Acclaim

“Pale straw-green. Refined aromas of lime, minerals and jasmine. Enters very tough and rigid, delivering a very lemony calcaire-like bite, but opens with aeration to become rounder and softer, featuring strong notes of almond, green apple and powdered rocks. The finish is long and vibrant. Made with organic grapes.” -Ian D’Agata, Vinous, Feb. 2018

“The 2014 Barolo Cerretta is a bit more refined than the Rapèt. Silky and perfumed in its first impression, with good depth, the Cerretta is impeccably balanced. The ripe red and bluish berry fruit, rose petal, smoke, underbrush and licorice are finely knit. Darker tonalities of fruit and the wine’s underlying power emerge with time in the glass.”  -Antonio Galloni, Vinous, Feb. 2018

“The 2014 Barolo Rapèt is a powerful, concentrated wine, with a level of richness that is unusual for the year. Plum, black cherry, spice, mint and new leather all fill out the wine’s ample frame. Today, the Rapèt leans a touch toward the more monolithic side of things, but it has a lot of offer, especially for readers who can give it a few years in bottle.”  -Antonio Galloni, Vinous, Feb. 2018

“Einaudi’s 2014 Barolo Cannubi shows the more finessed side of the year. Crushed flowers and sweet red berry fruit are pushed forward. The 2014 is medium-bodied, gracious and approachable for a young Barolo and reflects the pure sensuality of Cannubi.”  -Antonio Galloni, Vinous, Feb. 2018

“The 2014 Barolo Terlo Vigna Costa Grimaldi is the most powerful, virile Barolo in the Einaudi range. Beams of tannin and an ample, burly frame give the Costa Grimaldi its distinctive feel. The dark cherry, leather and tobacco flavors are backed by considerable power. Readers should plan on giving the 2014 at least a few years in bottle, as the tannins are formidable at this stage.”  -Antonio Galloni, Vinous, Feb. 2018

“The 2014 Barolo Pernanno is absolutely stellar. Deep, textured and wonderfully inviting, it has much to offer. An infusion of black cherry, plum, spice, lavender and blackberry jam gives the 2014 its rich, sumptuous personality. This is one of the most complete and satisfying wines I have ever tasted from Davide Mozzone.”  -Antonio Galloni, Vinous, Feb. 2018

“This wine represents a pure expression of Sangiovese. The 2013 Vino Nobile di Montepulciano Il Nocio is a broad and compelling red wine with an interesting sense of volume and length. The wine’s mouthfeel is like an hourglass, with a moment of largeness followed by a pause and then more volume once again on the close. Aromas include dried cherry fruit, blackberry and moist earth.” -Monica Launer, Wine Advocate, Jan. 31, 2018

“The 2012 Vino Nobile di Montepulciano Il Nocio comes from a warm vintage and offers a thick sense of richness and texture as a result. The Il Nocio vineyard is approximately 1.5 hectares in size and produces 5,000 bottles on average. (The 2017 vintage, on the other hand, will only make 1,000 bottles if the wine is made at all.) This is a sturdy and full wine with pretty tones of ripe fruit, leather and spice.” -Monica Launer, Wine Advocate, Jan. 31, 2018

“Boscarelli’s 2013 Vino Nobile di Montepulciano opens to a dark ruby color with garnet highlights. The wine is based on Sangiovese but has smaller parts Canaiolo and Colorino in the blend. The Colorino gives the wine its attractive color and the Canaiolo provides some of the tannic power. Like Sangiovese, this Tuscan grape needs to be fully ripe in order to iron out any residual astringency. This is not always easy in a cool vintage like 2013. The bouquet here offers wild berry aromas with grilled herb and licorice.” -Monica Launer, Wine Advocate, Jan. 31, 2018

“The 2013 Vino Nobile di Montepulciano Riserva ages in large oak casks for six months longer than the normal Vino Nobile. It also sees an additional six months of bottle aging before its commercial release. This wine is mostly Sangiovese with some Colorino added into the blend (the Canaiolo has been removed). This is an austere and spicy red wine with crunchy fruit and a long finish. It delivers red cherry, blueberry and clove. The 2013 vintage needs another year or so before it opens.” -Monica Launer, Wine Advocate, Jan. 31, 2018