TUSCANY

The 2016 Brunello di Montalcino has aromatics of menthol and medicinal herbs, brushed leather, and black cherry. This is a very concentrated Brunello that combines notes of blood orange with a hint of chinotto mixed with complex Mediterranean spices.

Dark black cherry, blackberry, plum, eucalyptus, earth and iron flavors are embraced by beefy tannins. This comes together on the lingering finish, if not with the length of its peers. Sangiovese and Merlot. Best from 2023 through 2030.

Angelo Gaja's new project in Bolgheri is a unique 3 grape blend aged 18 months in oak. A delightful wine which combines the elegance and suppleness of Merlot and Syrah with the austerity of Sangiovese. Well balanced.

Monteraponi meshes traditional rusticity and modern elegance in every bottle! Great backbone of earth and spice. The aroma of sandalwood, red berries, and violets combine with a fresh acidity and long integrated tannic finish.

Made with organic grapes, this has vinous aromas of freshly pressed grapes that mingle with wild berry, moist earth and violet. It’s bright and savory, offering Marasca cherry, blood orange and rusty nail alongside lithe tannins and vibrant acidity.

This is so aromatic with flowers, such as cherry blossoms and roses, together with currants and blackberries. A medium-bodied Tignanello with very fine tannins and depth. Racy and very, very long finish. Pure and refined.

The aroma opens with intense floral notes of acacia and linden flowers. On the palate notes of bergamot, pear, nectarine and white currant. Then it shifts towards a more mineral and spicy character, with notes of flint, rosemary and saffron.

Aromas of sage and currants with blackberries follow through to a full body with intense, round tannins that are nicely crafted. Fresh, flavorful finish. Some dried herbs at the end with a slightly grilled-meat undertone.