flaunts its acidity. This is riper and richer, relatively speaking-it's still Moscofilero. It's still fresh and on the lighter side. The fruit here more easily counters the acidity, though, making it more of a middle-of-the-road wine than the Salto. It tastes great, and the aromatics are lovely. This is a vintage everyone can like. Which wine you prefer is a matter of taste or how you intend to use them. Drink now-2025.'

2019: Wine Enthusiast 91 - TOP 100 BEST BUYS: 'A nose of citrus, powder and salt starts this pale white from Greece. On the palate, it's viscous but tart, with juicy citrus fruit and a mineral backbone. It shows elegance with a tasty sea-salt finish.'

Cooperative est. 1947; ungrafted vines; 14 months on lees. Well, that has some SO2 issues at opening. Obviously full bodied all the same. Needs aeration. As usual, the palate shows less sulphur. Keen and clean varietal character comes forth. And always the ample body. Lots of mealtime apps thanks to the body. 91+/100. Sulphur blew off with aeration, and the group was impressed with the the wine an hour and two later.

Light pine highlights. More pine to the taste. Nice. Nothing pitchy about the flavor or feel. Just well defined pine aroma and flavor on a relatively neutral white wine base. Less rustic than it was decades back. 90/100.

Wine & Spirits 90: 'Stamatis Mylonas builds texture into his Retsina with three months of frequent lees stirring after fermentation in stainless steel. The effect is fruity and full-bodied, with the piney notes playing backup to ripe apple scents. A good choice for lighter fish dishes.'

Well, this has a lot fresher base wine than the Crete Retsina, and more resinous personality too. Not so much pine pitch as bayleaf, bay rum. Less like evergreen than herbs. Well, maybe some fitzer; certainly not pine. So it's different, not classic. Expressive though. 89/100.

Sweet and plummy. Again, plum to prune, fig, date. On point. 91/100.

Lovely, sweet raisin nose with red muscat spicy aspects. Good strength, warmth, baked qualities, and good acid too. Palate echoes all. Sweet raisin, prune, plum, red muscat flavors. Acid and strength balance sweetness. 92/100.

Slovenia. 40% cab franc, 30% cab sauv, 30% merlot. This works. There's a pleasant softness to it that is a long reach from claret. The varieties are melded. Bright 'modern claret' like fruit richness and ripeness, while carrying plenty of bright acidity. Good value. Quel surprise! 92/100.

2018: Bit of a shy stage, aromatically. Great acid. Very, very dry and food worthy. 91+/100.

Furmint. Fresh, incisive in cool 2021, and very expressive of varietal character. Lemon aspects, both juice and peel. Flavorful. Great acid. Good varietal padding too. A champion representative begging for food. 92/100.

Furmint, pinot blanc, welschriesling,, riesling, chardonnay. Pleasingly dry and fruit. In fact, VERY pleasing. Mellow, flavorful, fruity, balanced. All one could want. 91/100.

New York Times 3 Stars: 'Bright and juicy yet well structured, with flavors of dried fruits. Made of the bogazkere and okuzgozu grapes.'

2017: Qvevri fermented by native yeasts. Dry and more mature. Fabulous saperavi nose. Well balanced presentation. Dry and burnished and balanced. Versatile dinner wine. 91+/100.

50-50; from Georgia, cradle of vitis vinifera; aged underground in qvevri (large clay jars); one month of skin content; unfiltered. An amber cast indeed. I suppose there's some peels extract here. A nose you can feel. The aromatics remain subtle. 'Amber' flavors like brown apple, though not to the extent of an oxidation flaw. A wine of antiquity that the newer generations seem to be liking. 90/100.

50% cab sauv, 30% cinsault, 20% syrah. Cabernet and syrah black fruit up front. They can't hide that Lebanese cinsault spiciness. Brisk and bright black fruits. Another worthy cuvee and a good price. Suave and lingering. Got to have these. 91/100.

40% sauvignon blanc, 35% obeidy, 10% each chardonnay, viognier, 5% muscat. An intriguing mix that works. Nothing in particular dominates, unless it's that wild card grape. Clearly aromatic varieties involved. Sauvignon citricity takes command on the palate, but it doesn't completely overshadow other contributions. Well priced. Definitely dry and mealworthy. Sommeliers could have a ball with this. 91/100.

50% syrah, 30% cab sauv, 10% each cinsaut, tempranillo.

2018: Est. 1857; 40% syrah, 30% each of the cabernets; vineyards at 3600'. Singular; always is. That singed Bekaa character. A combo of varieties that makes sense here. The whole is greater than the sum of the parts. The great acidity of a high elevation wine. Full flavor spread. Fine tannin to balance its ripe fruit sweetness. Its own thing. I like that. 92/100.

50% cinsault, 35% syrah, 15% cab sauv; vines under 20 years old at 1000 meters' elevation; no barrel aging. Oh, this has depth of aroma as well as sweet red and black fruits. No young vines greenness or lack of fulfillment. Well, it's a bit young vines medium bodied. The fruit intensity is not fully up to the tannin level to achieve harmony at this stage. The Europhiles enjoyed its relatively high acidity. 91+/100.

35% each cinsault, grenache; 15% each syrah, tempranillo at 3000-3800 feet; Faqra (Mt Lebanon) & Tanail (Bequaa Valley); owners Ghosn family, Brunier (Vieux Telegraphe), Hebrard (Cheval Blanc). Rich, powerful, nostril-filling, and commanding as usual. Breadth, depth, complexity, generosity. Full spectrum of class red and black fruits. Repeat performance on the palate. Add the wide textural display and a flavor set even more intense than the aroma. Top vintage of this one. 93+/100.